Tag Archives: UnDiet

Takeaway Taco Salad

During the last bit of 2016, I was wondering what I would do to challenge myself in 2017. And since I’ve recently (re)found my love for cooking, I thought that a great challenge would be to test a new recipe at least once per week!

I’ve looked through and flagged many pages in 6 of my top choice cookbooks (in no particular order):

  1. The UnDiet Cookbook, by Meghan Telpner
  2. Whole Foods to Thrive, by Brendan Brazier
  3. Oh She Glows Everyday, by Angela Liddon
  4. Forks Over Knives – The Cookbook, by Del Sroufe
  5. Minimalist Baker’s Everyday Cooking, by Dana Shultz
  6. Thrive Energy Cookbook, by Brendan Brazier

For Week 1, I decided to try a simple-looking recipe … Takeaway Taco Salad from The UnDiet Cookbook.

The base recipe has only 8 ingredients, with 2 sub-recipes with 6 ingredients each.

The first sub-recipe is Cashew Cream Cheese and is noted to be “the perfect dairy-free, creamy, cheese-y alternative” and can be made thinner to resemble sour cream. I’m always skeptical on cheese alternatives …

Well yet again, (author) Meghan has proven herself and her recipe to be great! This recipe makes about 1 cup of “cream cheese” and is noted to only last refrigerated in an airtight container for 4 days … so I’ll be finding ways to use this!

The second sub-recipe is Tahini Dressing and I’ve made this a couple of times before with the Dressed to the Nines Sweet Potato recipe, so I know it’s awesome!

On to the base recipe! The theory of this recipe is to pack it into a mason jar and have it ready to go … on the go! But I’m trying it at home, so I’ve simply placed the ingredients in a bowl in a pretty fashion so that I could take a picture:

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Then I poured them all into a larger bowl, added the called-for amount of Cashew Cream Cheese (1 TBSP), mixed it up … then checked the recipe for how much Tahini Dressing to use. But it wasn’t specified.

So I opted for approximately 2 TBSP of Tahini Dressing and mixed it up. Once all combined, I poured it back into a more reasonably-sized bowl and dug right in!

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The recipe makes 1 serving … something I absolutely ADORE since I’m only one person and live with no others!

You’re only required to use 1/4 avocado … so I know I’ll have this at least 3 more times to use up the whole avocado. But I think this recipe could very easily come into regular rotation!

I made the dressings this morning so they could marry and thicken in the fridge during the day. But honestly – this recipe was so very easy!

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Recipe Taste Off – Sweet Potato Dishes

Last week I attended the Vancouver Sun’s annual book sale and snagged Meghan Telpner‘s “The UnDiet Cookbook” for a whopping $2.00!!!

Then after work on Friday, I stopped by Indigo on Granville Street to view a couple other cookbooks. I ended up spending a few tens of dollars and picked up Dana Shultz‘s “Minimalist Baker’s Everyday Cooking” and Angela Liddon‘s “Oh She Glows Every Day“.

I spent a great deal of time on Saturday morning looking through each of these cookbooks and found that on a couple, possibly a few occasions, they had similar recipes. So what else is one to do but a Recipe Taste Off!

The first match up features the following 3 recipes:

  • Dressed to the Nines Sweet Potatoes ~ The UnDiet Cookbook
  • Loaded Sweet Potatoes ~ Oh She Glows Every Day
  • Thai Bakes Sweet Potatoes ~ Minimalist Baker’s Everyday Cooking

So I make a list of the ingredients for all 3 recipes, determine what I already have on hand, and reduce my list to the few items I have to pick up. Turns out, 6 medium sweet potatoes can run a person upwards of $10 LOL

One of the recipes is already set to serve 2 and since there is only one of me, I decided to make all three recipes to serve 2 …

Contestant Number 1: Dressed to the Nines Sweet Potatoes (picture as shown in the cookbook)

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Damn, right!? Ok let’s get this show on the road!!

The recipe was very easy to follow. The amount of coconut oil that is called for to cook the onion and garlic seemed like a bit much, but it worked out perfectly.

I also had to make the “Tahini Dressing” in this cookbook as it was called for as the drizzle on the sweet potato. And this also super easy recipe is absolutely DELICIOUS!!! Holy Hannah it’s got flavour!!!

The sweet potatoes could have cooked for another 10 – 15 minutes longer, but I’d already cooked them the “maximum” 60 minutes as outlined in the book … and I was starving! Plus it all smelled so good, I couldn’t wait any longer.

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Once assembled, and photographed – of course!, I dug right in. I’m really glad I started out with this recipe as it lived up to its typed hype!

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I would absolutely recommend this recipe (& cookbook) and cannot wait to try some of the other recipes!

Just a couple of nights from now I’ll dig into the next Recipe Taste Off contestant! Stay tuned …

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