White Trash Potluck – Taco Salad

IMG_6972Our last minute themed potluck dinner was a success & with only a day to plan their dish, our friends really brought their A-game! We had a tator-tot casserole,  steak tacos topped with hot cheeetos, fruity pebble rice crispies & homemade pigs-in-a-blanket to just name a few!

Then of course you have my dish – a healthified taco salad! No meat, no cheese & all organic! Sounds perfect for the theme right?  Well let me tell you – it was a hit & super yummy! So tasty that I even made it again for dinner last night!

Lets get to it…

  1. In a medium sized skillet toss 1 packet of chorizo style Tofurky & 1 packet taco seasoning – stir & heat (Tofurky only needs to be heated, it’s already cooked)
  2. Chop 3 heads of romaine & toss in large bowl
  3. Chop & add in 2 large tomatoes, I can drained black beans, 1/2C Daiya chedder cheese, warmed Tofurky & 1/2C french dressing – toss well to mix everything together

Serve the mixed salad with a dollop of tofu sour cream & baked chips on the side for extra crunch!  I served it with real cheese Doritos just for the theme & people loved!

Just to note – this dish was a hit AND nobody knew it was vegan! I finally let everyone in on the secret & they were shocked!

Nutritional Info Per Serving (Serves 4): 450 calories – 29 grams of fat – 38 carbs – 21 grams of protein

Continue reading for ingredient list…

Continue reading

Meatless Monday: Zucchini & Corn Tacos

IMG_6782I love me some corn straight off the grill during the summer months. However, right now I have to make do because our new grill has yet to arrive to Boston. So instead of grilling for this recipe I toasted up the kernels right on my stove – tasty!

Lets get to it…

  1. Heat a large skillet with 1T EVOO & toss in 2C fresh corn (2 cobs) – toast for 5-7minutes (until browning) & set aside in small bowl
  2. In the same skillet add in another 1T EVOO, 3 cloves minced garlic & 1C chopped white onion – let caramelize for 5minutes, then add 4 diced tomatoes and cook for 10minutes
  3. Add 3 chopped zucchinis into the skillet & cook until tender (10-12minutes)
  4. Finally, add in the toasted corn, 1 can rinsed/drained black beans, 1t oregano & S/P to taste

Serve on toasted corn taco shells with monterey jack cheese & wedges of lime to add some zest (and maybe add some sriracha sauce too)!

Nutritional Info Per Serving of Corn & Zucchini Mix (Serves 8 tacos): 130 calories – 1 gram of fat – 29 carbs – 8 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

%d bloggers like this: