Grilled Portobello Mushroom and Vegetable Fajitas

This is unwrapped so you can see the yummy goodness inside

The recipe that follows is one of my absolute favorite vegan meals. Having found it shortly after going vegan, I've been hungrily making it for years, and I honestly don't think I could ever get sick of it.

Growing up, I always loved Mexican style food. So when I cut meat and cheese out of my diet I felt at a bit of a loss. Most of the recipes I knew contained meat, and even if that didn't and were more beans and rice based, it still felt weird to leave out the cheese and sour cream which I so habitually considered a fundamental aspect of anything remotely Mexican. 

So, when I was first vegan, and craving such foods, I felt at a loss. It was this grilled portobello mushroom and vegetable fajita recipe that saved me. It takes a few steps and a little chopping, but the results are truly worth it. The marinade gives the vegetables a zesty tang and grilling them under the broiler makes them nice and juicy while keeping a soft crunch. Topped with salsa, guacamole, and jalapeno peppers on a warm tortilla these fajitas are packed with flavor while keeping a fresh veggie taste.

Grilled Portobello Mushroom and Vegetable Fajitas
6 Tbl balsamic vinegar
6 Tbl olive oil
4 Tbl freshly chopped parsley or cilantro
4 cloves garlic, mashed
1/2 tsp salt
generous grinding of black pepper (I know I always say generous - in this case maybe about 1/4-1/2 tsp)
4 or 5 portobello mushrooms
4 red bell peppers (green, yellow, orange, or any other color of bell pepper also works. I just like red)
2 onions (sweet, vidalia, or red)
flour tortillas

In a large bowl mix the vinegar, oil, parsley or cilantro, garlic, salt, and pepper. On the side, chop the veggies into strips. Add the veggies into the marinade bowl and mix around, coating evenly. (Sometimes I like to split the marinade into two bowls, putting the peppers and onions into one and the mushrooms into another, so I can better control their individual cooking in the oven, but this is not necessary.) Set this aside and let veggies marinate for at least 15 minutes. Set the oven to broil, with the rack up high. After they marinate, spread the veggies on trays and broil for 5-10 minutes, then mix around and broil for another 5-10 minutes (I find the timing of this to be very different for different ovens, so keep an eye on it). Warm the tortillas. When the veggies are done, serve them onto a tortilla and add whatever toppings you like (I use salsa, guacamole and jarred jalapeno peppers). wrap up and eat.

Note: If you would like to make it more spicy, try adding 1 or 2 hot peppers (sliced) into the mix while marinading and broiling your veggies. I've never tried this, but I think it would be a good idea. I guess that just means I'll have to try it soon. Yum!

Super Quick Spaghetti Sauce

So this recipe might need a little tweeking. I've been meaning to post it forever, but because it's one of those things where I just toss a bunch of things in a pot, I keep forgetting to measure the ingredients out. 

But today, my mom asked me to write out a spaghetti sauce recipe for my dad who hasn't made any in a while and would like a guide. 

What follows is what I came up with while sitting on the couch in my living room so as for proportions, I'm not positive. So, use this as a guideline and nothing more.

Next time I make sauce, I'll try to remember to measure my ingredients and I'll post them for you here as an update. As for now, I hope you like this. UPDATE: Tried it like this, and it tastes good to me!

A few suggestions: 
- Instead of using an onion, you might want to try using tomato paste...brown it (meaning heat oil, dump the past in the pot and mix it around while it browns. it'll take 10-15 minutes i believe)
- It can cook pretty much any length of time. i usually have it going for an hour but half an hour is fine too.
- This is a great way to use up some wine that you bought and don't like
- There's a good chance that you'll want to use more herbs than I recommend. Because I'm just estimating, I was not at all generous with my herb proportions. When I actually cook, I am. 
- Roasted veggies go excellent mixed in (asparagus is my favorite)
- Remember to adjust to taste.
- I like to serve it over whole wheat pasta
- If you're vegan (yay!) and you miss having cheese on your spaghetti, try adding some nutritional yeast on top. I wouldn't add it directly into the sauce though if you're serving other people.

the ingredients are italicized

Quick Spaghetti Sauce
heat olive oil in pan on medium heat.
chop one onion and toss in to saute
mash two cloves garlic and saute with onion
chop up two cans of tomato and add once onion and garlic is sauteed
add dry vermouth, about 3 Tablespoons (you could also use red wine, redwine vinegar, or balsamic vinegar)
add 1 Tablespoon sugar
add salt and pepper to taste (i never measure this, but use a good amount of pepper)
1-2 tsp hot pepper flakes
2-3 teaspoons each of dried basil and oregano
1 bayleaf
2 teaspoons fennel seed
Mix it all together, bringing to a plop plop boil and then turn down to simmer and cover (for about an hour)
chop some fresh parsley or basil to add in at the end