Monday: Recipe Day with Fajita Veggies

Vegan Goodness:

Today we ate:

  • Breakfast: Green smoothies and cheerios with strawberries.
  • Mom and LP both snacked on lots of cherry tomatoes this morning!
  • Lunch: Leftover pasta with beets for LP, a “clean the fridge” wrap for dad (baked tofu, quinoa, avocado and fajita veggies, all in a tortilla) and a TJs enchilada for mom
  • Mom had some peanuts and chocolate chips during LP’s nap.  LP had some crackers while he and Mom went for a walk and watched the commuter rail trains go by.
  • Dinner: Falafel!  Dad made the fantastic falafels from The Vegan Table, accompanied by a garlic tahini sauce, CSA tomatoes and CSA cucumbers.
  • Mom and Dad had some more apple crisp after LP and IP were both in bed. 

Money Matters:

Today LP and Dad went to our local pond for the morning while Mom worked on IP’s sleep schedule.  Then, Mom took both kiddos on a walk to see the trains.  A very entertaining day with no money spent!  And we go a refund from the hospital where we spent $100 on an ER copay last month.  Yay!

Monday Munchies: Recipe of the Week

Fajitas are one of my favorite dinners.  It is quick, easy, and super cheap when bell peppers are in season.  The items that go into our fajitas can vary.  We always make a bell pepper and onion “skillet” and then add in whatever we feel like or is convenient.  When it was just the G-man and I we would often have the peppers and onions with some black beans, avocado and salsa.  With LP, we like to have refried beans (they hold the tortilla together for him) and I really like the soy chorizo from Trader Joe’s.  You could also top these yummy fajitas with vegan sour cream, guacamole, plain avocado, tomatoes or salsa!  Once you have the delicious peppers and onions, the possibilities are endless.

Fajita Veggies

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 TB olive oil
  • 1 large red bell pepper cut into 1-2 inch strips
  • 1 large green bell pepper cut into 1-2 inch strips
  • 1/2 a large onion, or one medium onion, sliced thinly into 1/2 or 1/4 moons
  • 2 tsp of ground cumin
  • 1 1/2 tsp chili powder


1) Add the oil to a large saute pan and turn the burner to medium heat.  Add in the veggies.

2) Cook the veggies or 2-3 minutes, stirring or flipping often.  Then, turn the heat up to medium high.  Continue to cook the veggies for 5-7 more minutes, stirring or flipping them every two or three times.

3) Add in the cumin and chili power, and stir to spread the spices out.  Cook for 2-3 more minutes, or until you see the veggies start to blacken a little. 

Serve with warm tortillas and whatever other toppings suit your fancy!

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