Chef Rob cooks up Vegetarian Fajitas, we visit the Hare Krishna farm in Carriere, Mississippi, registered dietician Rebecca Turner will be our guest and she will discuss making meatless meals on her nutrition segment.
COOKING INSTRUCTIONS FOR FAJITAS
Place all ingredients in skillet with oil. Spray zero fat spray to be sure no sticking. Place onions first in pan and then: pepper, garlic, squash, portabella, zucchini and jalapenos. Toss till all are lightly brown. Let sit in pan to stay warm. In separate pan heat tortilla with zero fat spray and leave in pan as well.
HEALTHY PICO DE GALLO PREPARATION
PICO DE GALLO PREPARATION
Dice tomatoes to 3/8” x 3/8” squares along with onion. Fine dice garlic, cilantro and jalapenos. Place all in large mixing bowl and add lemon, lime and pepper. Chill.
HEALTHY TOMATO AVOCADO SALAD
TOMATO AVOCADO SALAD PREPARATION
Mix stock and lemon together and dredge avocado through to be sure they do not brown. Place all ingredients in large mixing bowl and carefully toss so avocado doesn’t break into pieces. Mix well and place on serving plate
PLATING THE ENTRÉE
Place avocado salad on one side of plate. Place both sides of tortilla on opposite sides of plate. Place pico de gallo in the middle. Remove vegetable stuffing from pan and divide in two parts placing ½ on each tortilla half and serve.