I'm back after a little break to hang out with my parents visiting from South Carolina. We took advantage of the mild, sunny weather to catch a Cardinals game, the highlight (for me) of which was Billy Bob Thornton throwing out the first pitch! Another day we took in the Niki exhibit at the MO Botanical Garden. Forgot to take my camera, so I'll be back for sure. I'll work on getting back on track with more frequent posts this week. And now, back to our regularly scheduled vegan food programming...
What's with the name of this dish? Describing something as both vegan and unconventional might seem redundant. But "taco salad" doesn't capture what's going on here, with ingredients such as sunflower shoots and sugar snap peas. I was inspired by this Cooking Light recipe, but took a left turn based on vegetables I had on hand. The vegan sour cream provides a creamy base for the dressing, and all the fresh vegetables just seem so darn healthy you'll be quite pleased with yourself. MD gave this one a definite thumbs up.
Unconventional Vegan Taco Salad