Mexican Style Veggies

Great veggies to serve over zucchini or kelp noodles, and fabulous with raw taco shells. Add your favorite veggies to the mix!  Marinate overnight if you don't plan to dehydrate them. Otherwise, marinate for an hour and spread on dehydrator tray for about 2 hours. Serve! They are amazingly tender...better than stir fried or roasted!


Mexican Veggies for wraps, fajitas or tacos...


Veggie Ingredients:
2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper  
1 zucchini, sliced thin
1 small red onion or 3 scallions, chopped
1 cup mushrooms, sliced

Marinade Ingredients:
3 Tablespoons Nama Shoyu, Tamari or Coconut Secret Coconut Aminos
2 Tablespoons olive oil
1 clove garlic, crushed
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon coriander
1/8 teaspoon  cayenne powder

Serve with tortilla shells or zucchini noodles, or kelp noodles

Directions:
Combine marinade ingredients  in bowl.
Add thinly sliced/chopped veggies to marinade.
Marinate for several hours (or marinate 1-2 hours, spread on dehydrator tray and dehydrate for 2 hours at 110 degrees F)

Serve:
Serve over collard greens, kelp or zucchini noodles. Create amazing tacos with Taco Shells.
Add Taco Meat and Refried Beans for a really satisfying meal.

Check out the Rawfully Tempting Boutique for Living Cookies eBook and some extra special gourmet recipes! 

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