OPRAH! (Chicken Salad Taco Made Vegetarian/Vegan)

A guest post by Juliette Britton
OPRAH!

No Meat, No Dairy, No Eggs, No Fish…The Seven Day Oprah CHALLENGE!

Earlier this week, I had the opportunity to attend the Oprah Winfrey show.  If that wasn’t exciting enough, the guest of the show was Michael Pollan, one of my favorite authors!   The premise of the show was being more mindful about food.  In an attempt to bring awareness about where our food comes from, Oprah challenged her staff to go vegan for 7 days!  Over 350 staff members signed up for the challenge.   Could you go 7 days without meat, fish, eggs, or dairy?

While I don’t prescribe to the vegan diet, I am intrigued by the challenge.  I love the idea of being more mindful about the food we eat, and I think going vegan for a short period of time would offer an opportunity to get a bit more creative in the kitchen.    Furthermore, consuming a  plant-based diet is not only better for our bodies, it is better for the environment.   Although I do eat meat and dairy, I am conscious of how much I consume.   I try very hard to incorporate vegetarian meals a few times a week.  Meatless Mondays, anyone???

Here is a Nurture recipe that I altered to make vegan (swap out chicken for beans).

It is so delicious and contains the following heart-healthy foods: avocado, beans, and olive oil.

This taco is so packed with flavor- you won’t miss the cheese or meat!

This is what you need:

1 can of black beans, rinsed

1 ear of cooked corn, kernels cut from the cob, or 1 cup of frozen corn (thawed )

1 tomatillo, (or substitute ½ cucumber) husked, rinsed and chopped

1 tablespoon jalapeno, finely chopped

¼ cup red onion, finely chopped

1 cup jicama, chopped

1 avocado, chopped

¼ cup cilantro, chopped

Juice of 3 limes

2 teaspoons honey and ¼ teaspoon sugar

3 tablespoons olive oil

6 whole wheat or corn tortillas, warmed

In a bowl, add corn, tomatillo, beans, jalapeno, red onion, jicama, avocado and cilantro.  Whisk the lime juice and olive oil in a separate bowl.  Add the dressing to the vegetables to coat.  Place in the refrigerator to marinate for several hours.

I threw in some shredded carrots for good measure.  

Serve the salad over toasted tortillas.

Makes 6 tacos

Do you have any favorite vegan recipes?? Please share!

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