Today I’m meal prepping some healthy plant based taco salads for a few days! I made walnut/ pea protein chorizo to go on top along with a creamy chipotle dressing and jalepeno vinegrette. I also show how I wash and store my fruits and veggies so they will last a long time.
time stamps:
36:21 washing produce
2:32 chopping/ prepping veggies for salad
3:44 assembling salad
4:21 walnut chorizo
5:54 corn salsa
7:19 dressing recipe
8:57 storing the rest of my veg and fruits
10:15 all of my creations
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Recipe blog- www.chantyveggie.com
Containers- https://amzn.to/41IUSn9
weck jars: https://amzn.to/430T0rd
pea protein crumbles: https://amzn.to/3m3QMGY
ive also tried these ones: https://amzn.to/40TeR1Z
kitchen knife used- https://amzn.to/3K9gu51
Chorizo recipe:
3/4 cup walnuts
1/2 cup sun dried tomatoes
1 tbsp taco seasoning
1/2 tsp fennel seed
Dash of cayenne
1 cup soaked/ cooked textured pea crumbles
Cashew chipotle
3/4 cup cashews
1/4 cup hemp seeds
3 tbsp cholla
Splash of vinegar
Garlic
Date – optional
Jalepeno vinaigrette:
1 cup ??? or 1/2 cup Cashews – Can’t remember which one it was:/
1/4 cup pickled jalepenos
Garlic
Juice of 1 lime
1 cup water
Date
Credit: YouTube/Chanty Marie
