Soy-rizo taco salad + Mexican corn with ghee
Growing up in San Diego Mexican food was a staple in our house.
Chorizo, carne asada, pollo asada, fish tacos, basically any super-seasoned, preferably spicy meat, wrapped in a warm tortilla with guac — Heaven. On. Earth.
I’ve been vegetarian-ish for about 4 months, 100% gluten-free for 10 years and when it comes to Mexican food, I’ve been trying everything under the sun — desperately chasing that incomparable taco shop taste. Something meatless, but still spicy, filling, and authentic tasting.
And the taco salad I randomly threw together last week -- NAILED IT.
It was one of those, throw everything you can find in the fridge into a dish and call it a meal. And it was perfect.
The major key? SOYRIZO!!! Yep. Tastes and looks like chorizo, but it’s meatless! Made of organic soy. BOOM.
You need this taco salad in your mouth and in your belly for ever and ever. Amen.
Organic Romain lettuce
Organic fresh spinach
Organic Tomatoes (I used cherry)
Green onion from my mom’s garden! (can buy in store for cheap)
Organic baby carrots
Organic Hearts of Palm
Sunflower seeds (w/o shell)
Tangerine or mango Slices
1 pack of Trader Joe’s Soy Chorizo
1 can organic red kidney beans
1 can organic garbanzo beans
1 pack Seeds of Change Quinoa + Brown Rice (from the Costco gawds)
Organic Salsa of your choice
Cheese of your choice (I used a shredded vegan cheese)
The list is long, but I promise the meal is quick to make and feeds a fam of 4+ or lasts a few days for a smaller household!
Put your eggs on to boil — I’m not going to tell y’all how to do this because honestly, you probably boil eggs better than me LOL! I ALWAYS mess them up, have to start over and nearly burn down the house trying hahahaha (Not an exaggeration) So bless this house and anyone in it when I’m boiling eggs. haha
Wash and prep your lettuce and spinach, put it in a large bowl
Chop your fresh veggies and nuts and slice your fruit — add them to the lettuce/spinach bowl
Sauté the whole pack of Soy Chorizo over a medium-low fire (don’t need to season at all)
Drain garbanzo beans and kidney beans — then mix them and put them in same pot on stove over low heat — add a little salt and pepper
Put packet of Seeds of Change Quinoa + Brown Rice in microwave for 90 secs
Peel and slice your hard boiled eggs — put them on the salad
Slice lemon in half and squeeze lemon juice over the large salad
Sprinkle your cheese on top
Mix salad and dish into smaller serving bowls
Once you have your individual salad bowl, top with beans, rice + quinoa, and lots of soy chorizo!
Add salsa or hot sauce and dressing of your choice, but honestly, its delish without dressing!
Great served with chips on the side! Late July Sea Salt Multigrain tortilla chips are my fave!
But this night, my mom made Mexican Corn - With a Twist!
OH. MY. GAH.
It set the whole meal off!
Ingredients for Mexican Corn with a Twist:
Ears of corn
Preheat oven to 350 degrees
Rub ghee on ears of corn
Season with pepper, onion powder, garlic powder, and chili powder
Wrap individual ears of corn in foil
Bake for 20 minutes
MELT. IN. YOUR. MOUTH.