Taco Salad

Sweet Lime Cilantro Rice

1 quart vegetable broth (4 cups water, 4 low sodium vegetable bullion cubes)

2 cups brown rice (short grain is lighter)

2 limes squeezed or 2 Tablespoons of lime juice

2 Tablespoons veganaise

2 Tablespoons honey

1 Tablespoon cilantro

1 teaspoon sea salt, optional

Stir ingredients together in rice cooker or on stove top and cook until tender.

Black Beans

2 cans black beans, drained

1 cup tomato salsa

1 Tablespoon cumin

Warm and Serve.

Tortilla Strips

Slice corn tortillas (white or yellow) in ¼-1/3” strips. Spread thinly on cookie sheet and toast in 350* oven for 10-12 minutes. Cool and store in pantry for up to two weeks.

Serve with Romaine, green leaf or red leaf lettuce, tomatoes, avocados, onions, salsa, Tofutti Sour Cream.

Mexican Corn Salad and Corn Chips

Very good. In fact, I think it is better without the Italian seasoning, garlic powder, onion powder and salt. I ate this with rice the other day and just sprinkled a little garlic salt on top and it was splendid.

2 cans corn
2 diced tomatoes
2 diced avocados
1 can black beans, drained
1 Tb. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 tsp. salt
1 bag baked corn chips

Mix all ingredients except chips and toss well. Serve over chips (can be served in tortillas). You can serve with rice, tofu sour cream and romaine lettuce.

CREDIT GOES TO TANDI