Super Taco Salad
Quick and easy.
Ingredients (use vegan versions):
2 cups shredded green leaf lettuce
1/2 cup canned or cooked black beans
1/2 cup burger-style crumbles
1/4 cup soft or medium tofu
2 tablespoons taco Seasoning mix
4 tablespoons salsa
handful of crushed tortilla chips
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon oil (optional)
Directions:
Cook up the veggie crumbles with 2 tablespoons salsa. Add 1 tablespoon each of taco seasoning mix and nutritional yeast. Then add the black beans.
Meanwhile, blend the tofu and the other tablespoon of taco seasoning mix, oil, and lemon juice. This will be a Mexican sour cream dressing for the taco salad.
Place the lettuce in a bowl. Top with the veggie ground beef mixture, then place the dressing on top. Put the remaining salsa on top of that, and finish with the crushed tortilla chips.
http://vegweb.com/index.php?topic=16670.鈥?/a>What is your favorite cold pasta recipe and how do you make it?
I love Mexican food and this cold pasta salad has a nice Southwest flavor:
Southwestern Pasta Salad
Ingredients
* 8 ounces bow tie pasta (or pasta of your choice)
* 2 hardboiled egg, chopped
* 1/2 cup celery, chopped fine
* 1/4 cup fresh salsa (homemade or the refrigerated variety sold in the produce section)
* 2 scallions, chopped
* 1/4 cup buttermilk
* 1/4 cup Miracle Whip (or mayonnaise)
* 1/2 teaspoon garlic powder
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1/8 teaspoon fresh ground black pepper
Directions
1.
Cook pasta in salted boiling water until tender.
2.
Drain pasta and rinse with cold water.
3.
Combine all remaining ingredients in a large bowl.
4.
Add pasta and stir until the pasta is coated.
5.
Refrigerate at least an hour before serving.
(NOTE: You can also add 1/2 can rinsed black beans to the dish, if desired, along with diced, fresh red and green peppers.)
Mine is a Soba Noodle Salad. Soba is a japanese buckwheat noodle.
Mix together:
Cooked soba noodles, rinsed in cold water and drained
Chopped, steam broccoli also rinsed in cold water
thinly sliced red cabbage
julienned carrots
julienned red bell pepper
fresh cilantro
fresh chopped scallions
slivered almonds
sesame dressing (you can make your own with sesame oil, vinegar, garlic, and ginger or use store-bought).
Yummy! You can also add cold grilled chicken, too! It's best to let the salad sit in the fridge for at least an hour to let the flavors meld.
We make a caesar pasta and it's pretty good, just cook up 500g of any pasta, then 250 g of bacon, cut up, then 250g of chicken if you want and some parmesan to mix thru, cook the pasta and the bacon and chicken and mix all of it together and then you know the caesar salad dressings? Just get one of them and pour it over, mix all together and serve, tastes yummy hot but even better cold, also add the parmesan just after you've finished cooking the pasta so that it melts through it - yummy
Summer is here and the tomatoes are ripe- the perfect time for the perfect pasta.
3 cups Chopped tomatoes- they must be real, not hot house, heirloom work best, I like Cherry and yellow pear
1 cup Fresh basil, chopped
1/8 cup balsalmic vinegar
1/8 cup olive oil
1 container fresh mozarella balls, cut into bite size pieces
Combine and let sit for a half hour, add salt and fresh pepper to taste.
Cook Spaghetti and add to tomato mixture. If you can let it cool before it all gets eaten, refrigerate for up to 24 hours.
Serve with crusty bread.
Greek Fussili Pasta Salad
1 bag of Fussili pasta boiled, drained and cooled
Cherry tomatoes cut in 1/2
1 Can of black olives
Chunk of feta cheese, crumbled
Sweet bell peppers cut into small strips
Red Onion chopped
1 bottle of Kraft Greek Feta Dressing
Mix all the above ingredients and serve cold
chop up green peppers, onions, tomatoes, cukes, and black olives. Toss it with the pasta and chunk ham or chicken or crab and shrimp. Add italian dressing for a cold italian pasta salad. mmmmmmmmmmmm
Preferably: none. I hate cold pasta. Yuk!
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