Guest guest Posted February 10, 2008 Report Share Posted February 10, 2008 My name is Ande and I am the Mom of the three coolest, most wonderful kids in the entire world- and they are cute too! (I am a little partial) I have been married to an equally wonderful, cute and cool guy for nearly 16 years. I am a trained Naturopath and have been living naturally for ten years. Although our diet consisted of mainly vegetables and fruit we converted to a completely vegetarian diet a year ago. We are a homeschooling family and each kid (ages 14,11,and 9) has a day to cook. We joined this group to enjoy an interchange of recipes, ideas and encouragement. The kids wanted me to post this recipe, as a " good will offering " it is one of our favorite snacks and we hope that you will try it and like it. Also please note the " almost raw " variation as well. ____________________ Vegidillas Yields: 2 servings Prep & Cook Time: 10 min Ingredients: 4-Tortillas or flatbread (I prefer multigrain or spinach) 2 Tablespoons oil (I like grapeseed or olive) 1/2 cup Portabello mushrooms (cleaned and sliced 1/4 " thick) 1/4 cup Red Onion (Sliced thin) 1/4 Multicolored Bell Peppers (Sliced 1/4 " thick strips) 1/8 cup shredded carrots 2 cloves garlic crushed Sea Salt & Pepper to taste 1/2 cup mozzarella cheese or veggie cheese 1/4 cup guacamole 2 tablespoons lime juice Directions: In a large skillet add oil, garlic, onions, peppers. Saute until they begin to get soft. Add in carrots and mushrooms, salt pepper and lime juice and cook until just beginning to carmelize (brown). Remove from pan and set aside. Place one tortilla in the pan over medium heat. Add 1/2 vegetables on top. Place 1/2 cheese on top of vegetables. Spread the guacamole on the other tortilla and place on top sandwiching the vegetables and cheese between the two layers. Cook on one side until the cheese begins to melt and the tortilla is starting to brown. Flip onto the other side and heat until warm. Remove from heat and repeat with the remaining ingredients. Variation: I have a friend who is a Vegan Rawfoodist and we put guacamole on both tortillas and pile on the veggies of her choice. She has it without cheese but will sometimes add tomato. (I know the tortilla is cooked but she over looks that and therefore so do we!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2008 Report Share Posted February 10, 2008 Going to try this. My fritters did not come out ok. Sonnie >andefrayser <andefrayser >Feb 10, 2008 6:45 AM > > New Member Introduction & Recipe > >My name is Ande and I am the Mom of the three coolest, most wonderful >kids in the entire world- and they are cute too! (I am a little >partial) I have been married to an equally wonderful, cute and cool >guy for nearly 16 years. > >I am a trained Naturopath and have been living naturally for ten >years. Although our diet consisted of mainly vegetables and fruit we >converted to a completely vegetarian diet a year ago. > >We are a homeschooling family and each kid (ages 14,11,and 9) has a >day to cook. We joined this group to enjoy an interchange of recipes, >ideas and encouragement. > >The kids wanted me to post this recipe, as a " good will offering " it >is one of our favorite snacks and we hope that you will try it and >like it. Also please note the " almost raw " variation as well. >____________________ > >Vegidillas > >Yields: 2 servings >Prep & Cook Time: 10 min > >Ingredients: >4-Tortillas or flatbread (I prefer multigrain or spinach) >2 Tablespoons oil (I like grapeseed or olive) >1/2 cup Portabello mushrooms (cleaned and sliced 1/4 " thick) >1/4 cup Red Onion (Sliced thin) >1/4 Multicolored Bell Peppers (Sliced 1/4 " thick strips) >1/8 cup shredded carrots >2 cloves garlic crushed >Sea Salt & Pepper to taste >1/2 cup mozzarella cheese or veggie cheese >1/4 cup guacamole >2 tablespoons lime juice > >Directions: > >In a large skillet add oil, garlic, onions, peppers. Saute until they >begin to get soft. > >Add in carrots and mushrooms, salt pepper and lime juice and cook >until just beginning to carmelize (brown). > >Remove from pan and set aside. > >Place one tortilla in the pan over medium heat. > >Add 1/2 vegetables on top. > >Place 1/2 cheese on top of vegetables. > >Spread the guacamole on the other tortilla and place on top >sandwiching the vegetables and cheese between the two layers. > >Cook on one side until the cheese begins to melt and the tortilla is >starting to brown. Flip onto the other side and heat until warm. > >Remove from heat and repeat with the remaining ingredients. > >Variation: I have a friend who is a Vegan Rawfoodist and we put >guacamole on both tortillas and pile on the veggies of her choice. >She has it without cheese but will sometimes add tomato. (I know the >tortilla is cooked but she over looks that and therefore so do we!) > > > > > > Quote Link to comment Share on other sites More sharing options...
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