Chad and I have some really great names for the food we eat, hence the title. This salad has balls, tofu yu ones!

BOOT CAMP DANVILLE

Enjoy this recipe – we use our homegrown lettuce  which adds flavor and nutrients. If you dont grow your own, buying at the farmers market is the closest thing to home. 🙂

BOOT CAMP WALNUT CREEK

Ingredients:

1/2 cup chopped celery

1/3 cup chopped rainbow radishes

1/4 cup artichoke heart bases – chopped

1/3 cup sliced cucumber

1 finely chopped baby zucchini

4T Vegan Ceasar dressing, or home made of your choice

3 green onions chopped, we eat the roots too!

1 large head of red or green oak leaf lettuce chopped

2 large radicchio leaves chopped

1 pack tofu yu Toveggie balls(found at Whole foods in the refrigerated tofu products section by the produce)

1t sesame oil

vegan parma

BOOT CAMP LAFAYETTE
Procedure:

heat the oil for 2 minutes on the high side of medium heat.

Cook the veggie balls in a cast iron skillet for 10 minutes on medium high stirring often.

Wash and chop, toss and add dressing.

Put salad on plates, place the balls on top. Sprinkle Vegan parma on top.  Serves 2, takes about 10 minutes.