I imagine you coming here week after week, anxiously awaiting to see what the next delicious recipe is that I am going to share with you, hoping against hope that THIS TIME will be the time I do something Vegan.
There you sit, hand on your mouse, you click on the link from the email you got from us (because you are on our mailing list right? We give you special free stuff, who doesn't like that?). Your heart starts to pound, beads of sweat forming on your forehead. Can this be the week? She asked us not to give up on her...
Well my dear readers, let me not dash your hopes another week. This weeks recipe is a tasty taco salad, and the best part? It's VEGAN! The meat in it is Vegan, meaning no cows were harmed in the making of this recipe. The cheese is vegan, meaning no animals were milked in the making of this recipe. The chips are vegan, and to be quite honest I don't really know what that means since I've never heard of a non vegan chip, but Madalynn informed me that Vegan chips are a thing, and, my friends, when I say I am going to make you a vegan recipe, I mean it!
Probably the most fun part of this recipe is where it was made, and whom I made it with. As you know, PH and I are mid move. We had to be out of our old house last weekend, but we can't move into our new house until this coming weekend. So, during this week we are living out of a box on the side of the road, but my mom did say I could use her kitchen if it were for the blog.
Kidding! Luckily my brother and sister in law had already planned a vacation for this week, so we're staying in their house (you saw some of their home in this post here). Of course, my mom welcomes us into her home any time, but she was excited to take part in my recipe, and to use her new blender to make some tasty salsa to go along with it.
I learned while I was in Vermont, did I ever tell you I lived in Vermont? I went to law school there. Anyway, while I was there, I found out that Taco Salad is a southwest thing. It is such a quick and easy recipe, and it's tasty, filling, and very healthy! When you make it with a plant based protein such as this vegan meat from Beyond Meat, it's even better! Normally I buy Beyond Meat from Fry's, our local grocery store. However, my mom did the shopping for the recipe and couldn't find it, so she got this brand instead. It still tasted great! The cheese we used was Daiya brand cheddar cheese. We bought a lot of different chip options to show you examples of good Vegan chips. We used the Blue Corn Tortilla chips, and they were delicious.
My mom also made more salsa in her new blender. She didn't have red peppers this time, so the salsa turned out a little more green in color. My mom called it salsa verde, I just called it tasty!
So, now you have a new recipe, a vegan recipe, an easy to make recipe, a delicious recipe, AND, if you're not from the Southwest, a new type of recipe! Bon appetit!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!