Hi! My name is McKinsey Fiveash! I am currently an energetic dietetics student with a vegan lifestyle at the University of Georgia and plan to graduate in 2017. Previous to UGA, I played tennis at Roswell High School until I graduated in 2012 and went on to play tennis for Georgia Southern University. I have a love for all of the arts: drawing, painting, playing guitar and mostly singing. While I have always valued Sports and exercise, most of all my passion lies in the art of being healthy through the food we eat! Through all of my research and education so far, I have personally come to the conclusion that living to the fullest, the happiest, and the healthiest, requires a clean, fun, and lively vegan lifestyle! When I'm happy and healthy I am able to explore my other passions to the fullest of my ability! That's what I think life's all about!
This is a recipe for anyone who loves a little healthy Mexican flair for their meal. You can scoop it straight out of the bowl or serve inside of a whole grain pita or organic corn tortilla. It's super satisfying, nutritious and delicious. You can make this as spicy as you'd like by tasting as you go along. Personally I like it spicy!
1 Tbsp grape seed oil
1 c cubed firm tofu
1/2 c frozen corn
1/2 c canned black beans, drained
3 stalks celery, diced
1/2 red bell pepper, medium, diced
1/4 red onion, medium, diced
1 Tbsp cilantro, chopped
1 avocado (sliced for topping)
paprika to sprinkle on tofu for color
3 Tbsp veganaise
3 Tbsp chipotle hot sauce
1 tsp dried mustard
1/4 tsp smoked paprika
1/4 tsp pink Himalayan salt
1/4 tap black pepper
Add 1 Tbsp of grape seed oil to a medium pan on medium heat. Add the cubed tofu and sprinkle with smoked paprika. When the tofu has browned, turn off heat and aside. For the sauce, combine all ingredients in a large bowl (veganaise, chipotle hot sauce, dried mustard, onion powder, and smoked paprika) and mix together. Into this bowl, add the corn, black beans, celery, onion and bell pepper to the bowl and mix well. Finally, add the tofu and chopped cilantro and mix everything together until all the ingredients are coated with the sauce. Stuff pita pockets with the filling and top with sliced avocado!
If you love tons of veggies like me, add the celery leaves, mixed greens or romaine lettuce to your pita pocket. Enjoy!
Recipe created by McKinsey Fiveash, nicobella dietetic intern