Mexican Veggies Recipe
Great veggies to serve with zucchini noodles, kelp noodles, or taco shells. Feel free to add more veggies to the mix! You can marinate them 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...
Ingredients:
- 2 red bell pepper
- 1/2 orange bell pepper
- 1/2 yellow bell pepper
- 1 zucchini, sliced thin
- 1 small red onion
- 1 scallion, finely chopped
- 1 cup mushrooms, sliced
- Marinade
- 3 Tablespoons Nama Shoyu
- 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:
1. Combine marinade ingredients in bowl.
2. Add thinly sliced/chopped veggies
3. Marinate for several hours (optional: after marinating one hour, spread on dehydrator tray and dehydrate for 2 hours)
4. Serve over collard greens, kelp or zucchini noodles, or taco shells. Add Taco Meat, Refried Beans for a really satisfying meal.