How about a super fresh Mexican dish - raw vegan style?! For years I've been making these fabulous raw veggie fajitas by my rad friend, Jozzie. A few months ago this entree made an appearance at my and Anya's raw dinner party in Australia and people raved. Two weeks ago it was featured on my local catering menu (which I recently started up again). 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. Your friends and family won't know these are raw - and with the meaty portobello mushrooms they won't miss the meat. Dress 'em down or dress 'em up as much as you want. I like to serve them with guacamole, salsa, sour kream, and cheddar sauce.
Want some more ideas? Check out my past Mexican food class!
Raw Veggie 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
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.
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
Blend all ingredients until smooth and creamy in a high speed blender.
Chill for a few hours.
This is an easy recipe that I never measure. It's easy to adapt it to your own taste. Sometimes I add red onion, sometimes I add jalapeno. Lemon or lime juice depending on my mood... lots of options! Simply chop the ingredients in a food processor, season, taste, and reseason. Voila!
Tomatoes, bell peppers, cilantro, jalapeno pepper (optional), himalayan salt, lemon juice.
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
3 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoon onion powder
1 1/4 teaspoon sea salt
1 large clove garlic
2 tablespoons lemon juice
Blend all ingredients until smooth and creamy. Chill.
I served up some fajitas to my mom for the first time and she loved them!
You know I can't get through a post without mentioning something sweet! Here's another recent menu item. Blueberry cheesecake. Same recipe as my strawberry cheesecake.
What refreshing summer eats are you enjoying?!
On another note, I'm excited to share that I was featured in Fitness Magazine online this week as a "Fit Blogger We Love" - not sure how they found me, but I was thrilled to do a little interview and share my fruit crumble recipe.