These portobello fajitas sounded perfect for tonight. I like portobello mushrooms, but in controlled portions. I love the first few bites of a portobello burger (using a portobello mushroom cap instead of a burger) but find it very difficult to eat a whole burger. I guess I can handle them sliced a lot better than left whole. I really liked the idea of sliced portobellos with roasted red peppers, caramelized onions, garlic and seasonings in a tortilla. I served these with Ina Garten's guacamole and tortilla chips.
Gerry's comment at dinner was how much he loved both lunch and dinner, enough to say that he could do a vegan diet. Of course, he did have an egg for breakfast instead of a soy smoothie and an applesauce muffin (which I had stashed in the freezer).
My menu for the day:
Breakfast - Soy milk smoothie with strawberries and banana, applesauce muffin
Lunch - Mixed Green Salad with Strawberries, Mango, Edamame and Honey-Lime Dressing
Dinner - Portobello Fajitas, Guacamole and Tortilla chips
Portobello Fajitas (Serves 2)
1/2 onion, thinly sliced
Splash of water (about 3 tablespoons)
2 large portobello caps, thickly sliced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 large roasted red pepper, sliced
3 tablespoons chopped fresh cilantro
Salsa or lime wedges
Over medium-high heat, saute the onion until they just start to brown. Add the portobellos and sear them until you see some of the outer bits start to crisp. Turn the heat down to medium and add the garlic, cumin, and chili powder; saute for 15 to 30 seconds. Remove the pan from the heat and immediately add the roasted red peppers and cilantro. Serve with tortillas as well as salsa or lime wedges.
Adapted from 21 day Vegan Kickstart