Sort of Fajitas

I had some guacamole sitting in the fridge, and like any other normal person, I decided that the only way to truly enjoy snacking on guacamole and chips was to make fajitas to go along with it. It’d been a while since I’d made anything fajita-y, so it was an adventure from the get-go.

Here’s a tip right off the bat: you can use some sort of meaty-hearty thing in this recipe (I personally like seitan, but those who don’t care for or can’t process gluten shouldn’t feel bound by my preference), but if you do that AND make a marinade, please, don’t buy anything too flavored. I got some soy-chorizo because it looked intriguing and also was about ½ the cost of seitan, and let’s just say that marinating that is sort of an impossible task that ends in greasy heartache. But enough about that: on to the food!

Oh one more thing ““ if you’re going to use a marinade, please start cooking before you’re super hungry. You’ll need to let that sucker sit for 1-24 hours. OK now on to the food, for real.

The good stuff:

1 red bell pepper

1 green bell pepper

1 medium onion

2 tomatoes

1 package of mushrooms

Seitan strips or tofu optional

Marinade for the seitan/tofu/ what have you:

½ cup parsley

½ cup cilantro

1 jalapeno pepper

1/3 cup lemon juice

¼ cup oil

4 cloves garlic

Cumin, salt, and pepper to taste

3 cups of water.

To make the marinade, chop the parsely, cilantro, and jalapeno, and then add that plus the garlic plus the lemon juice plus the oil plus the spice (woo that’s a lot of pluses) into a food processor or blender and blend that thing up. Add in the water and you’ve got yourself a marinade going (sorry, started channeling Carl Weathers in Arrested Development for a second). Soak the seitan or tofu or what have you in the marinade for 1-24 hours.

OK, for the rest, well, this stuff is pretty straight forward. Slice the mushrooms, the onion, and the bell peppers. Make them whatever shape you associate with fajita filling (mine tend to be more rectangular than square). Chop the tomatoes into wedges. I think you could probably throw all of that + the seitan/tofu/etc onto a frying pan with some oil and let it go, but I did it in stages, starting with the onion, just to make sure everything was fully cooked. Let it go 8-10 minutes, or until you’re happy with the crunchiness/crookedness.

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