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Are You Up for the Beyonce and Jay-Z Challenge?

This article is written by a student writer from the Her Campus at SCAD ATL chapter.

A Step Into The Vegan Lifestyle 

 Yesterday, Queen Bey announced via Instagram that she and her husband are offering fans a chance to win both of their concert tickets for a lifetime (30 years).  This offer is a part of their “The Greenprint Project” sweepstakes, in which fans are challenged to go vegan. Ok, well not completely vegan! But in order to win, fans must incorporate vegan meals within their diet. Winners will be randomly selected on May 22. To help fans along their vegan journey, Beyoncé’s nutritionist Marco Borges has just released a new vegan cookbook called “The Green Print: Plant-Based Diet, Best Body, Better World”. In the introduction of the cookbook, Bey and Jay expressed their views on veganism and maintaining a healthy lifestyle. The couple noted, “having children has changed our lives more than anything else,”.  “We used to think of health as a diet — some worked for us, some didn’t. Once we looked at health as the truth, instead of a diet, it became a mission for us to share that truth and lifestyle with as many people as possible.”

So, if you are up for the vegan challenge, below are a few quick recipes from Beyonce’s nutritionist.


#1 Mushroom ‘Chorizo’ Lettuce Tacos

                                                                                                                     Image Credit: Nathan Congleton / TODAY

Link to Recipe and Cooking Video: https://www.today.com/recipes/mushroom-chorizo-lettuce-tacos-recipe-t146286


Mushroom Chorizo

  • 1 cup sliced mushrooms, any type                                            
  • 3/4 cup raw walnuts
  • 6 jarred sun-dried tomatoes in olive oil
  • 1/2 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • 1/2 teaspoon sea salt


  • 1 head butter lettuce, leaves separated and stemmed
  • 1/2 cup canned corn kernels, drained and rinsed
  • 1/4 cup cherry tomatoes, quartered
  • 1/2 avocado, sliced
  • Minced fresh parsley, for garnish
  • Lemon wedges, for serving


For the mushroom “chorizo”:

In a food processor, combine all the “chorizo” ingredients and pulse until crumbly, stopping to scrape down the sides several times.

Heat a large skillet over medium heat. Add the “chorizo” and cook, stirring frequently to prevent burning, for about 5 minutes, or until browned and cooked through. Remove from the heat.

For the tacos:

Spoon the chorizo into the lettuce cups. Top with the corn, tomatoes, and avocado and garnish with parsley. Serve with the lemon wedges alongside for squeezing over the top.


#2 Vegan Meatball Sliders

                                                                                                                      Image Credit: Nathan Congleton / TODAY

Link for recipe and cooking video : https://www.today.com/recipes/vegan-meatball-sliders-recipe-t141188


Vegan Meatballs

  • 2 tablespoons olive oil, plus extra for pan-frying
  • 1 onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked brown rice, cooled
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh basil, finely chopped
  • 1½ teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • Canola oil for pan frying

Slider Fixings

  • 4 to 8 slider buns or dinner rolls
  • 1 cup store-bough tomato sauce, heated through
  • 1 cup store-bought or homemade pesto sauce
  • Handful fresh basil, for assembly


1. Heat olive oil in a large nonstick skillet over medium-high heat and cook onions and mushrooms until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

2. Add cooled brown rice, breadcrumbs, flour, basil, salt, pepper and crushed red pepper to the food processor. Pulse until the mixture just comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste and let cool slightly. With the palms of your hands, form the mixture into 1- or 2-inch balls to fit your bun size.

3. Heat canola oil in reserved nonstick skillet over medium-high heat and pan-fry meatballs in batches adding more oil as needed. Rotate the meatballs with a wooden spoon so that they are very well done. They should be browned and crisp on all sides so that there is a nice crust. Remove meatballs from the pan using 2 forks or a slotted spoon and drain on paper towels.

4. Slice slider buns in half and lightly brush the insides with olive oil. Toast in a sauté pan over medium heat until lightly browned on the edges. Layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce and basil leaf in each slider bun. Stick each slider with a party pick to hold it together. Serve immediately


#3 Vegan Mac and Cheese with Cauliflower

                                                                                                                                                     Image Credit: TODAY

Link to recipe and cooking video: https://www.today.com/recipes/vegan-mac-cheese-cauliflower-pasta-recipe-t120710



Toasted Breadcrumbs 

  • 1 teaspoon olive oil
  • 1/4 cup breadcrumbs, regular or Italian-style
  • 1/4 teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  • 12 ounces cauliflower florets
  • 8 cloves garlic, peeled and left whole
  • 1/4 cup olive oil
  • 2½ teaspoon sea salt, divided
  • 2½ cups water
  • 1/2 cup raw cashews
  • 1 tablespoon lemon juice
  • 2 teaspoon sea salt


  • 1 pound elbow pasta or gluten-free pasta
  • 1/2 cup chopped fresh Italian parsley
  • Toasted breadcrumbs (recipe above)


For the toasted breadcrumbs:

Heat oil in a small skillet over medium heat. Add breadcrumbs and toast until golden, about 3 minutes. Season with garlic, salt and pepper.

For the sauce:

1. Preheat the oven to 425 degrees.

2. On a baking sheet, toss the cauliflower and garlic with olive oil and 1/2 teaspoon salt. Arrange in a single layer and roast for about 30 minutes, or until the cauliflower is very soft, tossing frequently.

3. Transfer the roasted vegetables to a blender and add the water, cashews, lemon juice and remaining salt. Blend on high speed until very smooth, about 2 minutes. Adjust the seasoning to taste.

For the pasta:

1. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook to al dente according to package directions.

2. Drain and return the pasta to the pot off the heat. Add the sauce and parsley to the pasta in the pot and toss to coat.

3. Top with toasted breadcrumbs and serve.


Now lets win these tickets!! If you have decided to join the vegan challenge, share with us your vegan meals and thoughts on healthy living by posting with our hashtag #HerCampus.




Angel Bailey


I’m a Fashion Marketing major, with a minor in business and fashion design. I also work as a mental health counselor. I love all things fashion, fun, music, travel, food and volunteer work.
High-spirited fashion designer with sound knowledge about the management and promotional aspects of the industry. My inquisitive nature enables me to discover efficient ways of streamlining marketing approaches to reach target audience. The process of translating various topics into a collection of garments after intensive research and visual development, makes me feel empowered because it is a unique medium of self-expression. However, I am fully aware of the importance of marketing a product in order to gain the best results which makes me equally passionate about both the aspects of Fashion World