April 22, 2012
Mexican Veggies for wraps, fajitas or tacos...
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
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
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 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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