— ingrid ortega

There are a lot of different books that have salads in them. I'm trying to think of something that might have a good, uh, variety of them. And, um, there's one on the tip of my tongue right now that I can't think of her name right now. Um, but if, shoot, it's not gonna come to me. Um, but I'll email you Ingrid with the book as soon as I think about it 'cause I've got it sitting in my, uh, in my kitchen right now. Um, and I'll send you the, the, the name of that one too. Um, darn it, it's, it's a, it's a, basically it's a vegetarian cookbook, but it has a lot of variety of different things you can add to that. Now that's actually a really good way to be able to look for those is look for inspiration. And um, you know, salads are typically something that are featured in a lot of vegetarian vegan cookbooks, but they also try not to make them the centerpiece because so many vegans and vegetarians are so used to going to restaurants and that's the only option for them. But getting cre creative with a salad, um, you know, you should just use your expertise that you have yourself and look to combine those flavor combinations. So if you say want to go to Mexico, you can add different things like black beans and pinto beans and put some chili powder and cumin on those, those beans. Maybe cook 'em with a little bit of, uh, yellow onion or white onion. And those can be a great topper of the top maybe with some pepitas that maybe you dry roast over the top. Um, you can add other things that you would typically add to maybe like a burrito or a taco, so like maybe black olives or, um, you know, you could even do a little bit of rice if you wanted to, to mix that into it. Um, now if you wanted to go, you know, somewhere else like the Mediterranean using chickpeas, uh, would be a good thing with a lot of, of fresh lemon and maybe some fresh oregano. Um, and then use different kinds of greens. I use different kinds of greens as well. So, um, you know, trying like arugula, um, doing things like romaine, uh, you know, spinach, those are kind of top ones that I use in my house a lot. But, uh, mixing up the, the greens is always wonderful to get different textures and different flavors out of those screens too.

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