OFFICIAL MPEEZE was born to make music. As a young child, he constantly played and wrote music. Over the years, however, music took a back seat until MPEEZE went to college and began working on his craft again. Except this time, with a stronger focus and goals in mind.

MPEEZE describes his music as rap fusion where his lyrics are paired with a bluesy sound that is organic with different nuances and beats. His influences include Muddy Waters, Jimmy Hendrix, NWA, Tupac and Lil Wayne as the biggest influence in MPEEZE developing his craft.

OFFICAL MPEEZE’s latest release, Retrograde, is his journey to make music that truly reflects just him. Fans get a raw sound and dig deep into this artist’s psyche with 20 songs of no frills with honest stories and experiences of self. Goal for this album, 1 million streamed on Spotify.

Top five songs fans need to listen to as listed by OFFICAL MPEEZE

  1. Catch 22
  2. 60 40
  3. Heaven Hell
  4. Young Businessman
  5. 7/11

Check out OFFICIAL MPEEZE on Spotify

Check out Retrograde on Apple Music 

Follow OFFICIAL MPEEZE on Instagram

 

Now let’s get down to the food! OFFICIAL MPEEZE has been eating plant-based vegan foods going on for three years. After many years of various health issues, he decided to go on a 30-day detox and abstained from eating meat. The 30 days changed his outlook on what he was eating and the impact on his body. “After the 30 days, I felt great! I even tried meat again and realized that was the cause of my health issues and have stayed Vegan ever since,” he recently said.

OFFICIAL MPEEZE also has theories on the negative energy transferred when we consume meat from the animal killed to produce food. He felt like being vegan not only benefits a person’s health but also uplifts a person mentally with the lack of negative energy in the food one consumes. Stronger focus and being more conscious what he is putting in his body through veganism, has really brought a positive impact in his life.

Favorite vegan meals for OFFICIAL MPEEZE include vegan chili, Kale, satay, fresh fruit snacks of blueberries and strawberries, oat milk and cashew butter. His go-to vegan sweets are cinnamon rolls and chocolate chip cookies. I mean vegan or not, who doesn’t love a good chocolate chip cookie or cinnamon roll!

I decided to make a Vegan Chili that was packed with delicious veggie goodness and plenty of warmth for this fall season. I used vegan cheddar cheese shreds and a plant-based sour cream that were both absolutely delicious. Even my picky eater husband loved this meal so I can attest this will please both vegan and non-vegan eaters alike. Check out the recipe below!

Vegan Chili Recipe 

Ingredients

  • 1 can tomato paste
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground turmeric
  • 1 lb. Beyond Meat Plant Based Ground Beef
  • Two 16 ounce cans of Chili Kidney Beans
  • 1 Jalapeno pepper, chopped and seeded
  • 1 Poblano chili pepper, chopped and seeded
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups of Vegetable Broth (you can also use water if you don’t have broth handy)
  • Pink Himalayan Salt
  • Ground Black Pepper
  • 1 tablespoon chili powder
  • Two 16oz cans Fire Roasted Tomatoes
  • One 16oz can corn, drained
  • 1/4 cup fresh copped cilantro
  • 1 tablespoon ground oregano
  • 2 tablespoons grapeseed oil
  • Kite Hill sour cream
  • Daiya dairy-free shredded cheddar cheese

Directions

  1. Saute onion and garlic for about 3 minutes until translucent and golden with grapeseed oil in a stew pot or Dutch oven of choice.
  2. Add beyond beef and saute for about 8 minutes. Make sure to consistently stir the Beyond Beef so that it doesn’t stick to the pot.
  3. Season Beyond Beef mixture with turmeric, salt, pepper, chili powder, oregano, cinnamon and cook for 1 minute. Add peppers and cook for about 2 minutes.
  4. Add your broth, tomato paste, diced tomatoes, beans, corn and cilantro. Cook on a medium-low heat to simmer for 30 minutes. Make sure to stir every few minutes during this process as well.
  5. Top with plant-based cheese, sour cream and garnish of choice. (I sprinkled a few fresh chives on top) And enjoy!