This technique makes creating a mid-day lunch or dinner snack easy. It also helps with creating a variety in your meals.
What I like to do is put various toppings together into containers and add the salad dressing too. Ideally, choose any ingredients that you would like to marinate in the salad dressing. For me, this is everything other than nuts and soft lettuces, but I will add kale and cabbages because they are tougher lettuces.
Toppings in this photo: beans – edamame and chickpeas, fresh sweet corn, zucchini, artichokes, bell peppers and olives.
There are so many vegetable toppings for you to choose from. For more ideas visit the FREE DOWNLOADS page to get access to the “Delicious – ‘No Fail’ Salads” Guide. Also, check out these delicious oil-free salad dressings.
I usually cook a large batch of beans and freeze whatever I don’t use immediately. So, for this recipe the only ingredient that I had to make was the “Not-So” Cheese Sauce that I found in the Vitamix recipe book. If you have the opportunity to purchase a Vitamix you should definitely do so. You won’t regret it. I think I’ve owned mine for about 7 years and the only part I have replaced is the rubber top recently because it wasn’t fitting as snugly as it did when I first purchased it (6 years ago).
I pulled these tacos together rather quickly. The corn tortillas are Tortilla Land brand that I find in my local. The are uncooked and I prepare them on the griddle that I keep on the left side of my stove-top mostly for this purpose (and cooking pancakes just as often).
Tortilla Land corn tortillas (or make your own using masa flour)
black beans (red beans or pinto beans would also be good, canned is fine – just rinse them)
I don’t know how I came about this recipe, but it has two of my favorite things in it. I love sweet potatoes and lentils, so I had to try it. It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4 1 teaspoon of cumin seeds 1 teaspoon cumin powder 1 teaspoon fennel seeds 3 teaspoons curry powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 pinch of cinnamon 2 cups organic red lentils, rinsed 1 medium sweet potato, diced 2 carrots, diced 1 medium red onion, diced 4 garlic cloves, minced 1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.) 4 cups water Pink Himalayan sea salt 1 small bunch of fresh cilantro, chopped
1. Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in. Add a splash of water and continue cooking and stirring. Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked. Add salt to taste, and serve garnished with fresh cilantro.