"Steak" FAJITAS with CHIMICHURRI Sauce- Raw Food Recipe

Chimichurri sauce is a very popular marinade and sauce for meats, especially in Latin America.  It is very fresh tasting because of all the herbs and has a kick from the peppers.  The acid in the sauce is what makes it perfect for marinating your favorite vegetables or meats.  You can make this in the food processor or finely chop everything by hand. I choose the leave out the oil and keep the dish fat free, but you can add some if you want.  I really love my raw tacos, but sometimes you want something a little different.  Serve your fajitas with your favorite toppings and use swiss chard, romaine or collards for your shell.  You can even turn this dish into a hearty salad by chopping your lettuce and adding you toppings. The chimichurri sauce acts as the dressing. Enjoy!!

Chimichurri Sauce
1each Pablano Pepper, chopped
1each Jalapeno, chopped
1c Parsley, chopped
1/4c Basil, chopped
1/4c Cilantro, chopped
3cloves, garlic, chopped
Juice of 1 lime
salt and pepper (optional)

step1- Add all ingredients to food processor and pulse until finely chopped

"Meat"
Portabellos, criminis, shitaki Mushrooms (Any variety will work)
salt (optional)

step 1- Do not salt the mushrooms if you plan on marinating them in the Chimichurri sauce. Otherwise salt them for added texture and flavor.

step 2- Slice your mushrooms and sprinkle salt on both sides of the mushroom.
step 3- toss with your hands and lay the mushrooms out on a paper towel.
step 4- this process will take at least an hour (depends on the thickness of the mushroom) so plan ahead. Pat mushrooms with paper towel every 30 minutes to catch liquid.


Condiments I used- Feel free to put anything you like in your fajita
Swiss Chard as my wrap
Tomatio Salsa
cilantro
green onions
Red, yellow and Orange Bell Peppers
Avocado