Mexican food

Tempeh Taco Salad

Tempeh Taco Salad | TheSubtleStatement.com

Mexican food is my fave. Lately I’ve become obsessed with the 21 Day Fix. I’ve always eaten super healthy, but it has changed the entire way I think about food, by learning how to balance nutrition and portion control. I’ve become super innovative in recipes I make for my fiancé and I (vegan & non-vegan for him), so I had to find new ways put a healthy spin on my favorite style of food.

This tempeh taco salad is delicious and unlike most mexican dishes, it’s super light. The flavor of the spices, peppers, and onions blend perfectly with pico de gallo and guac. For a non-vegan version I made the same recipe and substituted lean ground turkey for my fiancé’s.

Tempeh Taco Salad | TheSubtleStatement.com Tempeh Taco Salad | TheSublteStatement.com

Servings: 4

21 Day Fix Nutrition: 1 Red, 2 Green, 1 Blue, 1/2 teaspoon Per Serving

Ingredients

lettuce, chopped

16 oz tempeh (or 1 lb lean ground turkey)

2 t coconut oil

bell peppers, minced (red, green, yellow, orange)

red onion, minced

3 – 4 tsp Wow-a Chihuahua Seasoning (I got mine at Whole Foods) or another taco seasoning can be substituted (salt-free options are the best route)

Pink Himalayan Sea Salt (optional)

5 oz Tomato Sauce

1 C Water

Pico de Gallo (Whole Foods, Walmart, etc. have it in produce)

Guacamole (Whole Foods house-made is the best)

Daiya Cheddar or Pepper Jack Shreds

Directions

Crumble tempeh, set aside. Wash & dry lettuce, and chop. In a large skillet, heat coconut oil. Add crumbled tempeh. Let brown, then add seasoning. Mix well. Add peppers and red onion, and let cook a minute or two. Add water and sauce, and mix well. Cover, and let simmer for 20 minutes. Take off heat and let thicken. Prepare salad with lettuce, cheese, pico de gallo, guacamole, and top with tempeh (or turkey) mixture.

Vegan 10 Layer Dip

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10 Layer Dip TheSubtleStatement.com  | vegan, gluten free

I could always go for Mexican food, but in honor of Cinco de Mayo I had to of course whip up a delish vegan dish packed with festive flavor.

Ingredients:
1 (16 oz) can Vegetarian Refried Beans
1 oz Homemade Taco Seasoning Mix
12 oz Vegan Sour Cream
8 oz Vegan Cream Cheese
3 Ripe Avocados
Organic Lime Juice, to taste
Garlic Powder, to taste
2 T fresh cilantro leaves
Jar of Salsa or a variety mixed
1 Large Tomato, diced
1 Organic Green Pepper, diced
1/4 of bunch of Green Onions, chopped
Shredded Lettuce
1.5 C Daiya Cheddar Cheese
3 oz Black Olives, Sliced

  1. Make homemade taco seasoning and mix well with refried beans. Layer in the bottom of a 8×8 dish.
  2. Mix sour cream and cream cheese well and layer on top of refried beans mixture.
  3. Mash the flesh of the avocados, add lime juice and garlic powder to taste and mix in cilantro. Layer on top of sour cream mixture.
  4. Add a layer of salsa.
  5. Layer on tomato.
  6. Next add green pepper.
  7. Layer green onion on top.
  8. Distribute shredded lettuce evenly.
  9. Sprinkle on cheese.
  10. Finally add sliced olives to the top layer.

Enjoy!