Wonderful, Quick Supper!! These fajitas were unbelievably delicious tonight. We could have these every night of the week. The portobello and veg combination was inspired by a recipe from another plant-based person which we adapted to our leftovers. Our wrap was one of the Rye & Oat Rotis I made up the other day. Ill post the recipe for both here. By the way, even if you are not eating our way, these wraps only have around 82 calories for something about 6 to 8 inches across!! Janes Rye & Oat Rotis 1 cup of boiling water + 1/4 teaspoon of salt 1 cup of whole grain rye flour 1 cup of Old Fashioned Oats (not instant) 2 heaping teaspoons of Vital Wheat Gluten Mix the oats, rye flour, and Vital Wheat Gluten together and stir well. As soon as the water is boiling, through in the salt. and remove from the heat. Toss in all the dry ingredients. Stir well. Let cool until you can handle it. Knead it for 2 or 3 minutes to develop the gluten. Let it rest 10 to 15 minutes. Knead it again for 2 to 3 minutes. Let it rest for 10 to 15 minutes. Cut into 8 chunks. Roll very thin on a non-stick sheet. You will need to dust the surface with flour. Flip it over the first 3 to 5 times you are rolling it. You should be able to get it stretched to about 6 to 8 across. Heat a non-stick pan on medium to high heat and toss in the roti. Cook it a moment or two on one side and then flip it over and do the same on the other. This should leave it quite malleable. If it feels quite stiff, lower the heat and/or reduce the cooking time. We store these in a plastic bag in the fridge. Portobello Mushroom Fajitas We cook up Portobello mushrooms with some barbeque sauce on top and there are always leftovers. These taste far, far better two or more days later. Friends would be hard-pressed to know they weren’t meat. 2 of the large leftover Portobello mushrooms that were cooked with barbeque sauce and then cut into small chunks or strips 2 large red peppers, cleaned and sliced into strips 1 large onion, peeled and cut into stips. Spice mix 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. chili powder Place a large non-stick pan over med/high heat. Allow to get very hot. When pan is nice and hot, add the onions. Saute until the onions are translucent, stirring frequently. You may need to add a bit of water periodically. Add the mushrooms and peppers and sprinkle the spices over top and mix them in. Saute for another 4-5 min. until vegetables are tender but still a little crisp. Use water or veggie stock 1 Tablespoon at a time to prevent sticking. Serve with homemade Rye & Oat Rotis.
Posted on: Sat, 23 Aug 2014 01:41:09 +0000
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