2 portabella mushrooms, chopped
1 red, yellow, and orange bell pepper chopped
1 banana pepper, chopped
2 jalapeno peppers, chopped
1/4 cup Nama Shoyu
1/4 cup of olive oil
2 tbsp. of chili powder
1 tsp. of garlic powder
1 tsp. of onion powder
1/4 tsp. of cayenne powder
Combine ingredients together in bowl and marinate in dehydrator for 30 minutes or more at 105 degrees.

Smoked Jalapeno Cheese (I recommend only cashews, it gives it that smoked flavor, and I think it goes best with the jalapenos.):
2 cups cashews (unsoaked)
1 jalapeno
1/2 cup water
1 tsp. celtic sea salt

Put ingredients in Vitamix and blend till creamy. You might want to start with half the jalapeno and add more if you are sensitive to hot stuff to make sure it is to you liking. Romaine Lettuce leaves (look for big leaves, the bigger the better)1 tomato cut in cubes Take romaine lettuce leaf, spread some smoked jalapeno cheese on it. Top with fajita mix, top with tomatoes, then ENJOY!