Tracy Childs of Veg-Appeal
Tracy Childs of Veg-Appeal shares about flavorful ingredients, cooking classes, and how to make a “Tracy Special”.
Tracy Childs is a certified nutritional consultant, long time vegan, and founder of the plant-based cooking class and health coaching company Veg-Appeal. She has taken steps to help her community become more plant-based by co-founding the group PlantDiego. Tracy has co-written three e-books titled “Food Camp Weekly Meal-Plans and Guides” which give advice on meal planning, batch cooking, and food prep that can help you eat healthy home-cooked meals even during your busiest weeks. In addition she also helped write Handbook to Higher Health Consciousness which is available in paperback on Amazon.
In this interview we got to ask her all of our questions regarding plant-based cooking, the most important ingredients, and how to deal with failure in the kitchen.
Here is our recipe for a super easy guacamole. It goes great with our Vegan Taquitos and Vegan Rolled Tacos!
-1 avocado, mashed
-1/2 lime, juiced
-a pinch of salt
-a pinch of pepper
Combine all ingredients in a bowl. Mix together until fully combined. Serve and enjoy with StarLite Cuisine!
Happy Cinco de Mayo! We love to celebrate this day with some of our favorite Mexican dishes. StarLite Cuisine’s vegan Taquitos paired with guacamole make for the perfect snack or appetizer for today. Check out our guacamole recipe below:
Simply Great Guacamole
1 avocado, mashed
1 small onion, diced
1 small tomato, diced
1/2 cup cilantro, chopped
3 garlic cloves, chopped
1 lime, juiced
salt to taste
In a large bowl, mix all guacamole ingredients together.
This recipe is dedicated to discovering the good foods in life that are also good for us. Like this sensational southwestern black bean salsa/dip. Authentically spiced for a robust flavor, this delicious dip is also a good source of fiber and protein with no cholesterol. Makes a marvelous match with our Chorizo & Black Bean Style Taquitos.
2 medium tomatoes, diced
2 cups cooked black beans, drained and coarsely mashed
1 small red onion, diced
1 large fresh jalapeno, seed and diced
½ cup cilantro, chopped
1 tablespoon chopped garlic
Salt and black pepper, to taste
5 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Combine the first 6 ingredients in a mixing bowl. Season with salt and pepper. Add lime juice and olive oil. Mix well. Heat Taquitos using oven method and serve with black bean salsa dip.