Portobello Fajita Stir Fry
There is something magical about those sizzling, smokey fajitas arriving at your table when you visit a Mexican restaurant. Now you can bring that magic home with these oil-free fajitas that are full of flavor.
Evelisse is the Executive Director for Spanish Programs and Culinary Content for the T. Colin Campbell Center for Nutrition Studies. Evelisse received a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. She is a diplomate of the International Board of Lifestyle Medicine and a graduate of the Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate program. Evelisse is a certified instructor for PCRM’s Food for Life Program and collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. She is an active board member and speaker for the Casa Vegana de La Comunidad non-for-profit organization in Puerto Rico. Evelisse practices Culinary Medicine in her business The Food Pharmacy and Farmacia en la Cocina in Florida. Follow her on Facebook and Instagram.
There is something magical about those sizzling, smokey fajitas arriving at your table when you visit a Mexican restaurant. Now you can bring that magic home with these oil-free fajitas that are full of flavor.
These perfectly crisp baked french fries are the perfect side for veggie burgers and carrot dogs. By boiling the potatoes for a few minutes before baking, you reduce some of the starch and provide enough moisture to yield crispy fries that are completely oil free.
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Looking for a plant-based sample menu? The Center for Nutrition Studies has put together some tasty recipes for you to explore on our website.
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