Vegan Chopped Salad

Okay I know, I know... I always say that eating vegan is more than just eating salad, and here I am about to give you a recipe for salad... but trust me, this recipe is totally worth posting!  I love salads, I really do.  Vegan or not I would prefer a salad over most other meal options.  But this salad, might just be my favorite.  Homemade dressing, finely chopped veggies all mixed together, every bite is filled with flavor!  I made this salad as a side dish to my Mac-No-Cheese along with some oven roasted Brussels sprouts, it was a hit!

3/4 cup olive oil
1/4 cup white wine vinegar
2 tsp Dijon mustard
1 garlic clove
1 TBS minced green onions
1/2 tsp salt
1/4 tsp fresh ground black pepper

2 romaine lettuce hearts, chopped
1/2 small head iceberg lettuce, chopped
1- 15.5 oz can chickpeas, drained and rinsed
2 ripe tomatoes, 1/2 inch dice
1 English cucumber, peeled, halved lengthwise, and chopped
2 celery ribs, chopped
1/2 small onion, chopped
1 medium carrot, chopped
1/2 cup halved, pitted kalamata olives, chopped fine
1 red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1 ripe Hass avocado, pitted, peeled, and cut into a 1/2-inch dice

In a blender/food processor, combine the oil, vinegar, mustard, garlic, green onions, salt and pepper.  Blend well and set aside in the refrigerator.

In a large bowl combine the lettuces, cucumber, celery, carrot, onion, and bell pepper.  Using a pizza slicer, roll through the bowl to finely chop and mix all of the vegetables together.  Add in chickpeas, kalamata olives, and peas towards the end to lightly chop through with the slicer.  Add enough dressing to lightly coat, toss to combine, and top with diced avocado.  

*suggestion, make this a little ahead of time so that you can keep the undressed salad, and separate dressing, in the fridge to completely chill the salad.  Before serving mix with dressing and add avocado. 

Taco Bites

I love tacos.  I love parties.  I love tacos at parties.  But, lets be real, they can be messy and can make even a super hot person, not so attractive while being eaten! Well this recipe is perfect party food!!  It shrinks the tacos down into bite sized pieces that really are the perfect party food!  There are two ways to make them, either by using pre-baked (frozen and thawed) mini phyllo cups or Tostito's scoops (it's definitely the cheaper way to go)!

8 oz tempeh, I boil mine for 30 min in my vegan beef broth for extra flavor, then minced
1 pkg Simply Organic Spicy Taco Seasoning
approximately 9 grape tomatoes, quartered
guacamole, store bought or homemade
1/3 Daiya Cheddar Wedge
1/3 Daiya Jalapeno Garlic Havarti Wedge
36 phyllo pastry cups, thawed (or sub in Tostito's scoops if you want to make lots of bites)
Finely shredded lettuce, minced onion, finely chopped olives (optional)

After boiling and mincing the tempeh, put it back into the pan and add the taco seasoning and water.  Cook as directed.

Over a double boiler combine the 2 Daiya Cheese and melt until it's smooth like queso.

To assemble, place a small amount of "queso" into the bottom of the cup/scoop, top with tempeh taco filling, lettuce, onion, olives, (if using), a dollop of guacamole, and a piece of tomato.

Put on a plate and watch them disappear!