Raw Fajitas
Ingredients:
2 large portabella mushrooms, sliced
3 red bell peppers, cut into thin strips
1 medium sized zucchini, cut into thin sticks
1 red onion, sliced thinly
2 cloves of garlic, minced
¼ cup olive oil
½ cup shoyu, tamari or soy sauce
2 tbsp chili powder
1 tbsp apple cider vinegar or red wine vinegar
1 tsp cumin
cayenne pepper, to taste
sour cream (or vegan sour cream alternative), for topping
salsa, your choice
cashew cheese sauce (optional)
large lettuce or Swiss chard leaves, for wrapping
Preparation:
Prep
your vegetables and mix together in a large bowl along with the
vinegar, spices, olive oil and shoyu or tamari. Allow them to marinate
for at least 8 hours and if possible, as long as 12 hours before
serving. If you like, you can warm the vegetables in a dehydrator or
oven for about an hour before serving. Wrap the vegetables in lettuce or
Swiss chard leaves and serve.
Number of servings: 6 - 8
