Santa Fe Stir Fry - What to serve when everybody has a special diet

Santa Fe Stir Fry
Serving Suggestion Visualization
from LeonardoAI

Picture this: 

You've invited over a group of friends for dinner.  One is gluten free. One loves gluten. The next is a cheese lover. The next is vegetarian - or vegan. One is an Orthodox Christian who is fasting. The last guy loves meat. What on earth can you serve that would make everybody happy?

Or, maybe that's just a normal Friday night at your house, with your family!

Whatever the case may be, this dish can please the whole crowd. Assuming you read your labels on all ingredients, including things like spices, this dish can be made completely gluten-free and vegan. 

Then, you add a buffet of topping and accompaniment options, choosing from this list, according to the needs and wishes of those joining you, and what you have on hand:

Tortilla Chips 
Fresh Tortillas
Shredded Mexican-style Cheese
Sour Cream
Salsa
Avocado
Pico de Gallo
Sliced Black California Olives
Shredded or Cubed Chicken
Taco Meat
Barbacoa Beef

Etc . . . .

Each diner can then assemble his or her own plate, bowl, or wrap - and everyone can eat together!

If you have a Keto guest, they can have all the sides, and if you really want to make it special, you could make them a similarly themed cauliflower rice dish.

Added advantages: 

This is a pantry recipe, that can be made from shelf stable ingredients. 

And leftovers freeze well in individual servings for future lunches. 

AND, you can use leftover rice to make it!

Here's the recipe:

Santa Fe Stir Fry

Sauté in large skillet or wok, till browned on edges:
1 Tablespoon Oil
1 Cup Bell Pepper, cut in crescents
1 Cup Onion, cut in crescents
1 Can Mushrooms (any size), drained - or equivalent fresh
(I often use frozen Peppers & Onions from the grocer's freezer)

Add and sauté briefly:
1 teaspoon minced Garlic

Then add:
3 1/2 cups cooked Rice 
2 (15 oz) cans Black Beans, drained
1 (15 oz) can Corn, drained (or equivalent frozen)
1/2 cup Salsa
1/2 packet Taco Seasoning (or 1 Tablespoon homemade Taco Seasoning)
1 teaspoon Smoked Paprika
Garlic Salt to Taste
Splashes of Water as needed for desired moisture level

Cook for a few minutes, until heated through, and serve. 

Santa Fe Stir Fry actual Photograph
- Fresh from the Wok, Ready to enjoy

Vegan Holiday Appetizers

This is a wonderful little treat to serve at a dinner or a party. They're easy to make - so easy in fact that my young daughter enjoyed helping me make them. They can be made in advance if you like, to bake right before serving time.

These take a few minutes to assemble - much like cookies - but they're not difficult at all!

I made one batch green olive, one batch caramelized pearl onion, and one batch oil cured olive (warn guests of pits, if you use these!).

Here's the Recipe for one batch (you'll probably want a lot of batches!):

Vegan Holiday Appetizers
1# Bread Dough, rolled out and cut in 40 squares
Filling: 40 olives, or 12oz pearl onions, caramelized
Something for brushing so toppings will stick: Olive brine, oil, or water
Toppings: Zaatar, Sesame Seeds, Poppy Seeds, Thyme & Kosher Salt, etc.
Wrap fillings in dough individually, brush, and top. Bake 450 degrees Fahrenheit, till golden - 25 to 30 minutes (slightly longer if frozen).


First, you make the dough. The dough can be made well in advance of assembly day. And, assembly can be done in advance of baking day. And, yes, you CAN use purchased dough. But this recipe is a lot yummier!

Roll out the Dough (roughly 10"x18"). I like to roll it on parchment paper for easy handling.

Cut Crosswise in 10 strips, then lengthwise in 4 sections.



Place filling (Olive or Caramelized onion) in center of each piece.

Fold each piece over filling.



Stretch dough around filling, and press edges to seal.

Brush each piece with olive brine, oil or water (your choice), and
Sprinkle with chosen topping. Choose a filling to match a topping, so guests
can see at a glance what they're getting. I used sesame seeds with green olives,
zaatar with oil cured olives, and thyme and salt for onions.
They can be frozen at this point, if you like.

Bake on parchment covered sheet at 450 degrees Fahrenheit for 25 to 30 minutes.
May be baked immediately, or frozen before baking, and baked immediately after pulling from freezer (slightly
longer baking time may be required).

If you want to freeze them, freeze them on the parchment covered pan (as shown above). Once they're frozen solid, they can be popped into a zippered freezer bag for storage until baking day.

This is being shared on Recipes and Ramblings with the Tumbleweed Contessa

Food on Fridays: Finger Foods