Chipotle Bean Burgers

I absolutely love chipotle peppers because of the extra heat it brings to a dish and its unique smokey taste. I had the idea of adding a couple peppers to an already good but a bit simple, bean burger recipe. Its funny how one extra ingredient can totally change the flavor of a meal.

Feel free to play around with the number of peppers added if you want something more mild or spicy. I added two peppers and it wasn't spicy at all. Leave the seeds in if you really like spicy. Anyone else love making their own patties? Boca burgers have nothing on my patties : ]

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Makes 8 patties

Ingredients

* 1 yellow onion, diced finely

* 1 carrot, grated

* 2 garlic cloves, minced or grated

* 1-2 chipotle peppers in adobe, seeded and minced

* 1-2 tsp adobe sauce, optional

* 2 tsp olive oil

* 1 ( 15 ounce ) can of pinto beans

* 1 ( 15 ounce ) can of black beans

* 1/2 tsp salt

* 1/2 tsp dried oregano

* 1/2 tsp cumin

* 1/2 cup vital wheat gluten

* hamburger buns

* lettuce, tomatoes

* vegan mayo and ketchup

Directions

1. Heat a small pan over medium heat and add the olive oil. Add the onion, carrot, garlic, chipotle pepper and adobe sauce and saute until the onion is tender, about 5 minutes. Remove from heat and set aside.

2. Mash the pinto and black beans in a large bowl. Stir in the onion mixture, salt, oregano and cumin.

3. Sprinkle the wheat gluten a little at a time over the bean mixture and knead. Continue adding the gluten a little at a time and kneading until all is incorporated. You should knead no longer than 5 minutes.

4. Shape mixture into 8 patties and place on a baking sheet lined with parchment paper. Coat each patty with cooking spray or brush oil on each patty.

5. Bake at 400 F for 15 minutes or until browned and heated through.

Mexican Chili

I was given a slow cooker as one of my Christmas gifts, having never owned one before, I just had to test it out with this recipe. This recipe requires very little work..just some roasting of the chilies and cooking the boca crumbles. Then you simply pour all the ingredients in the slow cooker and walk away until its ready. You can also cook this over the stove but the flavors won't be as intense. Everyone should try out this recipe, I promise you won't be disappointed.

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Serves 6

Ingredients

* 1 Tb canola oil

* 1 pound soy ground crumbles or shredded tempeh

* 1 onion, diced

* 2 ( 15 ounce ) cans of pinto beans, drained and rinsed

* 1 ( 15 ounce ) can of kidney beans, drained and rinsed

* 2 cups of corn kernels, fresh or frozen

* 1 ( 14.5 ounce ) can Mexican style stewed tomatoes

* 1 ( 14.5 ounce ) can diced tomatoes

* 1 ( 14.5 ounce ) can tomatoes with chilies

* 4 anaheim chiles, roasted and diced ( directions for roasting here )

* 1 recipe taco seasoning

For Serving

* Tortilla Chips

* Vegan Sour Cream

* Vegan cheddar cheese, shredded

* Green onions, chopped

* Pickled jalapeños

Directions

1. In a medium sized skillet, add the oil and heat over medium high heat. Add the onions and saute for 4 minutes, stirring occasionally.

2. Add the soy ground crumbles and the taco seasoning, mix well. Cook an additional 5 minutes, stirring occasionally.

3. Transfer the soy ground and onions to a slow cooker or a large stockpot. Add the beans, corn, tomatoes, anaheim chiles. Cook on low in a slow cooker for 6 to 8 hours or simmer over low heat for 1 hour on the stove.

4. To serve, ladle soup into six individual bowls. Top with sour cream, cheese, green onions and jalapeños. Serve with tortilla chips on the side.

Tofu Tortas

This is my last test recipe from Kim Barnouin's new cookbook. I did make some changes though, like cooking the tofu, adding guacamole and using my own refried beans recipe.

I see her tortas as a step up from what we all know tostadas to be. Stacks of baked tortillas, filled with sweet corn, tofu, cheese, guacamole and tomatoes.

This would be great to serve at a party or on a stay at home Friday night. They're also so fun to assemble and would be the perfect opportunity to get your kids involved in the kitchen. I hope you all enjoy this recipe as much as I did!

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Makes 4 Servings

Ingredients

* 1 ( 14 oz ) package silken tofu, drained and crumbled

* 1 cup sweet corn, fresh or frozen

* 1/2 package vegan taco seasoning or to make your with the recipe I used

* Salt and pepper, to taste

* 1/4 onion, diced

* 2 cloves garlic, minced

* 2 cups refried beans, canned or homemade

* 12 corn tortillas

* 1 cup vegan Cheddar cheese, shredded

* Pico de Gallo salsa and guacamole

Directions

1. Combine the tofu and taco seasoning in a medium bowl. Mix well.

2. Heat 1 Tb of canola oil in a medium skillet and heat over medium high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the onion and saute for 5 more minutes, or until slightly translucent.

3. Add the tofu mixture and corn and saute for 5 more minutes, stirring occasionally, until everything is heated through. Remove from pan and set aside.

4. To prepare the tortillas, you can either fry them on the stove or bake them at 400 F for about 4 to 5 minutes per side. Make sure to coat each tortilla with oil before baking.

5. To prepare the tortas, spread the beans on one tortilla and top with another tortilla. Spoon more beans on top of the second tortilla and top with the tofu mixture and guacamole. Place the third tortilla on top and top with pico de gallo salsa and cheddar cheese. Repeat to assemble the remaining tortas.

Serve immediately.

Gumbo with Wild Rice, Baked BBQ Black Eyed Peas and Jalapeño Onion Cornbread

I've been craving soul food lately and there's really only one place that I know of that serves vegan soul food called Stuff I Eat. The only problem is their food runs at about $18 a person. It comes with a little more than I made but still, I am not about to drop that much on food when I can just make it myself. I chose Gumbo because I have never ate it before and was curious about how it tasted. I know there's no seafood, so it probably doesn't taste exactly like the traditional version but in my opinion, the vegan version I made was just as good. I love soups where I can add many different types of greens (especially cabbage mmm).

The baked beans were also really good, with a hint of spiciness, thanks to the cayenne. Molasses can be substituted for the agave nectar and would add a little more flavor. The cornbread was exactly what I made two days ago but this time I took the advice of what most of you said and added jalapeños. It does give it a little extra something...making it look so much nicer and adding another flavor than just corn. Thank everyone for the suggestion! : ]

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Gumbo With Wild Rice
Serves 6 to 8


Ingredients
* 3 Tb olive oil or vegetable oil
* 3 Tb flour
* 1 small onion, chopped
* 3 Tb chopped green onions
* 1/2 Tb chopped garlic
* 2 to 3 small bay leaves
* 3 quarts vegetable stock
* 1 cup wild rice
* Salt
* Cayenne, to taste
* Pinch ground thyme
* 2 pounds mixed greens (1/2 pound each spinach, collard greens, turnip
greens and cabbage leaves), tough stems removed and coarsely chopped
* Up to 2 Tb all-purpose flour, as a thickening agent, optional

Directions
1. Heat oil in a large soup pot. Add the flour, stirring until toasted and peanut butter colored, about 3 to 5 minutes.

2. Add the onion, green onion, and garlic, cooking until tender, about 3 minutes. Add the bay leaves, stock, wild rice, 1 teaspoon salt, cayenne to taste, and thyme.

3. Bring to a boil, add greens, a handful at a time, stirring until wilted before adding next bunch. Reduce the heat and simmer for 1 hour. Taste and adjust seasoning—greens should be tender and slightly spicy; add enough salt to enhance flavors. Wild rice should be tender and puffed.

4. To thicken, have gumbo bubbling gently and stir in 1 tablespoon flour, that is mixed a little with cold water. Add more flour if a thicker consistency is desired.



Baked BBQ Black Eyed Peas
Serves 4 to 6


Ingredients
* 1 1/2 cups dried black-eyed peas, soaked overnight
* 1 3-inch piece kombu (dried kelp)
* 3 Tb plus 2 teaspoons olive oil
* 1/2 cup diced onions
* 1 cup diced red or green bell pepper
* 2 cloves garlic
* 2 Tb red wine vinegar
* 2 Tb lime juice
* 1/4 cup tamari
* 1 cup canned tomato sauce
* 1 chipotle in adobo sauce
* 1/2 cup agave nectar
* 1 Tb ground cumin
* 1 tsp dried thyme
* 1/8 tsp cayenne

Directions
1. Drain the black-eyed peas. Combine beans with kombu and fresh water to cover in a
medium pot. Bring to a boil over medium heat, skimming off any foam. Reduce heat to
maintain a simmer, and cook until tender, about 50 minutes to 1 hour. Drain, reserving cooking water. Discard kombu. Or if you're short on time, a 15 ounce can of black eyed peas, drained and rinsed will work too. Instead of using the cooking water, plain water can be used.

2. Heat two tsp olive oil in a skillet over medium heat. Add onions and bell pepper. Sauté for 5 to 7 minutes. Add garlic and cook 2 more minutes, until fragrant. Set aside. Preheat oven to 350 degrees F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle, agave nectar, spices, 1 cup of the reserved bean cooking water and the remaining olive oil. Puree until smooth.

3. In a 2-quart baking dish, combine the black-eyed peas, sautéed vegetables, and sauce. Stir well. Bake uncovered for 1 1/2 to 2 hours, stirring occasionally. Serve at room temperature.



Jalapeño Onion Corn Bread
Makes 8 Big Slices


Ingredients
* 2 cups plain soy milk
* 2 tsp apple cider vinegar
* 2 cups cornmeal
* 1 cup corn flour, or masa harina, or all-purpose flour (I've notice that corn flour or masa harina gives the corn bread a stronger corn taste than just adding plain flour)
* 1/4 cup sugar
* 2 tsp baking powder
* 1/2 tsp salt
* 1/3 cup oil

For the Topping
* 1 Tb canola oil
* 1 medium size yellow onion, sliced into 1 x 1/2 inch slices
* 3 jalapenos
* 1/4 tsp salt

Directions
1. Preheat the oven to 350 F.

2. Preheat a cast-iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the salt and mix well. Transfer to a bowl. Don't wash the pan; you'll pour the batter right into it in a bit.

3. Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

4. In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay.

5. Pour the batter into prepared cast-iron skillet. Scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.

Pasta E Fagioli

Today I decided to make Pasta E Fagoioli, which when translated means, pasta and beans. The best part about this dish is that you get to make your own pasta sauce, and I don't mean buying a can of diced tomatoes and seasoning it. The taste difference between using a can of tomatoes and dicing fresh tomatoes is enormous. The time required to make this pasta is very little and it is also very filling. This would work great as a weekend dinner or something to serve to guests.

On another note, I hope everyone has a happy and safe Fourth of July tomorrow! What's everyone's plans? I am not quite sure yet where I want to go. I wish I could have a little barbecue in the backyard but out here in Southern California, fireworks are not allowed in residential areas. Oh and I hear somewhere that the Fourth of July is the day that the most dogs run away from home. So if any of you have dogs, please make sure they are in a place where they cannot go wondering off. I think I am going to bring my cat in for the night..I don't know if it's a Siamese thing but he gets very jumpy to any little thing. But anyways, once again, I hope everyone has an awesome day tomorrow! : ]

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Serves 2-4

Ingredients - For the Sauce
* 2 Tb olive oil
* 6 cloves garlic, minced
* 2 pounds plum tomatoes, diced medium
* 1/4 cup dry white wine or vegetable broth
* 1/2 tsp dried thyme
* 1/2 tsp dried oregano
* a few dashes of black pepper
* 1 tsp salt

Ingredients - For the pasta
* 16 oz can white beans, washed and drained
* 1/2 pound small tube pasta, like penette or tubetti, or even small shells

Directions
1. Bring a pot of water to boil for the pasta and preheat another large pan over medium heat. Add the oil and garlic to the large pan and saute for about 1 minute, until garlic is fragrant. Add the tomatoes, wine, thyme, oregano, black pepper and salt. Bring to a boil, then lower to medium heat until the tomatoes are broken down and sauce is reduced and thickened, about 20 minutes.

2. Meanwhile, add pasta to the water and cook according to package directions. Once the sauce is thickened, simmer on low heat to keep warm. Drain pasta and set aside.

3. When sauce is finished, add the beans and pasta and use a pasta spoon to mix. Serve when pasta and beans are heated through, about 3 minutes.

Chickpea Cutlets with Mashed Potatoes and Broccoli

Sunday always seems to be the day that I run out of ingredients to make a decent meal. This is probably because I go grocery shopping every Sunday. I tend to just grab a quick bite at In-n-Out, veggie burger with no spread in case you were wondering. I didn't feel like having that today and decided to make something with the chickpeas I had on hand. By searching more in my fridge, I found some potatoes and broccoli and turned what would have been an okay lunch, to something great! I got the recipe for the chickpea cutlets from Veganomicon.

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Serves 4

Chickpea Cutlets
* 1 cup cooked chickpeas
* 2 Tb olive oil
* 1/2 cup vital wheat gluten
* 1/2 cup plain bread crumbs
* 1/4 cup vegetable broth or water
* 2 Tb soy sauce
* 2 cloves garlic, pressed or grated with a microplane grater
* 1/2 tsp lemon zest
* 1/2 tsp dried thyme
* 1/2 tsp Hungarian paprika
* 1/4 tsp dried rubbed sage
* Olive oil for panfrying

Directions
1. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.

2. Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

3. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

4. Just in case you were wondering, you can also bake these too! Baking these patties gives them a tooth-some chewy texture and firm bite. Preheat oven to 375 F, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on the baking sheet and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.

Seasonal Soup with Vegetables

I needed a quick starter meal to go with my sandwiches yesterday and this soup worked out great. This wasn't a planned meal, just something that I realized I could make with the produce I had in my fridge. If I had actually planned it, I would have added more greens. I found the soup to taste a lot like the cabbage rolls I made last week, mainly because of the boiled cabbage and tomatoes. It might look like a light soup but trust me, it is very filling.

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Recipe from Emeril Green
Serves 6 to 8

Ingredients
* 3 Tb extra virgin oil
* 1 cup sliced red onion
* 4 cloves minced garlic
* 3 pounds shredded mixed greens ( any mixture of spinach, collard greens, turnip greens, red and green cabbage leaves and Brussels sprouts )
* 8 cups vegetable stock
* 2 15 oz cans of kidney beans, drained and rinsed
* 2 15 oz cans garbanzo beans, drained and rinsed
* 1 15-ounce can chopped tomatoes
* 1 bay leaf
* 1 tsp salt
* Pinch of cayenne
* Pinch of ground thyme

Directions
1. Heat olive oil in a large soup pot. Add sliced onions and garlic and cook until tender, about 3 minutes.

2. Add greens, a handful at a time. Stir until wilted before adding next bunch.

3. Add the stock, kidney beans, garbanzo beans, chopped tomatoes, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 30 minutes.

4. Taste for seasoning. Greens should be tender and slightly spicy. Add just enough salt to enhance flavors.

Cannellini Bean Veggie Burgers

Happy Memorial Day! I hope everyday had an awesome day celebrating with your friends and loved ones. I had a little quiet lunch with my boyfriend and kitty. We just bought a new gazebo yesterday and the weather was just perfect for taking our lunch outside. These burgers were a nice change from the Boca burgers I occasionally buy. They are also loaded in protein, I calculated 18 gram from each patty alone. Serve with the side of your choice.

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Yield: 4 veggie burgers

Ingredients:
* 2 1/2 tablespoons olive oil
* 1/2 cup finely chopped onion
* 1/2 cup finely chopped bell pepper
* 1/2 cup finely chopped celery
* 1/2 cup finely chopped carrot
* 1 1/2 teaspoons minced garlic
* 1 15 oz can of Cannellini beans, drained and rinsed
* 1/2 cup vital wheat gluten
* 1/4 cup water
* 1/2 cup dry unseasoned breadcrumbs
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Hamburger buns, for serving
* Sliced tomatoes, onions, lettuce leaves, pickles, avocado, etc., for garnishing, as desired
* Condiments for serving, such as ketchup or salsa, mayonnaise, mustard, as desired


Directions
1. In a nonstick skillet, heat 2 tablespoons of the olive oil and saute the onion, bell pepper, celery, carrot, and garlic until soft, 3 to 4 minutes. Set aside to cool.

2. In a medium mixing bowl, mash the beans with the back of a fork. Stir in the cooled vegetables, vital wheat gluten, water, breadcrumbs, salt and pepper and mix well.

3. Proceed to knead with your hands, until the mixture is firm and uniformly mixed ( about a minute ).

4. Divide the burger mixture into four equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1 1/2 inch thick. Press so that the patty is flat on both sides. Make four patties.

5. Preheat a heavy-bottomed pan over medium heat. Pour a thin layer of olive oil into the pan. Cook the patties two or three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil before turning over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Serve warm, on lightly toasted buns, garnished with desired condiments.

Chickpea "Tuna" Sandwich

I'm sure everyone knows how to make a mock tuna sandwich but just in case you don't here's the recipe I use. I tend to make this on lazy Sunday afternoons when I don't know what to eat and I want to make something fast. When it comes to taste, I'd say that this has a less fishy taste than how I remembered a tuna sandwich to taste. But to me, this is a plus because I was never a big seafood fan to begin with. Serve this with a bowl of soup or alone for a comforting, filling meal.

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Ingredients
1 15 oz can of chickpeas, drained or 1 1/2 cups of cooked chickpeas
3 Tb vegan mayo
1/3 cup chopped celery
1/2 carrot, julienned
2.5 Tb minced dill pickle
1 green onion, chopped
1 avocado, sliced
1 tsp soy sauce
1/2 tsp kelp powder
pepper to taste

Directions
1. In a medium bowl, mash the chickpeas with a fork ( I also found that adding them in little quantities in the blender, also gets them to the right consistency without all the extra work of mashing by hand).
2. Pour out to a medium sized bowl and add remaining ingredients. Mix well and serve on your choice of bread.

Red Posole

I've only had vegan Posole once before at a little restaurant called Cinnamon Vegetarian. Posole is my mom's favorite soup but because she's suffering from high cholesterol, the doctor told her to limit her intake on meat. She asked me if I could make her something similar to what we had at the restaurant. So I started looking online, combining recipes and substituting ingredients and I came up with this. My boyfriend never had traditional posole but was really blown away by how great this tasted. I can't wait until my mom comes back from vacation so I can make this again for her!

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Serves 6

Ingredients - Soup
* 1 or 2 (or more, if you are a chili head) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
* 1 onion, diced
* 4 garlic cloves, minced
* 6 cups Vegetable or Better than Bullion Vegetarian Chicken Stock
* 1 15 oz can of Fire Roasted, Diced Tomatoes ( If you cannot find fire roasted, a regular can of diced tomatoes will do as well )
* 1 Tb dried oregano
* 1 15 oz can of Pinto Beans or 2 cups of cooked Pinto Beans
* 1 15 oz can of Hominy
* Salt ( Don't add salt if you're using Better than Bullion )
* Juice of 2 limes

Ingredients - Garnishes ( Choose one or more of the following )
* Avocado Slices
* Cilantro
* Lime Wedges
* Tortilla Chips
* Shredded Cabbage or Lettuce
* Diced Onions
* Radishes

Directions
1. Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor. If you need to, add a little water while you puree.
2. In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
3. Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or vegetarian chicken stock and bring to a simmer. Simmer for ten minutes.
4. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
5. Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you aren't exceeding your heat preference. You can always serve the remainder of the chili sauce on the side. Allow this to simmer for at least forty minutes.
6. Serve it forth, with a good selection of garnishes.

Lime Chik-n with Cilantro-Lime Rice and Refried Beans

Finally perfected my refried beans! I've tried making it several times and it would never come out right. I recently purchased Terry Romero's "Viva Vegan" cookbook hoping that she could help me, and she did! : ]
Been testing out some of her recipes the past few days and I haven't been disappointed yet. If anyone out there is looking for a good Latin food cookbook, this one is it! The recipe for the rice and the beans are both from this book.

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Cilantro-Lime Rice - Serves 4
Ingredients
* 1 cup uncooked long-grain white rice
* 1 1/2 cups vegetable broth or water
* 1 Tb olive oil
* 2 Tb lime juice
* 2 tsp lime zest
* 1/2 tsp salt ( only if you're using water )
* Freshly ground pepper
* 1/4 cup chopped cilantro, lightly packed
* 1 green onion, green part only, sliced very thinly

Directions
1. In a heavy pot, combine the rice, vegetable stock, olive oil, lime juice and zest, salt ( if using ), and pepper to taste. Bring the mixture to a boil, lower the heat to a simmer, and cover the pot. Cook for 20 minutes, until the liquid is absorbed and the rice grains are tender.
2. Remove from the heat and sprinkle the rice with the cilantro and green onion. Fluff the rice, working in the chopping herbs. Serve immediately.


Home-Style Refried Beans - Makes 4 Cups
Ingredients
* 2 Tb corn, peanut, or olive oil
* 3 cloves garlic, minced
* 1 small onion ( about 1/4 lb ) diced small
* 1 to 2 jalapeno or serrano chilies, seeded and minced
* 1 tsp ground cumin
* 1/2 tsp dried oregano
* 1/2 tsp ground chile powder, such as ancho or a blend
* 2 ( 15 ounce ) cans pinto or black or pink beans, drained and rinsed, or 3 1/2 to * 4 cups of cooked beans
* 1 bay leaf
* 2 cups water
* Salt and fresh pepper

Directions
1. In a large, heavy cast-iron skillet, combine the oil and garlic and cook over medium heat. Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onion turns translucent, about 10 minutes. Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds.
2. Stir in the beans, bay leaf, and water and increase the heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed but about an inch of liquid remains.
3. Remove the bay leaf and discard. Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes. If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached. Serve immediately.


Lime Chik-n - Serves 4
Ingredients
* 1 package Morningstar Farms Meal Starters Chik'n Strips ( defrosted )
* Juice of 1 lime
* Dash of pepper

Directions
1. In a medium sized skillet, pour in 1 Tb olive oil and allow to heat for 30 seconds on medium heat.
2. Add the chik'n stripes and cook for 2 minutes.
3. Add the lime juice and the dash of pepper and stir to season all the strips.
4. Cook for 3 more minutes and serve immediately.

Serve with corn or flour tortilla if desired.