Vegan Taco Salad

Healthy girl Blog

Avocado Cilantro Dressing

• 2 avocados
• 1 cup cilantro
• 3 limes juiced
• 1 tsp garlic
• 1 tsp salt
• 2 tbsp water
• 2 tbsp jalepeno juice optional if you want it to be spicy

Taco Pasta

• 16 oz pasta of choice I used rotini
• 16 oz cooked french brown lentils substitute 2 cans black beans
• 1 cup chopped cilantro I use Josie's Organics
• 2 tomatoes diced
• 1/2 cup red onion diced
• 2 bell peppers diced
• 1 cup corn I cut the corn off 2 cobs
• 1/4 cup jarred jalepenos diced use mild or spicy
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin

Instructions

Taco Pasta

• Make pasta, rinse and drain.
• While pasta cooks, saute corn, peppers and onion in a pan until cooked. Add salt + pepper to taste.
• In a large bowl, add the pasta, warmed cooked lentils, cooked veggies, spices, diced tomatoes, jalepeno, cilantro, then mix together.
• Pour dressing over top and enjoy! Leftovers are delicious enjoyed warm or cold.

Avocado Cilantro Dressing

• Blend all dressing ingredients in a blender and pour over the pasta.

Pink sauce ( spaghetti sauce)

From Plant based Sweatheart:
 1 cup Cannellini Beans
 1 cup Butternut Squash ( fresh or frozen is fine)
 2 cups Marinara Sauce
 1/4 cup Nutritional Yeast
 1/4 tsp Cayenne Pepper ( you can use less if you don't like spicy food)
 1 Juice of a Lemon
  Step 1. place Beans, Butternut Squash, Marinara Sauce, Nutritional Yeast , Cayenne Pepper and Lemon Juice all in a blender then blend till smooth Step 2. place the sauce in a pot and heat it up for 5 minutes if you're going to add the peas this would be a good time to add them also if you're going to put pasta ( already cooked pasta ) you add it after the 5 minutes mix it up and enjoy! If you want to skip the pasta you could also top this sauce over any veggies you like :)

Vegan Korean noodles withBlack Bean sauce

From this blog

★★★★★

This is a delicious traditional Korean dish made with black bean paste and veggies.

• Ingredients
• 8 ounces dry udon noodles (or 12 ounces fresh udon or Chinese noodles)
• 1 tablespoon vegetable oil
• 1 medium onion (finely chopped)
• 8 ounces button mushrooms (quartered)
• 1 zucchini (chopped bite size)
• 2 celery stalks (chopped bite size)
• 7 ounces cabbage (chopped bite size)
• 1/2 cup cucumber (peeled and sliced into matchsticks)

FOR THE SAUCE

• 6 tablespoons Korean black bean paste
• 2 1/2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 cup water
• 2 tablespoons potato starch mixed with 1/4 cup water
• salt and pepper (to taste)

INSTRUCTIONS

1. Bring a pot of water to boil.
2. In a large deep pan over medium high heat, add oil and onions. Cook for a couple of minutes until onions are translucent.
3. Add mushrooms and cook for 5 minutes, or until the water coming from the mushrooms has evaporated.
4. Add zucchini, celery and cabbage and stir well. Cook for 3-4 minutes, until vegetables are half cooked.
5. Add Korean black bean paste, rice vinegar and sugar and stir until sugar has dissolved. Lower the heat to medium and add water. Stir well, cover and cook for 10 minutes.
6. Whisk the potato starch mixture into the sauce and stir until it thickens. Turn the heat off and set aside.
7. Boil the noodles, rinse under cold water and drain well. Transfer to a serving bowl.
8. Top with sauce and sliced cucumber and serve.

NOTES

Prep this meal by making the black bean sauce ahead of time so all you will have to do is boil the noodles for a healthy and quick dinner! The black bean sauce will keep refrigerated for up to 5 days.