The Fajitas and Burritos section of this cookbook (a subset of the Sandwiches, Pizza, and More chapter) contains just seven recipes. The "Beer-Marinated Seitan Fajitas" (page 125) makes the sixth recipe I've tried, and brings me close to wrapping up another category. Being more than a third of the way through the 1000 recipes, I find this starting to happen more frequently! The biggest challenge here is finding a tortilla that adheres to the McDougall guidelines. As I've mentioned before, if you can find a whole grain tortilla, it usually contains oil. If you find a fat free tortilla (easier), it is almost certainly made from white flour. This time around I opted for the Food For Life brand Ezekiel 4:9 Sprouted Whole Grain tortillas. With no added oils (made from sesame seeds and sprouted soybeans barley, millet, lentils, spelt, and sea salt), these are in my opinion the healthiest tortillas around. Not everyone appreciates their hearty texture, and they certainly don't roll up as easy as a more traditional tortilla, but I find the flavor more than compensates for these differences. To make these fajitas, you start by marinating seitan in a mixture of beer, onion, garlic, lime juice, cilantro, and crushed red pepper. Begin early, as you need to marinate the seitan at least 4 hours. The seitan and marinade is sautéed in a skillet, piled into warmed tortillas, and topped with avocado and salsa. Very tasty as is, but if you want additional filling add some shredded lettuce per the recipe suggestion.
Keeping it "McDougall Friendly" checklist:
- Omit the oil when sautéing the seitan. Use the marinade as a sautéing/simmering liquid, and don't be concerned about browning the seitan.