Eva's Taco Salad (with a twist)

What You Need

1 package vegan ground crumbles (Smart Ground or Yves)

2 tablespoons taco seasoning

½ cup green bell peppers, diced

½ cup white onion, diced

½ cup tomatoes, diced

1 package of shredded lettuce

2-3 tablespoons olive oil

¼ - ½ bottle Catalina salad dressing

¼ - ½ bottle Western salad dressing

Non-vegan ingredients: (to be served on the side)*

1 bag taco-flavored Doritos, crunched

1 package of Mexican-style shredded cheese

1 small container light sour cream

What You Do

~ In a large skillet, brown the vegan crumbles in olive oil over medium-high heat (you want them to be slightly dry). After about 5-10 minutes, add the taco seasoning and more olive oil if crumbles are too dry. Set aside to cool.

~ In a large mixing/serving bowl, combine the vegetables (except lettuce) and the cooled vegan crumbles. Stir in dressing until well coated (you want it to be just slightly soupy). Chill until ready to serve.

~ Add lettuce just before serving and mix. Allow others to add cheese, Doritos and sour cream as they desire.

*To serve this strictly as a vegan dish, replace these ingredients with Sweet & Spicy Chili-flavored Doritos, Daiya pepperjack cheese and vegan sour cream

Greek Meets Italian Pasta Salad

What You Need

1 box of whole grain or tri-colored pasta*

½ cup green bell pepper, diced

½ cup red bell pepper, diced

½ cup yellow red pepper, diced

½ cup white or purple onion, diced or sliced

1 small can of sliced black olives

¼-1/2 regular can of garbanzo beans/chickpeas

½ cup tomatoes, diced

½ cup mushrooms, diced

½ cup carrots, shredded

½-1 cup crumbled feta cheese**

2-3 cups Kraft Extra Virgin Olive Oil Italian Vinaigrette Salad Dressing

1-2 tablespoons McCormick Perfect Pinch Vegetable Seasoning

1 tablespoon olive oil

What You Do

~ Cook pasta according to directions on box (you want pasta to be slightly firm). Drain, rinse with cold water and set aside.

~ In a small pan, sauté mushrooms in olive oil over medium heat.

~ In a medium mixing (or serving) bowl, combine all veggies with seasoning and stir.

~ Add chilled pasta and dressing to veggies and mix until coated, adding more dressing if needed.

~ Chill until ready to serve.

*Pasta can be replaced with cooked quinoa for a healthier salad

** Serve on the side to make dish vegan

Veggie Quinoa

I have to admit, sometimes I just have no idea what to make for dinner. One night a few weeks ago, my husband was hungry and wanted something different. It was late and I didn't have the energy for a trip to the grocery store so I tried something new. I took inventory of the vegetables and grains we already had in the kitchen and came up with the recipe below. I used quinoa* (keen-wah) instead of rice because it's nutritional value allowed for a more rounded meal. After posting it on my Facebook page, I received some feedback that a recipe similar to this by Betty Crocker already exists. However, my recipe includes a few additional veggies. Enjoy!

What You Need

1 cup uncooked quinoa
1 teaspoon olive oil 
1/2 cup onion, diced 
1/2 cup bell pepper, diced 
1/2 cup red pepper, diced
1/2 cup yellow peppers, diced 
1/2 cup shredded carrots
1/2 cup cooked corn
1/2 cup broccoli florets
1/2 cup cooked black beans
1 cup sliced mushrooms
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/2 teaspoon pepper (or more to taste)
1 can (14oz) vegetable broth



What You Do

~ Rinse quinoa thoroughly and drain well


~ In a 2-quart saucepan, heat the oil over medium heat. Once heated, add quinoa and onions. Cook about 4 to 5 minutes, stirring occasionally (until it turns a light brown color)


~ Stir in the remaining ingredients. Heat to a boil; then reduce heat to a simmer. Cover and cook at simmer for about 15 minutes or until most of the broth is absorbed into the quinoa.


~ Fluff with fork and serve.



*Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.