Taco Salad

Sweet Lime Cilantro Rice

1 quart vegetable broth (4 cups water, 4 low sodium vegetable bullion cubes)

2 cups brown rice (short grain is lighter)

2 limes squeezed or 2 Tablespoons of lime juice

2 Tablespoons veganaise

2 Tablespoons honey

1 Tablespoon cilantro

1 teaspoon sea salt, optional

Stir ingredients together in rice cooker or on stove top and cook until tender.

Black Beans

2 cans black beans, drained

1 cup tomato salsa

1 Tablespoon cumin

Warm and Serve.

Tortilla Strips

Slice corn tortillas (white or yellow) in ¼-1/3” strips. Spread thinly on cookie sheet and toast in 350* oven for 10-12 minutes. Cool and store in pantry for up to two weeks.

Serve with Romaine, green leaf or red leaf lettuce, tomatoes, avocados, onions, salsa, Tofutti Sour Cream.