For a vegan approach to the Mexican staple, try this recipe that substitutes the tortilla with lettuce.
To read more about Lisa Books-Williams and her holistic teachings, visit her website.
Place the mushrooms, bell pepper, onion, and cilantro into a gallon-sized Ziploc bag. Place the rest of the ingredients in a blend and purée until smooth and add to the bag. Squeeze any air from the bag, seal, and give it a gentle shake. The marinade will naturally cook and soften the vegetables. Allow to set for 30 minutes to 1 hour.
Use 1 romaine lettuce leaf to build the fajita, and top with the not-so cheese sauce.
Combine all of the ingredients in a blender and purée until smooth. Store in the refrigerator for up to 5 days. Can also be enjoyed with jicama, chips, and vegetables.