ZUCCHINI-CORN TACOS, NOPALITOS-STYLE CHAYOTE SALAD AND ARROZ VERDE

Today I Made:

ZUCCHINI-CORN TACOS, NOPALITOS-STLE CHAYOTE SALAD AND ARROZ VERDE for SALAD.

All recipes from VEGETARIAN TIMES May/June 2009.

The zucchini-corn filling turned out to be THE best taco filling we've ever had (not counting the Soy-Chorizo tacos from Hugo's Tacos).

Sauteed zucchini, thinly sliced garlic cloves, corn, pinto beans, and cilantro.

Served with warm tortillas and drizzled with homemade red salsa.

The salad originally called for NOPALITOS, but was substituted with Chayote squash (pear-shaped Mexican squash).

Along with the chayote, the salad included radishes, green onions, spinach, and dressed with a lime-chile dressing.

I loved it, but my husband thought the dressing was way too sour.

Arroz Verde literally means "Green Rice."

I used brown rice instead of long-grain white rice as was called for in the original recipe.

A blend of arugula, poblano chiles, parsley, cilantro onion, garlic mixed with water turns and flavors the rice green.

The rice turned out a little more like risotto, maybe too much liquid?

But the overall flavor was out of this world.

I will be keeping this recipe in my list of favorites.

Today I Made:

THE PERFECT SALAD for LUNCH.

As I was getting ready to take my first forkful, I realized that it looked so beautiful I had to post it.

*I APOLOGIZE FOR NOT USING A TOY IN THESE PICS*

Salad contains:

-Spring salad mix

-Julienned red cabbage

-Red onion

-Cherry tomatoes

-Pineapple

-Garbanzo beans

-Cucumbers

-Asian Miracle dressing

And for DESSERT:

RAW CHOCOLATE CHEESECAKE!!!

One of my all time favorite desserts.

So smooth and decadent.

Pure bliss.

The funny thing is that it contains zero chocolate.

It's made out of organic carob, cashews, dates, walnuts, agave, and coconut oil.

Made by a local company called NUDE FOODS.

Unfortunately, they only sell to Los Angeles area Whole Foods and some other smaller stores.

Highly recommend trying it.

They also make Blueberry, Lemon-Blueberry, Pumpkin Spice, Strawberry. Raspberry, and Vanilla cheesecake.

CONFETTI SALAD IN ORANGE-CUCUMBER DRESSING

Final Presentation

Ready to be tossed with the dressing.

Orange-cucumber dressing

Salad ingredients ready to be blended.

Salad dressing ingredients.

Salad ingredients

Today I Made:

CONFETTI SALAD IN ORANGE-CUCUMBER DRESSING for DINNER.

Recipe from ANY'S RAW FOOD KITCHEN by Ani Phio.

Romaine lettuce, Kale, Red Cabbage, walnuts, and dried cranberries with a light orange-cucumber dressing.

A very refreshing mix of vegetables and so colorful.

Great for a potluck or for a warm spring or summer meal.

CESAR SALAD

Today I Made:

CESAR SALAD for DINNER.

Recipe from Veganomicon by Isa Moskowitz and Terry Hope Romero.

This may be the third time I posted about this salad. It's just that good!

If you own this book and have never made this salad, you HAVE to put it on your MUST MAKE list.

The DRESSING is tofu based with lemon juice, garlic, dry mustard, and ground up almond slivers.

The recipe calls for capers, which give it its salty flavor.

No anchovies required!

And the CROUTONS are flavored with roasted garlic, salt, lemon juice, and olive oil.

Baked not fried.

MMMMMM!.... looking forward to leftover salad tomorrow!

KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SPROUT SALAD

Today I Made:

KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SALAD for DINNER.

Both recipes from VEGNEWS magazine Nov/Dec. 2005 issue.

The stir-fry was super easy to make.

Canola oil, minced garlic, carrots, asparagus, spinach, and soy sauce.

Simple, clean , and delicious.

The soy bean salad originally called for bean sprouts but Whole Foods only had the soy sprouts.

The dressing is a rice vinegar, ginger, toasted sesame oil, and a few other asian ingredients.

Super crunchy and super fresh taste.

Personally, I would have preferred the bean sprouts.

But, husband liked it.

AZTEC SALAD

Today I Made:

AZTEC SALAD for DINNER.

Recipe from THE CANDLE CAFE COOKBOOK by JOY PIERSON AND BART POTENZA.

Mexican inspired salad with quinoa, black beans corn, red onions, red bell peppers, salad greens, and a spicy roasted tomato dressing, and topped with toasted pumpkin seeds.

I added 1 chipotle chile to the dressing, as suggested by the authors.

Just looking at the picture above makes me smile.

So much color.

You just know its good for you.

And so tasty.