It’s two recipes for the price of one today, as I just had to follow-up my tempeh tacos with an option for taco salad as well. I made this salad last night, and Gennaro and I both really liked it. Like the tacos, you can add any toppings — vegan cheese, guacamole, sour cream, salsa, or black olives, to name a few — but it’s also good at its simplest, with just lettuce, tomato, vinaigrette, the tempeh taco filling and chips (as pictured, along with some shredded carrot). Any simple vinaigrette will do, but I made an avocado vinaigrette that was creamy and spicy and quite good with this salad. I included that recipe here, along with the recipe for homemade baked tortilla chips I used in the salad (so, I guess you’re really getting 4 recipes for the price of one today).
1/2 ripe avocado
3 tablespoons lime juice
3 tablespoons Vegenaise
3-4 tablespoons water
1 tablespoon olive oil
1/4 cup cilantro, roughly chopped
1 scallion, roughly chopped
1 jalapeno, seeded, roughly chopped
Blend all igredients except salt in a blender or food processor. Add salt to taste and water until dressing is desired consistency. Refrigerate until ready to use.
Remaining Salad Ingredients:
shredded carrots (optional)
sliced grape tomatoes
tortilla chips (recipe below)
Homemade Baked Tortilla Chips:
Makes about 30 chips — increase amount of tortillas as needed.
5 sprouted corn tortillas (any corn tortilla will do, really)
olive oil for brushing (or olive oil spray)
a pinch of sea salt for sprinkling
1. Preheat oven to 350.
2. Halve corn tortillas, then cut each half into thirds, making even triangles. Place tortillas on a lightly oiled large baking sheet. Lay side-by-side but do not overlap. Spray or brush the top of each tortilla with oil. Bake in preheated oven for about 12 minutes, or until tortillas are lightly browned and crisp.
3. Immediately after they are removed from the oven, sprinkle with sea salt. Let cool slighly before serving.