French fries are a guilty pleasure, but you can enjoy these jicama fries guilt-free! Jicama is a Mexican root vegetable that can be used as a potato for your favorite starch recipes. One medium jicama contains 26 grams of net carbs (58g carbs – 32g fiber) which makes it a healthy low carb alternative! Check out the recipe below!
- 2 Medium Jicamas
- Olive Oil
- Garlic Powder
- Any Additional Spices
- Potato Peelers
- Baking Sheet
- Peel the jicamas with a potato peeler
- Slice the jicamas in the style of french fries
- Spray olive oil onto the bottom of a baking sheet
- Lay the jicama fries onto the baking sheet in rows
- Spray or pour a thin layer of olive oil on top of the jicama fries
- Sprinkle salt, garlic powder, and any spices of your choice on top.
- Bake the fries at 400-450 degrees for 25-30 minutes until the fries are golden and crisp! Make sure to turn the french fries halfway through the cooking time to ensure even baking.
When I walked into Green Vegetarian, a restaurant in Houston, and saw “cauliflower hot wings” on the menu, my heart filled with excitement just at the sound of it. My expectations were met the moment I tasted these bites of heaven. You may not believe me, but they taste just like hot wings! And this restaurant has vegan poblano ranch to go with the hot wings and it’s so delicious I had to take some to go. These are also a great snack to make at home and it’s really easy. Read the recipe below…
- 1 head of cauliflower
- 1/2 cup of all-purpose flour
- 1/2 cup of water
- 1/2 tsp cayenne pepper
- Pinch of salt
- 3/4 cup of hot sauce
- 1 1/2 tsp of Earth Balance Soy-Free Vegan Butter
- Purchase Daiya’s Ranch from Whole Foods, or any health foods store
- Take the head of cauliflower and cut it into florets
- In a bowl, mix flour, cayenne pepper, salt, and water thoroughly.
- Line a cookie sheet with non-stick paper (parchment paper)
- Dip each cauliflower floret in the flour mixture and then place each piece on the parchment paper
- Bake these for 8-12 minutes on 425 degrees and then once the batter gets crunchy on the top side, flip each piece over and bake for an additional 6-8 minutes.
- Place the Earth Balance Butter in a bowl and heat it in the microwave for 15 seconds.
- Now, mix the hot sauce into the bowl with the melted vegan butter
- Take a few pieces of the florets at a time and drop it in the buffalo sauce mixture until each piece is fully coated.
- Pour some Daiya dressing on a plate with your cauliflower hot wings and savor every vegan moment!
Chocolate pudding is one of my favorites and I found a healthy way to make it ketogenic with avocados as the base! Check it out below!
Stir-Fry is one of my favorite dishes! The downside is the carbohydrates from the noodles. I replaced the noodles with cabbage and recreated the Stir-Fry that your waist line will love! Check out the video below!
Dip, baby dip! This Keto Spinach & Avocado Dip is so delicious! It takes less than 10 minutes to make and less than 1 minute to enjoy! Check out the video below!
Every year for Thanksgiving, I make it my mission to do a vegan remake of a beloved Thanksgiving dish. This year I chose Sweet Potato Casserole! Sweet potatoes itself are vegan…but not everything else they put inside. So, I replaced the butter, milk, and everything else with a vegan alternative and created this delicious dish! Although I’ve added my own special ingredients, my recipe was developed by creating a vegan version of the recipe found here.
Today is August 1st! Not just any normal August 1st, it’s my 2 year anniversary being PesceVegan! My level of excitement is at an ultimate high, so I decided to make a pulled pork-less sandwich in honor of this monumental day. The sandwich is created with Jackfruit, which is a large green fruit that is believed to be indigenous to India. This fruit is what I call a “power fruit”. Jackfruit is known to improve bone health, promote hair growth, maintain blood pressure, regulate digestion, improve eyesight, protect against aging, alleviate anemia, and serve as a remedy for asthma. There are so many benefits of this fruit and you can utilize them with this recipe.
- 4 cans of Jackfruit in Water (Whole Foods or any oriental market)
- 1.5 18 oz. Bottles of Barbecue Sauce
- 2 tsp. Of Garlic Powder
- 2 tsp. Of a Cajun or Mesquite Seasoning
- 3 tbsp. Of Olive Oil
- 2 cups Of Water
Step 1: Drain the water from the cans of jackfruit
Step 2: Add the olive oil to a large skillet and then hold each piece of Jackfruit, press down in the middle, and pull away to separate the stringy pieces of the fruit and add them into a pan. Allow that to cook on medium heat for 5-7 minutes.
Step 3: Pour 1.5 bottles of barbecue sauce into a bowl and add 2 tsp. garlic powder and 2 tsp. of the cajun or mesquite seasoning and stir.
Step 4: Add the sauce and the water into the skillet and stir. Allow that to simmer on low heat for 45-50 minutes while periodically stirring.
Step 5: Serve and enjoy!
I discovered Texas Caviar last week and things have never been the same! It’s the name of a salad with a base of black-eyed peas, corn, and black beans and a mixture of vegetables. Normally it is served with chips, but I decided to add pasta and a few extra ingredients to turn this dish into a source of high protein with 265 grams in each pot!
- 2 Boxes of Barilla Protein Penne Pasta
- 1 can of corn
- 2 cans of black-eyed peas
- 2 cans of black beans
- 6 roma tomatoes
- 3 tsp. of garlic
- 2 diced habanero peppers
- 2 jalapeños
- 1 green bell pepper
- 1 orange bell pepper
- 3 bunches of green onions
- 2 bunches of cilantro
- 1 bunch of parsley
- 1 1/2 onions
- 1 tsp. of garlic powder
- 2 tsp. of dried basil
- 8 oz. bottle of Italian Dressing
Step 1: Boil a pot of water. Once it has reached a boil, add the penne pasta to the pot and cook it until the pasta becomes tender. After it is tender, drain the excess water.
Step 2: Add the cans of corn, black-eyed peas, black beans, and add the garlic into the pot and stir.
Step 3: Chop the habanero peppers, jalapeños, roma tomatoes, green bell pepper, orange bell pepper, green onions, cilantro, and parsley and saute them in a pan on medium heat along with the garlic powder and basil.
Step 4: Once the chopped vegetables have sautéed, add the vegetables and the bottle of Italian dressing into the pot with the pasta and stir. Refrigerate it for two hours and serve.
One of the best jobs I’ve had to this day was working as a Brand Manager for Chipotle Mexican Grill. Although I never actually worked behind the counter, I got to eat there almost every day for two years…for free. I remember the day that my boss sent me an e-mail informing me that Chipotle was about to introduce Sofritas, a new spicy tofu option, and she needed my help to execute the marketing strategy for it. I’m at a new job now so I can no longer get my Sofritas for free, so I decided to recreate my own version!
- 14 ounces of extra firm tofu
- 2 tbsp. olive oil
- 2 tbsp. of tomato paste
- 1/4 cup of water
- 1/2 tsp. of minced garlic
- 1/2 tbsp. basil
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
Step 1: Drain the water from the tofu and then slice the tofu.
Step 2: To further drain the excess water from the tofu, place a slice of tofu onto a napkin, fold the napkin on top, and press down hard.
Step 3: Once the excess water is released, crumble the tofu inside the napkin until it resembles the picture below.
Step 4: Pour the olive oil in the heated skillet and allow the tofu to sear for 2-3 minutes on high heat until it begins to brown.
Step 5: Season the tofu with the basil, cayenne pepper, garlic powder, oregano, and black pepper and allow that to cook for an additional 3 minutes.
Step 6: In a seperate bowl, add the tomato paste, minced garlic, and water to make the sauce.
Step 7: Add the tomato sauce to the tofu, mix that, and allow it to cook for an additional 3 minutes.
Step 8: Serve with a tortilla, a taco shell, a burrito, or on top of my vegan nachos recipe!