Tuesday, October 13, 2015

Vegan Taco Salad

In my post for Tempeh Taco Crumbles, I promised this post would be a special taco salad recipe, and it is.

Way back in the day when I was in grade 5, I was on a 5-pin bowling team.  One of my friends, who's mom was our teacher, was also in the league.  At the end of the season the league had a potluck banquet and her mom brought this dish.  My mom asked for the recipe and it has been a family favorite ever since. Wherever you are Mrs. Walsh, thank you.

Of course, I have made it vegan which means a few changes, but it is still as good as the original. This recipe makes a large batch and doesn't keep well.  If I am making it for just hubby and I, I will divide the beans, taco crumbles, black olives, etc in half and store half the fridge overnight.  I use the refrigerated half to make a new batch the next night.  The dressing will make everything soggy so you don't want leftovers after it has been mixed.



1 head Iceberg or Romaine Lettuce, coarse chopped
1 batch of Tempeh Taco Crumbles, or 2 cups vegan fiesta flavored burger crumbles of your choice
1 -14 oz can Black Olives, drained and sliced
1 cup Celery, chopped
1 - 14 oz can Kidney Beans, drained and rinsed
4-5 Green Onions, sliced including greens
2 C shredded vegan Cheddar (I use 1 pkg Daiya)
1 - 8 oz bottle vegan Catalina or French Dressing (I use Annie's Organic French or Woodstock)
1 pkg Corn Chips such as Fritos Original or Trader Joe's Dippers


**If you are making a full family sized batch use the largest mixing bowl you have.  My mom used to use her water bath canner as a large mixing bowl.  If making a half batch for two people - a large stainless steel mixing bowl works fine. Remember to half everything for the smaller batch.

1.  In the mixing bowl combine everything except for the salad dressing.  If the chips are large crush them a little in your hands.  You don't want the pieces too small though. Reserve a few chips for garnish.  Toss to mix well.

(Ready for dressing and chips)
2.  Drizzle dressing over salad and toss to coat.  Again, just half the bottle if making a half batch.  

3.  Divide into serving bowls or onto plates and garnish with a few whole chips and a sprinkle of fresh ground black pepper if desired.  

- Bon Appetit

"Nostalgia is a file that removes the rough edges from the good old days." - Doug Larson

Thursday, October 8, 2015

Tempeh Taco Crumbles

To quote an English Proverb: "Necessity is the Mother of invention".  When the need for something becomes imperative, you are forced to find ways of getting or achieving it.

That is how this receipt came about.  I was craving a taco salad.  Not any taco salad, but the one from my youth. The recipe for that taco salad will follow in my next post. Before you can have taco salad, you must have taco crumbles.

My intention was to make the "Walnut Tacos" recipe from Chris, Mr. Everyday Tastiness himself, but I had forgotten to soak the walnuts overnight.

Hmmmm. What to do? What to do?

Ah ha, what if I took a package of plain tempeh, grated it, and then added the spices?

Well, I'd get a different bowl of tastiness.  I followed most of his recipe, with a few small changes, and it turned out pretty darn good.  You can find his original recipe by following this LINK. Thank you Chris for the inspiration.

**  for gluten free -substitute gluten free tamari in place of the soy sauce, and make sure you are using a gluten free tempeh



1 - 8 oz pkg plain Organic Tempeh (I use Trader Joes)
1 Tbsp Chili powder
1 Tbsp Cumin
1 tsp ground Coriander
1/2 tsp granulated Garlic
1 tsp Italian Seasoning
1/4 tsp Cinnamon
1 Tbsp Balsamic Vinegar
1 Tbsp + 1 tsp Low Sodium Soy Sauce
1 Tbsp Water


1.  Grate the tempeh into a medium sized bowl.

(Grated tempeh)
2.  In a small bowl combine the chili powder, cumin, coriander, garlic, and Italian seasoning.

(Spice mixture)
3.  Add spices to tempeh.  Stir well to combine.

(Tempeh with spices added)
4.  Drizzle soy sauce and water into tempeh mixture.  Again, stir well to combine.

(tempeh taco crumbles ready to eat)
You can heat the mixture at this point or use it as it is.  I prefer to use it as is in a taco salad.

Here is a teaser photo of the taco salad.

(Taco Salad)

- Bon Appetit

" Don't judge a taco by its price." - Hunter S. Thompson