Recipe Day - Vegetarian Mexican Salad

This recipe makes for a great dinner, however, it can be
used as a lunch meal.

Dinner: Calories 353, Fat 11gr, Carbohydrates 44gr, Protein 25gr

Mexican Salad
3/4 cup Black Beans (canned, low
sodium)
4 cups Salad greens- romaine lettuce or
mixed field greens (bagged and
prewashed)
3 sprigs Cilantro chopped
1 Tbl. guacamole/ avocado
1 Tbl pumpkin seeds
1 Tbl. Green onion
½ cup fresh tomatoes diced or salsa for
salad dressing
1 oz- Vegan Cheese (no casein) “Follow
Your Heart Cheese”

Chop lettuce, cilantro, green onion, and
tomatoes in bowl. Add cooked black
beans, guacamole, pumpkin seeds, and
crumble cheese on top.

Vegan Recipe Of The Week!

“Livesagna”

Ingredients:
1) 4 to 6 oz. sun-dried tomatoes
2) 2 to 3 fresh tomatoes
3) Fresh Italian Herbs, such as basil or oregano, to taste
4) 1 tsp Himalayan salt
5) 1 Tbsp. olive oil
6) 1 soft date, pitted
7) 3 to 5 garlic cloves
8) 1 to 2 cups of pine nuts, macadamias, or Brazil nut
9) 2 bunches of spinach leaves

Sauces:
Blend sun-dried tomatoes with fresh tomatoes, herbs, 1/2 tsp salt, olive oil, date,
2 to 3 cloves garlic

Cheese:
Process or blend nuts, 1/2 tsp sea salt and 2 to 3 cloves garlic. Allow to remain slightly chunky.

Directions:
In a glass dish, layer spinach leaves, sauce(can add shredded carrot, zucchini and red bell peppers as layers or in to the sauce), then cheese. Dehydrate for 1 hour until warm.