Monday, March 25, 2013

Meatless Monday: Vegan Fiesta Taco Salad


1/2 cup raw walnuts
½ cup barley
6 ribs romaine lettuce, chopped
1 bag organic blue corn chips

1 Tbsp Tamari, soy sauce or liquid aminos
1 tsp ground cumin
1 tsp ground chili powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1 Tbsp olive oil

1 avocado
1/2 lime, juiced
¼ red onion
1 tomato
Dash of coarse sea salt


1. Rinse barley in a fine mesh strainer; soak barley in 2 cups water overnight; drain; add to a medium pot with 1 1/2 cups water or veggie broth; bring to a boil, reduce heat, cover and simmer for 15 minutes. Reserve 1/2 cup cooked barley for recipe and save the rest for another use.
2. Place walnuts in a food processor; mix seasoning ingredients in a small bowl and add to walnuts; pulse until well combined; stir in cooked barley.
3. Mix salsa ingredients in a small bowl. Lay a few chips on each plate; top with 1 rib chopped romaine, crumble 2 Tbsp walnut barley mixture and 2 Tbsp salsa.


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