stinkyb.
05-12-2009, 08:18 AM
So, one day at work I had a lot of time on my hands. I went through at least 20 pages of old raw recipes posted here. The one I found most intriguing were the UnSteak Fajitas, posted by Ertarox in 2004. I made them this past weekend and......
Yeeeehawww!! They are so incredible. A new raw staple in my diet. I can't help but bring this baby back to life so maybe someone else will try it so I have someone to drool with!
ERTAROX'S (UN)STEAK FAJITAS!!!
"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"
THANK YOU, ERTAROX!!
A few additions that I made:
*I make a batch of Bryan Au's guacamole recipe from RAW IN 10 MINUTES. Any guacamole recipe will do, I'm sure.
*I also add a batch of "Taco Meat". I can't remember where this recipe is from, but it's just 2 c. sunflower seeds processed about 2 minutes then poured in a bowl and mixed with 2 TBS kalamata olive spread (I use 3 TBS plus one TBS of tahini) and doused with olive oil and spices to your liking.
*Lettuce. Just 'cause.
And a note on the sour cream:
IT'S INCREDIBLE!! I used to love the SAD stuff, but this is WAAAAAAAAAY better. It tastes just like sour cream, but it is just CASHEWS and water and lemon juice!
Also, I think I made my tortillas too thick because they took about 24 hours to dry for me. They were delicious, but they weren't supposed to take that long. Make sure you make them TORTILLA thick and no more!
Yeeeehawww!! They are so incredible. A new raw staple in my diet. I can't help but bring this baby back to life so maybe someone else will try it so I have someone to drool with!
ERTAROX'S (UN)STEAK FAJITAS!!!
"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"
THANK YOU, ERTAROX!!
A few additions that I made:
*I make a batch of Bryan Au's guacamole recipe from RAW IN 10 MINUTES. Any guacamole recipe will do, I'm sure.
*I also add a batch of "Taco Meat". I can't remember where this recipe is from, but it's just 2 c. sunflower seeds processed about 2 minutes then poured in a bowl and mixed with 2 TBS kalamata olive spread (I use 3 TBS plus one TBS of tahini) and doused with olive oil and spices to your liking.
*Lettuce. Just 'cause.
And a note on the sour cream:
IT'S INCREDIBLE!! I used to love the SAD stuff, but this is WAAAAAAAAAY better. It tastes just like sour cream, but it is just CASHEWS and water and lemon juice!
Also, I think I made my tortillas too thick because they took about 24 hours to dry for me. They were delicious, but they weren't supposed to take that long. Make sure you make them TORTILLA thick and no more!