I was craving a mexican dinner the other night, but being vegetarian and on a fat and dairy free diet, I had to get creative. Here's what I did:
I used soy strips (chunked TVP, which I always have in the cupboard and can be found in the bulk aisle of a lot of health food stores...looks like kibble and bits, but once hydrated, cooks up like strips of steak). I hydrated the strips in hot water and a little soy sauce for flavor. Then, I tossed them in a skillet with some sliced red onion and frozen sliced red, green and yellow peppers (I know, it's the quick way out, though not as fresh). I sauteed them together in some vegetable broth, then added a fajita seasoning packet. Made by McCormick, it was surprisingly good and flavorful.
I also made a Spanish rice, see recipe below, that I got from vegetarian.about.com. I substituted the oil with extra vegetable broth.
This was a fantastic, easy, healthy, and satisfying meal. Perhaps the most satisfying I've had since the non-fat diet began.
Vegetarian Spanish Rice Recipe
2 tbsp vegetable oil
1 cup rice
1 1/2 cups crushed tomatoes
2 cloves garlic, minced
1 small onion, chopped
2 1/3 cups vegetable broth
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 4 ounce can green chilies
In a food processor or blender, blen the tomatoes, garlic, onion and 1/3 cup broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
Stir in the peppers and green chilies. Heat through and serve immediately.