For Vegan MoFo, I’m doing a series called Back in Thyme, in which I travel time and space to other places and periods of my life. Every Monday & Friday I’m featuring videos, including today’s video, which takes us to a meal inspired by the year 1992.
In high school I spent many hours stuffed into a booth at Perkins, a chain diner in the Midwest. They were open 24 hours, making them an ideal hangout after a late night play practice or movie date. I had two favorites on the menu – a bread bowl salad (a salad served in a large, personal sized bowl made of bread) and a taco salad in a crisp, fried taco shell bowl. (Apparently I was very attracted to dishes that I could eat…)
Today’s video features a veganized version of that taco salad with a baked tortilla shell instead of fried. This is a terrific weeknight meal, as it can easily come together in twenty minutes or less. It’s filled with spicy black beans, green leaf lettuce, tomatoes, red bell peppers, and avocado. Crack some shell into the salad as you eat for an added bit of crunch with every bite.
Be sure to check back on Friday when I’ll have another episode of The V List with special guest, Jackie, from Vegan Yack Attack! You can watch my past video interviews with David & Ketty by clicking on their names.