I made a feast for dinner last night. At least, that's what it felt like. And it was so worth it. The fajitas were the easiest part. What took the longest to prepare was the guacamole, the vegan sour cream, and the pico de gallo, but it was all so heavenly wrapped in a warm corn tortilla. I love this food!
Portobello Mushroom Fajitas
1 tablespoon olive oil
3-4 Portobello mushrooms, sliced
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 serrano or jalapeno pepper, sliced (optional)
Heat oil. Over high heat, saute the mushroom for 3 minutes. Add the onions, saute for 5 minutes. Add the peppers, saute for 5 minutes. Serve with guacamole, vegan sour cream, and pico de gallo in corn tortillas. Enjoy!
Guacamole
Everyone has their own way of making guacamole. Here's mine:
1 large avocado
1 large tomato, diced
1/4 bunch cilantro, chopped
1/4 of an onion, chopped
juice of 1 lime
salt and pepper to taste
Peel avocado, and discard seed. Mash with a fork in medium bowl. Add tomato, cilantro, onion, and lime juice and stir until well mixed. Salt and pepper to taste.
Vegan Sour Cream
This recipe is from the Engine 2 book:
1 package of Silken Lite Tofu
1/3 cup milk
3 tablespoons lime juice
2 tablespoons cilantro
1 tablespoon nutritional yeast
Process until smooth. Refrigerate for an hour before serving, to let flavors blend.
Pico de Gallo
1 bunch cilantro, chopped
2 large tomatoes, diced
1/2 a large onion, chopped
1 serrano pepper, minced (seed if you don't want it too spicy)
juice of 1 lime
salt and pepper to taste
Mix all ingredients in bowl. Stir to combine. Enjoy!
TTYL.
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