For Mexican mushrooms
300g Portobello mushrooms sliced (other mushrooms work too)
2 red onion dices into half rings
2 red bell pepper dices into half rings
2 tablespoons of olive oil
Mexican spices (chilli powder, cumin, paprika, cayenne pepper, garlic powder, oregano, salt, and pepper) or you could use shop bought Mexican spices)
Himalayan pink salt to taste
2 ripe avocados
4 cloves of fresh garlic
lime juice to taste
a bunch of fresh mint
1 red onion
a bunch of fresh coriander
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You will also need soft fajita wraps of your choice. Look for different wraps in shops when getting your ingredients. There are few options to choose from, like: simple plain flour wraps, corn wraps, gluten free wraps etc. you can get different wraps in health food shops, like: rye wraps, seeded wraps etc. There are so many different wraps these days, so you have plenty of choices 🙂 I personally love plain soft flour fajita wraps.
Also pick up some nice fresh lettuce like romaine or iceberg and some fresh limes. And last but not least you will need vegan cheese. I used smoked vegan cheese and it did those lovely wraps justice 🙂 Ok so here are all ingredients, now let’s talk how to prepare everything!
Make guacamole. Blend avocados with crushed garlic, lime, juice, mint and salt. Taste it half way through to see if it’s to your taste. I like mine very garlicky 🙂 See if it’s enough salt or mint for your taste etc. Done!
Make salsa. I use a food processor for this to save some time. So, using food processor chop onion and coriander and chilly first, then add tomatoes and blitz it few times until tomatoes are chopped but not mushed 🙂 add some salt and some lime juice. Mix it all together. Done!
Heat olive oil in the bigger pan. Sizzle onions and peppers for couple of minutes.
Add mushrooms and all the spices, keep sizzling for another 5-8 min stirring from time to time. Done!
While fajita mix is sizzling you could grate some cheese and wash some lettuce 🙂
Heat up wraps in the oven. Serve! To make it pretty you can decorate it with some chillies, mint and coriander. Enjoy!
Seeds for the Soul
Chef Roberta Norman