It’s hot this week, in the triple digits here and too dangerous for cute, little chihuahuas to be outside. Miko and I go for walks early in the morning, but he gets restless and bored with so much time indoors and pouts.
He did not pout about sharing parts of this salad with me because hubby found Beyond Meat Beyond Beef Plant-Based Grounds at our local Sprouts and cooked up a package for spaghetti leaving plenty of leftovers to add to my nacho cheeze salad.
For this salad I broke out a classic book I have not opened in years, Kristen Suzanne’s Ultimate Raw Vegan Hemp Recipes. It’s a classic for sure, but so many great hemp recipes including a nacho “cheeze” sauce I adore making for a salad dressing that includes raw garlic, red pepper, and a crazy good nacho flavor without the processed crap.
I coated a kale salad with black beans and the Beyond Grounds for a very hearty and satisfying summer salad.
The Beyond Grounds are crazy because they cook and look so much like ground beef it’s a little alarming. Hubby is a fan of mixing them into pasta sauce and they brought a lot mixed into this salad.
While I’m happy with just beans in my salad, this was a fun way to mix things up and try something new. I love that more products like this are showing up and we may need to try the Lightlife brand of plant-based grounds next.