Baja-Cali Black Bean Salad

So this was my lunch yesterday and today. And I’m thinking about whipping up another bowlful this weekend to serve with some yummy grilled chicken (if it warms back up enough to be pleasant for eating outdoors! Brr!). And whipping up is probably not the best verb here…because there is no whipping involved. Just stirring really. So mabye I’ll stir up another bowlful this weekend. 😉 This dish is super “clean” and diet friendly recipe. It’s almost paleo (I think…I can’t keep the “rules” straight on this diet!), gluten free, dairy free, low carb, etc. There is minimal chopping…and just takes a few minutes to prep! Win-win-win…Baja-Cali Black Bean Salad FTW! I’m calling this Baja-Cali because it has all the flavors and colors of Baja…red/green…lime/cilantro…plus an avocado mixed in as well. Hence the Baja-Cali prefix for this black bean salad. Hope y’all enjoy this refreshing black bean salad!

Baja California Tofu Scramble

I’ve been trying to come up with a tofu breakfast that I really like. This uses the mexi-cali herbs and spices we often cooked with in LA. The veggies I used were the ones I had on hand, but diced sweet potato, carrots, nopales (if you have that on hand I envy you!), or a tablespoon or two of corn kernels or black beans would probably also be tasty. I tend to eyeball herbs and spices, so the measurements here are best guestimates– add more or less to your own taste.

Baja-Style Grilled Tempeh Tacos

From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It’s very pretty with shredded purple cabbage, but you can substitute with lettuce if you’d prefer.

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