Are you doing a “Meatless Monday” yet?

The Meatless Monday campaign asks everyone to forego meat one day a week to improve their health and make a positive impact on the environment. It’s a simple idea that’s gaining momentum. There are major campaigns, including Meatless Monday and the McCartneys’  Meat Free Monday. If you’ve seen “Food, Inc.,” you’ve heard that Meatless Monday is one of the top 10 ways to improve our food system. If you caught the “Oprah” episode on eating green, you saw Michael Pollan (“In Defense of Food”) advocate a Meatless Monday. Just last week, The Huffington Post Green introduced a weekly Meatless Monday column.

It’s hard to disagree with the idea of starting the workweek on a healthy note, so instead of posting my favorite vegetarian recipes willy-nilly, I’ll be sharing them every week on Meatless Monday, starting with these Vegetable Fajitas.

The filling is a combination of onion, peppers, mushrooms and garlic, marinated in oil and chili powder and then stir-fried. The chili powder brings a fair amount of heat, so I like to pair the fajitas with guacamole and sour cream. And fresh cilantro. And lime juice.

All the smoke, sizzle and spice, minus the meat. Because meatless doesn’t have to be boring.

You in?

Vegetable Fajitas

Adapted from Linda Fraser’s “The Vegetarian Kitchen”

Serves 2

  • 1 onion, sliced
  • 3 peppers (any color), seeded and cut into strips
  • 1 garlic clove, crushed
  • 8 ounces mushroom caps, sliced
  • 6 tablespoons vegetable oil
  • 2 tablespoons chili powder
  • Salt and freshly ground black pepper
  • 4-6 flour tortillas, warmed
  • Garnish: cilantro, lime, sour cream, guacamole (recipe follows)

  • 1 avocado
  • 1 shallot, roughly chopped
  • 1 green chile, seeded and roughly chopped
  • Juice of 1 lime
  1. In a large bowl, combine the onion, peppers, garlic and mushrooms.
  2. Mix the oil and chili powder in a cup, pour over the vegetable mixture, and stir well. Set aside.
  3. In the meantime, make the guacamole. Combine the avocado, shallot, green chile and lime juice in a food processor or blender. Process for 1 minute until smooth. Scrape into a small bowl, cover loosely and put in the fridge to chill until required.
  4. Heat a cast-iron skillet or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges, sour cream and guacamole.