Protein-Packed Taco Salad

Lately I've been finding it difficult to stay on the vegan path. Don't be alarmed - This isn't to say I've fallen to my knees in surrender and vehemently ingested a double-bacon cheeseburger with a milkshake to wash it down - I have just been finding it difficult to maintain my personal diet without making the people closest to me feel a little left out.

Case in point: I just recently moved back in with my Mom, who is an unwavering carnivore despite the toll it's taken on her health. In an attempt to reverse heart disease, high blood pressure, and obesity, she's actually been very open to the idea of cleaning up her diet - but it's a slow process, as it was with many of us who are now vegan or vegetarian. What I love about this recipe is that I'm able to get a great meal with all the nutritional value I'm looking for, while she can easily incorporate a little extra ingredients to lessen the blow on her taste buds. So if you're a veg experiencing a similar dilemma, it's simple to make a dinner everyone is sure to love - non-vegans can add grilled chicken, cheese, and sour cream for a more traditional "taco."

I love it just the way it is. And I'm Mexican, so that's gotta say a lot.
Anyway - as always, portion ingredients according to demand, get creative and ENJOY!

Ingredients

• Quinoa/Brown Rice Mix
• Black, Kidney, Pinto Bean Mix
• Spring Mix lettuce
• Broccoli Slaw Mix (Broccoli, Cauliflower, Carrot, Red Cabbage - store-bought pre-cut package)
• Sliced Tomato
• Sliced Avocado
• Organic or Homemade Salsa 
• Baked White Corn Tortilla Chips (I drizzle lime juice on mine and sprinkle with salt for extra yum)

Directions

1. Cook the quinoa and brown rice according to package, and mix together. You can season to taste - I used a bit of garlic powder, pepper, and cumin to get a Mexican flavor.
2. Cook beans - You can use your favorite, or make a mix like I did to get some variety.
3. Mix lettuce, veggies, tomato, and sliced avocado in a bowl along with salsa. 
4. Spoon rice and beans onto a plate as a base, then top with salad mix. Add crunchy baked tortilla chips and enjoy this easy dinner!

Taco Salad--Vegan Style

My air conditioning broke--right in the middle of a horrid heat wave that rolled across the Southwest and decided to stay, albeit very much unwelcome. I don't know what the humidity is, but let's just say that the air is so moisture-laden I find it hard to breathe. I'm supposing a lot of AC's have gone out by now, having run 24/7 for almost two weeks because when I called my service contractor, I was informed that he was super busy and would get to me as quick as he could. I'm still waiting.

Now all of that to say that I could no longer even think about standing at the stove, let alone turning on the oven. Even if I had put something in the crock pot first thing this morning, there was no way I wanted to eat anything hot and steamy. That's why I racked my brain to come up with a cold supper. Thus it was that I thought of taco salad. It has always been a family favorite. But could I turn it into vegan and still have the taste I wanted?

You know me. I just had to give it a try. Doggone good if I do say so myself. I had company coming to dinner, so I made enough for four and there was even a little leftover. Does it taste like it has beef in it? Not really. But it's so tasty, my carnivore company ate with relish and even went back for more.  I'd call that a successful swap.

VEGAN TACO SALAD

1 lb. veggie crumbles or seitan, food-processed to look like crumbles

2 Tbs. olive oil

1 Tbs. Montreal steak seasoning

2 garlic cloves, minced

1 tsp. onion powder

1 sweet onion, chopped

10 cups lettuce, any kind, cut into bite size

2 large tomatoes, diced

1 cup shredded vegan cheddar cheese

2 cups crushed tortilla chips

Salt and pepper to taste

Brown the veggie crumbles or chopped seitan in 2 Tbs. olive oil. Salt and pepper to taste. Add the garlic, onion powder, and steak seasoning. Allow the mixture to sit off the heat while you prepare the rest of the dish. This will give it time to absorb the seasonings.

In a very large bowl, put the onion, tomato, lettuce, vegan cheese and salt and pepper. Mix together as you would a salad so all the ingredients are dispersed. Add the crumbles. Add the crushed tortilla chips. Taste for seasoning.

Serve with an array of sauces on the table. My favorite is taco sauce, but salsa or any hot sauce would be good, depending on personal preferences.

Serves 4

The recipe above is my standard taco salad. You can add anything else
you wish: avocado, beans, black olives or whatever floats you boat.