My junior year of college I tried cooking dinner for my new roommate. She was a freshman, randomly placed in an apartment of juniors, I thought it would be nice… Well, I got seriously frustrated with the chicken (cause it was still partially frozen) and the pasta (the water has to boil first, whoops!) so I abandoned the kitchen. I very distinctly remember hearing her yelling into her phone that she had to go because I left everything on and unattended. She finished cooking that night. After that, I was not allowed in the kitchen unsupervised. We lived together for 3 years, poor girl. Since then, I’ve set off the fire alarm a few times but I’ve gotten a pretty good handle on it and I actually enjoy cooking a bit (gasp!).
So – we eat at home majority of the week and I love trying out new recipes, especially vegetarian ones. My oldest brother recently went vegan for health reasons and says he has never felt better. That spurred my parents to try eating more vegetarian dishes and the combo of the two got us to cut back on meat.
When we decided to go this route I said to myself “this is not an excuse to eat tons of pasta.” So with that in mind I took to the Google! And boy oh boy – some of our favorite dishes now are vegetarian. Any new dishes I try and we love, I’ll share with you.
I’ll even tell you about dishes we don’t love; I’m looking at you tofu burger.
Without further ado – I give you Portobello fajitas! This recipe comes from The Garden Grazer and these are delicious and filling and make for a great next day lunch, plus the spice recipe gives you extra taco seasoning to save for another dish. I made these for my family on Father’s Day and there was nary a leftover to be seen.
Recipe for about 6 fajitas. You will need:
- 2 or 3 large portobellos, sliced
- 1 or 2 bell peppers, sliced
- 1 yellow onion, thinly sliced
- 1 tbsp taco seasoning (see below)
- Corn tortillas (or shell of choice)
Taco fixins’ – guac, sour cream (plain greek yogurt is a healthier sub!), cheese…
- 1 Tbsp chili powder
- 1 ½ tsp Cumin
- 1 tsp of each of the following: oregano, onion powder, garlic powder, paprika
- ½ tsp salt
- ¼ tsp cayenne pepper, optional.
- Remove stems and gills from mushrooms; give them a light wipe down using water and hands.
Slice them into strips.
- Cut peppers and onions in thin slices.
- In a large skillet, medium heat and 1 Tbsp olive oil, toss in peppers and onions for 2 minutes.
- Add mushrooms and 1 Tbsp taco seasoning.
- Stir occasionally for about 8 minutes or until everything is soft.
Remove from heat and get ready for fajita time!
Again- thank you to The Garden Grazer for this delicious recipe! Check out her blog for more great ideas.