Snack Time — Preeti Delish Chin-Chin — Dairy Free/Vegan

It’s snack time — Chin Chin is a staple snack time favorite in Nigeria. This is a delicious crunchy snack that you won’t just stop at a handful.



  • 300 ml of Unsweetened Vanilla Almond Milk
  • 3 Cups of Granulated White Sugar
  • 3 Teaspoons of Ground Nutmeg
  • 2 Cups of Vegetable Oil Spread
  • 10 Cups of Unbleached Flour
  • Vegetable Oil for Frying


  1. Mix the almond milk and sugar in a large mixing bowl — I used a stand mixer for this a mix on low for 1 minute.
  2. Then Add nutmeg and vegetable oil spread from to milk and sugar mix thoroughly for 2 minutes
  3. Add flour gradually (using a cup to add to mixing bowl), mix thoroughly until smooth dough is achieved.
  4. Take the dough out of the bowl and place on a flat surface and start kneading gently with a rolling pin (I divided the dough in half)
  5. When the dough is flat, using a pastry wheel or table knife (I used a pastry wheel (it’s blunt) to prevent scratches on my counter top), cut into desired sizes.
  6. Add vegetable oil in fryer or a deep non stick pot, the oil should be at least 3 inches deep in the pot or fryer. Heat up the oil on medium heat.
  7. Add cut up dough to hot oil to deep fry.
  8. While frying, continuously stir to prevent clumping and sticking until the dough is now golden brown.
  9. Scoop the fried pieces into a flat tray lined with paper towel to absorb excess oil.
  10. When chin chin has cooled down completely, it is now ready for snacking especially if you haven’t started before the cool down. Haha
  11. Serve with a chilled drink or warm tea — Enjoy

Tidbits about Preeti…..

My name is Vicky, some of my long time friends call me Preetivicky. I’m a working mom who loves food and loves to have fun.  I also  love hosting soirées with my family and friends. In my blog, I will be sharing all my preeti delicious, finger licking, family friendly meals. My recipes will be primarily dairy free as I have a kid who has a dairy allergy. I will also be sharing some vegan and vegetarian recipes as I have dabbled in that every now and then. Cooking does not have to be a chore, with me cooking will be fun. Follow me on my blog and you too will enjoy creating your very own preetidish. Let’s make a preetidish you too will be proud to share and enjoy !!!! Happy Cooking !!!!

Linguine Pasta with Creamy Avocado Sauce – Dairy Free

You will be green with envy with this dish of delicious green pasta. This sauce is loaded with green goodness that will make you forget you’re eating pasta.


Pasta Linguine with Creamy Avocado Pasta Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Super Greens Pasta great for Dinner or Lunch.



  • 2 Avocado (Pitted)
  • 1 Teaspoon of Fresh Parsley
  • 1 Teaspoon of Fresh Basil
  • 1 Garlic Clove
  • 1 /2 Teaspoon of Pink Himalayan Salt
  • 1 Cup of Hellman’s Vegan Mayo
  • 1 Cup of Fresh Chopped Kale
  • 1 Cup of Fresh Chopped Spinach
  • 1 Lime (Squeezed for Juice)


  1. Combine all the ingredients above in a food processor or blender and blend till smooth.
  2. Cook 2 Cups of Pasta Linguine Al – Dente with 1/2 Teaspoon of Salt for 5 minutes and drain pasta.
  3. Mix blended sauce and pasta together in a pot, add 2 Tablespoons of Olive Oil and simmer for 5- 7 Minutes.

Preeti Mac-N-Cheezy Balls

Hot off the presses — these preeti Mac-N-Cheezy balls will have your family giddy with joy. These dairy free goodness were super delicious and was devoured in minutes by the family. Here’s how to make the delicious goodness. There’s a full vegan and non spicy option



5 Cups of Water 10 oz (2 cups) of Elbow Macaroni 1/2 Teaspoon of Ground Pink Himalayian Sea Salt 1/3 Cup of Almond Butter 1 Cup of Unsweetened Almond Milk 3 Cups of Shredded Daiya Cheddar Cheese 1 Cup of Hellman’s Vegan’s Mayo 1/3 Cup of Bacon – Optional 1/2 Teaspoon of Cayenne Pepper – Optional for non spicy option.

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Bring 5 Cups of Water to Boil in a medium size pot. Then add Macaroni and salt. Cook Macaroni for 8 to 10 minutes – al dente Drain and side aside. Place the used pasta pot on the stove under medium heat, then pour in the almond butter, almond milk, cheese and vegan mayo, then stir until all the cheeses have melted and the sauce is creamy, then add pasta to the sauce and stir thoroughly. Stir in Cayenne Pepper (optional) here then turn off the stove. Using an ice cream scoop or other kitchen scoop you may have, scoop small round portions into a non stick/muffin pan. Refrigerate until firm for about 4 hours Mix 2 Tablespoons of Flour in 1/2 Cup of water for coating Preheat Oven to 375 Degrees Using a brush, coat each mac and cheese ball floured water then sprinkle crumbs (be generous with the sprinkling) – see picture below Bake for 15 minutes till it’s brown. Take out of the oven and let it cool for 15 minutes — if this is taken out of the pan too early, the mac n cheese ball will fall apart. After the mac and cheese balls have cooled, they should be more firm, use a tablespoon to get each ball out and the pan. Drizzle with creamy dressing and then enjoy.

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Ingredients for Mac N Cheese:

Seasoned Crumbs Ingredients and Instructions:

Any store bought breadcrumbs can be used but to make your own, here’s how :

  • Grind 3 Cups of Corn Flakes using a food processor or a coffee grinder
  • Add 1/2 Cup of Unbleached flour
  • Add 1/3 Teaspoon of Sea Salt
  • Add 1/4 Teaspoon of Garlic Powder
  • Add 1/4 Teaspoon of Granulated Sugar
  • Add 1/3 Teaspoon of Paprika
  • Add 1/3 Teaspoon of Cayenne Pepper

Creamy Dressing Ingredients and Instructions

  • 1 Cup of Hellman’s Vegan Mayo
  • 1/2 Cup of Unsweetened Almond Milk
    • Add two ingredients together in a small bowl and whisk with a fork till both ingredients become a smooth mixture.

Cooking Instructions

Preeti Bangin’ Jollof Rice

You’re going to love this version of Jollof Rice which is a specialty dish in West Africa. This vegetarian meal will bang on your tastebuds and leave you wanting more. Jollof Rice is often eaten with lots of different sides like Fried Plantains, Sautéed Veggies, Stewed Chicken or Beef, etc.

Here’s what’s in it:

  • 4 Cups of Parboiled Rice – (I rinse and soak rice in warm water)
  • 3 Cups of Blended Red Sauce (Blend in Blender for 10 Mins to get fine consistency)
    • 3 Assorted Bell Peppers
    • 3 Scotch Bonnet Pepper – You can opt to just put one depending on how spicy you want it.
    • 30 oz of Crushed or Diced Tomatoes
    • 1 Cup of Tomato Paste
    • 1 Yellow Onion
  • 2 Cups of Vegetable Oil
  • 1 Yellow Onion – Sliced and Diced
  • 1 Teaspoon of Minced Garlic
  • 1 Teaspoon of Thyme
  • 2 Bay Leaves
  • 1 Tablespoon of Adobo
  • 1 Tablespoon of Curry Powder
  • 1 Tablespoon of Mc Cormick Old Bay Seasoning – (Celery Salt, Red and Black Pepper and Paprika)
  • 3 Maggie Seasoning Cubes – Crushed
  • 3 Cups of Vegetarian and Chicken Broth – I opted for the Vegetarian Broth.

How to prepare:

  • Rinse and presoak parboiled rice in warm water – this allows the rice to get softer while preparing the red sauce.
  • Prepare red sauce by combining all the ingredients for the red sauce in a blender and blend for 10 mins or until consistency is fine.
  • Add Vegetable to a pan on the stove and turn the heat to High, it should take about 3 mins for the oil to get hot in the red copper pan, then turn the heat down to medium and add diced onions and minced garlic, sauté the onions for 3 mins and add the blend red sauce to pan and stir, add thyme, bay leaves, adobo, curry powder, old bay seasoning and crushed Maggie cubes. Stir all the seasoning together into the sauce and cover the pan for 5 mins.
  • Drain water from Presoaked parboiled rice and then add the rice to the sauce, add broth to the mixture, then stir to make sure the rice does not stick to the bottom of the pan. Continue stirring and then cover the pan and let the rice cook for 20 mins, stir intermittently, at every 8-10 mins and stir to make rice does not stick to the bottom of the pan. Cover the pan and let the rice cook for another 5 mins and it should now be ready to serve.

Pictured with Stewed Chicken & Beef and garnished with fresh chives – Recipe for Stewed Chicken and Beef to come.

Happy New Year To all my readers

Hello All, it’s been a while and I’ve been so absorbed with life but I’ve been missing my time with you all. The last few months of 2019 was very interesting. Some ups and some downs emotionally but I made it and I’m hopeful that 2020 is a year of balance and positivity. Happy New Year.

Hang on people — you’re in for a wonderful ride.

Continue to follow me on my dairy-free journey

Preeti Snappy Veggie Stir Fry–Dairy Free

Oh Snap — Look at those Veggies 😋😋

Short on time, this Lip Smacking Stir Fry can be done in a snap —😋😋😋😋😋 Preeti Yummy Recipe Below:

1 Tablespoon of Extra Virgin Olive Oil

1/2 of Medium Sized Yellow Onions (Sliced)

1 Teaspoon of Minced Garlic

1 Small Jalapeño Pepper (Sliced)

1 Cup of Shaved Chicken Breast (Optional)

1/4 Teaspoon of Pink Himalayan Salt

1 Teaspoon of The Gourmet Collection Vegetables Spice Blend

1 Cup of Fresh Snap Peas

1/2 Cup of Fresh Carrots (Sliced)

1 Cup of Frozen Peas and Corn

1/2 Cup of Fresh Broccoli (Cut up)

1/2 of Large Yellow Bell Pepper (Sliced) – Can be any color


In a Large Wok Pan, heat up the Olive Oil at Medium Heat, then add Onions, Garlic and Jalapeño Pepper – Sauté for about 1 minute. Then add Chicken, Salt and Vegetable Spice Blend. Stir and Cook for about 6-7 Minutes, then add all of the veggies. Stir all together and cook for another 3 – 5 Minutes.

Serve and Enjoy 😊




For more delish dairy-free recipes, follow me @preetidish #preetidish #dairyfree #healthyfood #dinediaspora #momblogger #wprecipemaker #foodblogger #foodbloggerpro #familymeal @buzzfeedtasty @buzzfeedfood #foodgawker #blackgirlswhoblog #blackfoodbloggers #eatyourveggies #stirfry #instafood #igfood #foodporn #foodpics #foodphotography #foodallergies #easyrecipe #buzzfeast #eatingfortheinsta #delicious #veggies #nigerianchef #yummy

Preeti Sweet Dairy Free Cinnful Buns

Oooooh what sweet buns we have here. These were made my modifying a recipe I saw online. Below is my Preeti spin on Cinnamon bun.

Ingredients :

Dough Ingredients:

• 2-3/4 Cup of All-Purpose Flour

• 2 Tablespoons of Granulated White Sugar

• 1 Tablespoon of Brown sugar

• 1 Teaspoon of Salt

• 1 .25-ounce package Baking Yeast

• ½ Cup of Water

• ¼ Cup of Unsweetened Almond Milk

• 2-1/2 tablespoons of Earth Balance Vegan Butter

• ¼ Cup of Unsweetened Applesauce

Filling Ingredients:

• 3 Tablespoons of Earth Balance Vegan Butter

• ¼ Cup of Brown Sugar

• 3 Tablespoons of Ground Cinnamon

Glaze Ingredients:

• 1 Cup of Confectioners Sugar

• 1 Teaspoon of Vanilla Extract

• 2 Tablespoons of Unsweetened Almond Milk


Make the Dough:

1. Set aside ½ cup of flour. In a large bowl, toss 2-1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed.

3. Heat the water, almond milk, and vegan butter together in the microwave until the mixture is very warm. Like a 45 seconds to 60 seconds.

5. Stir the butter mixture into the flour mixture. Add the applesauce and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

6. On a lightly floured surface, knead dough for about 3 to 5 minutes. Place it in a lightly greased bowl and let rest for 10 minutes.

Assemble with the Filling:

1. After 10 minutes, roll the dough out in a rectangle using a rolling pin.

3. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it over the butter.

5. Roll up the dough tightly and cut into about 10 even pieces and place in a lightly greased round pan-I placed 5 in each pan.

Rise and Bake:

1. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60 and 90 minutes.

2. After the rolls have doubled in size, preheat your oven to 375°F.

3. Bake for 25 to 30 minutes, or until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.

Make the Glaze:

1. Whisk the glaze ingredients together in a medium bowl.

2. Top the cinnamon rolls with glaze right before serving.

Preeti Moi Moi – African Bean Cake

Tasty Cake… this is so delish, it’s dairy free, vegan friendly, gluten free, and keto Friendly now that’s a win win.

Check out Preeti recipe below.


• 2 Cups of Red Honey Beans

• 1 Large Red Bell Pepper

• 3 Scotch Bonnet Peppers

• 2 Garlic Cloves

• 3/4 Cup of Extra Virgin Olive Oil

• 1 Large Onion.

• 3 Teaspoons of Flavor God Spice Everything Seasoning-So so good !!!!!

• 1-2 Teaspoons of Sea Salt to taste

• 1 lb of Cooked Ground Meat of choice (optional if vegetarian) – I used ground turkey mashed and seasoned with chili peppers, salt, turmeric and paprika.


1. Start by peeling or skinning the beans. Soak the beans in water for 10 minutes, after about 10 minutes, the skin of the beans should start shed a little bit. Place the beans in a blender/food processor, to with some water, just enough to cover it. Pulse the blender for about 5- 6 times to agitate the beans. This process breaks the beans up and separates the skins of the beans from the beans themselves.

2. Transfer the Peeled beans into a bowl. Rinse several times to separate the beans from the skin. Draining the skins with the water with each rinse. The skins should come off easily as the skins are now floating to the top.

3. Once the beans are clean, soak them in water for at least 4 hours or over night.

4. After the beans have soaked, drain the water that they have been soaking in, and rinse the beans one more time.

5. Blend the beans with 1 cup of water, the bell pepper, scotch bonnet peppers, onions, garlic and seasonings.

6. Place the blended beans in a bowl, mix in the oil and salt thoroughly then thin out the mixture with the hot water until it resembles the texture of a light cake batter, then add optional ground meat of choice.

7. You can taste the mixture to adjust for salt – please note that the beans is raw so no large consumption during tasting 😂 😂

8. Prep the aluminum foil sheets by folding each sheet into an envelope with one opening. Fill each envelope with the mixture till it is about 3/4 full, and then top it with a piece of fish.

9. In a deep pot with a properly fitted pot cover, place a sheet of aluminum foil, and pour boiling water into the pot till it is about 1 inch deep. Place the moi moi packages into the pot, on top of the aluminum foil. The hot water should not be more than half way up the moi moi packages. Cover the moi moi packages with a sheet of aluminum foil.

10. Cover the pot, and allow it to steam on low heat for 50 minutes.After 50 minutes, check the the Moi moi. As you would do with a cake, insert a bamboo skewer into the middle of one of the moi moi package, if it comes out clean, moi moi is just about ready for consumption, if it’s still in liquid form, then steam for another 10-15 minutes.

11. Allow the Moi moi to sit for 5 minutes to allow for proper molding then serve warm – FYI moi moi tastes so much better that next day.

Dairy Free Oreo Cupcakes

Not really a baker but had to make some cupcakes for my little guy who turned and still can’t have dairy or eggs. So I whipped this up and he loved it, his classmates loved it and didn’t realize it was dairy and egg free. Who needs eggs when you can use applesauce, flaxseeds, bananas, etc all are great substitutes for eggs. Milk and creams can be substituted with unsweetened almond milk, coconut milk, and any other plant based milk.