Taco Salad

Taco Salad

Ingredients:

• Corn chips
• Organic lettuce mixture
• 1/4 Red onion - sliced
• 2 garlic cloves - diced
• 3 jalapeno's - sliced
• 1 can red kidney beans - rinsed & drained
• 1 cup TVP w/1 cup boiling water
• 1/4 package taco seasoning
• Tofutti "Sour" cream

Directions:

1. Boil 1 cup of water, add to TVP and set aside.
2. Place chips on a plate
3. Add lettuce, sprinkle fresh vegetables on top.
4. Add taco seasoning and kindey beans to TVP, combine and place on top of chips.
5. Add "Sour" cream and dig in!

We add Sriracha hot sauce as well to kick things up a notch! 

Rainbow Swiss Chard with Garbanzo Beans

Rainbow swiss chard is not only beautiful but very high in vitamin A and K. It pairs together seamlessly with garbanzo beans, fresh tomatoes and lemon juice. I added some tofurkey for an extra boost of protein. A beautiful, nutritious and delicious meal. Enjoy!

Ingredients:

• 2 tsbp sunflower or olive oil (I used sunflower)
• 1/4 red onion - diced
• 3-4 garlic cloves - diced
• 1/2 green bell pepper - diced
• 2 jalepenos
• 2 tofurkey links - sliced 
• 1 can organic garbanzo beans - drained
• 1/4 fresh lemon - squeezed
• 1-2 garlic sriracha hot sauce (opt)
• garlic salt, black pepper and red chili flakes to taste
• 1 bunch of organic rainbow swiss chard - torn into chunks

Directions:

1. Heat oil in large skillet over med to med-high heat.
2. Add diced onion, garlic, bell pepper and jalapenos. Saute for 2 minutes.
3. Add tofurkey links. Saute for 3-5 minutes.
4. Add garbanzo beans, lemon juice, hot sauce (opt), and salt, pepper and red chili flakes to taste and heat throughout.
5. Add swiss chard and cook until wilted. Serve hot!