Suede Hills Taco Salad
(Also known as Haystacks!)
This is a very versatile meal. It is great for large gatherings or at a serve-yourself dinner.
Haystakes Recipe:
Start with Chopped Romaine Lettuce as the bottom layer on your plate- Blue Corn Chips or Taco chips of your liking, crumbled on top of the lettuce
- Next a good ladle full of home-made Vegan Chili (recipe below)
- Add chopped Tomatoes and or Salsa to your taste
- Add a dollop or two of Cindy’s Simple Guacamole, YUM! (recipe below)
- Sprinkle with chopped Green Onion
Cindy’s Vegan Chili
- Sauté 2 chopped Onions in Coconut Oil or Olive Oil.
- Add 2-3 cloves fresh Garlic or 1 teaspoon of Garlic Powder
- Add ½ teaspoon Himalayan Pink Salt
- Add 1-2 heaping Tablespoons of Chili Powder (option: add 1 Tablespoon of Curry too!)
- 4 cups Stewed Tomatoes plus 2-3 cups of Water (depending if you use dried lentils)
- ¾ cup Sun Dried Tomatoes in Olive Oil
- Add 3-4 cups of cooked beans (I use Black beans or Black-eyed beans) Sometimes I add a ½ cup of dried Lentil mix as a variation.
- Next add 1-2 cups of Veggies of your choice; Carrots, Celery, Zucchini, etc. (I start with the firmest veggies and then add the softest last so they do not all turn to mush.)
Heat until hot but veggies still have a bit of a crunch to them. Avoid overcooking the fresh veggies you add, that way they have more nutrition to offer you.
Cindy’s Simple Guacamole
In a bowl mix together:
- Juice of one lemon
- 2-3 peeled and seeded Avocados
- ½ teaspoon Pink Himalayan Salt
- ½ to 1 teaspoon of Garlic powder
- 2-3 green onions chopped
This “Guac” is fantastic as a dressing too, you can leave it thick or thin it out with a little water. Will keep for 4-5 days in the refrigerator.
Experiment and have fun. The good fat in avocado helps you to feel satisfied longer. This is a staple in our diet. We even use it on cooked potatoes instead of butter!