Easy Holiday Vegan Nut Balls

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

 

Healthy Winter Vegetable Puree

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

Easy Crockpot Vegan Sausage Stew

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

Rosemary Sun-Dried Tomato Tofu Scramble

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

 

 

Spinach-Pesto Sausage-Stuffed Summer Squash

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.

The Three A’s of Thanksgiving

turkey-nature-zoology-animal-40512

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 three 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 chances 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.