entrees

Famous Taco Salad

D03E79B6-868F-4490-8FAE-50B826B3F395I remember the day I first had a taco salad. I was 15 working at an office job, under the table and we had a lunch party one day. A few of the managers brought food and one of the meals was a t o salad. What an awesome concept. I mean, I LOVE burritos and Tacos! So why not throw it all on top of a salad with a creamy ass dressing and mix it all together!?! 😍😍

This was, of course, before I was plant based so I would use ground turkey, because I thought that was the healthier choice of Meats. I started making this taco salad a lot for my family because it was the one thing I knew how to cook well and knew everyone would enjoy it. This actually makes me realize now that at 15 I found my love of being able to feed my loved ones with a super delicious meal. There’s something really satisfying about feeding others by putting your love, hard work, and creative energy into their meal.

Once I figured out to Veganize this recipe by using a meat crumble substitute with taco seasoning and a vegan mayo based dressing I was set. Because I was still learning different recipes, this was my GO TO! I also thought it was SO good I started making it for any friend I could. I wanted to show them that vegan was super yummy.

Ok, I actually am about to let you in on a little secret… I TOTALLY use this recipe to pull a quick one on everyone and share how tasty plant based life is! Ha ha!! Now I have a big pot to fill huh? I promise, this salad is that good!! Make it for yourself a few times. See what works for you and then, do me and yourself a favor, don’t keep this recipe to yourself!! Invite your friends and family over and share your knowledge of health! To be honest, I don’t even think you need to mention that it’s plant based….? Let them figure that out later. Most of all, have fun making this and Enjoy eating and sharing it.

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Taco salad

By The Superfood Goddess

Serves 4

Ingredients:

Organic Mixed Greens

Salad Topping-

-1/2 Onion

-1 clove Garlic

-1/2 head of Cauliflower

-1 Large or 2 small Zucchini

-1/2 Bell pepper

-6 Mushrooms

-Pinch Salt

-Spray oil

-1 Package Taco seasoning

-3 Tablespoons Nutritional yeast

-2 Tomatoes

-1 Avocado

-14 tortilla chips (I like Siete brand)

Optional: Shredded cheese

Dressing:

-1/2 Cup Mayonnaise or 1 Cup Cashews (soaked 4-6 hours)

-1/4 Cup Ketchup

-1 Tablespoon Hot sauce

-1 teaspoon lemon juice

Method:

-Chop the onions and place them in a pan, on medium heat, with some spray oil. Sauté!for about 5 minutes until translucent.

-Add minced garlic and sauté for 2 minutes.

-Add chopped cauliflower and taco seasoning and sauté for about 8-10 minutes, stirring every minute.

-Add zucchini and keep stirring for 5 minutes.

-Add the red bell pepper, mushrooms, nutritional yeast and sauté and stir for another 5 minutes.

-OPTION: to add shredded cheese, to give it a little bit more creaminess, you can add some Daiya or follow your heart shredded cheese

-For The Dressing: Put all ingredients in a small bowl and stir together until it resembles a dressing. If you’re using the soaked cashews, drain the water and throw all ingredients into a blender and blend until creamy! You will need 1/4-1/2 Cup water to help blend

-Take whatever salad amount you want and place it into a large mixing bowl. Top with some dressing and toss to evenly soar the lettuce leaves. Then place the salad in a bowl or on a plate and then top with the taco topping. For some texture and added crunchiness, crumble a couple tortilla chips on top, I recommend Siete brand.

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