FOOD STYLE

These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below. TOTAL TIME: 1 HOUR PREP TIME: 15 MINSCOOK TIME: 45 MINS INGREDIENTS: 3 fresh artichokes 2 large fresh lemons, juiced 2 tablespoons olive oil (or melted butter) 6 cloves garlic, peeled and roughly-chopped fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like) coarse sea salt and freshly-cracked black pepper DIRECTIONS: Heat oven to 400°F. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so t...

CREAMY SHRIMP FLORENTINE PASTA

This Creamy Shrimp Florentine Pasta recipe is quick and easy to make, full of great flavor, and oh-so-creamy and comforting and delicious. TOTAL TIME: 40 MINS PREP TIME: 15 MINSCOOK TIME: 25 MINS INGREDIENTS: CREAMY SHRIMP FLORENTINE PASTA INGREDIENTS: 12 ounces uncooked pasta (I used penne) 1 tablespoon olive oil Kosher salt and freshly-cracked black pepper 1 pound raw jumbo shrimp, peeled and de-veined 1 batch Creamy Parmesan Sauce (see below) 2 large handfuls of fresh baby spinach 1 (8.5-ounce) jar sun-dried tomatoes, drained and roughly chopped 1/4 cup loosely-packed chopped fresh basil leaves lots of freshly-grated Parmesan CREAMY PARMESAN SAUCE INGREDIENTS: 1 tablespoon olive oil or butter 4 cloves garlic, pressed or finely-minced 3 Tablespoons all-purpose flour 1 cup chicken stock 1 cup warmed milk 3/4 cup freshly-grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper optional: 1/2 cup half-and-half DIRECTIONS: COOK PASTA AL DENTE ACCORDING TO PACKAGE DIRECTIONS, IN ...

spinach and goat cheese stuffed chicken breasts

Spinach and Goat Cheese Stuffed Chicken breast recipe This quick and easy chicken breast recipe is delicious and healthy! Boneless, skinless chicken breasts are pounded thin, and then rolled up with a layer of herbs, creamy goat cheese, and spinach. A family favorite! ingredients 4 (~6 ounce) boneless, skinless chicken breast halves sea salt and freshly ground black pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1 cup frozen spinach, thawed and drained well 1/2 cup crumbled goat cheese instructions Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin.* Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano. Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast. Finally, ...

Sticky Sesame Chicken Salad

INGREDIENTS 2 lbs chicken tenders, trimmed of excess fat ¼ cup tapioca starch 2 Tbsp coconut oil ½ cup Tamari sauce 2 tsp rice vinegar 2 cloves garlic, minced 2 Tsp sesame oil 3-4 Tbsp honey 2 tsp hot sauce ½ tsp ground ginger ¾ tsp cinnamon ¼ tsp cloves 1 tsp red wine vinegar 2 tsp sesame seeds Salad: Chopped kale, green and red cabbage Green onions, sliced Red & Orange Bell Pepper, cut into matchsticks Cilantro Sunflower seeds INSTRUCTIONS In a small saucepan add tamari sauce, rice vinegar, minced garlic, sesame oil, honey, hot sauce, ginger, cinnamon, cloves and red wine vinegar. Heat over medium heat until reduced and thickened. Meanwhile, trim chicken and cut into tenders (if not already done). Heat a large skillet over medium heat and add coconut oil. Coat chicken on both sides with tapioca starch and place in hot skillet. Cook until golden brown 3-5 minutes and flip, repeat until chicken is cooked through. Remove and place on a plate and coat with sauce and sprinkle wi...

EASY SHRIMP CEVICHE

This Easy Shrimp Ceviche is made with lots of fresh mango, carrots, onion, cilantro, jalapeño and red onion, and tossed in a delicious chili-lime sauce. Feel free to sub in your favorite mix-ins, and/or make this recipe with fish instead of shrimp. TOTAL TIME: 45 MINS PREP TIME: 15 MINSCOOK TIME: 30 MINS INGREDIENTS: 12 ounces raw, peeled and deveined shrimp, diced 2 medium carrots, peeled and diced 1 large mango, peeled, cored and diced 1 large jalapeño, cored and finely-chopped 1/3 cup diced red onion 1/4 cup finely-chopped fresh cilantro 1/3 cup fresh lime juice 1.5 teaspoons guajillo or ancho chili powder (or more, to taste) 1/2 teaspoon ground cumin 1/2 teaspoon Kosher salt DIRECTIONS: Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl. In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined. Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combin...

PASTA WITH CARAMELIZED SWEET POTATOES AND KALE

This Pasta with Caramelized Sweet Potatoes and Kale recipe is full of delicious savory Fall flavors. And it’s also totally easy to customize with whatever ingredients you have on hand. See above for suggestions! TOTAL TIME: 35 MINS PREP TIME: 15 MINSCOOK TIME: 20 MINS INGREDIENTS: 12 ounces uncooked pasta (I used orecchiette) 4 tablespoons butter or olive oil, divided 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes Kosher salt and freshly-cracked black pepper half a medium red onion, sliced 5 garlic cloves, peeled and thinly sliced 2 cups roughly-chopped kale leaves, tough stems removed 1/4 cup dry white wine (or chicken or vegetable stock) 2 tablespoons white balsamic vinegar (or traditional balsamic vinegar*) 1/2 cup toasted pine nuts toppings: lots and lots of freshly-grated parmesan, chopped fresh basil (optional), diced cooked bacon (optional) DIRECTIONS: Cook pasta al dente according to package directions, in a large stockpot of generously-salted water....

corned beef and cabbage (slow cooker recipe)

Corned Beef and Cabbage on plate slow cooker crockpot recipe Corned Beef and Cabbage is the perfect recipe to serve on St. Patrick’s Day and it’s fool proof in the slow cooker! ingredients 1 medium onion, cut into wedges 3 medium carrots, cut in half length wise and then cut into 3-4 inch pieces 2 medium parsnips, cut in half length wise and then cut into 3-4 inch pieces 1 medium turnip, peeled and cut into large chunks 5 small red potatoes 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 (3 lb) corned beef brisket (either pre-seasoned or with a pickling spice packet) 2 bottles lager beer 3-4 cups chicken stock 1 small head cabbage, cut into wedges instructions Layer all of the vegetables except the cabbage in the bottom of your slow cooker and season them with the dried thyme and dried rosemary. Next, add the corned beef, fat side up, on top of the vegetables. If your corned beef came with a seasoning packet, sprinkle that on top. Add the beer and enough chicken stock to almost cove...

ROASTED CAULIFLOWER, CHICKPEA AND ARUGULA SALAD

This Roasted Cauliflower, Chickpea and Arugula Salad is a fresh and feel-good salad that’s bound to be a hit, especially when tossed with my favorite “Dreamy” Tahini Dressing. Deeeelish. (P.S. Don’t be scared by the long list of ingredients — this recipe flies by quickly!) TOTAL TIME: 40 MINS PREP TIME: 20 MINSCOOK TIME: 20 MINS INGREDIENTS: SALAD INGREDIENTS: 1 batch roasted cauliflower and chickpeas (see below) 4 large handfuls baby arugula 1 ripe avocado, peeled, pitted and thinly sliced 1/2 small red onion, thinly sliced 1/3 cup toasted pine nuts 1 batch Dreamy Tahini Dressing optional: extra lemon slices/wedges for serving ROASTED CAULIFLOWER AND CHICKPEAS INGREDIENTS: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil, divided 1 (15 ounce) can chickpeas, rinsed and drained (a.k.a. garbanzo beans) 1/2 teaspoon each ground cumin + garlic powder + smoked paprika 1/4 teaspoon onion powder pinch of cayenne pepper (or more/less to taste*) Kosher sal...

Superfoods Vegan Chili in the Slow Cooker

This Superfoods Vegan Chili is made in the slow cooker and is full of flavor. Healthy never tasted so delicious! Prep Time: 30 mins Cook Time: 4 hours Total Time: 4 hours 30 mins Category: Crock-Pot ingredients 1-2 tablespoons avocado oil (or oil of choice) 1 yellow onion, medium diced 1-2 carrots, medium diced 2 celery stalks, medium diced 1 green bell pepper, medium diced 1 medium sweet potato, medium diced (peeling optional) 1 jalapeno pepper, diced (remove seeds for less spicy flavor, omit completely for mild chili) 3-4 cloves garlic, minced 2 teaspoons ancho chili powder (use 1 tsp for a more mild flavor) 1 teaspoon sweet paprika 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme 1/2 teaspoon cinnamon 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can red kidney beans, drained and rinsed 1 (15 ounce) can fire roasted diced tomatoes 1/4 cup chia seeds 32 ounces vegetable st...

CHOCOLATE ROLL

This traditional Chocolate Roll recipe (a.k.a. “Chocolate Swiss Roll”) is easy to customize with your favorite filling — traditional cream cheese, chocolate, peppermint, or whatever other creative idea you might have. It’s also easy to make ahead of time and freeze, and it is perfect for entertaining! INGREDIENTS: CHOCOLATE CAKE INGREDIENTS: 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder optional: 1/2 teaspoon espresso powder 1/2 teaspoon salt 4 eggs 1/2 cup granulated sugar 2 tablespoons melted butter or oil 1 teaspoon vanilla extract CREAM CHEESE FILLING INGREDIENTS: 1 (8 ounce) brick cream cheese, room temperature 1 cup powdered sugar, sifted 4 tablespoons butter, softened 1 teaspoon vanilla extract DIRECTIONS: TO MAKE THE CHOCOLATE CAKE: Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cak...

Zoodles with Spinach Kale and Basil Pesto

INGREDIENTS Pesto: 2 cups fresh basil 2 cups spinach leaves 2 cups kale leaves ½ cup olive oil 2 garlic cloves ⅔ cup pine nuts (pistachios or almonds work as well) ⅓ cup Parmesan cheese (optional) salt & pepper Noodles: 2 medium zucchini or summer squash 2 Tbsp olive oil 1 tsp minced garlic 8 ounces sliced mushrooms 1 cup cherry tomatoes, halved salt & pepper, to taste red pepper flakes 2 chicken breasts INSTRUCTIONS To make pesto place all ingredients in a blender or food processor and puree until smooth. Set aside Make zucchini noodles using a spiralizer or with a potato peeler. Salt and lay on a towel to dry. Add 1 Tbsp olive oil to a hot skillet and add in noodles. Cook until softened to your liking (may need to be done in batches). Remove and set aside. Meanwhile, salt and pepper both sides of chicken breasts and grill until done. Add in additional olive oil, mushrooms and garlic to hot skillet. Cook until mushrooms have softened. Add in halved cherry tomatoes and ad...

healthier than rice krispie treats

These peanut butter cereal bars are healthier than Rice Krispie Treats–they are naturally sweetened and made without marshmallows! Healthier Than Rice Krispie Treats-a stack of 3 cereal bars This is a healthy twist on the kid-favorite classic, Rice Krispy treats! Prep Time: 15 mins Total Time: 15 mins Yield: 40 balls Category: dessert ingredients 1 cup natural peanut butter 1 cup honey 1 teaspoon vanilla 1 teaspoon ground cinnamon 4 cups brown crispy rice cereal instructions In a large bowl, mix together the peanut butter, honey, vanilla, and ground cinnamon. Stir in the cereal and mix until it is evenly incorporated. With slightly wet hands, form the mixture into small balls. Refrigerate until ready to serve.

traditional chicken enchiladas

INGREDIENTS Enchiladas 1 onion, chopped 1 tsp minced 1 Tbsp coconut oil 3 cups shredded chicken 4 cups chopped spinach 8-10 homemade tortilla shells (depending on their size) 2 cups cheese, separated (I use sheep's cheese) Enchilada Sauce ¼ cup olive oil 1 can tomato sauce ¼ cup chili powder 1 cup broth 2 tsp cumin 1 tsp dried oregano leaf 1 tsp garlic powder ½ tsp salt Garnish Avocado Cilantro INSTRUCTIONS Heat oven to 350 degrees. In a small saucepan add tomato sauce, chili powder, broth, cumin, oregano leaf, garlic powder and salt. Combine all ingredients well. Over medium heat, slowly add in olive oil and let simmer, stirring continuously for 5 minutes. Remove from heat and let sit. In a medium skillet heat coconut oil over medium heat. Once hot add in chopped onion and saute until tender and add garlic, continue cooking for another 1-2 minutes. Turn heat down add chopped spinach and chicken. Cook until spinach is wilted. Start assembling by placing 2 spoonfuls of chicken mixtu...

MY FAVORITE GLUTEN-FREE WAFFLES

This delicious gluten-free waffles recipe is quick and easy to whip up, it is made with simple everyday ingredients, and it is absolutely delicious. INGREDIENTS: 2.5 cups gluten-free old fashioned oats* 2 tablespoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 eggs 1 cup almond milk (or your favorite milk) 2 tablespoons maple syrup toppings: butter (I used Land O Lakes® Butter with Olive Oil and Sea Salt) and extra maple syrup DIRECTIONS: Add oats to a blender, and blend on high speed for 20-30 seconds, or until they form a flour-like consistency. Add in the baking powder, salt and cinnamon, and pulse for 5 more seconds to combine. Set aside. In a large mixing bowl, whisk together the eggs until smooth. Then whisk in the milk and maple syrup until evenly combined. Add the oatmeal mixture to the egg mixture, and stir together until evenly combined. Let the mixture rest for 5 minutes. Then cook the batter according to your waffle maker’s instruct...

SALADE DE SPAGHETTI

INGREDIENTS 400-500 grams of spaghetti 11 1/2 inches of each series of coupés 1 Connect to each other 2 cubes of courgettes 1 time on the phone 1 shade of rouge on a day 1 oignon rouge in the afternoon Ask olive oils in translations HABILLAGE 1 bottle of italian sauce A small portion of parmesan rice 1 cup of rice grain soup 1 cup in a paprika café 1 cup in a café of grains 1/2 cup in a café in a bowl INSTRUCTIONS I'd like to use the instructions on the packet, filter it and rinse it with water. April 1, 2017, these days will start Ramadan. Courgettes, tomato cerises, verts and rouges, oignons rouges, concombres and olive noires in a large bouillon. For the sauce, I love the italian vinaigrette, the seasoned grains, from parmesan rice, paprika, the dried grains and the paste in one To finish, I put the baked cakes with the leaves and olives, put the marinade in the sauce, and eat all the ingredients. I want the receiver to use the refrigerator pendant a few minutes ago 3 hours afte...

15 ESSENTIALS PICTURES

Feuilles de la baie: Douces and herbs, the laurels are ideal for soups and water. Toujours les exit avant de servir, car les feuilles elles-mesêmes ne sont pas tibles. Poivre noir: Aiguisé and piquant, the dark color is a convenient solution that also connects to the terminal when it is not imported from the same plate. Caraway: This particular language may be used before or after the sugars or sweets, sweets and fruits. Floors of payment: Make sure to touch your lips and scratches. Sauté flocons de piment sur les plates as picée garniture ou laissez-les 'attarder dans des ragoût et des sauces. Cannelle: Pick up or enter the inner baskets, the cannelle is supposed to connect to the pastry sucrée projects that may also make a delivery on savory plates. Coriander: Agrums and subtilement sugars, used inside the curry or on the legumes and the roots. Cumin : Qu'elle it will be used before or after, it's a delicious dish and noix that has a function in curries, soups, marinades ...

ROULEAUX AU CHOCOLAT

INGRÉDIENTS • 1/2 tasse de sucre raffiné (pour duvetage). • 1/2 tasse de dulce de leche. • 1/4 tasse d'eau. • 3 cuillères à soupe de gélatine en poudre non aromatisée. • 3 cuillères à soupe de sirop d'érable. • 5 œufs. • 40 g de cacao en poudre. • 80 g de farine de blé. 140 g de sucre raffiné. • 250 grammes de prunes pittées. • 300 grammes de crème fouettée sucrée. • Chocolat sucré râpé. INSTRUCTIONS La première chose que nous devrons faire est de séparer les jaunes des blancs d'œufs. Ensuite, dans un pot dans un bain-marie, on mélange les jaunes d'œufs avec un peu de sucre. Le point indiqué pour savoir que cette étape est prête, c'est quand les jaunes semblent un peu pâles, alors le récipient devrait être retiré de la chaleur. Ensuite, battez les blancs d'œufs avec la quantité restante de sucre, battez jusqu'à ce qu'ils atteignent des sommets rigides. Nous préchauffons le four à une température de 170°C. (325°F) Nous intégrerons les mélanges de jaunes e...

EASY CAKE

INGREDIENTS - 3 eggs - 1 cup of milk - 1/2 cup of oil - 1 cup of sugar - 1 tablespoon of vanilla essence - 2 cups of leavening flour - 1 tablespoon of baking powder( OR 2 tsp.) INSTRUCTIONS - As a first step, before starting to make the cake, turn on the oven and leave it at least 160º C. - Grease and flour the pan. We cut butter and pass it through the mold and then we pour flour and spread it. - To achieve a fluffy and very rich dough, each ingredient that we place, we beat it. First the liquid and then the solid. We place: 3 eggs, and beat, 1 cup of milk, and beat, 1/2 cup of oil, and beat, 1 cup of sugar, and beat, 1 tablespoon of vanilla essence, 2 cups of leavening flour together with the tablespoon of baking powder, and beat. Beat for 2 minutes until it is a homogeneous mixture. Pour into the pan. - We have been in the oven for approximately 45 to 60 minutes.

GATEAU AU FROMAGE OREO

INGRÉDIENTS - 2 tasses de farine - 1/3 tasse de beurre fondu - 570 gr de fromage à la crème - 1 tasse de crème fouettée - 1 tasse de lait concentré ( édulcoré) - 1/4 de sucre (facultatif, si vous aimez extra sucré) - 1 cuillère à soupe de jus - 1 cuillère à soupe d'essence de vanille - 14 gr de gélatine non aromatisée Pour la ganache au chocolat : - 1 tasse de crème fouettée - 250 gr de pépites de chocolat - 3 cuillères à soupe de beurre INSTRUCTIONS 1. À l'aide d'une spatule, séparez la garniture des biscuits oreo et mettez de côté. 2. Dans un processeur écraser les biscuits, réserver 1/3 tasse, et ajouter le beurre fondu au reste. 3. Dans un poêle à gâteau rond de 20 cm de diamètre, versez la préparation précédente et à l'aide d'une cuillère compacte pour former une base. Réfrigérer. 4. A l'aide d'un mixeur mélanger le fromage à la crème, ajouter la crème fouettée, le lait condensé, la garniture des biscuits que vous avez réservé, le jus de citron, l'e...

GÂTEAU DE NO TML AUX NO UTL APRICOTS

- October 25, 2023

INGRÉDIENTS • 2 1/2 tasses d'eau • 1 1/2 tasse de raisins secs • 2 tasses d'abricots secs, grossièrement hachés • 1 1/4 tasse de sucre blanc • 1 tasse de beurre salé, adouci • 1/2 tasse de fromage à la crème, adouci • 4 gros œufs • 1 1 1/2 cuillère à café d'extrait de vanille • 2 1/2 tasses de farine tout usage • 1 cuillère à café de poudre à pâtisserie • 2 tasses de cerises glacées, grossièrement hachées (j'ai utilisé une tasse rouge et une tasse verte) • 1 tasse de pelure mélangée • 1 tasse de noix hachées INSTRUCTIONS 1. Préchauffer le four à 200°C 2. Préparez-vous à panser des poêles en revêtant légèrement de spray antiadhésif et doublure de papier parchemin. Mettez de côté. 3. Dans une poêle à sauce, à feu moyen, combiner 1/4 tasse de sucre blanc, les abricots hachés, les raisins secs et l'eau. Amener à mijoter et laisser cuire pendant 30 minutes en remuant occasionnellement. Retirer de la chaleur et laisser refroidir. 4. En attendant crème ensemble le beurre, ...

vegan chicken salad

This creamy, refreshing, and delicious Vegan Chicken Salad is a quick and easy meal you can make for yourself, your family, or barbecue. INGREDIENTS 1 batch vegan shredded chicken (see note 1 for substitutions) 1 rib celery (or sub other veggies, see note 2) 2 green onions (see note 3) 1 cup red grapes, optional 3-4 tablespoon fresh herbs (we used chives and dill) 2-3 tablespoon sliced almonds or use pepitas or sunflower seeds if nut-free) 1 cup vegan mayo (homemade or store bought) 1 tsp Dijon mustard, to taste 1 tsp agave syrup (or any sweetener), to taste For serving: bread greens (I like butter lettuce or green leaf) Cook Mode Prevent your screen from going dark INSTRUCTIONS Chill vegan chicken: First, if you’re making my vegan shredded chicken out of jackfruit, you’ll want to cool it down after cooking. Cool it so it’s not hot to the touch--I usually just throw mine in a bowl or container and put it in the freezer while I chop up my other ingredients. Note: If using a different ve...

vegan goat cheese salad with strawberries and pecans

Creamy, fresh, sweet, and tangy, this Vegan Goat Cheese Salad with Strawberries and Pecans has it all! This entree salad comes together in under 30 minutes! INGREDIENTS 5 oz greens (see note 1) 1 batch vegan goat cheese 2 cups fresh strawberries, quartered or diced 1 cup cucumber, sliced or diced ¼ cup pecans, optional Vegan Strawberry Tahini Dressing, as needed Cook Mode Prevent your screen from going dark INSTRUCTIONS First make your batch of vegan goat cheese. Crumble up your pressed tofu and mix it with the ingredients I mention in that recipe. After you’ve mixed everything up, set it aside for the flavors to meld and let’s work on the salad. Add washed and spun or dried greens to a large bowl. Cut them into smaller pieces with kitchen shears if you wish. Add chopped strawberries, cucumbers, and pecans to the salad. Finally, add in your vegan goat cheese crumbles and drizzle on some of that delicious dressing and enjoy! Store dressing and salad separately. If you used delicate gree...

vegan italian salad

Colorful and crisp, this Vegan Italian Salad is delicious and filling enough for a meal or makes the perfect side with classic zesty Italian flavors. INGREDIENTS 8 oz. greens of choice (I used spring mix) 2 cups cucumbers, chopped 1.5 cups cherry tomatoes, sliced ½ medium red onion, sliced thinly ¾ cup black or kalamata olives, sliced 1 batch vegan Italian dressing Pepperoncini, chopped, to taste, optional Croutons for serving, optional Vegan Parmesan topping, optional Cook Mode Prevent your screen from going dark INSTRUCTIONS First, prep all your ingredients. Wash your greens and dry them really well--no one likes a soaked salad. Add the greens to a bowl and toss the dressing with just the greens. This helps the rest of your veggies stay crisp and beautiful. Add your veggies into the salad and give it a gentle toss. You’ll get a little dressing on them but not too much. Top the salad with your croutons, olives, pepperoncini and vegan Parmesan if using and enjoy! This salad is best if ...

vegan taco salad

Protein-packed and super flavorful, this Vegan Taco Salad is easy, delicious, and filling. This salad is made in a homemade taco shell bowl. INGREDIENTS 4-5 cups lettuce, chopped (I used iceberg and romaine) 1 cup diced bell peppers ½ cup pico de gallo (or tomatoes & onions) ½ cup black olives 1 cup vegan chorizo (see note 2) ½ cup vegan shredded cheese (see note 3) ¼ cup guacamole or diced avocado ¼ cup vegan sour cream Hot sauce to taste, optional Cilantro, optional Tortilla Shell Bowl, optional 2 XXL large tortillas 1-2 tablespoon canned coconut cream or neutral oil Cook Mode Prevent your screen from going dark INSTRUCTIONS Note: if you don’t want to make a tortilla bowl, skip to step 4. Air Fryer Method: depending on the shape of your air fryer basket, you may need to line it with some rolled up aluminum foil to get the ideal shape for your bowl. Grease the tortilla and fold it into the basket, folding the edges where needed. Put another layer of foil on top and place a ramekin...

vegan white bean salad