Last year for Lent, my daughter wanted to give up all meat, dairy and other animal products. She decided to become vegan for Lent; unfortunately, she decided this on Ash Wednesday. I flailed around trying to come up with something she could eat, but I was ill-equipped and ill-prepared for her to become vegan with such short notice. I think she starved for a couple of days before I convinced her to give up something else. I promised I would do some research, so she could be vegan for this year’s Lent.
True to my word, I have been adding vegan recipes (or recipes easily made vegan) to my arsenal, like Roasted Sweet Potatoes with Black Bean Chili, Winter Vegetable Stew with Moroccan Flavors, and Barley Kale Salad. I’ve been doing research and testing recipes, and about a month ago, I was testing a recipe for red lentil burgers. I gave one to my daughter, and she said she liked the burger, but she wanted a “real” hamburger. I explained I was trying out recipes for her vegan Lent this year. She looked at me and said, “Oh yeah, about that, I’ve decided to give up soda this year instead.”
I walked away stunned. Really? Really!?! I had to regroup after her declaration, but when I came out of my shocked disbelief, I realized all my work could still be used. Les and I would cut out meat and dairy for Lent! Les was on board, so I continued with my plans. And, with her dad and me as good role models (yeah, right!), our daughter has decided to join us in our Lenten sacrifice (our son is another story). So, for the next 40 days, I will be posting mostly vegetarian/vegan recipes. I’ll let you know how it goes!
I tested these Portabella Mushroom Fajitas last weekend, and I will be making these quick and easy fajitas again. The fajitas are moist, flavorful and have nice meaty bite. I might add a little non-dairy sour cream or guacamole to the fajitas next time I make them. Yum!
Portabella Mushroom Fajitas
¼ cup extra virgin olive oil
Juice of two limes
1 tablespoon tequila
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt
1 small Serrano pepper, seeded and chopped
2 tablespoons chopped cilantro
3 large portabella mushroom caps, washed, stemmed.
½ yellow onion, sliced
1 sweet bell pepper, sliced (I used ½ green and ½ red bell pepper)
Corn tortillas, warmed
In a small bowl or measuring cup, whisk together the oil, lime juice, tequila, cumin, coriander and salt. Stir in the Serrano pepper and cilantro, and set aside.
Gently remove the gills from the portabella mushroom with a spoon. Slice the mushroom into ½ inch slices. In a large bowl, add the mushrooms, onions and bell pepper. Pour marinade over the mixture, and stir gently. Let stand at room temperature for 30 minutes, stirring occasionally to distribute the marinade.
Heat a scant teaspoon of olive oil in a large skillet or Dutch oven, and add the mushrooms, onions and peppers in batches, so you don’t crowd the pan. Cook until the mushrooms are browned and the onions and peppers are soft. Pour any remaining marinade over the hot mushrooms and peppers. Serve in warmed tortillas.