Taco Salad

This salad turned out amazingly well.  It has to be built in layers, so it is a bit fiddly, but it is worth it.

You will need:

• Vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 jalapeno, chopped
• 1/2 tsp. chili flakes
• 1/2 cup TVP
• 1/2 cup water
• 1 tbsp. chili powder
• 2 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can red kidney beans, rinsed and drained
• 1/2 cup chili sauce
• 4 cups tortilla chips
• 1 cups shredded lettuce
• 2 plum tomatoes, chopped
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 English cucumber, chopped

Saute onion, garlic, jalapeno, and chili flakes in vegetable oil.  When softened add chili powder, oregano, salt and pepper.  Add in TVP and water.  Add chili sauce and kidney beans.

Next we layer.  Spread some nacho chips on a plate.  Cover with bean mixture. Top with lettuce, cucumber, tomatoes and a dollop of sour cream.

Great Gluten-Free Find

I have recently been trying some of Amy's products.  Not all work for me, but this Indian dinner was amazing. It is completely vegetarian with rice and cashews, dahl and veggies.  It is worth a try. 

Kidney Beans & Corn

I spiced this recipe up, but you can turn the heat up or down as you like.  It was very nice poured over white and wild brown rice.

You will need:

• Vegetable oil
• 1/2 red onion, chopped
• 2 cloves, garlic crushed
• 1 red pepper, chopped
• 1 jalapeno, chopped
• 1/2 tsp, chili flakes
• 1 tsp. cumin
• 1 tsp. dry mustard
• 1 can kidney beans
• 1 can corn
• Salt and pepper

Saute onion, garlic, jalapeno, and chili flakes in vegetable oil  When softened add pepper, cumin and mustard powder. Stir in beans and corn with liquid and bring to a boil.  Reduce heat and simmer for 20 minutes.  Add salt and pepper to taste.

Gluten-Free Find

I found these burritos and pizza wraps at Noah's Health Food Store.  They are made by Glutenfreda Foods.  I didn't find them to be worth the money, but they did give me some ideas to try in the future.  Stay tuned.

Great Gluten-Free Find

I found these at Noah's Natural Foods. I had a BBQ this weekend and wanted a gluten-free meatless burger.  These were pretty good and worth a try.  They are by a company called Sol.  With some cheese and all the fixings, it was  a great taste.

Bean Salad (vegan)

This is my friend, Gail's mother's recipe.  It makes a huge batch and is best served at room temperature.  It is nicest if made a day or two ahead of time.

You will need:

• 1 can corn, rinsed and drained
• 1 can chick peas, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 3/4 c. olive oil
• 4 tbsp. vinegar
•  1 tsp salt
• 1 tsp. pepper
• 1 tbsp. oregano
• 1 tbsp. garlic powder
• 2 tsp. paprika
• 2 tbsp. sugar

Combine corn, chick peas, kidney beans, black beans, red onion and red pepper and set aside.  In a separate bowl combine olive oil, vinegar, salt, pepper, oregano, garlic powder, paprika and sugar.  Pour over bean mixture and let sit in the fridge for a day or so.  You can stir the salad every so often so make sure the dressing gets well incorporated. 

Macaroni Salad

I've recently been getting my fruits and vegetables from the St. Lawrence Market and was craving a pasta salad with all sorts of fresh vegetables in it.

You will need:

• 1 package of grape tomatoes, halved
• 1 red pepper, chopped
• 1/2 sweet onion, chopped
• 2 stalks celery, chopped
• 1 package gluten-free macaroni
• 2 cups Miracle Whip
• Salt and pepper

Cook pasta as usual and drain in cold water.  Add in tomatoes, red pepper, onion and celery.  Stir in Miracle Whip and salt and pepper to taste.

This is very quick to make and fees a crowd.