Meatless Monday: Tostada Salad

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Hi there! I hope all of you had a wonderful and safe Halloween with family and friends. Personally, I consumed one-too-many pieces of Halloween candy and I’m trying to get back on track this week.

Today, for our Meatless Monday meal, I’m sharing a fresh and flavorful “tostada” salad that is full of fresh produce yet still fills you up. It is topped with a tasty chipotle-agave vinaigrette. If you’re looking for an easy dinner that is healthy yet satisfying, look no further!

While there is not a lot of cooking and/or time needed for this salad, most of the work involves washing and chopping the salad ingredients, which can be tedious. So, get your best knife and cutting board ready!

TOSTADA CHOPPED SALAD (VEGAN)

Ingredients:

For the salad:

  • 3-4 hearts of romaine, chopped
  • 4 radishes, sliced and cut into quarters
  • 1 bunch green onions, chopped
  • 1 can black beans, rinsed
  • 1 container cherry tomatoes, each tomato cut in half
  • 2 fresh corn on the cob, shucked with kernels cut off
  • 1/2 cup raw pumpkin seeds
  • 1 cup tortilla strips
  • 1/2 cup shredded white cheddar or dairy free cheese (optional)
  • 1 tablespoon olive oil
  • 1/2 tablespoon cilantro, chopped
  • Salt and pepper

For the dressing:

  • 5 tablespoons red wine vinegar
  • 3 tablespoons agave (or honey)
  • 3/4 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 chipotle peppers in adobo with 1 tablespoon of the adobo sauce
  • 3 garlic cloves

Note: Feel free to add more chipotle peppers and/or adobo sauce if you like things spicy! As is, the dressing does have a kick to it.

Directions:

First, wash and chop all the salad toppings: romaine, radishes, green onions, cherry tomatoes, and cilantro.

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Next, drain and rinse the black beans under cold water.

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Now, it’s time to roast the corn. Cut the corn off the cob. Add the olive oil to a skillet over medium heat.

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Add the corn kernels and chopped cilantro, stirring to mix. Continue to stir until corn is roasted to a golden brown color. Remove from heat and set aside.

Next, we make the dressing. This dressing is so good and much better than store-bought with all of those added preservatives. Add all of the dressing ingredients to a food processor and blend until smooth. Add salt and pepper to taste.

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Combine all the salad ingredients in a big bowl. Top with pumpkin seeds, tortilla strips, and cheese or non dairy cheese. Drizzle with dressing and toss. Enjoy!

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Best Burgers

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Who doesn’t love a good burger? This all-American meal is one of our favorites, but every once in awhile we like to switch it up. Today we’re sharing two recipes, as usual, a vegan and a pescatarian burger. Jess’s black bean and quinoa veggie burger is both healthy and hearty. Nikki will be sharing a tilapia burger topped with spicy avocado salsa. Both of our burgers are also topped with a spicy and delicious chipotle aioli (two versions), which also serves as the perfect topping for everything from sandwiches to burritos. We hope you enjoy these unique twists on a beloved classic meal!

Click the link below to chow down!
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Thanksgiving Series: Green Bean Casserole

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Green Bean Casserole is about as traditional Thanksgiving as you can get, so today I’m sharing my vegan version of the classic. There are two types of Thanksgiving diners; those who like Green Bean Casserole and those who don’t. It seems to be a pretty polarizing dish but I’m certain I can turn any non believer into a GBC lover with this recipe. For starters, it is much healthier than the traditional take on the dish. There is much less fat, no cholesterol, and I opted to use fresh green beans. This recipe is also really fast and easy, which is a must when there’s so many other things to be cooked and prepped; it only takes up oven space for about 10 minutes. This casserole is creamy and super flavorful and savory. The french fried onions add a nice crunch to the dish and it’s a great way to make your Thanksgiving a little more green.

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Click the continue reading button below to see the recipe!

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