Thursday, October 23, 2008

In the mood for some piggin' out

So, I've been sick all week and on Wednesday, I decided I was in the mood...the mood for some piggin' out.

My roommate Kiki mentioned that she was planning to make an apple crisp with the apples she hand picked in MA and I convinced her to use Earth Balance sticks mixed with shortening in lieu of regular butter to veganize. I stopped off at whole foods and bought Fajita supplies. When I came home, the house smelled WONDERFUL and I found a lovely note that read:

Don't eat this wonderful VEGAN apple crisp until we return.
-The Mgmt


I was about to make my fajitas when they returned with their "supplies" (some extra cinnamon and some reddi whip).

We all ate a little bit of crisp, which was adapted from the cooks illustrated recipe. Then Wessie participated (he more hovered, but he helped!) in the fajita cooking and in their eating. Wessie, who was a fallen vegetarian, has recently put a foot back on the wagon and is now pescatarian. He commented that these fajitas tasted better than the chicken fajitas he'd had. And he commented that my homemade seitan was better than the store bought. Double score.

I'm Fucking Hungry Fajitas (makes enough for 4 VERY hearty fajitas)

For the Fajita Filling:
About 1-2 C Seitan (homemade is obviously the best, but I used westsoy's stir fry strips)
1 green pepper
1 yellow onion
2-3 cloves garlic
8 oz sliced mushrooms
1 tsp seasoning salt
1/2 tsp celery salt
1 tsp paprika
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp pepper
1 tsp chile powder

Whole wheat tortillas

Optional fixin's:
Vegetarian refried beans (I prefer Bearito's "spicy" version)
Salsa / Pico de Gallo
Mexican rice
Tofutti Sour Cream
Vegan Cheese
Shredded lettuce

Chop and start sauteeing the onions and mushrooms in olive oil while you chop your green pepper and garlic, then add them and some chile powder to the oil. Rough cut the seitan and toss it in there too. Add your spices. I basically eyeballed them, but I think that was about right. Be careful with the salt! If you're using refried beans, put them in a pot or microwave to get them ready, then get your whole wheat tortillas, put a wet paper towel over them and microwave for about 25 seconds.

We used Bearito's spicy refried beans, Rudi's organic flax wheat tortillas, bagged lettuce, Pico de Gallo and Guacamole. Truthfully, if you've got guac, it'll serve the same purpose as most of the cheesy/sour creamy elements. They were delicious. I forgot how much I love homemade fajitas. They also take about 15 minutes tops, but you'll be eatin' (or trying to be eatin') the rest of the night and you won't want to share.

1 comment:

pixiepine said...

YUM. I'm gonna make a batch of seitan so I can make these soon!