- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Lemon, Young Coconut, Cashews, Mushrooms, Zucchini, Avocado, Bell Pepper, Cilantro, Lettuce, Tahini, Onion
- Difficulty: Moderate
- Cuisine: Mexican
- Equipment Needed: Blender, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 4-6
Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.
Raw Fajita Veggies
2 large portobello mushrooms
3 bell peppers, sliced into strips
1 zucchini, sliced into sticks
1 sweet or red onion, thinly sliced
2 cloves garlic, minced
1/4 cup nama shoyu or tamari
1/4 cup extra virgin olive oil
2 tablespoons chili powder
1 teaspoon cumin
1/8 - 1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
3/4 cup raw cashews
3/4 cup young coconut pulp
1/2 cup water
1- 3 tablespoons lemon juice
1/4 - 1/2 teaspoon himalayan or sea salt
5-6 tomatoes, quartered
1 red bell pepper
1 green pell pepper
1 jalapeno, optional
Squeeze of fresh lemon juice
Sea salt, to taste
Handful cilantro leaves, chopped
1 large red bell pepper
2-3 tablespoons water
1 cup cashews
3 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoon onion powder
1 1/4 teaspoon sea salt
1 large clove garlic
2 tablespoons lemon juice
Raw Fajita Veggies
Throw these together just a few hours before eating, or allow the veggies to marinate 8-12 hours. I prefer 12 hours to let the flavors mingle and the veggies to soften. I also like to add a little acidity in the form of apple cider vinegar to the marinade. Make them as spicy or mild as you like - I do best with 1/8 teaspoon of cayenne since I'm a wimp when it comes to spice!
1) Toss all ingredients together in a big bowl.
2) Marinate for a minimum of 2 hours or up to 12 hours.
Optional: dehydrate for a few hours after marinating.
This is cool, refreshing, and goes perfectly with the fajitas. I also like to use half apple cider vinegar, half lemon juice. Play around.
1) Blend all ingredients until smooth and creamy in a high speed blender.
2) Chill for a few hours.
Sometimes I make it spicy with jalapeno (using only half the seeds), and other times I leave it out. I'm sensitive to spice but a little kick is ok!
1) Pulse the tomatoes in a food processor. Transfer to a bowl. Remember NOT to over process! Keep it chunky.
2) Pulse the peppers until chopped small. Add to the tomatoes.
3) Add seasonings and cilantro.
The famous raw cheezy sauce. Great on fajitas and as a veggie/cracker dip.
1) Blend all ingredients until smooth and creamy. Chill.
Load up lettuce leaves with marinated veggies, salsa, chopped avocado or guacamole, sour cream, and cheese sauce and enjoy!
Personal tips from Heather Pace about how to get the most mileage from this recipe:
* I make a enough servings to feed two people for 2-3 meals each.
* I make a huge batch of fresh salsa to be eaten with raw crackers, or by the spoonful, and in my salads for days to come.
* I love using big romaine lettuce leaves as the wraps. They're super easy to prep. You can use collard greens if you like.
* The other option is to pick and choose different parts of the full recipe if you're short on time. Sometimes I make the cheddar cheeze sauce to drizzle on top... other times I make the sour kream instead.
* If you're low on time use avocado slices instead of making guacamole!
* To make the wraps heartier, add a protein like cooked ground beef (I add it now that I'm not a vegan anymore), or beans, or tempeh crumbles if you eat it.