Behold My (un)steak Fajitas!!!!!!! Ay Carumba!

[Ertarox]

OMG! OMG! OMG! OMG!

I DID IT AND THEY ARE LEGENDARY! THE BEST RAW DISH I HAVE EVER MADE, HANDS DOWN!!! EVERYBODY IS JUST FREAKING OUT!

What should I CALL them?

Steak Fajitas (I may just go with this, most likely!)
Unsteak Fajitas
No-Meata Fajitas (a la Chicago Diner - that is their name for them)
Can't Beata Fajitas (my b/f's contribution - lol)
Meet The Fajitas (")
No Faheatas! (LOL)
Gravitas Fajitas
Living La Vida Fajita (ROTFLMAO!)
The Fajita Monologues . . . OK, I'm stopping now! :-)

WHO CARES WHAT THEY ARE CALLED, THEY ARE EXACTLY LIKE COOKED FAJITAS!

http://i117.photobucket.com/albums/o46/ertarox/FAJITAS.jpg

Look for my sour cream post soon, with the results of my weekend sour cream experiments.

[Ertarox]

OMG, my bf just offered:

F**k-Heatas!

HILARIOUS! (Sorry!)

[Vegan Princess]

Recipe please? I've been craving mexican food lately. They look yummy!

Cindy

[Ertarox]

Sure thing - I'll post it tomorrow at the latest!

They are sooooo phenomenal!!!!

[Ama]

I like:
No-Meata Fajitas (a la Chicago Diner - that is their name for them)
Can't Beata Fajitas (my b/f's contribution - lol)
and
Living La Vida Fajita

Are there mushrooms in them. All the "yummy" recipes have shrooms and I HATE them...

[karenbeel]

Erica, those look amazing you have such a talent, I'm looking forward to the recipe, thanks for sharing :) .
Blessings
Karen

[Carmella]

YOU DID IT!!!

I knew you'd come up with something to make the real thing look like, well... I better not say! lol

Seriously, these look just fabulous! Oh, and your sour cream... Oh my! I'm so stoked for you!

I agree with Ama, I like 'No-Meata Fajitas' too.

Sooooooooo, when are you having your fiesta again? Gotta start packing...

[carolg]

Thanks for sharing your creations. It's almost bedtime so I can dream about them.

carolg

[Trolltyget]

How about "Can't Beata da No-Meata Fajitas" ;)
Seriously, they look great

[Ertarox]

CORN TORTILLA
2 cups Yellow Pepper (I just blended 2 big yellow peppers)
5 Cups Frozen Corn (THAWED)
2 Medium Zuccini
2 Tsp Nutritional Yeast
1 Tbsp Onion Powder
1 Avocado
3 Tbsp Psyllium
1 Tbsp Lemon Juice
1/2 Tsp Sea Salt

Blend everything but the Avocado, then cream the avocado in last.
Quickly, so the psyllium doesn't thicken too much (I did not rush and had no problem), pour 1/2 to 2/3 cup circles on Dehydrator Sheet, 4 per tray. I spaced them out, then kind of "shook" the tray to spread them. I used a spoon/knife to do the rest.....

Dehydrate them like 4 hours ONLY, then flip. They will appear to be too soft and even so thin they are cracking in places. But peel the teflex off gently and then, like with the enchiladas, then use a knife to "spackle" them back together. Dehydrate like 2.5 more hours or so and they are GOOD TO GO. These buggers are STRONG. Carmella gets a kiss when I ever meet her for sharing this gem of an idea. Muah!

FILLING:
Marinade Portabella strips, red onion strips, and bell pepper strips in a lot of olive oil (I saved the bag), some Braggs (if you use it), a bit of sea salt (more if you use no Braggs) and like 3 Tbsp Taco Seasoning and a TON of Cumin. I didn't use enough, then added like another 1/2 cup (Note: I used 1 1b ginormous red onion, 3 sizeable portabellas, and 1 giant pepper. It made enough for like 10 FAT, FILLING Fajitas. I probably used 1.5 cups olive oil, then squeezed out the filling later (they shrink in the oil). MARINADE TO YOUR LIKING, BUT DEFINITELY GO HEAVY ON THE CUMIN AS THAT IS YOUR FAJITA TASTE. :-)

SOUR CREAM
- see other post as far as my adventures in sour creaming goes -
The SHORT story is:
Cream some cashews with water until sour cream consistency (a thin paste). Whip them good. Then, leave out overnight (I blared my heat as otherwise my apt is like a warmer fridge, meaning it's chilly but bearable). 2 nights would have made it perfect. After 1 night, I basically added the juice of 1 lemon and it was PERFECT. OMG! Heavenly and nobody would guess it wasn't it's evil storebought twin.

The BEST part is, I sell them a la carte. They are a phenomenal and easy "to go" meal since I sell the filling in a baggy, the wraps in another baggy, and the sour cream in a little container. A TOTAL BAG LUNCH! (note: I SOLD 3 ORDERS already, 2 to 1 person alone, when they just HEARD I was experimenting with Fajitas! Score! They are NOT even on the menu yet!)

We were all DYING (my friend and b/f). These are amazing!

ENJOY!
Happy Fajita-ing!
Erica

[Zella Juice]

what is Psyllium. What is made from? and where would I get such a thing?

[Mishka]

Tori333...psyllium hulls is a fiber ( and thickner like flax can be used) alot of people use it for bowel cleansing. But I see occassional raw food recipes with it when they want something to thicken whatever theyr'e making. I had just heard (I don't have documentation on this, so don't ask) from my raw friend that most of the psyllium in America if fumigated (and therefore not officially raw). He said that is why so many raw foodist choose the ejeuva bowel cleanse program...cuz they(the co.) get their psyllium abroad where it is still considered "raw". Another area that is grey so to speak...is it raw or not?? That is the question and a personal choice. But you can get it at health food stores or in the health food section of the grocery store.
Eratarox~
Thanks so much for sharing!
I've been wondering about how to make raw sour cream...I'll definitely give it a go.
Someone else on this board gave a fajitas recipe, and I made them and they were fabulous. Instead of sour cream she used a Jalepeno cashew cream on top of it...which I thought was a great flavor combo. It's on this site, if you wanted an additional sauce to offer your clients. :)
You just can not go wrong with Mexican food.. for me anyways. It is so incredibly good!

gotta eata the fajita!!!!!

Mishka

[Ertarox]

So cool! What did she use for wraps? Do you remember?

And psyllium is usually more of a supplement, a thickening fiber used in a lot of cleanses, especially colon. Look for it in the supplement section of a health store, but like also, I can get it in bulk here in Eugene, like a spice. It's cheap! :-)

[spicyfull]

You are such a Joy....Keep it up........

[trinity082482]

where the veggies soft after they soaked in the brags or where they still crunchy because they look soooo real =) I want to try this recipe for tomorrow night. I better start dehydrating wraps lol

[kiropa]

how about

faux-jitas

[Veganforlife]

Now THAT one I like - cute!

[Mishka]

Ertarox~

She did the romaine leaf wrap. Which made it a beautiful color combo :).

[Lay-Lay]

kool, enjoy!

[Ertarox]

Hey, the OLIVE OIL in the marinade makes veggies SOFT and totally "sauteed" or grilled-seeming. :-)

[Ertarox]

P.S. That IS a cute name!

I thought about using a leaf, I've done that for burritos (and used to sell a ton).

But I do love the corn wrap. So authentic! :-)

[Ertarox]

ALSO, these do NOT take long at all. They even dehydrate fast---just keep an eye on them and don't stray too far! lol. But the sour cream and marinade takes no time. :-)

[Glowin]

Thank you for sharing your creations! They look scruptious!
I can't wait to you have an e-book out! sign me up! hehe!

BTW ~ any ideas of what to use instead of mushrooms?

Thanks again!

[Mishka]

I know it ,lol!!!

I filled a whole 9x11 casserole dish to the top with onions, bell peppers and portabella mushrooms with seasonings and olive oil...and it shrunk down to 1/4 the size. I was amazed at the texture...it totally seemed sauteed. I believe I put them in for about 6 hours at 105 degrees. This is a great dish that truly does resemble SAD!

[Ertarox]

Oh, I don't dehydrate the veggies at all, I put them in a ziplock in the fridge. The dehydrator might shrink them down a bit more-? But it WON'T hurt the recipe at all. Whatever floats your boat!

The only thing I personally dehdrated was the wrap.

[Ertarox]

INSTEAD of portabellas??? None at all?

I would just use a lot of pepper and onions, marinated. That will work JUST FINE. :-)

Erica

[Carmella]

G' morning Fajita Girl,

I'm sooooo glad I contributed my 2 cents to your wonderful recipe! Yay!

Huh, a dumb question... What's in Taco Seasoning?

[Veganforlife]

I was JUST looking that up:

Taco seasoning

INGREDIENTS:
• 1/4 cup instant minced onion
• 2 Tbsp. chili powder
• 2 tsp. paprika
• 2 tsp. crushed dried red pepper flakes
• 1-1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. cornstarch
• 1 Tbsp. instant minced garlic
• 1 tsp. ground cumin
PREPARATION:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

[Veganforlife]

I'm sure this can be tweaked to go to raw...like omitting the corn starch and using fresh instead of minced (dried) garlic and onion.

[Ertarox]

Dang, honestly I just buy the Organic Frontier Taco Seasoning. But the Cumin alone, a lot of that, is what flavors it. The Taco Seasoning is optional at that point.

[Veganforlife]

I agree. Cumin is a great seasoning.

[Ertarox]

This is what they say on the Frontier site:
Ingredients: Organic chili powder, organic onion, organic garlic, organic yellow corn meal, organic cumin, organic tomato powder (organic tomatoes, guar gum), organic paprika, organic lemon peel, silicon dioxide(an anti-caking agent), organic oregano, organic cayenne pepper.



I would NEVER have the time or energy to make my own of these, although hats off to those who do. Once again, it is pretty optional. Just use a ton of cumin, or it WON'T taste right. :-)

[Ertarox]

When these get old, I will start making a FAJITA PIZZA.

On top of my corn crust, a thick layer of the sour cream, then layer the marinaded fajita veggies.

Oh.
My.
God.

So easy!

[wyjoz]

Ertarox: You! No-Meata Fajita rawks girl ! Thanks for sharing may you go on rawking!
Joz

[Carmella]

Thanks gals!

[nzgirl]

Is there anything I can use to replace psyllium? I don't think I'll be able to find it.

[Veganforlife]

My local HFS carries it.

[Raw Jewelrylady]

Wow- What a great recipe. Maybe even add some *refrieds* to the dish.

Can't wait to try. Thanks for sharing..:)
Lana

[Ertarox]

You should honestly be able to find psyllium. It is not uncommon. Otherwise, I'd check with Carmella, she has more experience with the wraps. You may try lecithin, like 1 tbsp of it-?

Erica

[Ertarox]

thing is, lecithin is more obscure than psyllium...

[Carmella]

The original recipe is by Cherie Soria and she uses a variation of it for different kinds of wraps.

In one of the versions, she mentions that the psyllium is optional, so I don't know if it was specific to that particular blend or it would work anyways.... If you can't find it (although, as Erica was pointing out, it is quite well known in HFS), I'd give it a try without and see.

Otherwise, not sure what would give the same result, really. Flax? Don't know... The key is to keep 'em real pliable and not sure whether flax would interfere. Anyone on this?

[Ertarox]

4 tbsp shouldn't interfere, but I don't know if it's a big "aid". I'd use another thickener like agar or lecithin, or like you said, I would skip it altogether. But then again, flax swells up. I'd try ground flax. But no more than 2 tbsp. You don't want them to taste flaxy. Part of the beauty is that they are so totally all veggie. :-)

[Mishka]

Ertarox~

No way they aren't dehydrated?!!! That's cool! literally lol :) So it must just be the way the oil and seasoning/salt react with the food? Did the mushrooms decrease in size at all? (with just marinating?) Wow...I have so much to learn about uncooking still!!:rolleyes: Personally, I do not like uncooked mushrooms at all, so I was pleasantly suprised how the dehydrator changed them into a sauteed- like mushroom. Yummy! I'll make yours for dinner tommorrow night, and experiment. Thank you for sharing all your recipes with us. The pictures are an awesome way to wet (drooling all around I'm sure) our apetite...:p LOL

Mishka

[KombuchaCHIC]

Wow, that looks and sounds soo good! I'm going to try this out!

Thanks! :)

[Ertarox]

You are welcome!

And I agree about mushrooms, totally. Marinated portabellas are not rubbery, just like the dehydrated ones. They get limp and cooked-seeming. Yes, they shrink, but perhaps not quite as much-?! At that price, including the olive oil, that's a good thing! PLUS all the olive oil gets the sting out of the onions. :-)

[Zella Juice]

has anyone experimented with chia seeds? Maybe they would work as a substitute. I make chia basil crackers.

[wyjoz]

has anyone experimented with chia seeds? Maybe they would work as a substitute. I make chia basil crackers.

ah Tori333 if you think we won't ask you for a recipe, then you don't know us; would you? post Chia basil crackers; he? Joz

[Zella Juice]

i was gonna say..but its silly cause its just basil and chias...hehe...but I am trying new stuff like adding thin slices of onions and celery. I love em topped with avacado. oh yeah..and I had some leftover soak water from the dates and threw that in ...it was the YUM. I aint no Carmella or Ertarox but someday I aspire to be :D

[Glowin]

thanks for the cracker idea :)
do you soak the chia seeds?
if you do, how long? and after soaking them, do you use the 'goo' (don't know what else to call it) and the seeds, or just the seeds?
i would love to try this, but how do you do it? you will be a carmella an a ertarox someday! keep up the creativeness!

[Ertarox]

I aint no Carmella or Ertarox but someday I aspire to be

Whatevs! Your crackers sound like THE BOMB! Plus SUPERhealthy - CHIA rules! If flax would work, chia would, but it's like 3tbsp psyllium we're talking about, and to thicken it. That's it's prime function. If you are SURE you can't find it (it's available almost ANYwhere supplements are), then try the others, I guess. And ABOVE ALL, let us know.

I JUST FINISHED 2 FAJITAS. OHMYGAWD, I'M IN LOVE. They are oily/saucy, just like 'REAL' ones. Mmmmm! I LOVED FAJITAS AND NOW I CAN LOVE THEM AGAIN.

I love raw. So much.

*Full bellied sigh*

I love fasting & start tomorrow though. Doh!

[Carmella]

I aint no Carmella or Ertarox but someday I aspire to be :D

Nah! Trust me, you don't really wanna be me! :D

Could you enlighten me about Chia seeds? You've got me all curious now!

Ertarox,

Starting a fast, eh? Wow! Hope I won't be teasing you too badly once you see pics of my Easter chocolate goodies! :p

We just had a Caramel (Turtle) Tart and Chocolate and Custard Tart for dessert. OMG!!!!!!! Now these were MY best sweet creations ever! Guess we're both blessed these days with our raw experiments, eh?

[Ertarox]

Absolutely!

I love juice fasting, but I look fwd to your pictures! :-)

[lavendarJ]

nzgirl -

you might try takings some flax seeds and grinding them into a "flour" and then gradually adding it to the mix in the processor (doesn't take much); I've also used Alissa's tortilla recipe and used it. Fajitas are one of my regulars in terms of foods I eat.

You can whip up your own fresh salsa/hot sauce and guacamole. I also throw in strips of peppers (like jalepeno). They are amazing just like everyone else said. It doesn't take much oil at all and just a few shakes of spices (I took time out one weekend and bought a bunch of spices and combined them and put them in a bottle for a fajita seasoning). I make enough that I can eat fajitas for 3 or 4 days if I wanted to.

It's amazing how simple they are; you don't need a lot of oil or spices, just a fews shakes of each (they don't have to be swimming in it); I let my fajitas sit in a bag overnight and by the next day they have transformed into these beautiful looking roasted veggies and are full of flavor.

[Ertarox]

I use a lot of spices and more oil for mine. The flavor is spot on and the oil gives it the "sauce" or texture of the cooked kind I loved. It's not OVER-oily, though. ;-) I also find it effectively marinades the hotness out of the onions.

[beanmonkee]

What about "No Heat-a Fajitas" ?

They sound fantastic!

[Ertarox]

I LOVE that idea! :0)

THANK YOU!

My top client ordered some, knowing they were experimental. He called me last night DYING. Awesome, since he used to *own* a raw restaurant!!! He freaked out, and went on and on about them and how spot on they were, etc. THAT is why I like making food for people: it makes them so happy!

DOES ANYBODY KNOW HOW LONG VEGGIES ARE OKAY IN THE FRIDGE, MARINADING? CAN THEY GO FOR A FEW WEEKS, EVEN? I HAVE NO IDEA!

[carolg]

Erica,
Can't help but pass on a second compliment here from me. I reread the entire thread just now and feel like I just ate a fajita. Thanks for sharing, love all your posts, but also must say we have such a great family here that adds "special spices" to the creation.

carolg

[Ertarox]

Thank you, and I AGREE, our family RULES! :-)

[Zella Juice]

i soak my chia seeds for half hour...sometimes less if I can't wait. Cause I put them in my smoothies too...it's kinda like having tapioca in there.

i need to try this fajita recipe. i told my husband about it and he is dying for me to make them.

thanks for sharing!!

[Ertarox]

I WANT UPDATES on how yours turn out!

The wraps can be scary because they are SO thin. Fear not, though, that is exactly how they are supposed to be. :-)

I want to make a big one to do an authentic burrito in.

:-)

[Ertarox]

I want to say that I'm fasting but that I just started today so I still am thinking about food and I want my fajitas like my old self would crave taco bell. They taste SINFUL. Sour cream, too. Mmmmmmmmm!

[Eilene]

Thanks Ertarox for this fabulous recipe. I have the tortillas in the dehydrator at this moment...though they are not thin at all. I did just as you said & did 4 on each tray. I guess we will see how they turn out. The sour cream has been sitting now for 1 1/2 days & I will add the lemon juice tonight at dinner. I can't wait to try these!!! Did you marinate the veggies all day? Also what temp did you dehydrate the tortillas on?

I'll will keep you posted on how they turn out.

[tinystrawberry]

"How about "Can't Beata da No-Meata Fajitas" "

i like this one too :D

[Solace]

This summers gunna rawk ! between my tostada's and faux-jita's THANKS MUCHLY !P.S. Ertarox- checked out your website, very nice, interesting Peta piece.;) :D

[Veganforlife]

YES! Ditto on the Peta piece! ;)
I made the faux jitas and let me tell you - they are very, very good! WOWIE!!! I'm wondering if they will freeze well? The shell, not the innerds.
Thanks so much for posting this.

[Ertarox]

MY SITE NEEDS SOOOO MUCH WORK, STILL, BUT THANKS. DO YOU REALLY LIKE MY PETA PIECE? MANY DO, BUT NOT ALL OF COURSE. I LOVE IT, THOUGH. :-)

REMEMBER HOW I SAID 2 PEOPLE ORDERED FAJITAS BEFORE THEY WERE ON THE MENU, EVEN? THIS IS THEIR FEEDBACK (GOING IN MY MENU EMAIL, OF COURSE ;-)

"Those fajitas were the BOOOMBB!
They were off the hook!
The sour cream and EVERYthing
just went sooo good together.
I can't wait to get some more.
I can't WAIT!"
Thomas, former owner of Shining Sun Living Cuisine (raw restaurant)

"They were amazing.
I'll take some more when
you make them again. Kelly
really liked them too.
They tasted like regular fajitas!"
Travis, Eugene, OR

[Ertarox]

Vegan For Life (GREAT NAME, btw! ;-) )

- I'm so glad you loved them. Aren't they the bomb? I crave them like a SAD-dieter craves Taco Bell, McDonalds, etc. YUMMY!

- Eilene
I believe the original wrap recipe is from cheri soria. Carmella sent it to me. I modified it as I am lazy and don't like recipes with too many ingredients (I may not be classy but at least I don't lie! LOL!) I'm more creative in just figuring out tastes and putting it all together. I'll give myself THAT, but I'm really not a "chef" chef. Let's just say I didn't get fat by not knowing what tastes good. LOL!!!!! SO, on to your question/comments....

...the tortillas will get thin FAST in the dehydrator as there is nothing to them. Did you stick exactly to the recipe? They are like pancakes at first, soon to be very thin. To the point where you very carefully pull the teflex off the very thin dough and reform it with the knife. It will look cracked and split when you first take it out, like enchilada dough does, but you just spackle it up, honestly, and it's perfect. Scares the bejeezus out of me the first time, then I roll with it and realize it's part of the process.

...I marinade for at least a few hours honestly because the onions MUST de-spice. I love 'em, but no can do them fresh/raw. Too hot. You COULD just marinade the onions first/longer. I will do that, then add the peppers/shrooms after the fact to maybe conserve oil next time. The onions must saturate, the rest marinade quickly as the taste is not harmful to the buds. (:-)) I'll do that to save $ on oil, but will still use a generous amount. After all, fajitas come in sauce.


hope that helped. If I ever don't seem to be answering right away, email me directly. :-)

[Ertarox]

They are supposed to freeze fine, according to cherie.


HEY - I MADE FAJITA BREAD (LIKE "onion bread") WITH THE LEFTOVER MARINADE AND VEGGIES. :-) I'LL LET YOU KNOW.... ;-)

[Ertarox]

Eilene--

I always dehydrate around 100.

And taste the SC first to see... if it needs lemon, give it some.

[honeybee joy]

Wow cool! This sounds really yummy. Always wanted to make up a raw tortilla for my fajita recipe. Now I don't have to! Your recipe seems yummy! I'm gonna have to try it! Your photo looks really good!

[Ertarox]

Honeybee - THANKS - let me know how you like them!

EILENE, how was your dinner????

[Wendee]

Does anybody know if frozen corn is raw?

[Veganforlife]

It (again) depends on the manufacturer. I would call or e-mail and ask. I buy organic frozen corn from my local HFS. This summer I plan on freezing my own. That way I will know.

[Eilene]

Thanks Ertarox...I did follow the directions as is & since they took much longer to dehydrate, I didn't get to eat them for dinner. I invited a friend over for dinner tonight (she LOVES all the raw food I make & she is SAD), so we will eat them tonight. They look fabulous. I can't wait! OOhhhh & the veggies look amazing. Yum! I also have Maraw's Yummy Apple Cobbler in the dehydrator for dessert. Looks divine. LOVE the RAW, LOVE the RAW!

I'll let you know how the fajitas turn out.

[Ertarox]

Awesome!

Are the tortillas still pliable? If so, then it's odd how dehydration times work, but as long as it comes out okay, so be it. I never follow the times in the recipe as they are always "wrong" (to me), but this one was exactly on par with how it was listed... for me. Still, I believe you! lol

SO AWESOME!

How's your sour cream?

Is the "meat" real cumin-y? That is the secret. Smells fajita-y. Mmmmm! OMG, I'M FASTING, GET ME AWAY FROM THIS THREAD! LOL

[honeybee joy]

Originally Posted By Mishka
Someone else on this board gave a fajitas recipe, and I made them and they were fabulous. Instead of sour cream she used a Jalepeno cashew cream on top of it...which I thought was a great flavor combo. It's on this site, if you wanted an additional sauce to offer your clients.

Please don't. I created that recipe and it is really special to me and I am very proud of it. I shared it with everyone because I wanted them to enjoy it as well, not to start selling it as their own. I was planning on doing something with that recipe.

I don't think anyone would do this, but I just had to express my thoughts.

Thank you.

[Ertarox]

No problem! I wouldn't think to, and honestly, I don't sell jalapeno/hot stuff as it's a taste not everybody is into and I want it to be basic and across the board. The sour cream is sooo spot on, and that's more palatable than jalapenor or cayenne, etc. I would honestly probably create my own hot sauce or spicey dip if I went that route, but they just add their own hot stuff to whatever. But I also would honor your request too, honeybee. :-)

[Eilene]

My fajitas came out fabulous. The only thing is the vegetables were marinated too long in my opinion by the time I ate them (almost too soft & too oily). Next time I will marinate them just for a little while with less oil.

Thanks so much for this recipe!

[Elizabeth]

I know they are going to be FABULOUS!!!!! I love the batter for the wraps. I came out with 10 @ 6 inch ones plus one @10 inch one.. I am glad they will keep, since it is just me. They will be so niceto have for wraps of any kind. :D

I am dehydrating the veggies also..in a casserole dish. I tasted the portobellos after marinating for a while and they were already yummy..even before putting them in the D.

My sour cream is souring...and I have all the fixins' for topping them off. I will have a yummy dinner tonight!:p

Thanks for the yummy recipe and all the comments everyone posted on it. It is easier to invest the ingredients when I know everyone loves it so much...:o

have a great afternoon!!!

[Ertarox]

Good for you!!!!

Yes, you don't want to over marinate, or you can also just "blot" with a paper towel. :-) That's where it comes down to personal liking.

Awesome, awesome, awesome! I was curious how all your meals are coming along!

And I wanted to make a large 10" one or so, for my burritos!

[carolg]

I never got past the stage of marinading the veggies. They were so good I just ate them right of my jar. My husband loved them. Wow, I ate 3 port. mushrooms in the process, red pepper slices and lemon juice--no salt used here. Wow, they are delish alone and w hy not on a fresh salad while we are at it. I'm hooked. Sure hope I get to trying the fajita as it is meant to be in this recipe.

Not sure if I saw what can replace psyllium? Was it chia? Can I leave it out?
carolg

[Elizabeth]

Good for you!!!!

Yes, you don't want to over marinate, or you can also just "blot" with a paper towel. :-) That's where it comes down to personal liking.

Awesome, awesome, awesome! I was curious how all your meals are coming along!

And I wanted to make a large 10" one or so, for my burritos!

I like them mushy..lol... I used to make marinated, dehydrated shrooms for on top of my marinara..and I loved them soft and "cooked" like...

hehehehe..I thought of your post about the burrito sized one as I was making it..lol...:p

[Elizabeth]

I never got past the stage of marinading the veggies. They were so good I just ate them right of my jar. My husband loved them. Wow, I ate 3 port. mushrooms in the process, red pepper slices and lemon juice--no salt used here. Wow, they are delish alone and w hy not on a fresh salad while we are at it. I'm hooked. Sure hope I get to trying the fajita as it is meant to be in this recipe.

Not sure if I saw what can replace psyllium? Was it chia? Can I leave it out?
carolg

I have a separate dish of veggies with garlic marinating/dehydrating to use on my salads...:) I love to have stuff like that handy to make the salad even more fabulous!!!

[Ertarox]

Oh, I know. I kept taking bites from my marinading bag! LOL! It was SUCH fajita filling, with all that lovely cumin, and so "grilled" seeming, all marinaded (I don't mind the mush, either, but I don't want to get super fat on oil. For this dish, it's okay, though----JUST 1 - 2 SMALL FAJITAS IS SOOO FILLING!)

And YES, you can leave the psyllium AND nut yeast out, so I'm told by another raw chef who shared that with me. :-) The avocado and veggies work FINE. He says they will be even "better". We shall see!

[Elizabeth]

Oh, I know. I kept taking bites from my marinading bag! LOL! It was SUCH fajita filling, with all that lovely cumin, and so "grilled" seeming, all marinaded (I don't mind the mush, either, but I don't want to get super fat on oil. For this dish, it's okay, though----JUST 1 - 2 SMALL FAJITAS IS SOOO FILLING!)

And YES, you can leave the psyllium AND nut yeast out, so I'm told by another raw chef who shared that with me. :-) The avocado and veggies work FINE. He says they will be even "better". We shall see!

I love nutritional yeast.. :-) I am glad it is healthful, since, for me, it adds so much to the flavour of different things..esp. that cheddar sauce with the red peppers. h,mm... I wonder how that would be on the fajitas. LOL.. I think I will make some up, along with some salsa and guac. for my mexican feast tonight...:D

[Ertarox]

I love it, too!

[Petals]

Those sure do look delicious. I will have to try them. Thanks for the recipe!

[Ertarox]

Please let me know when you do... And they ARE amazing!

[Elizabeth]

I Loved them!! Was looking forward to them while I was working this evening... Knowing they were waiting for me at home helped me not stop anywhere for food. :p I just took some of my strawberry almond milk with me..

anyway..they were so good!! I had three..:eek: but do not feel stuffd at all. I put lettuce, tomato, guacasalsa.. :-) and the sour cream on them..

oh,.... when I came home this evening the sour cream had swollen up..and soured.LOL... it was pretty funny. I had placed it on top of the fridge which is by a heater. So, I mixed in some lemon juice to taste, and it was very nice...kindof tangy and very creamy.

I love seeing all the things you can do with different ingredients. :p

Leftovers tomorrow... btw..next time I am going to use even more portobellas. They were my fav. of the veggies.

Have a great night!!!

[fruitcake]

You should honestly be able to find psyllium. It is not uncommon. Otherwise, I'd check with Carmella, she has more experience with the wraps. You may try lecithin, like 1 tbsp of it-?

Erica

I don't think I can get those things here either. We don't have health food stores; actually we barely have produce sections in out grocery stores.

If it's used as a thickner, maybe grinding up a little flax seed to help thicken the mix?

[rawredbone]

I can not believe how RaWkInG good these are. I could not wait until the sour cream is ready I just had to taste them and man am I glad I did:D

[Ertarox]

Actually, a top raw chef (www.rawchefdan.com) emailed me out of the blue saying the avo is all that is needed, no nut yeast (that I believe) and no psyllium. Make sense: zuc and corn are very binding, and pepper is silica-y, too (no?). That makes for the "rubberyness" and why it works so well in crusts and stuff. :-) That said, you can use a tbsp of ground flax too if you desire.

GLAD YOU ALL LOVE THEM TOO!

[Ertarox]

OMG, my top client who used to own the raw restaurant in Eugene which was sadly BMT (Before My Time), had ordered 2 orders of the fajitas during my experimental weekend, right? And he is the one who freaked on them (they both did, but him more. What IS it about mexican food???? Geeze!)

Anyways, he ran into my on again/off again BF/neighbor (again; don't ask - lol) at the health store he works at and was like JONESING. It was like MEDICAL. He was all asking if he thought I would possibly share the recipe with him (not in Eugene, sorry, unless they were on my myspace list when I sent it out) and I think he wants to try to make it. He never makes anything and drops a LOT (over $100 easy) every time I am open, BUT HE IS IN PAIN. OMG!! Next weekend I am making sour cream for the SOUR CREAM & CHIVE CRACKERS I am making (I'll post the recipe, totally!) and tortillas to stock up for the RUSH the following weekend (too stressful to dehydrate something so sensitive the last day before the order is due, argh! Plus, it saves time!) and so I will call him this week and put him out of his misery to let him know I'll make him some exclusively next weekend. I mean, how hard is it to marinade? (Although I SHOULD charge an onion tax, for when I have to cut the blessed things up! lol) Anyways, IS THAT A RIOT OR WHAT?????? Hilarious!!!!! I understand though. I am a simple girl and could eat them EVERY DAY. I am in love with them. My S.A.D.cravings are my artistic muse. LOL!!!!!

Thought I'd share!
Erica

[star1919]

Ertarox... Thanks for your enthusiasm, creativity, and generous spirit! All so appreciated!! :D

[ka_yun]

isn't frozen corn blanched? :confused:

[Ertarox]

No idea, Ka Yun. Good question. If so, hopefully it kills the fungus in all corn. ;-) Blanching isn't cooking, but many raw chefs call for it, including Alissa, so I use it.

btw, LOVE YOUR SIGNATURE!!!

[honeybee joy]

Hey!!

Did you have any measurements for the spices? Or did you just guess it?

Thanks!

[honeybee joy]

I thought of an idea for the sour cream! You said that you have to let it ferment for a day or two, right?

Well, I keep my apartment kinda chilly too, and I like it that way, so do you think letting it sit in the dehydrator at like 80-90 degrees for two days would work?

[Ertarox]

I thought about that too... briefly. Because it will suck all the moisture right out of it. It won't be sour cream, it'll be a solid and shrunk by the end of 2 days, or even 1. :-( Great minds think alike, I see. lol. I also thought of putting it next to a space heater, or in a closet with one, to conserve a bit, but yeah, I'll probably just blast the heat overnight 2 nights this weekend. Oh well. I factor all that into the price of the food and sell 2 of them for $11 (they are not cheap to make with all that olive oil, etc).

The only real spice is the cumin, which I keep dumping until it's very fajita-smelling and of course tasting. Is that what you were referring to?

[honeybee joy]

No, I just didn't know if you had a specific amount. I will just use enough till it tastes right.

[Frecs]

How about setting it on a heating pad? Or coffee cup warmer? I've heard people use heating pads in place of the fancy yogurt makers so why not in this case????

[Ertarox]

:eek: By george, THAT would probably do it. I'll try it this weekend!

[Ama]

When I want things warmed but not dehydrated I actually put them on TOP of my dehydrator, of course while it is on LOL... For instance, if I'm soaking nuts, dates or sundried tomatoes, I'll put the cup that it's soaking in on top of the dehydrator to make things move a bit quicker.

[SchoolOfRAWk]

I did that last time and it didn't ferment, but the rest of my apartment IS fairly chilly, period. It's all so relative.

[SchoolOfRAWk]

P.S. I finally changed my user name. :-)

[honeybee joy]

Well I have dissapointing news! My cashew sour cream did not turn out! It smelled more rotten than cultured. I also tasted a touch of it to my tounge and it made me dizzy and my stomach a litte queasy!

I messed it up somehow!

Oh well! I will just make up a regular raw sour creme recipe to try with it. I'm sure it will still be yummy!

[SchoolOfRAWk]

Wow! How long did you ferment it? In one weather?

[honeybee joy]

Well it ranged from 75 to 100 degrees at times. I didn't mean for it to get that high, I just placed it in the room where the furnace is (It's much warmer in there, so I would not have to have a hot apartment! LOL

What tempature do you do yours at?

[Veganforlife]

isn't frozen corn blanched? :confused:

I think it depends what brand you purchase.

[SchoolOfRAWk]

Hmm. The temperature shouldn't really matter. They were raw cashews? With water ONLY? How LONG were they in that heat?

[honeybee joy]

Well, they were not the raw cashews from NFL, but raw cashews from Whole Foods. I soaked them before I blended for a few hours. Yes, purified water and raw cashews. They were in the heat from 1:30 pm to like 5 am the next day!

Huh! I wonder what I did wrong???

It smelled like rotten sour cream not fresh fermented smell. Ya know what I mean?

I used 3 cups of soaked cashews with one cup of purified water.

I added the lemon at 5 am to see if it would change it, but then I tasted it and it made me dizzy so I just threw it out.

Do you think I jumped the gun?

Can you describe what smell yours smelled like. Was it kinda like when other things ferment?

Thanks!!!!

I have only fermented coconut keifer and I tried some veggies one time but they turned out too mushy and they smell did not remind me of other cultured veggies.

[wyjoz]

The Fajitas are to 'LIVE FOR'

I did not use a lot of cumin as it gives me a 'bitter' taste so does masala! Added 2 jalapeno to marinade and they came out SUPERISSIMO ! For all of you who are hasitating; I say Go for It. Thanks Erica for sharing this recipe with us.
Joz

[SchoolOfRAWk]

You're so welcome!

And honeybee, it's tough to say. I'm no fermentation expert, honestly. But perhaps they were out too long? Mine was only in the heat from like midnight to 8am or something. It's really tough to say, like I said. I'd try again sometime, but I'd use less nuts so you don't waste anything. You did the right thing, though, especially if they made you dizzy.

[carolg]

I see for the tortilla we are looking at 7 hours approximately to make. Right? I suppose then I have to plan to be home to fllip over then.

Think tortilla only can last for days if I travel with some to Arlington, TX (nr. Dallas)? Keep in dry place I assume or should I refrigerate? Anyone try freezing the tortilla but if it lasts dried then won't have to do that.

I was thinking I could make the tortilla at my house, bring them to TX and make the filling/cream for fajita in TX for daughter.

Can we freeze fajita? May be something nice to eat when I come back home in a few days then. Thougths please.

Next weekend is my daughter's birthday--flying in as surprise to Dallas. Will see 2 yr. old grandbaby. Her hubby knows and sure hope he doesn't blow it. She's neat freak and always ready. Didn't learn it from me. She'll be very happy to pick me up if he goes on his camping school trip if the weather is bad this weekend (then it becomes next weekend). She'll get her surprise call from my airport or when I arrive.

Thanks.
carolg

[carolg]

bump for great help please...............
carolg

[SchoolOfRAWk]

Carolg,

Enjoy your visit! That is SO great!

Yes, you can freeze the tortillas for up to a month, I've heard. Or just refrigerate a couple of weeks. I made some last weekend I am refrigerating until this weekend.... I'm not worried at all.

And yes, you can buy frozen peppers, onions and mushroom blends, so while it might be kind of unappealing b/c olive oil freezes so grossly, you should be able to freeze it and then just thaw it out and mush it around. You'd have to thaw it out like meat (ewwww!) on the counter, I'd think, since olive oil will not liquify in the fridge.

Others may have suggestions, too. You can also possibly cut some marinade up before you leave your daughters and bring it home in a baggy, marinading on the flight.

[carolg]

Hi Angel Erica,

Thanks for quick reply and info. Freezing would work great. How about refrigerator period approximation?

The veggies are simple to find so no reason to freeze here or visiting my daughter. I can't wait to hear her response I am either there waiting for her pick up or in a few hours will be there.

I appreciate your time, information, sharing and feeling no threat to the population here. There is only one "you". You are an original!

carolg

[SchoolOfRAWk]

AWwww! You're so welcome! I love the people on this board! :-)

Are you asking about the refrigeration length for the tortillas? I think it depends on how moist they are. I've noticed mine don't all dehydrate evenly (I love how I blame the dehydrator and never mention the fact that SOMEone probably didn't spread them evenly - lol!)

If they are pretty dry, I'd go 2 weeks or so.

Mine have some soft spots. I won't go longer than a week.

I WILL pop 1 in the freezer for awhile to test the waters and will be happy to post the results of my fab experiment.

Erica

[carolg]

Thanks. Yes refrigeration help. Love your help.
carolg

[luna99]

this is like the thread that will never die! haha. those fajitas must be tasty cause people can't seem to stop talking about them!

erica, wanna ship me some? ;)

[SchoolOfRAWk]

In very cool weather, I HAVE shipped food! :-)

I know, I was just laughing at the number of posts/views. Do we all love mexican or WHAT? LOL

Erica

[SchoolOfRAWk]

For my menu,

I'm thinking of making salsa wraps and using the walnut taco meat, sour cream, cheddar sauce, lettuce and tomato in it, maybe a bit of shredded carrot for color and image. :-) Of course, possibly guac. Soft Tacos! Mmmm!

[SchoolOfRAWk]

I got this as my first feedback from all the customers who ordered them this weekend (my first time offering them). Isn't it the best?:

Hi Erica,



OMG!!



The fajitas are the best entrée I have had of yours yet! I can’t believe how delicious they are. The sour cream is so close to real that it made me start to think of all the things you can make with sour cream.



DON’T you dare take them off the menu!


Karen

[zeros&ones]

omg! this sounds sooo yummy. I am new and will have to give this a try. yippie skippe! Thank you!

[onelife2live]

I tried finding the answer to this question through this thread but I haven't found it.

Is it necessary to ferment the sour cream?? What happens if you don't?

Thanks

[SchoolOfRAWk]

Not necessarily. It tastes most like sour cream, but last weekend I made them and RAN OUT of sc right when I filled the orders, so I had none left for my friends and me, which WASN'T HAPPENING. So I juiced some lemon juice and blended it straight with soaked cashews and it worked welll enough.

Also, there are some good sour cream posts for "instant" sc. I like the one with onion powder, cashews and lemon juice best - the ACV or coc meat doesn't do it for me.

[onelife2live]

Thanks SchoolOfRawk

[SchoolOfRAWk]

Please let me know when you make them! :-)

[SchoolOfRAWk]

This was my sour cream post. I do the fermented one with lemon the next day (to taste), but like I indicated, there's that "fast fix" of soaked cashews and straight lemon when you need it! :-) Sour Cream #2 was alright too, although a bit oniony (not that that is bad - it's from the onion powder)
--------------

spent the weekend trying to create perfect sour cream for my Fajitas! I asked for suggestions and tried 3 of them. Thank you SO much for coming to my assistance, so here's my full report on the majority of your suggestions, so you don't have to make them all yourself to find out. :-)

Here's the Scoop!

Sour Cream #1
1 cup Coc. Meat
3 Tbsp Lemon Juice
2 Tbsp ACV
1 tbsp White Miso
1 Cup Filtered Water (too much, btw)
1/2 cup soaked cashews
1 t. sea salt.

OK, this one tasted the least like sour cream. I could taste the coconut. I wanted it to work b/c I bought a $4 tub of friggin miso for it, but whatever, I like the miso (that is raw? Yippy! I can think of a TON of uses for it!) Anyhoo, my cooked but raw veg friendly buddy liked it a lot, but said it was the least like sour cream. She said it reminded her of the pears and cottage cheese she would eat as a child. Um, yeah. Not a big help, I realize. Not bad, just not sour cream to me at all. Could taste the ACV too. I generally like it, but it didn't taste like 'sour' as much as ACV cream to me. :-I

Sour Cream #2
1 cup soaked cashews
1/4 cup lemon juice
About 1/2 cup water (go easy at first, add as needed)
2 Tbsp Onion Powder
1 tsp super salt

This one was good and quick and easy. But it DOES taste like sour cream and chive sour cream - a strong onion powder taste. I might try it without that first, then add that in. Doable, but still not the best.


Sour Cream #3
This is the one that tastes just like the legendary one at Karyn's. PERFECT sour cream. And the EASIEST.

Blend cashews with water until a fine creamy "whipped" consistency, then leave out. Of course, it requires warmth. I blared my heat in my front room & kitchen all night long with high hopes, folks, and it paid off: this tastes just like sour cream EXCEPT I needed to do it like 2 nights, and didn't have another night, so I took the 1/2 fermented sour cream and added a bit of fresh lemon juice and THAT DID IT. SO easy and so amazingly good. And fermented is always healthier. This way is VERY "Wigmore", so I love that. And fermented foods are the best - My whole upcoming newsletter is about them. :-)

[SchoolOfRAWk]

Freezing Feedback: I experimented freezing some tortillas and it worked out grand. I thawed them in the fridge and MAY dehydrate them like 1/2 hour or so, may not, but IT TOTALLY WORKS!

[Davylp25]

Hey... ^ Coolz^

How long do they last in the fridge? Was wondering how they are stored?

Thanks!

[Gigglezz]

I made these yesterday. OMG!!!!!!!!!!!! They were so amazing!!!!!!! This is the first time I made sour cream the RIGHT way!!!!!!!!! THANK YOU SO MUCH FOR THIS AMAZING RECIPE!!!!!!!!!!!! Even my husband was jealous while he was eating his SAD pizza and I was eating my TOTALLY YUMMY RAW FAJITAS!!!!!!!!!! He kept asking for another bite. I finally just gave him his own one to eat. I can't wait to have some more today for lunch..... and maybe dinner too........ LOL!! Please give us some more wonderful recipes!!!

[SchoolOfRAWk]

OMG - Like seriously, I KNOW. I'm hooked, too, and they are SO SIMPLE. I mean, NOBODY doesn't like them. As junky cooked as it gets, it appeals to their inner Taco Bell lover (lol!) And SOOO EASY. I love how gooey but firm the tortillas even are (can you tell I'm hungry right now?)

Anyways, I believe they will be in the RFT recipe book because one of Alissa's kind staff members emailed me requesting I submit it. My next goal is to make Soft Tacos. I totally joked that our local raw restaurant that we're opening is totally going to be a MEXICAN JOINT. Hilarious! Nothing wrong with that, though. "Rawco Bell" - hilarious!

Okay - the reason for my post: They say about 2 weeks in the fridge. I have had them like 8 days or so, at most (maybe more?) and they were fine. But, I'd just freeze them in doubt. I never had to re-dehydrate or anything. Just take out of the freezer and put in fridge and they are ready to go. GREAT b/c you can stock up and I cannot think of a faster food than marinading and letting cashews set out over night (then adding lemon if not perfectly fermented). SO EASY!

That is great that your husband was jealous!!! We don't have to convert people, we just have to upstage SAD food and the rest takes care of itself.

I find these to be SUPER FILLING, too. Like I can put it away sometimes, but these fill me up QUICKLY. I sell 2 for $11.50 (not cheap to make) and will never have a shortage of orders...

Erica

[Gigglezz]

I Would Like To Take This Opportunity To Thank You So Much For All Of Your Posts!!!! You Are Awesome!!!! ;) I Am So Grateful For This Website And Others Like It. I Know I Needed A Lot Of Support When I First Became Raw And I Found It Here!!!!! We Have Two Raw Food Restaurants Here (atlanta, Ga). I Love To Prepare Raw Food And Sometimes I Find It Hard To Leave My Kitchen!!! Lol:d Thank You To Everyone For All Of Your Support!

[SchoolOfRAWk]

I know. I learn just as much from my other raw foodies as I do the big top chefs and leaders. I think it's so great for us all to be able to network, assist and support each other. MAKES ALL THE DIFFERENC! I totally second your emotion. :-)

[NicoleF]

Erica is my good friend from high school and I just tried this recipe last night. It is so delicious is it RIDICULOUS. It tastes just like a fajita. Such flavor. I actually felt like I was eating something that was bad for me because it was so rawsome. Make this dish RIGHT AWAY everybody--you'll thank me (or Erica actually.) :)

[SchoolOfRAWk]

Nicoooole! Nicole is one of the most RAWSOME living foods chefs there is, trust me! She also reversed her hubbie's diabetes in weeks, pretty much. Woo hoo!

I think Nicole touched upon something very TRUE about these fajitas: They taste like something so good and sensational that they taste "bad" for you. Honestly, that is how I know everybody's "husbands" will love them, too. (lol!!!!) I feel that way when eating them. They are an IDEAL transitional food if you are struggling with getting back on raw after a SAD slip, you know? That is golden if you ask me. Because they taste so SAD.... with NONE of the guilt!

[carolg]

Erica,
Thanks for responding to my freezing and refrigerator questions about the tortilla. Just got to see post. I appreciate your continued sharing here. What a great praise report from your super-duper satisfied customer.

My daughter was shocked that I flew in as a surprise for her birthday. My SIL did not leak out that I was coming. It was great fun and my grandbaby is now wearing "big girl panties" since I arrived and doing very well with her learning curve at 26 months.

Thanks again.
carolg

[SchoolOfRAWk]

Carol,

I'm glad you had a great trip. How lucky your granddaughter is to have such an enlightened and loving grandmother!

I will be experimenting with salsa wraps soon, and am thrilled!

Erica

[VibraTechJulie]

Erica,

You definitely RAWK! I really loved the way they are just like the real thing! I am not a real big fan of peppers and so next time I will just use 1 golden yellow pepper in the tortillas. Other than that preference, I think you deserve some kind of award. They really looked like the real thing, too.

I really look forward to your other creations!

BTW, are you selling your food only locally or are you going to distribute it in boxes like a few others are doing?

Raw blessings,
Julie

[SchoolOfRAWk]

Julie,

I am SO glad you are enjoying them! My friend (former business partner) came over tonight and admitted she was really impressed (she ordered some to try them). We were laughing; she was all, "don't quote me in your newsletter, you hear?" lol!

And no, I don't ship my meals. I would publish a little e-book of recipes, it looks like, but other than that, I'm about to have my hands full as we might be serving fajitas to the comunity pretty soon.

I like how these are gooey like 'taco bell' or whatever. PLUS how you can doctor the filling to your liking (i.e. just pepper and onion or just onion and mushroom, etc, you really wouldn't notice with the marinade and cream).

I need to stop writing about these, I am cleansing and not eating!

[ocean spray]

So don't do what I did! When the tortillas had been flipped I could not dehydrate any longer because I was going to bed. I took the covered dehydrator sheets and put them in the fridge. Now when I got them out to finish dehydrating they had turned from yellow to brown/green. I'm sure they will taste good, but the color is off! :mad:

[SchoolOfRAWk]

Oh, that just means they oxidized. Some of mine got rather dark just while dehydrating. I didn't necessarily sell those ones, so I was *forced* to eat them myself. But let me tell you, if that is all I had, customers would fight over them.

My friend made them without enough corn, hers were green and kind of transclucent she said. But she ate them and freaked just the same.

I cannot wait to make the salsa wraps. May make a batch while fasting.

[SchoolOfRAWk]

ocean spray,

when are you eating the full deal?

[ocean spray]

Even though they were a little off color, they were fantastic we had them for dinner tonight! I did not make the sour cream, I made up some guacmole and some salsa instead. Thanks!! :)

[Petals]

*bump* for the longest thread possibly in history... lol!

[carolg]

Erica,
Thanks for compliment. Actually I brought some toasted sprouted buckwheat I did in dehydrator before leaving for TX recently and the grandbaby is loving it so her "supplier" will know where to ship freely as well as enjoyed.

Keep the "UN-steak rolling." The community is blessing to have the RAWK's fajitas soon Great thread. So much fun to read too!
carolg

[SchoolOfRAWk]

Hilarious! I was noticing it was getting quite long myself! lol

And re: your granddaughter - startem' young! :-)

[SchoolOfRAWk]

P.S. I was just chuckling to myself - do you see how impassioned/crazed my subject line is, compared to all the others? Can you all tell I love food? lol!

[sherahtaylor]

Okay so I finally, FINALLY have all the ingredients - psyllium, mushrooms, peppers, olive oil...had to make a trip clear across town to get the ingredients, but I know it'll be worth it!

DUMB mistake: didn't check my corn supply! So I have like 3 1/2 cups of thawed frozen corn. Am I stuck making half a batch? Or is there anything I can substitute with the corn to make it 5 cups?

[SchoolOfRAWk]

Use more yellow pepper or more avocado, or just make it with 3.5. It might make 12 tortillas instead of 16 or so. Otherwise, don't worry. AWESOME, SHERAH! I've been thinking about you.... :-)

[sherahtaylor]

Awesome! I'll let you know how they turn out. :p

[SchoolOfRAWk]

YIKES, TYPO!

I meant more pepper or ZUCCINI, sherah! Not avocado! :eek:

[sherahtaylor]

Turns out I had EXACTLY 5 cups of corn - yay! WOW this recipe makes a TON!!! My processor was full to the brim & I had a really hard time mixing it all together. I think the avo put in at the end ended up mostly in the bottom half of the processor, and I had to put in 1/2 cup of water to make it semi-soft enough to even mix. It started burning up the motor!

So I had a ton (but used exact measurements?) - and I only have 3 teflex sheets so I think I might have made them too thick. I fit four on each one, so it made 12 - I'll check them four hours and see how they're doing.

I might be sharing these with a friend of mine who really wants to go raw - I think she'll love them!

[sherahtaylor]

I'm sorry, but I am not sharing these. :p I ate a bunch of watermelon, then couldn't resist trying the fajitas which are done - I ate TWO! VERY good! Some things I will change for next time:

BIGGER tortillas, definitely. Mine shrunk a tad bit, and trying to fit four on one sheet made them pretty small. The filling is ooey gooey and tends to squirt out the bottom so they need to be big enough to fold at the bottom, then roll like enchiladas style.

MORE mushrooms! I don't really like mushrooms, so I used two big portabellas...but they really are the "meat" both in texture and taste, so much like steak! So I'll use three next time.

LESS onions. Or at least, I marinated my veggies overnight & the peppers/mushrooms were perfect, but the onions were still a tad bit too crunchy. Too much onion taste. I have them dehydrating now so that should help, hopefully!

Hmmm I don't know if this is good or bad, but I think I'll be eating fajitas mono-meals today! I'm off to the store to get more ingredients for the tortillas...I have a HUGE gigantic amount of filling, and not enough tortillas. Those in themselves are delicious - I could eat them alone!

[SchoolOfRAWk]

Sherah,

I'm so glad you loved them!

Did you make the sour cream?

Okay, I use a lot of oil in the onions to avoid the onion taste. Mine are never crunchy as a result. I cannot do raw onions and do not want them *ruining* my fajita experience.

Yes, the mushrooms and peppers are great in it. They require less oil, so to save $, I marinade those separately as there is not sting to bury in them.

I just made Fajitas Sunday. The thinner the better, I've figured out. And mine are usually like 5 - 6" max. I always get 16. But I want to experiment with a larger one that I can wrap with a mexian cauliflour rice and maybe some veggies to make a low-fat burrito. ;-)

Did DH try them?

and LOL - a "Fajita mono diet" ---- I could SO do that one, too. I think this dish is ideal for when someone gets off track and is trying to get raw again. Something like my cinnamon rolls and these fajitas are so "SAD" seeming and FILLING that they would do the trick, hands down.

[Petals]

*bump* ha ha ha!

[SchoolOfRAWk]

Have you made them yet Petals? :-) You are fasting right now, right? Like me...

I made a bunch of wraps for this weekend ($400+ in sales!!!) and they oxidized, so they are darker. But I don't care - my clients won't either when I explain it. I just want to put a heads up that the tortillas CAN oxidize, even in the fridge. Still good, though. They are still okay. Maybe I should have froze them, but I just made them Sunday, so I figured what the hey.

[carolg]

Erica,
Oh my grandbaby eats tons of fruits/veggies fresh and loves them. My daughter has her on a fairly good diet, except to say she needs to give the baby no chicken or fish and hardly gives it to her. Regardless, waiting for the day for that to end too.

Have a stash of buckwheat, dehydrated to go with hubby to TX in few weeks. I have to make more as the kid just loves this and calls it snacks. She was 2 in Feb. Moving fast with the potty training too.

Keep up the great work.

carolg

[carolg]

Sherah,
Wow, baby #6. Congratulations.
carolg

[Zella Juice]

Well ...we finally made them...

We added corn to the marinade..cause we are corn freaks.

Husband says it's the best raw thing we have ever made.

Child gives his approval too....

[SchoolOfRAWk]

OMG, I cannot believe I missed this. That is so great! Yes, SAD hubbies and others tend to love love love these. So Taco Bell tasting, but way better! ;)

How did you add corn to the marinade? Just marinaded it and scooped it up to fill the inside with it, too?

[Zella Juice]

Yeah...my husband suggested I add some corn to the marinade. We are corn-a-holics :p

[SchoolOfRAWk]

<bump, bump!>

more like "meep! meep!"

[RawVegan4Health]

I am so making these after my dehydrator gets here!:D

[rawgreenyogini]

An idea I thought about after reading all these post is how to get rid of the "too much onion" onion flavor. What about marinating the sliced onions in the soaked water from dehydrated mushrooms and adding a little olive oil, cumin and a splash of apple cider vinegar (if you use) for sweetness like they have been caramelizing. I haven't tried it yet but is sounded good in my brain.:)

[SchoolOfRAWk]

My onions never are over oniony due to the marinade, but I'm sure that would work.

[spiralgirl]

Ertarox,

Oh man this looks so yummy and divine. I can't wait to try it out. A big thank you for sharing this. :D

For names I like: No-Meata Fajitas, Can't Beata Fajitas, and Living La Vida Fajita.

[Raw Bunny]

Tonight I am having fajitas!

This morning while doing the prep work for the fajitas and making my smoothie for breakfast I disovered a new treat. I had the creamed cashews for the sour cream sitting there on the counter and I was putting strawberries in the vitamix when I thought of strawberries and cream. I snagged a little bit of the cashew cream and added some agave and vanilla to it and sliced some strawberries in. It was so good, what a perfect treat.

Now I can't wait to see how the sour cream and fajitas turn out. It will be hard to wait for them to be done.

Thanks for sharing your fajitas with us!

[Chocolate'cado_pudding]

MMMMmmmm, had these for lunch today, sooo good!
Non-raw hubby liked them too, and they are filling!
THANK YOU!!!

[SchoolOfRAWk]

Some notes:

- my onions seem carmelized and not the least bit "oniony" from all the olive oil, braggs, and cumin.

- also, I have made these recently with no yellow pepper subbing another zuke and they are still so great!!!! Nice, and CHEAPER.

- I totally mixed the sour cream with strawberries and agave once for a delectable fermented yogurt too once!!!! Awesome!

[Zella Juice]

yeah...I had to omit the yellow pepper and add another zuke too. They cost almost 5 bucks each here...UGH!

[kristi7mark]

I made these for dinner a few nights ago and the whole family loved them. Most of them had no clue until after the fact that the mushrooms, peppers, and onions were not sauteed... when I told them they could hardly believe it! They also loved the texture of the tortillas.

My 19yo ds had a friend over who tried them (he likes to try my "strange" food) and he said, " You know, you could stick 2 or 3 of these on a plate with a scoop of black beans and rice(which of course we would skip) and sell them for $18 a plate. What a compliment! This recipe rawks!!! Yum-oh!

I forgot to start the sour cream earlier enough so I made guacamole to go with them and it was wonderful, can't wait to try the sour cream next time.

Thank you for sharing your culinary expertise! :)

[ChaiLife]

I finally made these. I thought they were going to be a ton of work but it really wasn't bad at all. Just blend the tortilla ingredients and dehydrate, and marinate the veggies. I didn't make the sour cream but I bet it would have been wonderful with it.

These are AWESOME! Please try these. They taste like something you would get at a restaurant. Even my very picky kids ate them. They are filling and very satisfying. If you have a craving for Mexican food try these.

THanks so much for the wonderful recipe.

[codajess]

Wow, these look wonderful! Too much work for me, but great nonetheless!!

I do something similar to the filling (mushrooms, peppers, onions, braggs, olive oil, cumin, chili powder, sea salt, jalapenos) but I eat it with a fork. :D

I need a local raw restaurant. They would get SO much of my business, I tell you what.

[petlady]

These are so good! And this is coming from someone who absolutely hates the taste of raw veggies. I'm probably the only vegetarian who can't stand the taste of salad even.

I made these last night and was a little worried about how they would taste but they're great. I left the wraps in the dehydrator a little too long so it's more like filling on top of a hard taco disc but it still tastes great. I wanted to eat the whole recipe at once!

Thanks so much for posting this. It's definitely going in my "Must Make Again" binder.

[Coriander74]

I know what I'm having on Sundayyyyy!!!

Gonna go shoppin' tomorrow and make these. THANK YOU for the recipes! They look absolutely rawesome. Yum Yum.

[Coriander74]

Ok... the verdict is in. Here's a photo, too.

Y'all HAVE to try these!!! I put in a whole huge onion to marinate (with red peppers and the mushrooms) and you don't really get an oniony flavor, it tastes just like the fajita mixes in Mexican restaurants.

The corn wraps are sublime too (and I even forgot to add the avocado, oops). They have a slightly more crunchy texture but I LOVED IT!!! I had two HUGE fajitas for dinner.

I also made the cashew "sour cream" and guacamole to put on top. Seriously folks. If you love fajitas, you're going to love these. Thanks Ertarox!!!

[LearningDaily]

Wow, these are really great! I've been having a tough time with cooked food cravings and these squashed those flat!

I did not have the psyllium and forgot to pick it up when I went to the HFS today, so I basically combined this tortilla recipe with Alissa's. Using flax instead of the psyllium works just fine and the tortillas taste great.

I don't think I marinated the veggies long enough as the onions still had bite; however, next time I think I may use far less oil and set the onions in a few hours before the rest.

This was also the first time I made sour cream.....whoh, it's amazing how similar it is to the real thing.

Thank you very much for posting this recipe, it really saved me from seeking out cooked food.

[DewDrop]

:p :p I am making these tomorrow night. Thank you for the post.

[DewDrop]

Ertarox,
Goooodneessss! I started to prepare dinner and realized I was out of psyllium. I went ahead and marinated the veggies. The sroooms were marinated by them selves. In just 5 minutes, the srooms tasted fantastic. My daughter about dropped. She doesn't like mushrooms and said it tasted like FAJITAS. I didn't have Taco seasoning, so instead : cumin, paprika, chili powder, tad of allspice, salt, pepper, Braggs and evoo. So, I will be having a good lunch tomorrow. Oh yah, I am trying your Sour Cream.

[honeydew]

*bump* for newbies like myself:p

[spiralgirl]

honeydew,

Is that picture of you? You are very pretty. :)

[honeydew]

honeydew,

Is that picture of you? You are very pretty. :)

:o ..and you are too kind

[walnutty]

...bumping, cuz these look sooooo good!!! I have been craving fajitas, so I can't wait to try these!