Wednesday, March 30, 2011


Me gusto ensalada de taco!!! Besides Peanut Butter & Jelly, our family's favorite collective dish is Taco Salad. I've often thought that if I wasn't proud to be African then I'd gladly assimilate as a Black Mexican since I never tire of the ethnic dishes.

As a non-meat-eater, preparing food can be such an adventure, as we're always trying new things in order to keep our diet interesting. Sometimes though, we want what everyone else is having, so we find ways to modify the ingredients to fit our diet. We maintain a primarily holistic diet, which wouldn't traditionally include processed foods like soy crumbles, but we slip into the vegan, and even sometimes vegetarian range on occasion. So for all you soy replacement nay sayers, this recipe might be a turnoff, but to keep it similar you can use lentils or TVP (texturized vegetable protein) instead of meatless. We find it tastes just as good when we do so.


organic vegetarian refried beans
vegan meatless crumbles (Boca)
(1 1/2) onion - diced
(8 oz. or 4 large) mushrooms - sliced
(1/3) red pepper - sliced
(1/3) orange pepper - sliced
(1/3) yellow pepper - sliced
(1/3) green pepper - sliced
(1) tomato -diced
baby greens lettuce mix w/ spinach
organic salsa
pepper sauce (optional)
(1 tsp.) olive oil
organic tortilla chips

1. Prep vegetables.
2. Heat skillet w/ olive oil on medium high.
3. Saute onion, mushrooms, and all peppers until vegetables are limp.
4. Add meatless crumbles to the vegetables and turn down to medium until heated throughout.
5. Preheat oven to 300 degrees
6. Heat refried beans in a separate skillet.
7. Place chips on baking sheet & warm in over for 5 minutes.
8. Build your taco salad the way you like it.

For today's lunch, we served it with fresh pineapple on the side & it was a wrap...not that kind of a wrap, it was still a taco salad, but what I'm saying is the pineapple made the dish complete.

Try might like it!

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