Soy Curl Fajitas

Soy Curl Fajitas | Vegan + Gluten-Free Option

Before getting to this recipe for Soy Curl Fajitas, let’s talk about how wonderful the month of April is going to be. First off, I am hoping that Spring is finally going to make its appearance and we will have lots of warm and sunny days. There are so many events happening in April and I am beyond excited! First off, my birthday is April 20th which is also Easter. Yes my birthday is 420. You have no idea how many times people have to told me they wished their birthday was 420. Crazyness. I am also hosting my first Easter at our apartment and I can’t wait!

There are also a few vegan related events this month that I am really excited about. The first is VegFest 2014 on Sunday April 13th at the Suburban Collection Showplace in Novi. This is one of my favorite events to attend. I wasn’t able to go last year because I was in Chicago. I think this year will be my 4th VegFest. I am excited for the venders and exhibitors and all the amazing vegan food! If you live in the area, I highly recommend this event. Even if you aren’t vegetarian, this is such an amazing event.

The second event that I am looking forward to is Wake Up Weekend here in Grand Rapids. I heard about this event earlier this year and it looks really interesting. Byrant Terry is going to be there for a book reception and signing. I am really hoping to meet him and get a copy of his new book  Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed. There is also going to be a vegan chili cook-off which I hope to attend.

Soy Curl Fajitas | Thyme + Love

Now, let’s talk about this recipe for Soy Curl Fajitas. Have you had  Butler Soy Curls before? Hector {the husband} and I are big fans. You can order them online and I have found them in my local health food store. They are especially good when good in some sort of sauce like BBQ sauce or salsa, like this recipe.

The salsa uses a combination of dried chiles and tomatillos. I added in some tomato paste in place of tomatoes which aren’t in season yet. The chiles are toasted, then boiled with the tomatillos. Everything gets blended together until smooth and then cooked for another 10-15 minutes.

Dried Chile + Tomatillo Salsa

Soy curls need to be rehydrated before cooking. In a bowl, add the soy curls and cover with water. After 15 minutes of soaking drain the soy curls and squeeze out all the water. Set aside until ready to use.

Butler Soy Curls hydrating for Fajitas!

The soy curls are cooked with sliced onions and poblano peppers. The poblano peppers remain a little crunchy; I like the crunchy texture paired with the softer soy curls. If you like your peppers on the softer side, then I suggest roasting them, and then removing the skins and seeds before slicing. Serve with flour tortillas or corn tortillas to keep these fajitas gluten-free, some of the extra salsa, avocado slices, maybe some lime wedges or chopped cilantro.

Soy Curl Fajitas | Vegan + Gluten-Free Option

Soy Curl Fajitas
Author: 
Recipe type: Entree
Serves: 3-4
 
Ingredients
For the Salsa:
  • 2 dried Guajillo Chiles, stemmed and seeds removed
  • 2 dried Ancho Chiles, stemmed and seeds removed
  • 6-8 Medium Tomatillos, husks removed and throughly washed
  • ¼ White Onion
  • 2 Garlic Cloves chopped
  • 1 Tablespoon Tomato Paste
  • ½ Tsp Salt
  • ½ Cup Water
  • 1 Tablespoon Olive Oil
For the Fajitas:
  • 2 Cups Soy Curls
  • Water
  • 1½ Tablespoons Olive Oil
  • ½ White Onion, thinly sliced
  • 2 Poblano Peppers, seeded and sliced lengthwise into strips
  • 1 Garlic Clove, minced
  • 1½ cups Salsa
  • ½-3/4 Tsp Salt, or to taste
  • Flour Tortillas or Corn tortillas for a gluten-free option
  • Optional garnishes: avocado slices, lime wedges, chopped cilantro
Instructions
For the Salsa:
  1. Heat a dry skillet or comal over medium heat. Toast the chiles 10-15 seconds per side. Transfer to a large saucepan. Add the tomatillos and cover with water. Bring to a boil and reduce heat to a simmer. Cook 10-15 minutes, or until the tomatillos have darken in color and the chiles are soft. Drain and transfer to a blender jar.
  2. Add the onion, garlic, tomato paste, salt, and water to the blender. Blend until smooth.
  3. In a saucepan over medium heat add the oil. Pour the salsa into the oil and cook for 10-15 minutes, or until the salsa has thickened up a little.
  4. Set aside until ready to use. This can be made ahead of time and store in the fridge for 2-3 days before making the fajitas. This makes a little more salsa than need for the fajitas.
For the fajitas:
  1. In a medium sized bowl add the soy curls. Cover with water and soak for 15 minutes. Drain and squeeze out and excess water. Set aside.
  2. In a large skillet heat the oil over medium heat. Add the onion and poblano pepper. Season with a pinch of salt. Cook until the onions have completely softened, about 7-10 minutes. Add in the garlic and cook for 30 seconds. Add in the soy curls and cook for 10 minutes, or until they have started to brown. The soy curls tend to stick. If this happens add a splash of water or a little bit more oil.
  3. Pour in 1½ cups of the salsa and salt to taste. Reduce to a simmer and cook for 10-15 minutes more. Taste and adjust seasonings.
  4. Heat a dry skillet or comal over medium to medium high heat. Warm the tortillas about 30 seconds on each side.
  5. Serve the soy curl fajitas with the warmed tortillas, avocado slices, and maybe some lime wedges and chopped cilantro.

 

Soy Curl Fajitas Served with Flour Tortillas | Thyme + Love

I hope you enjoy these fajitas.
Do you have a favorite recipe for soy curls? I am always looking for new ideas!

Jeni

 

Simple Mexican Potatoes

I adore potatoes so much. I love potatoes roasted, mashed, boiled. They are so versatile and make a perfect side dish to any meal. This recipe for Simple Mexican Potatoes is so simple and tasty. Lately I have been loving simple recipes without a ton of ingredients and this recipe is just that.

A simple and easy side dish using potatoes

While we were in Mexico, we ate a lot of potatoes. The potatoes were cooked in a simple tomato sauce. Only a few ingredients were needed to create a simple and delicious dish. It didn’t have any added spice. It is always a good reminder that I don’t have to add chili peppers or ton of spices to make a dish ‘Mexican’. I wanted to recreate a simple potato dish similar to the one we had in Mexico. Sometimes it is nice not to need a counter full of ingredients for one recipe.

Since tomatoes are not in season right now, I used canned fire roasted tomatoes. I love using  Muir Glen Organic Diced Tomatoes, Fire Roasted, 14.5-Ounce Cans (Pack of 12). They had a nice smokey flavor to the potatoes.

Simple Mexican Potatoes

Stuff these potatoes into tortillas, burritos, gorditas, or empanadas. Maybe serve it along side some baked tofu and refried beans for a complete meal. They can be served right away and they taste great reheated. So, plan ahead and make a big batch of these Simple Mexican Potatoes to have throughout the week.

Simple Mexican Potatoes served with tortillas

Simple Mexican Potatoes
Author: 
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A simple potato dish perfect for brunch, a side dish for dinner, and perfect for stuffing into tortillas.
Ingredients
  • 3 pounds red skinned potatoes, peeled and chopped into a small dice
  • 1 -2 tsp Salt
  • 2 tablespoons Olive Oil
  • Half a Large White Onion, diced
  • 2 Garlic cloves minced
  • ½ tsp Mexican Oregano, crushed with your fingers
  • 2- 14.5 ounce cans Fire Roasted Tomatoes
  • Salt & Pepper to taste
  • optional- pinch of sugar * see note
Instructions
  1. In a large pot add potatoes. Cover with water and add in about 1-2 tsp salt.
  2. Bring to boil over medium-high heat. Reduce heat to medium. Cook until just tender, about 15-20 minutes.
  3. While the potatoes cook, start the sauce. In a large dutch oven or saucepan, heat the oil over medium heat. Add in the onion and saute until soft, about 5 minutes.
  4. Add in the garlic and oregano. Cook for 30 seconds. Add in the tomatoes and stir. Cook for 10-15 minutes. Taste for seasons and add salt and pepper to taste. Add a pinch of sugar if the sauce is too acidic.
  5. When the potatoes are done, drain and add them right into the tomatoes. Cook for an additional 5 minutes.
  6. Taste and adjust for seasoning.
Notes
Add a pinch of sugar if you are finding the sauce too acidic from the tomatoes. It isn’t necessary, but just a little pinch of sugar can help to balance out the acidity of the tomatoes.