MEXICAN unCOOKING CLASS
with Raw Chef Joz Lee
FAJITAS
2 large portobello mushrooms
3 bell peppers, sliced into strips
1 zucchini and 1 yellow squash sliced into sticks
1 onion, thinly sliced
Marinade:
2 cloves garlic, minced
1/4 cup tamari
1/4 cup olive oil
2 tablespoons chili powder
1 teaspoon cumin
1/8 – 1/4 teaspoon cayenne
Marinate overnight
Serve with: Avocados, Cilantro, Jalapenos, Tomatoes