Tag Archives: avocado

Southwestern Kale Salad

Can you believe that it’s nearly June? This year is flying by quickly and May has been a complete blur! I’m not really mad about it, although I have some goals that I gave myself that I’m having trouble reaching. Namely, writing my own cookbook! After I’m back from vacation and am done with the cookbook that I’m currently taking photos for I am gettin’ that damn proposal DONE!

Until then, it’s work, work, work, plus a little play for the next couple of months. What’s really pressing at the moment is that I’m going to Italy on Monday! I’ve only been out of the country once, and it was to go to Mexico for a couple of days when I was 16. That being said, I’m a little anxious about not knowing any Italian and traveling there with my family for two weeks, while being the only vegan. Eek! So, if you have any tips, I’d be more than happy to hear them.

For the next couple of days I’m just trying to queue up some posts so that you guys will have some reading material while I’m gone! I think that you’ll really enjoy the posts that I have planned. :D But, today, I’m featuring my beloved Southwestern Kale Salad. I usually make this with one of two different dressings, Creamy Avocado Cilantro or Chipotle Tahini; both are SO good. I’ll be honest, though, I’m not dead-sure about the measurements for the Chipotle Tahini Dressing, so I’m going to give it to you approximately.

This salad is vibrant with color, has many flavors and textures, plus is very nutritious. We all know what a powerhouse kale is, but add some fiber and protein from the black beans and pepitas, vitamin C from the bell pepper and healthy fats from the avocados and you have yourself a well-rounded meal!

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Jicama, Avocado and Radish Salad with Lime Vinaigrette

I’m so happy to have Rika from vegan miam on the blog, here today! It’s not her first rodeo, and I’m so glad that she has joined us again. This jicama salad looks like the perfect segway into Spring from Winter and is insanely refreshing. After taking a look at this beautiful dish, make sure to check out the awesome food and travel photos over on her site! :)

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Bonjour my lovely Vegan Yack Attack readers!!! First off, a massive thanks to beautiful Jackie from Vegan Yack Attack for inviting me to be today’s guest blogger. Her amazing vegan food blog makes me (aka culinary adventurer) crave her food more, and subsequently eat more of it whilst traveling. In January of 2013, I wrote my first guest post for her blog about vegan & raw eats in Phuket, Thailand. So this is my second guest post for Vegan Yack Attack!

For those of you who don’t know me or my blog, let me give you a quick explanation of who I am. I’m Rika, I run a vegan food and travel blog vegan miam, with my photographer and partner Doni, covering vegan food, products, recipes, air travel and eateries around the world. In late 2011, I initially started my blog to share our experiences as vegan travelers but quickly found that our experiences abroad motivated us to craft dishes inspired by our travels. There is nothing more rewarding than bringing food back, both figuratively and literally, from our travels. While traveling, Doni and I love to craft local dishes using locally sourced ingredients but we also enjoy bringing concepts and dishes back from our travels to veganize at home. Please check out our travel schedule to see our current location.

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Prior to heading down South to Mexico City (DF), the lovely people at Frieda’s Inc. sent me a few of their January specialty items including dried bird’s-eye chili. Just in time to get me in the mood for DF, they included a massive Jicama – and Jicama reminds me of all the fresh, bright, raw vegetable dishes we loved on our first trip to DF two years ago. We love Jicama raw, thinly sliced or julienned in salads and slaws or atop a taco.

Jicama (pronounced ‘hee-ka-ma’) is a popular root vegetable in Mexico and eaten as a raw snack with chili and lime (con chile y limón). According to Frieda’s Inc., Jicama can be substituted for fresh water chestnuts. Underneath the fibrous exterior, Jicama is wonderfully crunchy and juicy. While mild in actual flavor – it is earthy with a faint sweetness – Jicama absorbs dressings especially well, making it a great component for salads.

Jicama, Avocado and Radish Salad with Lime VinaigretteSelection + Storage:
Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week. Learn more about Jicama here.

Explore this brilliant delicacy in a healthy way with this Jicama, Avocado and Radish Salad with Lime Vinaigrette. This recipe incorporates julienned Jicama, earthy and peppery sliced radishes, creamy diced avocado, chopped cilantro and of course, the roasted and ground dried Bird’s-eye chili. Top it off with a tangy lime vinaigrette. Simply serve the salad atop taco or eat on its own!

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Roasted Tofu Kale Tacos

Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!

Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right? :D

Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!

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Mexican Mac Burrito with Red Sauce

It’s pretty well-known that there is an existing Mac ‘n’ Cheese burrito in the Mecca of vegan food aka Portland. But, I wanted to go a very different route from the BBQ-style wrapped up goodness and put a Southern Californian twist on it. This almost always means that it’s going to be a Mexican-inspired recipe. ;)

With the help of my friend Trevor (cutting up and sorting out my Mise en Place), I made a delicious fork and knife-style wet burrito covered in a homemade, spicy enchilada sauce. ¡Muy bueno!

I may have taken a short cut on the cheese sauce and used my favorite variety of Teese, their Nacho Teese sauce, since the rest of the burrito requires a little more time than your average mac ‘n’ cheese. But, I assure you, it is SO worth it. Especially the red sauce, which is my first try at it, and deemed very successful.

Also, I’d like to apologize, as I meant for you to have this recipe yesterday. When I went to Corey’s house to work on it, I forgot my recipe notebook at home. Doh! Better late than never, no?

Use up the last of those plump Summer tomatoes (because unlike other people, I know that it’s still Summer), and add a little flair to your burrito night at home. Another option for this recipe would be to omit the tortilla altogether (BLASPHEMY!) and drizzle the red sauce straight onto your mac ‘n’ cheese. Mmm…

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