Ertarox's (Un)Steak Fajitas!

[stinkyb.]

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!

[Mary Kay]

Thanks for sharing that, Erica...sounds great.

How long do you marinate the bell peppers/onions etc? I'll bet they'd be good in the dehydrator a couple hrs too. Whaddayathink?

Thanks again,

Mary Kay

[stinkyb.]

Hello, Mary Kay!

I prepared the marinade and chopped the veggies first thing. I let those marinade while I was doing everything else. The tortillas were only supposed to take about 6 hours, but mine took 24. So, I let my veggies marinade for 24! I'd say the longer the better! Every few hours I'd pick out a veggie to test until I thought they were perfect. And this isn't my recipe, but strangely enough my name is also Erika, just with a 'k' instead of a 'c'! Weird, huh? I hope you try this recipe! Let me know what you think!

[T-Bird]

Thanks StinkyB!

Sound delicious!

Every yummy recipe like this takes me closer to getting a dehydrator!!!

[Mary Kay]

Hi Erika!

Nice to meetcha!

So did you marinate the veggies in the fridge or just at room temp?

And T-Bird,

Pls don't get me wrong, fresh is probably best - healthwise, but to make life a lot more interesting, with a much greater variety - and especially if you have kids, you simply must get a dehydrator.

I've had one of those circular cheap dehydrators for a doz yrs before I recently bought an Excalibur. I researched quite a bit, and decided on the Excalibur 5-tray. Even though the 9-tray is a better deal, some reviews said it is loud, and it uses quite a bit more electricity, AND being the busy mom that I am, I'm lucky if I can fill five trays, let alone nine. fFnally, since I have my old circular one still, (which fortunately does have a thermostat), if I really get desperate and need more room, I can use them both.

My two cents. Get one, you'll be happy you did. No, you don't have to DEPEND on it, but again, you can make many interesting things, and probably convert your friends....LOL

Mary Kay

[spicyfull]

Thanks for Sharing.

[tiggerbounce]

Bumping up because they really are awesome. The wraps are pliable and the filling fantastic. For anyone just starting....these are legendary amongst those who have been on Alissa's site for awhile.

My husband loves when I make these and he is not a bit raw vegan. I sometimes use multiple kinds of peppers...whatever I have on hand.

It is getting cooler and heavier/warmer foods are welcome. Try it, you might like it!

[margoss]

anyone make the 'sour cream' with any nuts besides cashews? I'm allergic to them.

[katchmoleen]

In Mattye's Frugal Raw cookbook, she has a "Sunny Sour Cream" made with sunflower seeds. It is pretty similar, and tastes great. It just doesn't get the nice white color that cashews do.

[tiggerbounce]

I have seen the sour cream made with macadamia nuts as well. Or, you could keep it simple and whip up some guacamole and skip the sour cream. Or even try substituting the avocado for the nuts and divide the mashed avo in half for both condiments. Green sour cream.....might be good for St Patrick's Day, lol!

Just a quick tip:

when I make the tortilla wraps, I shape them on squares of parchment. When it comes time to flip them I can then just flip them over and peel the parchment off easily. No mess and no breaking the shells. Do be sure to get a nice even layer when forming the shells, but keep it thin like when you are doing a cracker....1/8 inch or less thick.

Don't skimp on the filling.....it is yummy. I store the extra wraps in the fridge and have had them for three weeks at a time with no problems at all so long as I keep them sealed. I also warm everything up in the dehydrator before eating. I have not tried this, but intend to...some people freeze their veggies, like onions, peppers, etc for a few hours and thaw them before using. They say it makes them softer and more like the consistency of a cooked veggie. I need to try that method.