Eight Vegan Artists Share Their Tasty Recipes

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We spoke to eight artists—whether they were actors, musicians or podcasters—about their veganism and asked them to share a recipe of their own.

7. Chrisette Michele

Michele, a Grammy-award-winning artist, has a new album titled Better out on June 11. The album’s title comes from a transformation that included a switch to a vegan diet. She’s currently working on a cookbook titled Fat Vegan.

Rumazing Banana Fatso Sunday
Becoming vegan… No wait, becoming a #FatVegan, has changed my life. I’m so much cleaner inside and out. I feel a new found level of self respect because I’m more concerned about what I put in my body.

I love farmers markets! It’s so much fun to come up with new recipes with all the fun fruits ‘n veggies among other fattening delicacies like gourmet peanut butter and ripe avocados I find. I’ve lost 30 pounds of physical and emotional weight, and I’ve never felt #Better!

Summer time is on its way, and everyone likes ice cream! Here’s one of my favorite #FatVegan treats! Everyone will love this fun summertime treat.

2 frozen bananas
1 room temp banana
3 dates

6 dates
Your favorite rum
Coconut water

Topping (optional):
Dried coconut shavings

Food processor
Sexy bowl
A candle
A bestie

The Ice Cream:
1. Throw 3 bananas and dates into your food processor… Process quickly so nothing melts!
2. Don’t eat it yet! Pour it into your sexiest bowl.

The Rum Sauce:
3. Add 6 dates, a shot (or 2) of your favorite rum (I use Malibu coconut, but Ciroc coconut vodka works too) and blend!
4. You can add a little more dates, rum or coconut water to get ur preferred consistency.
5. Pour over your ice cream.
6. Throw some shredded coconuts on top for prettiness.
7. Light a candle!
8. Share with ur bestie!
9. Holy crap that’s good!

8. Gina Dvorak (bassist for Dana Falconberry)
Yummy yummy vegan tour slop
This salad has become one of our favorite “tour slop” recipes, mostly because it’s delicious, but also because it fits with every different dietary need that a band member may have. It’s vegan. It’s gluten-free. It’s packed with protein (because quinoa is one of the few complete grain proteins). And it’s really healthy. So everyone is happy. We usually double this recipe for the road since there are six of us. Also a plus: this salad keeps for up to five days in a cooler, and still tastes great. Eat it with some yummy tortilla chips and you’ve got a van dinner that other bands will envy!

1 cup uncooked quinoa
1 can of black beans, rinsed
1 cup of sweet corn (use frozen or canned, or if you’re super fancy, scrape kernels off a fresh cob)
2 whole citrus fruits, diced (grapefruit tastes lovely, but you can use any citrus, like oranges or clementines)
1 large avocado chopped
1 bell pepper diced (preferably red)
1 half bunch of kale destemmed and chopped
1 half bunch of cilantro chopped
1/2 red onion diced (to help with the sharpness of the onion, dice at the beginning of throwing everything together, and soak in cold water. throw it in towards the end.)

The juice of 3 limes
2 tsp of cumin
big pinch of sea salt
2 tbs of olive oil

1. Bring quinoa to boil with 2 cups of water and a pinch of salt.
2. Cover and let simmer for about 15 minutes or untils it fluffs easily with a fork, and all the water is absorbed.
3. Let the quinoa cool while you prepare everything else.
4. Combine beans, corn, citrus, avocado, bell pepper, kale, cilantro and onion in a large bowl. Toss all together.
5. Whisk the ingredients for the dressing.
6. Add the quinoa to the bowl and pour in the dressing, tossing everything together to combine. Enjoy!!!

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