How we went from wanting to make vegan chili tacos and smoothie to chili vegan burritos and nicecream on a Sunday afternoon.
Let’s face it, I am secretly converting my family to veganism. The way they be loving my cooking brings me so much joy. Seeing their smile and their face after they taste my food, oh Lordy lord!!! they get shocked when they finally taste my delicious, filling vegan dish.
So, this past Sunday, we had an another amazing afternoon filled with laughter, great vegan food, nicecream, and football (soccer). By the way, The 2018 FIFA World Cup is in full session and my family is front row in front of the TV for most if not all the games. Some even have a World Cup chart to fill in as the games evolve.
Anyhow, we had a blast!
I’m starting to enjoy these small gatherings with family. I can’t wait to start having events in the New York City. Check below for ingredients and recipes.
SPICY DIPPING RANCH
Spicy Dipping Ranch – Pink Bowl
Ingredients:
cashews (handful)
1 and half yellow bell peppers
3 spicy/hot peppers
1 can of chickpeas (rinse)
3 garlic cloves
1 tbsp of olive oil
Pink salt
1 cup of almond milk
GUACAMOLE
Homemade Guac
10 avocados (mashed)
1/2 large onion/ purple onion preferably (minced)
1 large tomato (minced)
Chili peppers powder 1tbs
1 lime (squeezed)
Pink salt (a pinch)
A hint of Cumin
Minced parsley
Et Voila. Serve and Enjoy!
VEGAN MEAT
Vegan Meat – Eggplants
3 eggplants (wash, peel, sliced)
Chili peppers flakes
Olive oil
Sprinkle Pink salt all over it
Fry until tender and flip the other side
Break into small pieces and keep stirring
add Chili peppers flakes
Sprinkle salt to taste
SWEET AND SAVORY MIXED CORN VEG
Mixed Veggies
1 and half bell peppers (minced)
1 onion (minced)
4 garlic cloves (minced)
3 corns (cut corns off cob)
6 scallions (minced)
Two handfuls of minced parsley
Pink Salt
sweet corn and mixed veggies
SAUTÉED ZUCCHINI
Sauteed Zucchini
Sliced zucchini sautéed with olive oil and salt
GARLIC AND HERBS COUSCOUS
Garlic & Herbs Couscous
1 cup of couscous
1 1/4 cup of water
2 tbsp of garlic powder
1 tbsp of Mixed Italian herbs
A drop of olive oil
Method:
Over medium heat, bring to a boil and let the water evaporates. Fluff with a fork, Turn off heat and cover for 10 minutes
SPINACH SALAD
Spinach Salad
Rinse spinach and put in a bowl
Rinse and slice tomato and place in spinach bowl
KALE
Kale
Rinse and chop kale
Heat up a skillet and warm tortillas one by one. That’s all folks! Feed yourself and your family a delicious vegan spicy burritos for lunch or dinner.
STRAWBERRY NICECREAM
Strawberry Banana Nicecream – Not the best picture but it’s flavorful
5 cups of strawberry (freeze overnight)
5 frozen banana
A frozen mango
A drop of vanilla essence
1 medium piece of ginger
A splash of coconut water
A splash of almond milk
Add all ingredients to blender and blend until smooth and thick. Place in a large or preferred container and put in freezer for 45 minutes – 1 hour. Et Voila. Serve and Enjoy!
BANANA & MANGO NICECREAM
Banana Mango Nicecream
3 frozen mangoes
5 frozen bananas
1 medium piece of ginger
A splash of almond milk
A slash of coconut water
A drop of vanilla essence
Add all ingredients to blender and blend until smooth and thick. Place in a large or preferred container and put in freezer for 45 minutes – 1 hour. Et Voila. Serve and Enjoy!
I hope you guys enjoy these delicious, healthy, vegan recipes. Please give proper credit directly to this page when sharing these recipes. Don’t share, comment, like this page. If you try to make any of the recipes, tag #letseathealthynow and we will share your version.
Find us on Facebook, IG, IGTV, Tumblr, Pinterest, G+, and YouTube.
