Taco Salad

Who doesn’t love tacos? After I thought about it, I realized that since going vegan, I hadn’t actually had any tacos or burritos — seriously! I’ve had variations of taco salads (this one included), but I haven’t made or bought any true, delicious, Mexican tacos or burritos. I haven’t even had any fast-food goodies from Taco Bell (hello bean burrito!) or Chipotle (mas sofritas por favor!). This made me both elated and concerned. I was elated when I realized I hadn’t eaten Chipotle or Taco Bell in a year. But I was concerned because what kind of normal, functioning human being goes one full year without having any tacos or burritos??

Taco salad

What You’ll Need:

  • 1 1/4 cup of Beyond Meat beefy crumbles
  • 1 can of black beans, drained
  • 1 can of corn, drained (frozen corn can also be used)
  • About 2 cups romaine lettuce, shredded or chopped
  • 1/2 large avocado, cubed
  • 1/2 large salad tomato, chopped
  • 1/2 yellow onion, diced
  • 1/4 cup So Delicious cheddar jack cheese
  • 1/2 cup of your favorite salsa
  • 2 heaping tablespoons of vegan sour cream (I used Tofutti‘s better than sour cream)
  • 2 teaspoons salt
  • 1 teaspoon red chili pepper flakes
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons olive oil
  • **OPTIONAL**: 1 tablespoon white vinegar


What to Do:

  1.  Heat a skillet over medium heat with 1 1/2 tablespoons of olive oil.
  2. Once hot, add onion and let saute for approximately 2-3 minutes.
  3. Add black beans and corn to skillet and continue to saute for another 2-3 minutes.
  4. Add in beefy crumbles, salt, pepper, and red pepper flakes. Stir seasoning and crumbles into beans and corn thoroughly and continue to saute all ingredients until crumbles are heated and cooked through and onion becomes completely translucent. Remove from heat.
  5. If using vinegar, place romaine in a medium sized mixing bowl and add vinegar. Mix vinegar into lettuce until coated. Transfer lettuce to serving bowl.
  6. Spread cubed avocado and chopped tomato on top of the bed of lettuce.
  7. Spoon some of the taco mixture into the center of the salad, and sprinkle with the cheddar jack.
  8. Serve with salsa and sour cream as the dressing or add your own dressing.



Date posted on Instagram: 7/20/2018

Quick Jackfruit Tacos

I was hesitant to name these “tacos”. Sure, they were in the shape of a taco. But tacos are usually so indulgent and filled with so much awesome-ness that I wasn’t sure if this recipe served tacos justice. Then I realized that tacos could also be pared down and simple. I will absolutely be making some decadent jackfruit tacos (and other types of tacos) in the future, but this is a simple version I made, kinda on the fly. It’s also an international taco because it combines Indian, Mexican and Asian influences. Let me explain– Mexican because as we just established, it’s a taco. Indian because the bread is not a tortilla but a popular Indian flatbread, and Asian because of those bomb sesame seeds on top. This taco may be simple, but its also multicultural af.

BBQ Jackfruit Taco


What You’ll Need:

  • 1 pack of frozen paratha bread (this recipe makes about 4 tacos)
  • 1 package of BBQ jackfruit ( I used a pack of The Jackfruit Company’s BBQ jackfruit*
  • 2 cups of baby spinach or spring mix (I used a mixture of both!)
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil


What to Do:

  1. Heat a skillet on medium heat with 1 tablespoon of olive oil.
  2. Once oil is hot, add one paratha and fry for approximately 3-4 minutes on each side, until golden brown and crispy.
  3. Repeat this step for each paratha, using 1 tablespoon of olive oil for each one.
  4. If desired, lay paratha on dry cloth to soak up excess oil.
  5. Heat a skillet on medium heat and place the entire pack of jackfruit in to warm it. Stir continuously so as not to burn the jackfruit. Remove from heat.
  6. Lay parathas out and place some spinach on each one, using all 2 cups worth of spinach.
  7. Spoon equal amounts of the BBQ jackfruit on top of the spinach in each paratha.
  8. Sprinkle sesame seeds on top of each taco. Fold and serve. Bon appetit!


* You can also use 1 whole can of jackfruit– drain it and complete step #5, but add 2 tablespoons of your favorite (vegan!) BBQ sauce.



Date posted on Instagram: 4/21/18