Portobello Mushroom Fajitas for Two

This looks like a complicated recipe, but if you make the seasoning ahead this makes a great meal in about 10-15 minutes.

Fajita Seasoning

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon paprika

1 teaspoon evaporated cane juice or sugar

½ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon oregano

¼ teaspoon black pepper

Dash cayenne (optional)

Mix together in a small bowl and set aside.

 

2 large (4-5 inch) Portobello mushrooms, cut in half and then in ½ inch slices

½ sweet red pepper, cut in strips

½ sweet green pepper, cut in strips

1 medium onion, cut in half and then in thin slices

3 teaspoons olive oil

2 tablespoons water

Place the mushrooms in one bowl and the peppers and onions in another bowl.  Drizzle 2 teaspoons of olive oil over the mushrooms and the remaining teaspoon over the peppers and onions.

Spoon 2/3 of the fajita seasoning over the mushrooms and stir to coat.  Spoon the remaining seasoning over the peppers and onions and stir to coat.

Spray a large flat griddle (the type that uses two burners) with olive oil cooking spray (we use Trader Joe’s).

Heat the griddle over medium high heat.  Place the mushrooms cut side down on one side of the griddle and the peppers and onions on the other side.  Turn the all of the vegetables as soon as they begin to brown.  This happens quickly because of the sugar in the seasoning.  One the mushrooms are brown on both sides mix with the onions and peppers.  Continue turning and stirring until the edges of the peppers begin to char.

Any seasoning left behind in the bowls can be added at this point.

Turn the heat down to medium.  Add the water, stir and cover with a domed lid for 1-2 minutes.  Stir one more time and remove from heat.

Serve with tortillas, salsa and non-dairy sour cream.  Avocado is a nice accompaniment also.

Makes 2 generous servings.  168.5 calories per serving for the vegetables and the seasoning.  Tortillas vary in calories, so add your tortilla calories and any condiments you add.

You could subsitute the spray oil for the olive oil.  If you do this, your calorie count would be 108.5 per serving.

Pickled Chioggia Beets

8 medium Chioggia beets, trimmed and washed

1 cup evaporated cane juice (or sugar of your choice)

1 cup unfiltered apple cider vinegar (or vinegar of your choice)

2 cups water

Boil the beets over medium heat until you can pierce with a fork, but they are still firm (about 45 minutes)

Run cold water over the cooked beets until cool enough to handle.

Peel and slice.  Place in a ½ gallon jar or other large container.

Mix the sugar, vinegar and water together in a small sauce pan.  Bring to a boil and then remove from heat.

Pour over the beets.  Refrigerate several hours before serving.  These will keep for weeks in the refrigerator.

Makes 16 servings.  62.5 calories per serving.

Chioggia Beets

Chioggia (kee-oh-jee-uh) beets have a distinctive red ring pattern.  They are often referred to as bull’s eye or candy stripe beets.

They originated in the Italian town of Chioggia, located on the north east coast of Italy, near Venice.  They were first grown in the USA in the 1840’s.  Today they can be found in specialty grocery stores and farmer’s markets.

 Chioggia beets are sweeter than most beets.  They contain potassium, folic acid, and iron. One beet contains just 35 calories.

These are great for making pickled beets.  A few hours after the vinegar mixture is poured over the beets, the rings disappear and all of the beets take a very pretty pink color.

These are great sautéed, roasted, pickled or added to soup.

Vegan Chocolate Cake

1 ½ cups unbleached wheat flour

1 cup evaporated cane juice (or sugar)

3 tablespoons Dutch cocoa powder

1 teaspoon baking soda

½ teaspoon salt

3 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water (or cold coffee)

Preheat oven to 350 degrees.  Coat an 8” x 8” pan with spray oil.

Sift dry ingredients into a mixing bowl.  Make three depressions in the dry mixture. Place the oil in one, the vinegar in one and the vanilla in one.  Pour the water over all and mix with a fork or wire whisk to moisten all ingredients (don’t over mix).  Pour into the prepared pan and bake 30-35 minutes.
Makes 9 servings, 146 calories per serving.

Locatelli Vineyards and Winery is a small family operation located in San Miguel, California.  Try their 2008 Sangiovese wine.  One of the best we have had!  For just $20.00 a bottle, you will enjoy this one again and again.  You can find the link to their website in the right column under "Links" on this blog.

Vegan Creamy Tomato Soup

1 tablespoon olive oil

1 ½ to 2 cups sweet onions, chopped

Two 28 ounce cans organic, low sodium, crushed tomatoes

Juice of one lemon

2 cups water or vegetable stock

1 cup SoDelicious unsweetened coconut milk (or soy milk, rice milk, oat milk, etc.)

4 tablespoons unbleached wheat flour (or thickener of your choice for gluten free soup)

1/3 cup fresh parsley, chopped

¼ teaspoon salt (optional)

Dash of pepper

Heat the olive oil is a 4-5 quart soup pot.  Add the onions and sauté until golden brown.  Add the tomatoes, lemon juice and water (or stock).   Cover and simmer on low heat for 45 minutes.  Mix the flour and milk together until smooth and slowly whisk into the soup.   Return to a simmer, uncovered.  Add the parsley, salt and pepper.   Remove from heat and serve.  Makes 6 servings.   112.2 calories per serving.

Notes:
We use Trader Joe's "No Salt Whole Peeld Tomatos" and just whirl them around in the prodcessor a time or two.  We like to leave some small chunks of tomato.
We add no salt, just a dash of pepper.
Chopped fresh basil can be subsitutued for the parsley.