Admittedly, life on the vegan front hasn’t been what you might call consistent. We still stick to eating vegan at home; however I can count how many times I’ve eaten dinner at home in the last week on one hand. It is pitiful. Alas, it is what it is. Although I’m trying to do better, I’m not going to beat myself up about it, either.
For the past few days, my inner voice has been nipping at my heels… Get thyself to Costco, Lisa! You are running out of food. This is why you are tempted to eat Jimmy Johns for lunch. (Let us not discount their killer tuna salad, though.)
A few nights ago, I found myself with a pair of portobello mushrooms on their last edible days, half a red pepper and an onion. My herb garden has been getting out of control in recent weeks; I’ve been picking the tips of the cilantro daily to try to keep it from going to seed. This when I realized I should get my ass back in the kitchen and make some veggie fajitas.
Why haven’t I been sautéing onions everyday? Lordy, it is an amazing smell. The onions, mushrooms and peppers had a hot and steamy party in a bit of olive oil while I whipped up some guac in my mini food processor (avocado, a couple of Campari tomatoes, a sprig of cilantro, juice of half a lemon and a healthy dash of garlic salt).
Sidebar; can I just express how it gets my goat when TV food personalities use tortillas that haven’t been heated up? They crack and split, taste like garbage and take fourteen and a half seconds in a hot skillet. Gordan Ramsay would never stand for such tomfoolery.
We ate our sizzling fajitas with plain old rice sprinkled with more chopped cilantro. My stepdad started doing this a few years ago, and it was a lightbulb moment when I got wind of it.
I’m telepathically beaming the smell to you at the moment; until we get Smell-O-Vision, you’ll have to trust me it is exactly the same as catching a whiff of someone else’s piping hot skillet of fajitas being whisked by your booth at Chili’s. (All while you’re salivating and pretending your chips and salsa are satisfying your hunger.)
Top it with even more chopped cilantro and raw onions and dig in.
Vegan Veggie Fajitas
- 2 Portobello Mushrooms, thickly sliced
- 1 Red Bell Pepper, sliced
- 1/2 Onion, thinly sliced
- Garlic Salt
- 1 tsp Olive Oil
- 6 corn tortillas
- Cilantro and onions, finely chopped for topping
- Lime, to season
Saute onions, mushrooms, peppers and garlic salt in olive oil on high heat until tender (about 8 minutes).
Meanwhile, heat tortillas in a dry, hot skillet. Heat one at a time for 10 seconds, flip and heat 5 seconds longer. Place in a clean towel to keep warm.
Assemble fajitas – mushroom mixture, guacamole, chopped onions and cilantro. Squeeze fresh lime juice to taste and enjoy!