It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
OK, this recipe may look a little advanced but it is actually quite simple. It has quite a few steps but the outcome is positively delicious.
To make the recipe Gluten-Free, try substituting Soyrizo or Tempeh in place of the Chorizo Seitan.
If you don’t have any Herbes de Provence on hand, you can substitute a mixture basil, oregano and thyme.
The yummy summer tomato season is coming to a close for most of the country so try and enjoy every plump sensation in the next few weeks!
This salad is hearty enough to make a complete meal but can also accompany a soup. No need to serve with a roll, the bread is already in the salad.
I like to let the tomato/avocado mixture sit at room temperature for about 15 minutes and then toss in the croutons just before serving.