Food + Skills= Win

Bonus: Recipe below👇🏽

Life has taught me a lot. One of those things is that “starving artist” ain’t for me. Its just not in my cards.

Instead of limiting myself to the one niche I’m opening my mind to the various talents I have been given by the Most High(Plus the ones I’ve been practicing for years!) so that I can capitalize on all of me. After all, what’s an investment if you dont put it in the right place.

Layouts

“What comes easy to you may not come easy to most.” I remember hearing that often and thinking I wasn’t doing much but putting things together that looked good to me. Someone’s words got me to realize how truly talented I am. #grateful

Capturing my talent, love of food and energy with a cover was my aim here and I did that.

P.s. If those #veganNachos on the cover look good to ya the recipe is below. I promise you won’t regret giving them a try.

C’mon who doesnt love nachos?

If you know someone stop hanging around them immediately. Just joking(kinda)

I present to you Vegan Nachos that a carnivore would happily ingest.

At first glance they might not be able to even tell they’re not made with meat. Especially if you already use ground turkey or chicken.

Super simple and quick to make, these nachos might just make it to game day.

Hint: They wont last long😋🥰

Swap these out one night and see how your family enjoys them. If your lifestyle is already vegan I don’t have to sell you, Dig in!

OMG Vegan Nachos

Recipe yields 6 servings

Ingredients

• 1 can chickpeas

• 4-6 small-to-medium mushrooms( I use baby bellas)

• 1 pkg Taco seasoning

• 1 zucchini

• 1 red onion

• 1 green pepper

• 1 container Guacamole

• 1 bag Tortilla chips of choice

• Salsa( jar, packet, can, whatever you choose)

Steps

1. Drain chickpeas. Place in a food processor and pulse 4 to 5 times until broken up.

2. Wipe off mushroom caps with a damp paper towel. Dispose of stems(and gills if they bother you). Rough chop caps and place in food processor.

3. Season mixture as desired and pulse mixture until it resembles a crumbled meat texture.

Tip-*For flavor I used salt, pepper, onion powder, garlic and cumin to taste. Feel free to change it up.

1. In a sauce pan start your sliced red onion and green peppers. Saute until your level of softness. (I like a little crunch to mine)

2. If you’re patient, wait until peppers and onions are done and use the same pan to heat the chickpea and mushroom mixture. Adding taco seasoning and a few tsps of water once the pan is hot.

3. Once the seasoning is heated and incorporated into the mixture remove from the heat and serve.

These nachos can be topped as you see above or you can freestyle; the choice is yours.

Tip*If you dont have a food processor rough chopping the mixture works as well. Just make sure to break up the chickpeas for the best consistency.

Let me know how you enjoyed this meal in the comments. I’d love to hear what you did differently and how it came out.

Enjoy