Raw Veggie Fajitas
- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Mushrooms, Bell Pepper
- Difficulty: Challenging
- Cuisine: Mexican
- Equipment Needed: Blender, Dehydrator
- Serves: 2-4
How about a super fresh Mexican dish - raw vegan style?! This recipe is simple and over-the-top delicious. The great thing is that they can be served after just a few hours of marinating, for super crunchy veggies - OR they can be marinated and then dehydrated for a few hours giving them a "cooked" feel, which is what I did this time.
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
This is cool, refreshing, and goes perfectly with the fajitas. I also like to use half apple cider vinegar, half lemon juice. Play around.
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
The famous raw cheezy sauce. Great on fajitas and as a veggie/cracker dip.
1 large red bell pepper
2-3 tablespoons water
1 cup cashews
2 1/2 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoon onion powder
1 1/2 teaspoons sea salt
1 large clove garlic
2 tablespoons lemon juice
Toss all ingredients together in a big bowl.
Marinate for a minimum of 2 hours or up to 12 hours.
Optional: dehydrate for a few hours after marinating.
Serve in romaine lettuce leaves with sauces and salsa.
Blend all ingredients until smooth and creamy in a high speed blender.
Chill for a few hours.
Blend all ingredients until smooth and creamy. Chill.