Day 17 Of The 21 Day Vegan Kickstart
It’s day 17 of the 21 day vegan kickstart, and we have two more incredible easy vegan recipes for you to try at home. The guest Chef for day 17 was Kendra Julian, RN BSN, a registered nurse for over 20 years is a passionate animal lover. She showed us how to make a colorful corn salsa, easily paired with chips or veggies, and chickpea tacos. Let’s take a look at how Kendra made these two yummy recipes.
Let’s Meet Our Chef
Kendra Julian, RN BSN, a registered nurse for over 20 years is a passionate animal lover. When Kendra discovered the dreadful plight of what really happens in the animal agriculture industry on factory farms, she could no longer support these industries of cruelty and became a committed vegan. As a nurse concerned about nutrition, she learned that following a plant-based dietary lifestyle was a much healthier choice than the previous omnivore diet she had been consuming. So Kendra’s vegan journey began and impacted many facets of her life. Kendra is devoted to her two beautiful rescue cats.
Kendra took a hiatus from her business, Kendra’s Culinary Cures, and from being a Food For Life Instructor due to a traumatic wrist injury, but now has returned to helping people achieve their optimal health. Kendra is currently working on a cookbook that focuses on quick vegan recipes for night shift workers. Her goal is to have minimal to no prep recipes. She will also focus on easier ways for people to cook who have wrist injuries. Kendra’s, ultimate dream is to one day have her own vegan restaurant. Follow Kendra is on Instagram for more: @plantbasedrn
21 Day Vegan Kickstart Day 17: Recipe 1
Let’s talk about the chickpea tacos that Kendra made for us. They look so incredible and guess what….they are guilt-free. These are healthy tacos full of flavor, protein, and fiber. Serve this mildly spicy taco filling in taco shells with lettuce and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or make it a taco bowl with the filling and toppings over rice. Whatever you prefer. Kendra made them in taco shells and she topped her tacos with today’s second recipe, the colorful corn salsa. Yum!
- 2 15-ounce cans of chickpeas rinsed and drained
- 2 tbsp. water plus more if needed
- ¾ cup onion chopped
- 1 cup zucchini and/or bell pepper minced
- 2 tsp. chili powder
- 2 tsp. cumin rounded
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- ¼ tsp allspice
- ¼ tsp crushed red pepper flakes; or fresh minced chili pepper to taste, see Note
- ¾ tsp sea salt
- 3 tbsp. freshly squeezed lime juice
- 1 tsp. molasses
- Mash the chickpeas by pressing with the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash/squish of most of the beans.)
- Heat the water in a skillet over medium-high heat. Add the onion, zucchini or bell pepper, chili powder, cumin, paprika, garlic powder, oregano, allspice, pepper flakes, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
- Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 8 to 10 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings. If mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
- If you'd prefer, add chopped jalapeño or other another hot pepper to this mixture instead of crushed red pepper flakes. Add as much as you normally like.
21 Day Vegan Kickstart: Recipe 2
Now let’s talk about the colorful corn salsa. This is a super nutrition-packed salsa that can add flavor to many different dishes or snacks. It is rich in fiber, lycopene, and other antioxidants that your body will thank you for. As mentioned, Kendra topped her tacos with this salsa, adding to her already tasty dish. It would also pair great with chips (of course) or even veggies. The possibilities are endless.
Colorful Corn Salsa
- 1 cup corn fresh or frozen
- 2 medium tomatoes chopped
- ¼ cup medium red onion chopped
- ½ cup green bell pepper chopped
- ½ cup red bell pepper chopped
- 10 fresh basil leaves
- 3-4 tbsp lime juice
- 3 tbsp white vinegar rice or apple cider
- If using fresh corn: Blanch the corn in boiling water for 3 minutes and rinse immediately with cold water so it does not continue to cook.
- If using frozen corn that has not completely thawed: Blanch it in boiling water for 2 minutes and drain it (immediately rinsing it in cold water), or thaw it in the microwave.
- In a large bowl, combine all the ingredients and set aside for 15 to 20 minutes to allow the flavors to mix. Serve at room temperature
Thank You For Joining Us
Thanks so much for stopping by on day 17 of the 21 day vegan kickstart. I loved these recipes and I am a total taco lover so I will for sure be trying both these recipes. After watching Kendra make these I can’t imagine the tacos without the colorful corn salsa. If you are looking for other vegan recipes for your plant-based diet journey, be sure to check out the #LunchBreakLIVE page. We have a ton to choose from. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl