Taco Salad in a Jar

We’ve been enjoying salads in jars lately. They are a good way to transport a meal, as well as storing for a short time. One can make them ahead of time, and then enjoy at ones convenience.

Serving Size: 2

Ingredients:

for the creamy salad dressing:

• ¼ cup olive oil
• ¼ cup white balsamic vinegar
• 1 teaspoon vegetable bouillon powder
• 1 tablespoon maple or agave syrup
• ¼-½ jalepeno, de-seeded and minced
• ¼ cup soy yogurt
• salt and pepper to taste

for the salad:

• Mixed salad greens, washed and spin dried
• 12 Cherry tomatoes, cleaned and halved
• 1½ cups black beans, cooked and drained
• 1 cup TVP (textured vegetable protein (also known as soy protein)
• 1 cup boiling water to reconstitute the TVP
• ½ cup non-dairy cheese, shredded
• handful black olives
• 1 avocado, peeled and sliced
• 1 cup tomato salsa
• 3 spring onions, sliced
• taco chips
• cilantro or coriander leaves as garnish

Directions:

1. to make the dressing:
   1. Mix together the olive oil, balsamic vinegar, vegetable bouillon powder and maple or agave syrup.
   2. Whisk to blend.
   3. Remove the seeds from a jalapeño and mince 1/4 of it, or more if you wish.
   4. Add to the dressing.
   5. Add the soy yogurt and again, whisk to blend.
   6. Season to taste with salt and pepper.
   7. Place 2-3 tablespoons of the dressing in the bottom of your jars.
2. to make the salad:
   1. Place the TVP in a small bowl.
   2. Add the boiling water and allow the TVP to reconstitute for 3-5 minutes.
   3. Layer the various ingredients into the jar.
   4. We placed a layer of clean greens on top of the salad dressing, as the bottom layer of the salad.
   5. Then we added about 4 or 5 of the cherry tomatoes, cut in half.
   6. Next we layered 2-3 tablespoons of the black beans and then the sliced green onions.
   7. Followed with 2-3 tablespoons of the TVP.
   8. On top of the TVP we placed the tomato salsa with a few black olives on top of the salsa.
   9. We next layered the non-dairy cheese.
   10. On top of the non-dairy cheese, we placed some coriander or cilantro leaves, and avocado slices.
   11. We garnished the salad with a few taco chips and had a bowl of taco chips on the side.

Related Posts:

• Vegan Pea Salad
• Lentil and Wurst Salad
• Fruity Carrot Salad
• Hawaiian Macaroni Salad
• Review: Pepita Salad Recipe

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Mushroom Ragu on Gnocchi

This is such a handy meal to make. It’s quick and easy and filling. Great for cold winter’s nights. You can use any kind of mushrooms available and what you prefer. We have made our own gnocchi often, but we also keep remade packaged gnocchi on hand when there isn’t time to make gnocchi from scratch.

Serving Size: 4

Ingredients:

• 1 onion, chopped
• 3 tablespoons cooking oil
• 2 pounds mixed mushrooms, we used button and oyster mushrooms
• 1 red bell pepper, de-seeded and chopped
• 1 can crushed tomatoes, (about 1&1/2 cups)
• 2 tablespoons tomato paste, ajvar or sriracha sauce
• Italian herbs
• 1/2 teaspoon ground coriander
• 2 pounds gnocchi
• chopped chives and parsley as garnish

Directions:

1. Clean the mushrooms by gently brushing them or using a paper towel. If the mushrooms are large, cut in half or quarters.
2. Chop the onion.
3. De-seed and chop the red bell pepper.
4. Heat the oil in a large frying pan.
5. Add the red bell pepper pieces to the oil and saute until the begin to soften.
6. Add the onion pieces to the red bell peppers and saute until glassy.
7. Bring a large pot of lightly salted water to boil to cook the gnocchi.
8. Add the mushrooms and cook until soft.
9. Add the crushed tomatoes and mix gently.
10. Add the tomato paste or ajvar or sriracha sauce.
11. Season to taste with salt, pepper and the Italian seasonings.
12. Add the gnocchi to the boiling water.
13. Cook the gnocchi until the begin to float.
14. Drain the water from the gnocchi.
15. Chop the chives and parsley
16. Serve the gnocchi with the mushroom ragu on top and garnished with some chopped chives and parsley.

Related Posts:

• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Creamy Mushroom and Spinach Crepes
• Mushroom with Turnip Greens Strudel
• Review: Potato Mushroom Stew

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