This recipe is a slight adaption of Fajitas from The Best of Raw Freedom Community Ebook, page 85, contributed by Josephine Lee aka Joz.
It wasn’t easy choosing from the wonderful collection of recipes in Carmella’s ebook, but I managed to do so with a little help from a special date and my love of the flavors of Mexican food.
September 16th is Mexico’s Independence Day and Josephine Lee’s Fajitas is a fitting recipe to help celebrate the day, or make this recipe for a Tex-Mex themed party.
I decided to use Joz’s fajitas recipe atop crisp romaine lettuce greens. The marinade works beautifully as the dressing. This is a great raw vegan version of fajitas, and a refreshingly delicious and wonderfully flavorful salad.
Use this delicious fajita recipe to fill raw dehydrated tortillas and wraps, with raw sour cream, fresh salsa or guacamole, or sprinkle with chopped cilantro and green onion.
2 portabella mushrooms [I used organic baby portabellas], sliced
1 red, yellow, and green bell pepper [I used organic red bell peppers only], sliced
2 garlic cloves, crushed
1 Walla Walla sweet onion [I used an organic yellow onion], sliced
1 zucchini, sliced thinly
¼ cup Nama Shoyu or tamari
¼ cup cold pressed olive oil
2 tablespoons chili powder
1 teaspoon cumin powder
¼ teaspoon cayenne
1 head romaine lettuce
Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander.
Note: Drain off the marinate if using to fill tortillas or wraps, otherwise, use the marinade as a sauce or dressing.