Tex-Mex with a Twist Show #604

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Seitan Fajitas with Cashew Sour “Cream”

Makes 4 servings



1 large sweet onion, sliced

1/4 cup water, plus more as needed

2 teaspoons extra-virgin olive oil, plus more as needed

2 teaspoons tamari, plus more as needed

1 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/8 to 1/4 teaspoon crushed red pepper (to taste)

1/4 cup diced celery

3 very large (or 4 medium) yellow, orange, or red sweet peppers, sliced

8 to 10 ounces “chicken-style” seitan strips, or plant-based protein of your choice (see note)

4 whole-grain or habanero tortillas



2/3 cup raw cashews

1/2 cup water, plus more as needed

2 tablespoons lemon juice

Dash of sea salt, to taste


To make the fajitas, put the onion, 1/4 cup water, 1 teaspoon tamari, 1 teaspoon olive oil, chili powder, cumin, garlic powder, and crushed red pepper in a large skillet. Cover, and cook over medium heat, stirring occasionally, for 5 minutes.


Decrease the heat to medium-low, add the celery, cover, and cook, stirring occasionally, for 5 to 7 minutes. Add a bit more water, if needed, if the pan becomes dry. Add the sweet peppers, 1 teaspoon olive oil, 1 teaspoon tamari, and the seitan strips (or plant-based protein of your choice), and a bit more water or olive oil, if the pan has become dry. Cover, and cook, stirring occasionally, for 5 to 7 minutes, or until the peppers are cooked and the seitan strips are heated through. Taste and add more tamari, if desired, and cook for 1 minute more.


While the seitan mixture cooks, preheat the oven to 350 degrees F. Wrap the tortillas in foil, and bake for 4 to 6 minutes, or until just warmed.


Meanwhile, make the cashew sour cream. Put the cashews, 1/2 cup water, lemon juice and dash sea salt in a high-performance blending appliance, and blend until smooth and creamy, adding up to 2 additional tablespoons water, if a thinner consistency is preferred.


To serve the fajitas, put a warm tortilla on a large plate. Put one-quarter of the seitan mixture on one side of the warm tortilla, then fold the other tortilla half over the seitan mixture. Drizzle with some of the cashew sour cream (see note). Continue with the remaining tortillas, seitan mixture and cashew sour cream to make 4 fajitas, in all. Serve with Spicy Rice drizzled with more of the cashew cream, and garnish with chopped scallions, if desired.


Chef’s Note: Many varieties of plant-based protein work well in this dish. You may use any meat analog, such as plain seitan or vegan sausages, or you can use cooked white beans, black beans, or extra-firm regular tofu (that has been drained, pressed and cubed) or cubed tempeh in place of the “chicken-style” seitan, if you like.


Chef’s Note: If you have some Cashew Sour Cream leftover, store tightly covered in the refrigerator for up to 2 days.


Jazzy Sazón

Makes 2 ¾ tablespoons


2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper


Put all of the ingredients in a small bowl and stir to thoroughly combine. Pour into a small jar, cover tightly, and store in a dark, dry place.


Zesty Maple-Almonds

Makes 10 to 12 servings


12 ounces raw or roasted almonds

2 tablespoons maple syrup

2 teaspoons tamari

1 teaspoon Jazzy Sazón


Preheat the oven to 300 degrees F. Line a large baking sheet with unbleached parchment paper. Spread the almonds and an even layer on the prepared baking sheet. Bake for 15 to 20 minutes, checking frequently, or until the almonds are golden brown around the edges.


Carefully transfer the almonds to a large bowl. (Caution the almonds will be very, very hot!) Add the maple syrup, tamari, and chili powder and toss with a large spoon until the almonds are well coated. Transfer the almonds back to the parchment lined baking sheet and allow them to cool for 30 minutes. Serve warm, or cover tightly and refrigerate. Stored in a tightly covered container, in the refrigerator, the almonds will keep for 3 to 4 days.


Spicy Rice

Makes 6 servings


The perfect complement to any savory meal, this rice has just the right amount of spicy flavor to serve with a stew, steamed vegetables, or any entrée.


4 ½ cups water

2 cups brown basmati rice

1 teaspoon Jazzy Sazón


Put all of the ingredients in a medium-sized saucepan. Cover and cook over medium heat for 40 to 45 minutes or until almost all of the water is absorbed. Fluff with a fork. Cover and let stand for 10 to 12 minutes before serving.


Mango-Banana Smoothie

Makes 2 servings


1 tablespoon nondairy milk, plus more as needed

1 large very ripe banana

2 cups frozen mango slices

2 tablespoons maple syrup, plus more as needed



Put all of the ingredients in a high-performance blending appliance and process until smooth and creamy, adding more nondairy milk and/or maple syrup to achieve desired taste and consistency. Pour into 2 glasses, and serve immediately.


Chunky Guacamole

Makes 4 to 6 servings


This yummy guacamole features zesty spices and ripe avocados, combined with diced tomatoes and onions to add texture and taste.


2 large ripe avocados

2 tablespoons freshly squeezed lemon juice

1 teaspoon chili powder

1/4 teaspoon ground turmeric

1/4  teaspoon smoked paprika

1/4  teaspoon sea salt, plus more as needed

1⁄16 to 1⁄8 teaspoon cayenne pepper

1 medium tomato, diced

1/2 medium sweet onion, diced


Peel, pit, and rough chop the avocados. Put the avocados, lemon juice, chili powder, turmeric, smoked paprika, sea salt and cayenne pepper in a medium-sized bowl and mash with a potato masher or large fork until combined. Gently fold in the tomatoes and onion. Serve immediately.