Sweetly Raw – Vegan Fajitas
One of my very favourite meals is raw vegan fajitas. For years I've served them to guests when I want to show people how delicious and satisfying raw food can be. They're always a hit. I hope you enjoy this recipe as much as I do!
Raw Vegan Mexican Fajitas
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!
2 large portobello mushrooms, sliced
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 tamari
1/4 cup olive oil
2 tablespoons chili powder
1 teaspoon cumin
1/8 - 1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
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 guacamole, sauces and salsa.
Cashew Sour Cream
1 cup raw cashews
1/2 cup water
2- 3 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon himalayan or sea salt
Blend all ingredients until smooth and creamy in a high speed blender. Chill for a few hours.
Makes 3-4 cups. Keeps for 3 days in the fridge.
1 green pepper, seeded and chopped into large pieces
1 red pepper, seeded and chopped into large pieces
¼ red onion
½ cup cilantro, chopped
½ jalapeno pepper (optional), finely chopped
Himalayan salt and lemon juice, to taste
PULSE the tomatoes in a food processor keeping some texture. Transfer to a bowl. Pulse the bell pepper and onion. Add to the bowl. Add the cilantro, salt, and lemon juice. Taste and re-season.
Makes 2 cups. Keeps for 7 days in the fridge.
1 large red bell pepper
2-3 tablespoons water
1 cup cashews
3 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoons onion powder OR 1 tablespoon of the white part of a green onion
1 1/4 teaspoon sea salt
1 large clove garlic
2 tablespoons lemon juice
Blend all ingredients until smooth and creamy. Chill.
Tip: Turn this into Nacho Cheese Dip by adding: 2-3 teaspoons chili powder and ¼ teaspoon chipotle powder.
Try this or simply add diced avocado on top as I've done.
Makes 1 1/2 cups. Keeps for one day.
2 ripe avocados, mashed
1 tomato, diced
1 handful cilantro, chopped
1 green onion, sliced
Lime juice, to taste
Salt, to taste
Stir all ingredients together in a bowl.
1 head romaine
Spread some marinated veggies, sour cream, salsa, guacamole, and cheddar cheese sauce into romaine lettuce leaves. Serve immediately.