Terrific Taco Salad

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--- On Fri, 8/14/09, Meatout Mondays <recipes wrote:

 

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August 17, 2009

 

Recipe

Vegan Taco Salad

What’s better than a crisp, cold salad in the summer? A crisp, cold salad

that's hearty and protein-rich with a Mexican twist! This colorful taco salad is

not only filled with tasty, nutritious ingredients, but it makes a whole meal.

You can prepare it with beans alone, or add some tofu, tempeh or seitan; we

added soy crumbles. Soy or rice cheese also gives it extra flare. So have fun

with this recipe and make a fiesta out of your next meal.

Ingredients:

1 head of lettuce or bunch mixed greens

1 cup burger-style soy crumbles (optional)

1 package taco seasoning

1/2 red onion, chopped

1/2 green pepper, chopped

1 jalapeño pepper, diced (seeds removed)

1 can red kidney beans or pinto beans

2 medium tomatoes, diced

1 avocado, diced

3 Tbs. olive

oil (+ 1 Tbs. for sautéing)

1 Tbs. lime juice

salt & pepper (to taste)

fresh garlic, finely diced or grated (to taste)

corn chips (to taste)

Directions:

 

In a pan over the stove, heat 1 Tbs. of olive oil and sauté onion, green

pepper, and jalapeño pepper for 2-3 minutes.

Add crumbles and taco seasoning (plus water according to package

directions); cook until browned (about 5 minutes).

Drain and rinse the beans in a strainer.

Prepare dressing in a separate bowl by mixing olive oil, lime juice, salt,

pepper, and garlic.

In a large bowl, combine lettuce, crumbles, beans, tomatoes, and avocado;

toss in dressing; top with corn chips (crushed or whole) before serving. Serves

about 4 people.

 

This recipe was adapted from VegWeb.com and Blog.FatFreeVegan.com,

both of which have more amazing vegan recipes!

 

 

 

 

product

Boca Crumbles

Know someone who's trying to lower their cholesterol? Why not recommend they

try plant protein for a change? Boca Meatless Burger Crumbles are made with

nutritious soy…today’s smart choice for protein. Naturally low in fat with

zero cholesterol and no trans fat, this is

a healthy, convenient addition to any home-cooked dish. Try it in chili, tacos,

pasta sauce, sloppy joes, lasagna, shepherd’s pie and so much more. Look for

it in the frozen-food section of your grocery store.

For nutritional information and product details, visit www.BocaBurger.com!

 

 

 

 

health

High Cholesterol & Dementia

High total cholesterol

in mid-life significantly increases the risk for developing Alzheimer’s

disease years later. In the largest age-related dementia trial ever conducted,

researchers at Kaiser Permanente and the University of Kuopio in Finland found

that adults with even moderately elevated cholesterol in their early to mid-40s

had an increased risk for Alzheimer’s disease and related dementias decades

later.

Participants included 9,844 northern California residents followed over a

forty-year period. People in their 40's with high total cholesterol (240 or

higher milligrams per deciliter of blood) had a 66% increased risk for

developing Alzheimer's disease later in life. Borderline high cholesterol

(200-239 mg/dL) raised the risk for vascular dementia by 52%.

A healthy plant-based diet is the first line of defense against rising

cholesterol. To reduce risk, eat plenty of fruits and vegetables, especially

almonds, apples, avocados, black beans, blueberries, garlic, green leafy

veggies, oatmeal, uncooked soy, and shiitake mushrooms.

To read the study article, click here!

 

 

 

 

Inspiration

Courage of Her Convictions

It all started one Saturday two years ago when then-four-year-old Brook

English went to work with her mother and saw a picture of a circus

elephant in chains. She asked her mother about it, and when she learned that's

how they make circus animals do tricks, Brooke decided she wouldn't go to the

circus as planned. She didn't like the idea of animals being mistreated. Soon

after, she made another connection, and she quit eating meat.

Brooke is not alone. An increasing number of young people are cutting meat

and other animal products out of their diets, and their parents are backing

them. " I think she's 100 percent right, " said Brooke's mother Heidi. In fact,

Heidi revealed that Brooke had often been sick before she gave up meat and has

not been since. " I'm so proud of her. She tells kids in her class not to eat

meat. She really stands behind it. "

To read more about Brook, click here!

 

 

 

 

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Meatout Mondays is published each week by:

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10101 Ashburton Ln Bethesda, MD 20817

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