Wow! Have you missed me?
Has it really been a month already? Time sure does fly.
This post is going to be all about taco salad --after all, we are talking Southwestern food this year. I love catering taco bars -- so easy and everyone gets exactly what they what. Serve the tortillas on the side or pop crispy chips over the top...use faux chicken spiced with cumin, pepper, oregano, salt...or chickpeas...jackfruit...veggie crumbles...I like to spice up rice as well. Here is my go to:
5 cups cooked rice
1 mango, diced
1/4 pineapple diced
1/2 green and red bell pepper, diced
2 celery ribs, diced
1/2 red onion, diced
1.4 cup minced parsley
2 cloves garlic, minced
S&P to taste
Red pepper flakes to taste
1/2 cup canola:1/2 cup rice vinegar: 1/2 cup raw sugar or agave
Shake oil, sugar and vinegar together. Pour over ingredients and toss. Refrigerate 1 hour or more.
12 + servings
Take the tradional taco salad and make it yours- you can chop tomato, onion, peppers, avocado, olives and serve with a yummy salsa. And don't forget the cheese!
Serve over your favorite greens and you have a feast!
Whatever you do, have fun and enjoy your meal!
You know, we shortened our trip this year do to the weather and because of that we sort of missed out on some of our stops. But that doesn't stop us from eating good food.
Have a great vegan mofo day everyone . Stay tuned tomorrow for the wrap up!
