Slaving away for hours in the kitchen, creating everything from scratch, is my form of meditation. I don't do "sitting still" very well so traditional meditation is pretty much out. That's why I don't mind complicated, multi-step recipes. But some nights, I just don't have time for all that.
Last night, I had to go to a Tennessee Department of Transportation meeting for story I'm writing for the newspaper. The meeting lasted from 5 p.m. (right after work) until 7 p.m., leaving me no time to eat dinner. When I got home, I was famished. Something quick and filling was in order. Enter Beefless Veggie Fajitas:
The beefless part is made from Trader Joe's Beefless Strips, which I picked up at the Nashville Trader Joe's on the weekend. Memphis doesn't have a Trader Joe's, so I always pick up a pack of the beefless or chickenless strips when I'm at a TJ's in another city.
I sauteed the gluten-based strips with onion, strips of red bell pepper, and the last of my local squash from Dodson Farms. Then I stirred in a package of McCormick Fajita Seasoning (yes, it contains corn syrup solids ... not my first choice, but it's all Kroger had when I was grocery shopping). I served it up on some warmed corn tortillas with a little roasted tomato salsa and some Daiya cheddar shreds (added after the picture). Dinner was on the table in less than 20 minutes.
A side salad was the perfect accompaniment — romaine, iceberg, fresh corn, summer tomato, cucumber, Craisins, and a low-fat raspberry vinaigrette: