I love to give my body what it needs to heal when I am ill, so as usual, I experimented and recently created a very nutritious soup that helped me tremendously, so I am sharing! This is a very “green” and nourishing broth that is easy to digest, and your body will thank you for it.  This recipe is for a large pot of soup that will feed 8-10 people. I suggest freezing the left overs.

ultimate-healing-green-broth

vegan / gluten-free / soy free

Ingredients:

1 large zucchini, chopped

8-10 brussels sprouts, stemmed and cut in half

1 large leek, chopped

1 handful of fresh parsley

1 handful of baby spinach

3-4 kale leaves, chopped

3 Tbsp vegan broth powder

5-6 garlic cloves, chopped

¼ tsp coriander

1 Tbsp turmeric

1 Tbsp ground sage

½ tsp ground cinnamon

Pinch of salt

Pinch of crushed red pepper (optional)

12 cups water

Process:

  1. In a large pot, add a ½ cup water and cook the zucchini and leeks on medium high for about 5 minutes.
  2. Add the brussels sprouts and another ½ cup water (or more if it is becoming dry). Cook for another 5-7 minutes.
  3. Add the remaining water – about 11 cups and all the remaining ingredients, except the kale and spinach. Bring to a boil. Reduce heat to medium low and cook for 40 minutes.
  4. Add kale and spinach and cook for 10 minutes.
  5. Remove pot from stove. Carefully add soup mixture into blender to puree. Make sure not to fill the blender or the mixture will spill out when you blend. You will not be able to blend all of the mixture at once. Blend for about 10 seconds until it becomes a puree. Set aside in a large pot or bowl. Continue this process until all the soup is pureed.
  6. The broth will be green. Serve immediately.

Enjoy!

© 2017, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

 

 

Easy Holiday Vegan Nut Balls

December 22, 2016 — 2 Comments

The holidays can be a very stressful time for many people.  Recently, I created a simple recipe that helped ease the anxiety of trying to determine what to bring to a holiday party or potluck. These nut balls are very easy to make, and it takes only about 10 minutes. They can be served as an appetizer or a dessert. They are delicious!

Christmas Nut Balls vegan

For a raw vegan version of this recipe, soak the walnuts for 8 hours and then dry them in a dehydrator overnight.

Ingredients:

2 cups walnuts (soaked and dried for a raw vegan version)

¼ cup dates, pitted and soaked

¼ cup shredded coconut or coconut flakes

2 Tbsp. agave nectar

1 tsp. cinnamon

Process:

  1. Optional: Soak walnuts overnight (about 8 hours) for a raw vegan version. Dry in dehydrator.
  2. Grind walnuts in a food processor until fine.
  3. Add the rest of the ingredients except the coconut and blend until creamy.
  4. Form mixture into small balls.
  5. Place coconut into a large jar. Add one or two balls at a time into jar and shake until the coconut sticks to the nut balls.
  6. Refrigerate until serving.

Enjoy!  

Happy Holidays!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

 

There is nothing better than delicious, warm soup on frigid winter day! Having experienced an unexpected Arctic blast here in the Rockies yesterday, I decided to stay home and create this new recipe. This will feed 6-8 people, is gluten-free and of course, vegan.

Vegan Soup

I added turmeric to this recipe, and the taste is phenomenal. Turmeric has many health benefits and has been used in India for over 2500 years. Researchers have discovered that turmeric is known to help with eye health, weight loss, Parkinson’s disease, depression, liver health, leukemia, skin cancers, prostate cancer, brain tumors, multiple sclerosis, is a natural anti-inflammatory agent, a natural pain-killer, helps you sleep better and more! Below is the recipe.

Equipment:

Blender

Large soup pot

Ingredients:

1 large zucchini, peeled and chopped

4 large carrots, peeled and chopped

4 potatoes, peeled and chopped

1 large onion, chopped

2 large garlic cloves, chopped

2 Tbsp. turmeric

1 Tbsp. fennel

1 Tbsp. sea salt

¼ tsp crushed red pepper

4 Tbsp. vegan bouillon

1-2 Tbsp. olive oil

8 cups water

Process:

  1. Prepare above ingredients.
  2. In a large pot, cook the carrots and onions in olive oil for 2 minutes on medium heat.
  3. Add zucchini and cook for another 2-3 minutes. Add more oil or a dab of water if the mix is becoming dry.
  4. Add 8 cups water, potatoes and spices.
  5. Bring to boil. Reduce heat to medium low and cook for 40 minutes.
  6. Carefully add soup mixture into blender. Make sure not to fill the blender or the mixture will spill out when you blend. You will not be able to blend all of the mixture at once. Blend for about 10 seconds until it becomes a puree. Set aside in a large pot or bowl. Continue this process until all the soup is blended and pureed.
  7. Serve and garnish with a dash of black pepper.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

It feels so good to get a warm meal in your stomach on these cold winter days! Yesterday, I was pressed for time but wanted to eat a healthy and easy, hearty meal. I created this vegan sausage stew in the crockpot and served it over rice. This takes about 20 minutes to a half hour to prepare, will serve 6-8 people and is delicious. Give it a shot!

vegan-sausage-stew

Ingredients:

1-2 vegan sausages (any type), sliced

4-5 carrots, chopped into bite-sized pieces

2-3 small potatoes, chopped into bite-sized pieces

2-3 small yams, chopped into bite sized pieces

1-2 celery sticks, chopped

1 small onion, chopped

1 large green, red or yellow pepper, chopped

1 1/2 cups frozen peas

I cup of any kind of premade pasta sauce (I used a garlic-roasted blend)

2 – 3 cups water

3 Tbsp Italian spice blend (I used a combo of oregano, thyme and basil)

1 tsp sea salt

½ tsp black pepper

Process:

  1. Prepare above ingredients.
  2. Place all chopped ingredients into a large crockpot. Add herbs, spices, sauce, water and mix. There should be enough water in your crockpot to reach the top of the ingredients but not cover them. Add more water if necessary.
  3. Cook on high for 4 hours or on low for 8 hours.
  4. Serve with rice or noodles.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

A tofu scramble is always a wonderful meal to serve for breakfast or brunch! There are many vegan versions of tofu scrambles now that if you are a scrambled egg lover (like I used to be), you now have many very tasty, cruelty-free options in which to choose to placate your taste buds. Try this gluten-free version for breakfast. This will feed two to four people. Serve with vegan pancakes or vegan waffles.

Tofu Scramble, VegoutwithVilmsIngredients:

1 lb. firm or extra firm tofu

4-5 sundried tomatoes, chopped

½ small red pepper, chopped

½ small onion, chopped

2-3 cloves garlic, minced

4-5 green or Kalamata olives, minced

2 Tbsp. vegan parmesan cheese

1 Tbsp. dry rosemary

½ tsp sea salt

¼ tsp black pepper

olive oil

 

Process:

  1. Prepare all above ingredients. Set aside.
  2. Prepare tofu by draining excess water from package. Then cut into small pieces. Place into a large bowl and set aside.
  3. Add all ingredients except red pepper, onions and garlic to tofu bowl. Mix. Mash the mixture until it looks like brains. This should take less than a minute.
  4. In a large skillet, use a dab of oil olive or just water and cook the red pepper for a minute on medium heat. Add onions and cook for a minute longer, stirring. Then add garlic and cook for 30 seconds longer.
  5. Add tofu mixture and cook for 1 minute, stirring to heat all of the mixture. Serve immediately.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

 

 

I had a bountiful harvest this fall! In the late spring, I had planted all kinds of squash, which grow abundantly here in Colorado. Tonight, I decided to stuff a summer squash with a delicious mix of vegan sausage and spices! This is a perfect recipe for a mild winter day. This will feed two to four people if supplemented with asparagus, a salad, brussels sprouts or another tasty side dish.

Vegan Stuffed Summer Squash

Ingredients:

I large summer squash, cut in half lengthwise

2 Tofurky spinach-pesto vegan sausages (usually in a pack of four), chopped into pieces

1 small red pepper, chopped

1 small onion, chopped

5-6 green olives, chopped

1 Tbsp vegan parmesan

¼ tsp salt

1 Tbsp olive oil

Dash of Cajun seasoning

Process:

  1. Place all ingredients except the squash into a bowl. Mix well.
  2. Cut the summer squash lengthwise in half and remove all the seeds.
  3. Optional: brush the sides of the squash with a bit of olive oil.
  4. Carefully place the sausage mix into each half of the squash.
  5. Cook covered with tin foil in a 400 degree oven for 50 minutes. Then cook uncovered for 10 more minutes. Done!

Enjoy!  

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

Thanksgiving is one of my favorite holidays! I celebrate differently than most people, however, because I live vegan. I celebrate all that is good in my life and spend the holiday with other vegans. I do not partake in eating turkey or animal products like milk, honey, eggs or butter. I believe, as vegans do, that the violence that is perpetuated onto turkeys (or other animals) is unnecessary and cruel. I believe that there is a better way to live that would include life, peace and compassion for all living beings. And, I believe that living vegan is the first, necessary step to transforming this very disturbed world into more sustainable place for all of Earth’s inhabitants. So, for this Thanksgiving holiday, I wanted to pass on some information. Here are 3 reasons why a vegan Thanksgiving is the way to go!

  1. Animals – Turkeys are beautiful animals who want to live like we do. Read here about turkeys and Thanksgiving.
  2. Alternatives – You do not have to sacrifice anything by eating a vegan meal for Thanksgiving. There are delicious, vegan versions of all the meals you are accustomed to eating on the holiday! There is even scrumptious version of turkey called, Tofurky, that is cruelty-free! Check out these recipes!
  3. Abundance – Living a vegan lifestyle is nothing less than abundance! As a vegan, you do not partake in adding violence (a dead carcass of a tortured animal) to your body. Remember, we are what we eat. A vegan lifestyle is healthier, easy, and less costly. Vegans live longer, increase their changes of living disease-free and feel lighter. And, veganism is the best way to alter the ongoing destruction of the only planet we have to inhabit. Below is a short and fun video by EVOLVE Campaigns about the vegan lifestyle! Enjoy!

 

Wishing you a wonderful, cruelty-free, vegan Thanksgiving!

© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

 

Happy St. Patrick’s Day!

I thought I would share one of my favorite GREEN smoothies today! WARNING: this recipe is easy, healthy, filling, alcohol-free, GREEN and tasty! It is perfect as an afternoon snack to celebrate St. Patrick’s Day or as an energy-booster any time of the day!

Equipment:

heavy-duty, high-speed blender

Ingredients:

½ cup frozen pineapple

½ cup frozen cherries

1 large pear, chopped

1lb. or 2 cups spinach

¼ cup fresh cilantro (optional)

1 cup unsweetened soy milk

1 tsp fresh ginger

water (optional) 

Process:

Place the chopped pear in the blender first. Then add the frozen fruit, greens, all other ingredients and soy milk. Blend until smooth. Enjoy! (This will be thick almost like a shake. Add more water if it is too thick for you.)

Enjoy!

© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

Vegan Shepherd's Pie Recipe

A great recipe for the last week of winter, here is a healthy version of vegan shepherd’s pie that everyone will love! This is a hearty meal that will serve 4-6 people.

Ingredients:

2 medium carrots, thinly sliced

2 stalks celery, sliced

5-6 medium potatoes, peeled, chopped and boiled

1 onion, chopped

1 small yellow or orange pepper, thinly sliced

1 green zucchini sliced

1 cup frozen edamame

1 cup frozen peas

2 cups frozen broccoli florets

7-8 cloves garlic, minced

5-7 green olives, minced

2 Tbs. sage

1 Tbs. thyme

1 tsp. sea salt

Pinch of black pepper

1.5 cups unsweetened soy milk

3 Tbs. garbanzo bean flour (can substitute other gluten-free flour)

¼ cup olive oil

Water

Process:

To begin, in a large pot of water, cook the potatoes until soft and done. Set aside.

In a large skillet with a small amount of water, cook the carrots and celery for 5-10 minutes on medium heat. Add more water to keep from getting dry or burned. Add onions and peppers and zucchini and cook 5 minutes more. Add half the minced garlic, all spices, peas and broccoli florets and continue to cook about 10 additional minutes. Add more water if necessary.

While the above is cooking, in another skillet or sauce pan, cook edamame pods according to the directions. Let cool when done and then peel the pods. Set aside.

Mix together the flour and soy milk and stir. Pour the mixture into the skillet of vegetables and stir. Cook on low heat (stirring occasionally) until it becomes a bit thickened. Add the edamame and stir. Add a small amount of water if necessary.

Let cool for 10-15 minutes. While the vegetable mix is cooling, mash the potatoes with olive oil, the rest of the garlic, and salt and pepper to taste. Once the vegetable mix has cooled a bit, place it into a casserole. Add the mashed potatoes on top of the vegetables as the top layer. Even out with a spatula or fork. Sprinkle the diced olives on top spreading evenly.

Cook for 30 min at 350 degrees. Serve with a side green salad.

Enjoy!

© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

 

 

 

Spanish Vegan Tofu Scramble

One of my favorite foods that I learned to make myself in my early twenties was scrambled eggs. I loved to eat them with all kinds of ingredients including vegetables. As a vegan now, I had to create a version of the former scrambled eggs that I so loved, so I have fashioned an easy tofu scramble that is healthier, delicious and cruelty-free! Here is my recipe for tofu scramble with a Spanish flare.

Ingredients:

1 lb. extra firm tofu

1 medium orange pepper

1 medium red pepper

1 small onion

6-8 large black olives, sliced

2 Tbs. spaghetti sauce (left-over sauce is great for this recipe)

1 Tbs. ketchup

1 Tbs. tamari

1 Tbs. nutritional yeast (optional)

Salt and pepper to taste

Water

Process:

Prepare ingredients that need to be chopped or sliced.

Remove tofu from package and cut into bite-sized pieces. Place into a large bowl. Add ketchup, tamari, spaghetti and nutritional yeast and smash until tofu looks like brains. Set aside.

In a large skillet, in a small amount of water, cook onions and peppers for about 10 min or until done. Add tofu mix and sliced olives. Cook for an additional 5 minutes, stirring and mixing everything together. Add salt and pepper to taste.

Serve with hash browns or vegan pancakes.

Enjoy!

© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.