This recipe is a lot of work, but worth it. The Green Chili sauce is awesome. I gave it to people in the newsroom and everyone loved it.

Ingredients:

3 TBS balsamic vinegar

3 TBS olive oil

2 TBS freshly chopped parsley

1 TBS garlic, minced

1/4 tsp salt

1/8 tsp freshly ground black pepper

4 medium portobello mushrooms, washed well, and patted dry

2 red onions, sliced

2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise

2 green peppers, destemmed, deseeded, and cut into quarters lengthwise

2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise

4-8-inch flour tortillas

Green Chili Almond Cream (recipe below)

Instructions:

1. In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
2. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes.
3. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired.
4. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and topping them with a little of the Green Chili Almond Cream.

GREEN CHILI ALMOND CREAM

1/2 cup sliced almonds

1 TBS nutritional yeast flakes

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

1/2 cup safflower oil

1/4 cup water

1 TBS apple cider vinegar

1 tsp lemon juice or lime juice

1 - 4 oz. can diced green chiles

2 TBS freshly chopped cilantro

Instructions:

1. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
2. In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running.
3. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro.
4. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.

Yield: 1 1/2 cups