romaine – Kacey Tess

Greek salad with roasted chickpeas

What you’ll need:
1 head of romaine lettuce
1/2 red onion cut into thin slices
large green olives
1 large avocado cubed
1 cucumber chopped
1 can chickpeas, drained and rinsed
Olive oil
Sea salt

What to do:
Preheat oven to 425 degrees
Line a baking sheet and spread the chickpeas out evenly (for added flavor you can soak the chick peas in white vinegar for an hour before you lay them on the baking sheet)
Lightly coat the chickpeas with olive oil
Sprinkle sea salt on the chickpeas
Bake for 40 minutes until golden brown
Set aside

Wash and tear romaine lettuce into small pieces
Place in a large mixing bowl
Add olives, cucumbers, onions, avocado and chickpeas
Add your favorite greek or balsamic vinaigrette dressing
(The recipe for the dressing I use is below)
Mix thoroughly and enjoy!

If you are wanting to add more protein to this meal grilled or baked salmon would be a great addition on top of this salad.

Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
3/4 cup olive oil
Juice from 1/2 of a lemon
1 tsp sea salt
1 black pepper
Place all ingredients in jar with a screw top lid and shake until combined.

Vegan Tacos on Romaine

What you’ll need:
1 1/2 Cups walnuts (unsalted)
1 /12 Tsp Chili Powder
3/4 Tsp Coriander
2 TBLS Soy Sauce
1 1/2 Cups Cashews
1/2 Cups Water
1/2 Tsp Salt
1 TBLS Lemon Juice
Romaine Lettuce
1 Avocado
1 Tomato
1/2 Red Onion

What you do:
For “Taco Meat” in a food processor combine:
Walnuts
Chili Powder
Coriander
Soy Sauce

For “Sour Cream” combine in blender until creamy:
Cashews
Water (if too thick add an additional 1/4 cup)
Salt
Lemon Juice

Spread the “Taco Meat” onto romaine lettuce
Top with Sour Cream
Add: Onion, Avocado(I squeeze any left over lemon on the avocado), Tomato and Salt to taste

I learned this recipe at a cooking class at Beehive Essentials in Spanish Fork Utah(www.healthyeatersclub.wordpress.com) and have loved it. I made a few small changes in seasonings so feel free to use your favorite spice in place of the chili powder or coriander. I make this recipe almost every week, it’s a staple in our home now. Enjoy!!