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Showing posts from August, 2017

Veganized: Taco Bell's Chili Chilito

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Hey scholars!

Many people think that veganism means missing out on great food. I beg to differ. I see it as a lifestyle of abundance and creativity. Sure there are foods that I miss, so I veganize them. Prior to becoming a vegan two years ago, I really did not hit up fast food joints too much. This is not to say that there were not menu items that I indulged in; I did! One of those items were Taco Bell's chili cheese burrito or chili chilito. My brother and I used to bash these mofos!! So naturally, trying my hand at veganizing these things is a challenge I accept. Here it goes...



Ingredients:

1 bag Beyond Meat Beef Crumbles
1 yellow onion, diced
4 tbsp chili powder
pinch sea salt
2 tsp cayenne powder
1.5 cups water
1 tbsp arrowroot powder with 2 tbsp water
1 can refried beans
1 (15 oz) can tomato paste
1 bag vegan shredded cheddar cheese
flour tortillas
taco sauce, I used Taco Bell's sauce

Directions:

In a large skillet on medium heat, cook the crumbles according to the package with the onio…

Matcha Lemonade

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Hey scholars!

I have been introduced to this drink through a popular coffee chain I shall not name; it is the same one responsible for those unicorn drinks. Yeah, that one. I love matcha and will pretty much try something if it has matcha in it as long as it is vegan. This coffee chain's matcha lemonade is good, amazing even, but it is way too sweet. Not to fear, this delicious drink is easy to make. I will not front, I took a really easy route. I used organic Honest Lemonade, rather than make my own. I will sometime in the future though since I prefer to not buy bottled juices.  

Ingredients:

12-14 ounces Lemonade
1.5 tsp Matcha powder

Directions:

Place ice in a jar that can be covered with a lid
Add lemonade
Add matcha
Secure top
Shake until powder is dissolved 

Add lemon slices, if you like

Enjoy!



Key Lime Cups

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Hey scholars!
Sometimes recipes come to me as a result of needing to get rid of stuff in the kitchen. I try my hardest to not waste any food. This morning, I walked past my metal shelves and saw that the avocados needed to be used and consumed soon. As soon as I got home, I raided the refrigerator and cabinets to conjure up a recipe. I already have guacamole made and I am not craving the “Tastes Like Tuna Spread.” I am looking around and notice that the limes need to be used up, and the agave nectar has been neglected as of late.So, I decided to make something sweet. Here are the ingredients and directions for key lime cups.


Ingredients:
2 avocados 4-6 limes or 10-12 key limes (I used regular limes) ½ agave nectar ½ tsp vanilla extract ½ cup coconut oil dash of sea salt unsweetened, shredded coconut flakes for topping (optional) whipped coconut cream
Directions:
Place everything but the flakes in a blender or food processor and blend until smooth.
Pour the mixture into small glasses or bowls, co…

Vegan Mocha Dream Bars

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Hey scholars!

Besides juices, some of my favorite recipes to make are desserts. Every once in awhile, I crave something chocolate and a smoothie will not satisfy this craving. I used Hot For Food's recipe. This is courtesy of Lauren Toyota, no copyright infringement intended.



Ingredients:

Crust:

1 cup raw almonds
8 pitted medjool dates
2 TBSP cacao powder
1 TBSP coconut oil
1/2 tsp sea salt




Filling:

1.5 cups raw cashews
2 tsp espresso powder
1/4 cup warm water
1/3 cup maple syrup
1 1/4 cup coconut cream (use canned coconut milk and store in the refrigerator upside down overnight; open right side up and scoop out the cream, discard the liquid)




Topping:

1/3 cup coconut oil (melted)
1/2 cup cacao powder
1/4 cup maple syrup
1 tsp vanilla extract




Directions:

Make the crust in a food processor (mix until smooth)
Put waxed or parchment paper in a pan; I used a loaf pan
Press the crust into the bottom of the pan
Place in freezer until you make the filling
Place the filling ingredients into a blender and blend unt…

Vegan Nachos

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Hey scholars!

Since making that vegan queso last week, I have been wanting it. So the purpose of my grocery trip was to get produce for juices and smoothies and to make more queso and nachos. I have been salivating all day, waiting for dinner time. And I did not disappoint myself.  

Ingredients:

1 package meatless crumbles
taco seasoning
romaine lettuce
jalapeno peppers
tomato
vegan queso dip
taco sauce
chips (I used Doritos spicy chili) 
2 tbsp water (use with seasoning for the crumbles)

Ingredients for taco seasoning:

1/4 tsp garlic powder
1.4 tsp onion powder
1/4 oregano
1 tsp black pepper
1tbsp chili powder
1/2 tsp paprika
1 tsp sea salt
1.5 tsp cumin, ground 

Directions:

Make meatless crumbles according to package, add water and taco seasoning
Make the queso
Cut up the romaine and tomato

Plating:

Place chips on plate
Add the seasoned meatless crumbles
Pour on the queso
Top with romaine, tomato, peppers
Pour taco sauce over the top



Enjoy! 

Black Lemonade

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Hey scholars!

I like to detox from time to time. It is good for the body to eliminate toxins from the body. Following different vegan profiles around the internet, I keep seeing recipes for black lemonade. The key ingredient is activated charcoal. Benefits for activated charcoal range from adsorbing intestinal gases, poison, and wastes and safely removing them from the body to neutralizing odors, treating insect bites, purify blood transfusions, and treating overdoses. These are just some of the uses and benefits of using activated charcoal. This black lemonade recipe also calls for water, lemons, which are packed with vitamins and has tons of amazing benefits, and maple syrup, which is packed with antioxidants. You may use any sweetener, I like organic grade A maple syrup. Honestly, I was skeptical about making and drinking this. It tastes like lemon juice. I did not use a lot of syrup to it is not particularly sweet and the activated charcoal is odorless and tasteless. It tastes bett…