Fajita Salad

I have never had real fajitas. This tastes so good I think it makes a nice centerpiece to a meal. Especially when there will be meat eaters who will not notice the replacement of cow by the mushrooms (or at least will enjoy the dish). This is the type of dish that will cause people to propose marriage to you on the spot, so be careful to whom you serve it to. I spied this on that great web page: http://rawepicurean.net/2008/09/15/fajita-salad. This web site has many great raw ideas.

Ingredients:

• Mushrooms (1 cup any kind white, portabello’s, crimini etc)
• Bell pepper (1 medium, any color)
• Hot peppers (any kind and amount for heat if you are so inclinded)
• Onion (1/4-1/2 cup any kind)
• Zucchini (1 medium)
• Garlic (3-4 cloves or less)
• Braggs (¼ cup or Tamari or Nama Shoyu or soy sauce)
• Olive Oil (1/4 cup)
• Chili powder (3 heaping tps)
• Cumin (2 heaping tbs)
• Cayenne (1-2 tbs)
• Greens (Any kind)

Cut up the mushrooms, pepper, onion and zucchini into bit size pieces. I like big pieces you may like small. Certainly any number of vegetables would work great in this dish like asparagus, snap peas, broccoli, carrots, corn, kohlrabi, radishes, tomatoes. etc., although it then starts sliding away from being a "Fajita". Also adding hot peppers obviously spices up the dish. Combine all the ingredients in a bowl and mix well. Let marinate covered or uncovered in the refrigerator for 2-4 hours. Longer is better. When ready, put on plates over a bed of greens. I like this dish warmed back up to room temperature which can take 30 minutes. This produces enough of a main dish for 4 people depending on the amount of greens below it. Salud!