I think nachos are my new favourite food!! For the sauce I just cooked up some onion, butter beans, red kidney beans, eggplant, spinach, corn and diced tomatoes and served with corn chips, ½ a mashed avocado, chives and hummus. And the best part- it’s all VEGAN!! 😊💗💗  that’s right, look at all the grass I eat people.🌱 I’m so happy that taste and health do not even factor as compromises in order for me to continue to extend the circle of compassion beyond the realms of humanity but to all flora and fauna. If anyone is even slightly considering going vegan, do your research, surround yourself with supportive and uplifting people and embark on this journey; never in my life have I felt so peaceful and in tune with my core values.

✨INSTA✨: @veganzoejessica

Sometimes ya just got to eat a whole tray of nachos for dinner 💁🏼


The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.

You’ll need:

  • 1 bag of tortilla chips, any kind
  • ½ can of black beans (rinsed and drained)
  • ¾ cup of corn (fresh or frozen)
  • 2 tomatoes, chopped
  • 1 jalapeno, seeded and diced
  • 1 bag daiya pepperjack style shreds
  • 3-4 leaves of romaine lettuce, shredded
  • salsa (I used peach mango)
  • avocado or guacamole

What you’ll do:

Spread the tortilla chips out on a cookie sheet and top with the pepperjack shreds, tomato, black beans, jalapenos and corn. Bake at 400 for 10-15 minutes. Remove from oven and top with shredded lettuce, salsa and guacamole. Then have yourself a party.