Raw 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. (Slight changes made from Sweetly Raw's recipes)

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 

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. 

My Guacamole recipe: 

2 Large Avocados 
1/2 jalapeno, finely chopped 
1/4 red onion, finely chopped 
1/4-1/2 of a lime, juiced 
2 heaping T of chopped fresh cilantro 
1/4 tsp of salt 

Smash it all together until desired consistency. I like it with a little texture to it. 

Sour "Cream": 

This is cool, refreshing, and goes perfectly with the fajitas. I also like to use half apple cider vinegar, half lemon juice. 

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 sea salt 

Blend all ingredients until smooth and creamy in a high speed blender. 
Chill for a few hours. 

Salsa: 

Simply chop the ingredients in a food processor, season, and taste: 

Tomatoes, bell peppers, cilantro, jalapeno pepper (optional), sea salt, lemon juice or lime juice, red onion 

Cheddar Sauce: 

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 

Blend all ingredients until smooth and creamy. Chill. 

From: www.sweetlyraw.com