Really fresh tasting fajitas, that my partner now prefers to the greasy cooked variety.
You can increase the cayenne & garlic content if you like things spicier!
1 tablespoon cold-pressed olive oil
½ tablespoon raw agave syrup
1 teaspoon paprika
¼ teaspoon cumin
¼ teaspoon cayenne
½ tablespoon Lime juice
½ teaspoon salt
¼ onion, sliced
1 clove of garlic, finely crushed
1 carrot, grated or julienned
½ summer squash, thinly sliced
½ red pepper, sliced
8 button mushrooms, quartered
Mix all the marinade ingredients, toss the veg into it & make sure they’re well coated, then cover & leave to sit for at least four hours – during this time the veg, especially the mushrooms, will change their texture & become softer.
If you like, you can then put them in a dehydrator for an hour or so to warm through, or into an oven on its coolest setting for 10 minutes.
You can easily vary the veg you use. Great with guacamole & salsa in a wrap! Or serve with jicama pine nut rice.