Tonight, I made vegan fajitas with my health client Vince Bodiford for our weekly plant-based cooking Zoom meet. Cousin Vinny is looking to improve his medical stats so cooking fresh and energizing meals is the goal to get him into a routine. We used seitan for the protein and sautéed it for ten minutes with mushrooms, onions, and peppers. Next, I spread mashed avocado over the whole grain tortilla and subsequently placed the cooked mixture on top. Lastly, layer the fajita with shredded lettuce, diced tomatoes, a spoonful of black beans, your favorite taco sauce, and vegan cheese or sour cream if you so desire. On the side, we complimented with steamed Japanese sweet potatoes and organic corn on the cob. Fun, healthy, and delicious!