Ingredients – 2 corn tortillas, sliced into strips – Extra-virgin olive oil, for drizzling – 1 medium head romaine lettuce, chopped – 1 cup shredded red cabbage – ½ cup cooked black beans, drained and rinsed – 2 red radishes, thinly sliced – ½ cup sliced cherry tomatoes and/or pico de gallo – 1 avocado, sliced – Jalapeno slices, optional – Cilantro Lime Dressing, the creamy avocado variation – Sea salt – Lime wedges, for serving

Shiitake Taco “Meat” – 1 tablespoon extra-virgin olive oil – 8 ounces shiitake mushrooms, stemmed and diced – 1 cup crushed walnuts – 1 tablespoon tamari – 1 teaspoon chili powder – ½ teaspoon balsamic vinegar – Sea salt and freshly ground black pepper Instructions – Preheat the oven to 400°F and line a baking sheet with parchment paper. 

Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy. – Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. 

Remove from the heat and season with salt and pepper to taste. – Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

Coconut “bacon” – 1½ cups unsweetened coconut flakes – 1½ tablespoons tamari – scant 1 tablespoon maple syrup – ½ teaspoon smoked paprika Cashew “buttermilk” dressing: (this makes extra) – 1 cup raw cashews, soaked in water 3 to 4 hours, preferably overnight, drained and rinsed – ½ to ¾ cups fresh water – 2 tablespoons fresh lemon juice – ¼ teaspoon onion powder – ¼ teaspoon garlic powder

– ¼ to ½ teaspoon sea salt Instructions 1. In a blender, combine the cashews, ½ cup water, lemon juice, onion powder, garlic powder and ¼ teaspoon of sea salt. Blend until creamy, adding more water if necessary. Taste and season with additional salt as needed. Chill until ready to use. 2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes along with the tamari, maple syrup

and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 10 minutes. 3. Increase the oven temperature to 400°F and line a baking sheet with parchment paper. Place the tofu cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown around the edges.

4. In a serving bowl, assemble the salad with the romaine, cherry tomatoes, cucumber, zucchini, corn, avocado and tofu. Top with the coconut “bacon” and serve with the dressing on the side. Store any extra dressing in a sealed container in the fridge.

– 1 small carrot, grated – 1 small red beet, grated* – ½ watermelon radish, very thinly sliced – 1 avocado, cubed – 2 tablespoons dried cranberries – ¼ cup pepitas, toasted – 1 teaspoon sesame seeds – Sea salt & Freshly ground black pepper Instructions – Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. 

Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

– Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. – Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. 

Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve. Notes - Make the dressing ahead so it has time to chill in the fridge before adding to the salad.