Monthly Archives: April 2011

Swiss Chard with Lemon Dressing

Good morning! Spring has finally decided to show up here in Seattle. The sun is out, the cherry trees are blossoming, and as usual – it’s freezing cold! But I won’t complain, I’m just happy to see the sun!

Swiss Chard - So colorful and pretty!

This past fall, Dan and I were trying to be adventurous in our eating, and decided to pick up some swiss chard at a farmers market. We tried to eat it like a salad, but it was very hard and bitter. Needless to say, we were not impressed with it. Then, in January when Dan’s mom was visiting, we went to Tom Douglas’ Serious Pie. Besides all the delicious pizza, we ordered a kale salad that turned my life upside down. There was lemon, peppers, pine nuts and parmesan. When we received a colorful batch of swiss chard in our Full Circle box a couple weeks ago, I was adamant about recreating the salad – sans parmesan. I looked up a few recipes online, then decided to make mine up and just go with it.

Perfect winter salad - swiss chard with lemon dressing!

  • 1 bunch swiss chard
  • 1 lemon
  • 2 tablespoon olive oil
  • 1 clove chopped garlic or 1 teaspoon crushed garlic
  • 2 carrots
  • 1 apple
  • Salt and pepper to taste

Wash the chard and cut off the stems. Chop up the chard and place it in a serving bowl. In a separate bowl, juice the lemon, add olive oil and garlic.

I love my new juicer

Mix together, then pour on the chard. Chop up the carrots and add to the bowl. Massage the dressing into the chard for about 5 minutes. THIS IS VERY IMPORTANT! Massaging the chard helps softens it and really works the dressing into it. Chop up the apple and add it to the salad. Salt and pepper to taste, et voila! You have the perfect winter salad to accompany your dinner.

Swiss Chard Salad



Filed under Recipes, Vegan

Vegan Tacos and Guacamole

Hello and happy Wednesday! In the past few weeks since I’ve turned to vegan eating, I’ve attempted to avoid fake meat for the life of me. While I love normal veggie burgers, the thought of eating overly processed I-don’t-even-know-what that is supposed to taste like real meat freaks me out. Also, it’s a bit odd to me that people who give up meat due to animal cruelty and other animal reasons, want to continue eating something that tastes like a cow. But, I digress.

Fake ground meat

Dan, on the other hand, loves fake meat such as Field Roast anything and Yves products from his vegetarians days (I converted him back to meat eating, he kind of had to when he met my parents and they took us to Korean barbecue). Since before we started dating, there has been a package of ground fake meat (pictured above) in his freezer. ┬áHe’s been eager to use it, but I always find some excuse to not. Last week though, I had no choice as I was craving Mexican and he wanted tacos.

Vegan tacos

Dan agreed to make the tacos and I was going to make the guacamole to go with our tacos and chips.



  • 1 ripe avocado
  • 1 lime
  • 1/3 red onion, chopped (more or less depending on your preference)
  • Salt and pepper to taste
  • 2 tablespoon cilantro

Guacamole ingredients

Cut the avocado in half and scoop both halves into a bowl, mashing it down. Add lime juice, either from a juicer, or by squeezing it in with your hands.

My new juicer!

Continue to mash the avocado, mixing the lemon juice and adding in the onion and cilantro. Add salt and pepper to taste.

I apologize for the blurry, yet very delicious picture

The guacamole turned out to be quite the success! I’m used to putting a dash of sour cream in there, but it was nice to know that guacamole tastes perfectly fine without it. I was going to add some tomatoes, but we had no cherry tomatoes and that’s the best for guacamole.

Dan started on the tacos while I did the guacamole and was going to mix in regular taco seasoning into the meat, even though I told him I had found a recipe online. “No! This’ll be so much easier and the seasoning has to be vegan, right?!?” Wrong. The seasoning includes whey. Instead of looking up the recipe online, Dan decided to just throw in all the ingredients included in the taco seasoning.

Vegan Tacos


  • 1 package Yves meatless ground
  • 1 half red onion, chopped
  • 1 clove garlic
  • 1 teaspoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon red pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika

Taco seasoning

To be honest, I don’t think we portioned the seasoning right, but we tried. Go ahead and mix in more or less of what you like.

Take the ground beef and put it in a pan with olive oil.

Frozen fake meat

Add onions and garlic when the meat has softened. Add in all the spices and cook thoroughly.

Tada! Fake taco meat

I toasted up some corn tortillas and chips in the oven to go with our guacamole and taco “meat”.

Again, apologies for the blurry yet delicious photo

I will admit, the meatless meat was not horrible. It did lack in flavor, and the texture was soft, but not too crumbly. It was nothing like Field Roast.. Which Dan loves and I refuse to. If asked, I would probably cook with it again. I don’t know how it would hold up in chili though, it seems a bit too soft for a stew like that. I will probably continue sticking to tofu for my proteins for the next few weeks though.

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Filed under Cooking, Recipes, Vegan