What you’ll need:
In a microwave safe bowl, heat Gardein at 1/2 power for 90 seconds. Stir in salsa and heat at 1/2 power for 60 seconds. Heat taco shells at 1/2 power for 60 seconds. Fill shells equally with Gardein mixture. Drizzle hot sauce over mixture. Top with shredded lettuce.
Note: Add one more shell if you wish to share.
Note: To transform this into a taco salad, skip the shells and add chopped tomatoes, sliced black olives, chopped green onion, and 1/2 cup cooked quinoa.
What you’ll need:
- Romaine Lettuce Leaves – Firm (8)
- English Cucumber – Diced (1/2)
- Cherry/Grape Tomatoes – Quartered (1/2 container)
- Red or Yellow Bell Pepper – Diced (1/2)
- Red Onion – Diced (3-4 slices)
- Mango – Peeled & Diced (1)
- Fresh Mint or Cilantro – Chopped (1/8-1/4 cup)
- Lime Juice (2 tbs.)
- Avocado – Diced (1)
- Dried Figs – Chopped (8)
- Walnuts – Chopped (optional)
- Salsa (optional)
Place lettuce leaves onto a serving tray, open side up. Mix cucumbers, tomatoes, bell peppers, onions, mangos, mint, and lime juice in a bowl. Disburse mixture evenly into lettuce boats. Add avocado and figs. Try a sprinkle of walnuts and/or a dollop of your favorite salsa on top.
Refrigerate any unused portion.
Note: Leftovers can be chopped into a salad and/or used in a wrap.
What you’ll need:
- Baby Arugula and/or Baby Spinach
- Vine-Ripened Tomato – Chopped (1 medium)
- English Cucumber – Chopped (1/2 medium)
- Canned Black Beans (1/4 cup)
- Fresh Cilantro and/or Parsley – Chopped (2 tbs.)
- Green Onion/Scallion – Sliced (2 tbs.)
- Pine Nuts (1 tbs.)
- Lemon Juice (2 tbs.)
- Extra Virgin Olive Oil (1/2 tbs.)
- Sea Salt & Pepper (to taste)
Build salad, starting with leafy greens on bottom and pine nuts on top. Whisk lemon juice, olive oil, salt and pepper together. Add dressing when ready to eat.
Note: Use small plate for side salad and large plate for meal-size salad. Adjust portions accordingly.
aka Alison Reese, Novel: Katy’s Song, Music Enthusiast, Vegan Author, Vegan Book
