Tempeh Fajita

Start with the salsa, combining all salsa ingredients in a bowl, and setting aside to combine. This will keep for a few days in the refrigerator.

The mushrooms should have at least an hour to marinate, and up to 5 hours is even better. Put the mushrooms in a bowl with a tight-fitting lid, sprinkle sea sale and balsamic vinegar on them, cover with the lid and shake until you see them start to get wet. Set aside, and shake a few more times throughout their marination.

To glaze the tempeh, cut it in strips. Heat a small skillet to medium, then heat the tempeh briefly in the oil. Add the spices, stir to coat the tempeh. Next, add your choice of liquid sweetener to the pan, stir to coat, and allow to cook for a few minutes to create a glaze. Remove the tempeh from the pan, and you can keep it warm in the oven on very low, or allow it to cool if you aren't particular.

Heat a skillet to medium (can be the same one as for the tempeh), and saute the onion in the olive oil. Once the onions are translucent, add the zucchini, sprinkle sea salt on it, and saute until the zucchini is soft.

While the zucchini is cooking, you can prepare the raw vegetables.

Heat your tortilla shells for a few minutes in a toaster oven, oven, or skillet, and serve everything at once.