Vegan Taco Salad (no meat subs)

We made a trip to Trader Joe's earlier this week (there isn't one in town, so I really only get to go if I happen to be in Portland). John was requesting salad for dinner, but thats always a tough one because if there is no meat involved we end up being hungry again within a couple of hours. But it was a really hot day and we were trying to eat 'light' - even faux meats seemed too 'heavy'.... so vegan salad (with no meat substitutes) it was!

At Trader Joe's I picked up two types of salsa (salsa verde and corn & chile salsa)

 
and a bag of multi-grain nacho chips (also Trader Joe's brand), which I crumbled up a bit

I also made up a batch of pico de gallo

and added some chopped lettuce and shredded cabbage

 

Voila! A fast and easy taco salad - and nobody even missed the meat or cheese, until later that night when we got hungry again! So we gave this meal a 2 out of 3 stars, just because it wasn't as filling as it could have been. Maybe try adding black beans?

Black Bean & Corn Tortilla Bake

A layered casserole dish that has become a favorite in our family...

This is another almost-vegan recipe (the only non-vegan ingredient is a small amount of cream cheese, which you can omit, but it does contribute to a really nice, creamy sauce)

BLACK BEAN & CORN TORTILLA BAKE

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic
• 1 package of Yves meatless taco stuffers (taco-flavored vegetarian meat subsitute) OR regular Yves ground meat substitute
• 1-2 tablespoons taco seasoning
• 1 cup tomato puree or tomato sauce
• 1 cup corn
• 1 cup black beans (cooked)
• 4 ounces cream cheese
• hot sauce to taste
• salt and pepper to taste
• 1/2 cup salsa
• 1/2 red pepper
• 1/2 yellow pepper
• 8 (small) corn tortillas (you could use any kind of tortilla, but corn is really good in this recipe)

Directions

1. Heat the oil in a large pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the "meat" and cook until well blended, 2-3 minutes.
5. Add the taco seasoning, tomato puree, corn, black beans and cream cheese.  Cook until the cheese has melted in, about 2-3 minutes. Remove from heat
6. Add chopped yellow and red peppers and stir.
7. Season with hot sauce, salt and pepper to taste.
8.  Tear the corn tortillas into fourths and place half of them in a layer along the bottom of an 8" casserole pan. Top with 1/2 of the bean/meat mixture. Repeat tortilla and bean/meat layers, ending with a bean/meat layer (you should have 2 tortilla layers and 2 bean/meat layers.
9. Bake in a preheated 350F about 20-25 minutes.
10. Serve with more salsa and brown rice, plus lots of vegetables like shredded cabbage and tomatoes.

Banh Mi Sandwich

Banh Mi Sandwich (pronounced like Bon-Mee)

I've had these types of Vietnamese sandwiches before (food trucks, food courts, etc), but I always ordered them with chicken. When I tried to make my own at home, I realized that its the strong flavors of the sauce and the vegetables that make the flavor of these sandwiches so good. When I had ordered these sandwiches at food trucks the amount of chicken was very minimal, as if it weren't really an important part of the dish.

So I cut down the amount of chicken that I used (I went from using 1 sliced chicken breast for 3 sandwiches to using 1/2 sliced chicken breast for 3 sandwiches. They were still just as good. In fact, I figured I probably wouldn't even notice much of a difference if I took the chicken out of the recipe altogether. So the next time I made these sandwiches, I just didn't add chicken (or any other meat or meat-substitute) and I was right - they were just as good without the chicken.

If you have a family that is concerned about missing out on meat in vegan meals, this is one that you definately can get away with by using meat (but LESS) without complaints. Or just cut out the meat like I did - and really, they are still very good.

Ingredients for 4 Banh Mi sandwiches:

4 sliced rolls (or hoagie-type buns or baguettes)
1 cups broccoli-slaw mix (thinly sliced raw broccoli, carrots, and red cabbage - this is sold in the produce section)
1 cup cabbage (thinly sliced) or 1 cup raw cole slaw mix (without sauce)
1 cucumber, very thinly sliced
1 cup sweet chili sauce (available in asian section of grocery store)
1/4 cup soy sauce
1/2 cup chopped fresh cilantro

In a saucepan, heat up the sweet chili sauce and soy sauce over low heat. When warmed, put the bottom of each sandwich bun on a plate and pour 1/8 cup of the sauce over the bottom buns. Then stack an equal amount of broccoli slaw mix vegetables, cabbage, and cucumber on each bottom bun. Pour equal amounts of the remaining sauce over the top of the vegetables. Top with the cilantro, and then the top buns.

SOUTHWEST (CHICKEN?) WRAPS

This recipe was adapted from a recipe found here. I made these without the cheese that the original recipe called for. This recipe isn't vegan, but it is semi-vegan! I kept the sour cream (uses a very small amount) and made the chicken optional (we liked these a lot, with or without the chicken)

SOUTHWEST CHICKEN WRAPS (CHICKEN OPTIONAL!)
(Makes 6 wraps)

INGREDIENTS:

1 cup cooked brown rice, warm or at room temperature
1 cup cooked, chopped chicken (optional)**
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for sour cream. Spread a small amount of sour cream on top of each tortilla before arranging rice mixture down the center of each tortilla.

Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Here is a photo of the rice mixture with the chicken (above)...

And here is a photo of the rice mixture without the chicken ...
 

**if you leave out the chicken, add an extra cup of beans and/or rice if you still want to have 6 servings