Portobello Fajitas

When I first got into the vegetarian/vegan scene a few years ago, my supportive vegan Uncle Paul bestowed upon me this massive bible of a cookbook entitled Vegan Planet. At the time I didn’t understand what I had just stumbled upon. Thankfully, I have revisted this book and discovered its true brilliance. Not only is it packed with 400 plus delicious world vegan recipes and recipes of the vegan basics such as seitan, it has a ton of information of how to eat vegan and have good health too. I highly recommend this book to anyone seriously interested in learning about a vegan lifestlye.




So while flipping through Vegan Planet I found a really easy recipe for Portobello Fajitas. Portobellos are the quickest way to my heart so natuarally I had to try it out. This recipe also called for a fresh tomato salsa which was in the book as well. And here it is. You would want to make this first because it recommends letting it rest at room tempuranture for about an hour prior to dishing it up. It can also keep in the refridgerator for 3-5 days.

3 large ripe tomatoes, peeled, seeded, and chopped
1 small, fresh red chilie (optional)
4 scallions, minced
1 clove garlic (I used 2 because I looooove garlic)
1 tablespoon lime juice
¼ cup minced fresh cilantro leaves
Salt and fresh cracked pepper to taste
Makes about 2 ½ cups
1. Combine tomatoes, chilie, scallions, and garlic in a large bowl. Mix.
2. Add lime juice, cilantro, and salt and pepper to taste. Let sit.

The thought of seeding a tomato terrfied me because I had no idea how to do such a thing and it didn’t help that I didn’t see the seeding part of the recipe until half way into the first tomato. So needless to say I destoryed those beautiful tomatoes trying to remove the seeds. Save yourself the trouble and google it or follow this link. Oh the time I could have saved if I just googled it first.

http://mexicanfood.about.com/od/techniques/ht/seedtomatodice.htm





Now here is my finished salsa! On to the fajita.

2 tablespoons olive oil
1 large red onion (I had to use yellow due my red onion being rotten)
1 large red bell pepper, seeded and thinly sliced
1 large green chilie pepper (This is my addition)
4 large portobello mushrooms, stems removed and caps cut into strips
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon cayenne (optional)
Flour tortiallas, warmed
Fresh tomato salsa from above


1.Heat olive oil in large skillet or wok over medium-high heat.
2.Add onion and bell peppe, cover, and cook until tender, about 5 minutes.
3.Add mushrooms and add spices. Stir to coat the vegetables for about 3-5 minutes. Reduce heat to low to keep warm.
4.Warm tortillas if desired.
5.Dish up the filling on a tortilla, add salsa.