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

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Greek Salad with ‘Feta Cheese’


I’m backkkkkk & I am already craving a Greek salad! The kalamata olives, capers & tomatoes in Santorini were literally to die for! They were so fresh that they were sold by local farmers throughout the town for tourists to snag up and munch on – yes, I bought some & no leftovers!

So why not whip up this simple recipe that is packed with Greek flavor for lunch!?

The ‘feta cheese’ I made from tofu must be prepped the DAY BEFORE. However, it can be stored for up to 2weeks in the brine and in the refrigerator. Of course, you can always just use real feta cheese but I suggest trying my healthier tofu version!

  1. Drain & cut 1 packet of extra firm tofu in cubes – set aside
  2. In a medium saucepan add: 2C water, juice of 2 lemons, 1T sea salt, 2T nutritional yeast, 2t dried basil, 2t dried oregano & cubed tofu
  3. Bring to boil, reduce heat & simmer for 30minutes uncovered
  4. Place tofu & brine (liquid portion) in bowl, let cool, cover & store in fridge for 24hrs (minimum)

When the ‘feta cheese’ is ready begin prep of the salad…

  1. Coarsely chop 1 head of romaine & add to a large bowl
  2. Dice up & add to large bowl: 2 tomatoes, 1 small green pepper, 1 small red onion & 2 peeled cucumbers
  3. Measure out 1/2C pitted Kalamata olives, slice in half & add to same bowl
  4. Top with 2T drained capers, juice from 1 lemon, 1T EVOO & S/P to taste – mix with tongs

You can either mix in drained ‘feta’ chunks or serve salad & top with the drained ‘feta’ – I chose the latter as I wanted to portion out the ‘feta cheese’ chunks.

Not going to lie, this was a pretty stellar salad that the hub & I enjoyed for lunch today & would be a hit at any summer BBQ or July 4th celebration!

Nutritional Info Per Serving (Serves 4): 215 calories – 12 grams of fat – 14 carbs – 12 grams of protein

Continue reading for ingredient list & original recipe…

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