Now, I know this is supposed to be a Crock-Pot Monday, but I had a bit of a technical difficulty with regard to some dried black-eyed peas, so this week’s slow-cooker creation will have to debut tomorrow instead. In its place, I present you with one of our favorite meals: Vegan taco salad!
Taco salad makes the rounds fairly frequently around here, and it’s a cinch to put together – perfect for nights like this, when I’m off to tai chi class in short order. I heated up two taco bowls in the oven and then warmed up a can of beans and a package of ground “beef” (in two separate pans, of course!) on the stovetop. I added some adobo seasoning to the beef to give it a little extra pop and kept a close watch on the beans, which are prone to burning on the bottom if you’re not careful.
When the taco shells were ready, so were the beans and beef, and I rolled up my sleeves to start the assembly line. In the bottom of each shell I placed a hearty helping of beans, then a layer of beef, then several handfuls apiece of lettuce, then several cherry tomatoes, and finally topped everything off with a dollop of vegan sour cream and a handful of Daiya pepperjack shreds. Served with a little salsa on the side (and, as is customary for me, a nice helping of nutritional yeast on top of everything!), it was a feast!
We popped out our TV trays – as has become Monday’s tradition – and ate our fill while catching up on the news and an episode of “The Golden Girls.” (It’s a guilty pleasure. Don’t judge!) And now I’m certainly fueled-up for tonight’s tai chi! And LeeLee is fueled-up for a night with the cat. Not a bad way to spend some energy!
:)