comfort – vegan, corn-free taco salad

vegan gluten free taco salad

I made this for supper last night. I can’t tell you how amazing it tasted. It was totally dairy and gluten free, but tasted pretty authentic. Yum.

I appreciate good food.

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Update: A reader asked me for this recipe, so I’ve included it below. It makes one serving (and the amounts are kind of sketchy, since I don’t measure anything when I cook). Adjust as necessary for more servings.

Ingredients:
Coconut oil
1 small yellow onion
1 potato
1/2 sweet potato
1 romaine heart (or about 1/3 to 1/2 a head of romaine)
1/2 cup sauerkraut (optional)
2 plum tomatoes or 1 large beefsteak tomato
Chili pepper or chili pepper flakes
Emeril Lagasse’s Essence (“Bam!”) (optional)
Salt

Chop the onion into a fine dice, and sauteé in some coconut oil until golden. Chop the potato and sweet potato into bite-sized pieces, and boil with the onion in a saucepan until the potatoes are very soft (about 20 – 30 minutes).

In the meantime, wash and cut the romaine into thin (1/2 inch) strips, and put in salad bowl. Lightly salt lettuce, and add some shreds of sauerkraut (optional).

When the potatoes are cooked, drain (save the cooking liquid if you want a runnier “cheese”) and mash. Add finely chopped chili pepper or chili flakes to taste, and add a few dashes of Emeril Lagasse’s Essence (optional – my dad makes me this; he uses it at the dinner table in place of salt and pepper), and salt to taste. Mix well, and then add some of the cooking liquid if you want a runnier texture. Put potato mixture on top of lettuce.

Thinly slice the tomato(es) and quickly sauteé them at high heat in a skillet with a bit more coconut oil until the tomatoes are just starting to soften. Immediately pour onto salad, on top of potato mixture. Salt to taste.

Done!

You can also add guacamole if you like…

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Other stuff I made for supper, on other nights.

Photo theme for March: Comfort