A veg fajita in Tex -Mex cuisine is any grilled veg that is served as a taco on a flour or corn tortilla. This a great option for any special diets you’re cooking for as well; it’s vegetarian, gluten-free, and without the sour cream for serving, dairy-free and vegan as well. Fresh veggies are marinated with spices, grilled and wrapped into warm tortillas with an avocado sauce and Pico de Gallo in these scrumptious vegan vegetable fajitas.
TORTILLA
INGREDIENTS:
All-Purpose Flour - 1 cup
Baking Powder - 1/2 tsp
Salt to taste
Butter - 2 tbsp
Warm Water - 1/4 cup
METHOD:
1. In a bowl add all purpose flour, baking powder, salt and butter.
2. Mix well.
3. Add water as required and make a dough.
4. Cover the bowl and keep it aside for 30 minutes.
5. Divide the ball into 8 balls and roll it.
6. Heat a pan on medium-low flame. Place the tortilla in the pan. you will see air bubbles form. leave it there for 20 sec.
7. Flip to the other side, you should see a few brown spots leave it for 10-15 seconds then remove from heat.
AVOCADO SAUCE
INGREDIENTS:
Avocado - 1
Jalapenos - 1
Cilantro - 1/4 cup
Cumin powder - 1/2 tsp
Lemon - 1
Salt to tatse
Olive oil - 1 tsp
METHOD:
1. In a blender, add avocado, jalapenos, cilantro, garlic slices, cumin powder, lemon,salt and olive oil.
2. Blend until you have a smooth sauce.
3. Serve immediately or refrigerate until ready to use.
PICO DE GALLO
INGREDIENTS:
Riped Tomato - 1
Onion - 1
Cilantro - 1/4 cup
Jalapenos - 1
Lemon - 1
Salt to taste
METHOD:
1. Chop tomato, onion, jalapenos finely.
2. In a medium bowl, combine all ingredients and well combined.
3. Refrigerate for 30 minutes before serving.
MEXICAN RICE
INGREDIENTS:
Brown Rice (long grain) - 1 cup
Olive oil - 1 tbsp
Onion - 1 (medium)
Jalapeno pepper - 1
Garlic - 1
Cumin powder - 1/4 tsp
Pepper powder - 1/4 tsp
Tomato - 1
Water - 2 cup
Lemon juice - 1 tsp
Cilantro - 1 tbsp
Salt to taste
METHOD:
1. Wash and soak rice for 10 min. Drain it.
2. Heat olive oil in a pressure cooker on medium heat. Add chopped onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
3. Add chopped garlic and cook for another minute.
4. Add cumin powder, salt, pepper powder and mix.
5. Add rice to the pan and saute for 2-3 minutes.
6. Add tomato, water, and mix.
7. Cover the pressure cooker and cook for 2 whistles.
8. Fluff with fork, add cilantro and lime juice.
9. Serve vegetarian Mexican rice as a side or main dish and enjoy!
FAJITA
INGREDIENTS:
Green pepper - Quartered
Yellow pepper - Quartered
Red pepper - Quartered
Zucchini - half
Carrot - half
Onion - 1
Olive oil - 3 tbsp
Garlic powder - 1 tsp
Fajita seasoning - 1 tsp
Salt to taste
Red paprika - 1 tsp
METHOD:
1. In a bowl, add sliced green pepper, yellow pepper, Red pepper, Zucchini, onion and carrot.
2. Add garlic powder, fajita seasoning, salt and red paprika.
3. Heat a cast iron on medium-high flame. Add olive oil and marinated vegetables.
4. Fry it until all vegetables cooked. Switch off the flame and serve the pan directly to the table on a heat-safe rest.
5. Make fajitas by topping a warm tortilla with the hot vegetable mix, avocado sauce, and Pico de gallo or any toppings you desire. Wrap it and enjoy!!!!!!
No comments:
Post a Comment