This dish is so rich in texture and flavor - you'll forget it's a salad.
Mycah's Haystacks
Salad: Romaine, chopped 2 cups romaine lettuce
½ cup cherry tomatoes, halved
1 spring onion, diced
½ cup black beans
½ cup corn kernels
2 or 3 olives, diced
¼ avocado, diced
2 or 3 tablespoons salsa
Other Options: shredded carrot, diced radish, cilantro, peppers (hot and/or sweet)
Chips: 1 or 2 corn tortillas, baked
Sour Cream: 1 package silken tofu
¼ cup hemp seeds
3 tablespoons vinegar (rec: red wine or Ume plum)
1 teaspoon garlic powder
Optional: 1 teaspoon liquid aminos
Walnut Meat: 1 cup raw walnuts
2 tablespoons no-salt taco seasoning
Optional: 1 teaspoon liquid aminos
Instructions:
1. Preheat oven to 425 degrees.
2. Cut tortillas in half and then into 1/2” strips. Bake on a parchment lined baking sheet for 10 to 15 minutes (check periodically to prevent burning).
3. Add all sour cream ingredients to a blender and blend until very smooth. Set aside in refrigerator.
4. Add walnut meat ingredients to a food processor and pulse slowly and carefully until approximately the size and shape of ground “meat.”
5. Prepare (wash, chop, etc.) desired salad ingredients and put in separate small to medium-sized serving dishes.
6. Recommended assembly (but let everyone get creative with their own!): small pile of chips as the base, add greens and then all other veggies, add grains, then beans, add walnut meat, then drizzle with sour cream. Add slices of avocado on top and sprinkle with green onion.