Grilled Vegetable Fajitas

connoisseurusveg.com

The Purple Vegan

subheading: For the Marinade:

¼ cup olive oil

¼ cup lime juice

2 garlic cloves minced

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. salt

½ tsp. black pepper

subheading: For the Creamy Jalapeño Sauce:

2 to 6 jalapeno peppers stemmed, halved and optionally seeded

1 to 2 tsp. olive oil

1 cup raw cashews soaked in water 4 to 8 hours and drained

½ cup unflavored soy or almond milk

¼ cup water

¼ cup lime juice

2 tsp. agave

½ cup fresh cilantro

salt to taste

subheading: For the Grilled Vegetables:

½ lb. asparagus spears tough ends trimmed

2 large portobello mushrooms cleaned and sliced ¼ inch thick

1 large zucchini sliced ¼ inch thick

1 red bell pepper sliced into strips

1 red onion sliced into strips

subheading: For Serving:

4 to 6 medium flour tortillas

Directions at connoisseurusveg.com

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