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


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


  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!


© 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 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.


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!


heavy-duty, high-speed blender


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) 


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.)


© 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.


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



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.


© 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.


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



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.


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

Quinoa Vegan Soup

There is nothing like hot soup on a cold day! Here is one of my favorite recipes for a hearty and healthy vegan soup. I found an organic blend of quinoa, amaranth and millet at the grocery store that I added to this soup. Any of the three grains can be used, or you may use a combination of the three (as I do here). This delicious soup can be served with freshly-made gluten-free bread.


1 small onion, chopped

1 small green, red or orange pepper, chopped

2 stalks celery, chopped

3 carrots, sliced

1 green zucchini, sliced

1 yellow zucchini, sliced

1 potato, cut into small pieces

1 large yam, cut into small pieces

3-4 large kales leaves, stemmed

3-4 green onions, sliced

10-12 garlic cloves, minced

1 Tbs. rosemary

¼ cup fresh cilantro, chopped

1/8 tsp. cayenne pepper

½ tsp. sea salt

2 vegan vegetable-based bouillon cubes

Additional salt and pepper to taste



Prepare all above ingredients.

In a large soup pot, cook carrots, onions and peppers in a small amount of water for about 10 minutes on medium high. Add water if the mix becomes too dry. Add celery and cook another 5 minutes.

Add 12 cups of water and all the vegetables except kale. Bring to a boil and reduce heat to medium low.

Add cilantro, garlic, rosemary, spices, and bouillon cubes. Bring to a boil. Cook for 10 minutes. Add quinoa or quinoa blend and cook another 35-40 minutes or until the quinoa or quinoa blend is done.

Add the kale. Stir and cook for 10 minutes longer. Serve!

This makes a large batch for about 8-10 people. You can freeze this and reheat later or take some for lunch at work.


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

Vegan Chili I am lover of delicious, warm and hearty meals during the winter months! I used to eat lots of chili before I went vegan, so I had to try my hand at making a vegan version of one of my favorite meals. Try this healthy vegan chili on a cold day. It is fantastic over fries or can be eaten by itself. It will surely warm you up! As an advocate of health, I have discovered that cooking with water instead of oil does not diminish the taste of this meal, so here is low-fat, oil-free vegan recipe for yummy chili.


1 onion, chopped

1 red pepper, chopped

1 large carrot, minced

1 celery stalk, minced

4 garlic cloves, minced

1 – 15oz can of cooked kidney beans OR 15oz combo of cooked red beans and kidney beans

4-5 Roma tomatoes, chopped OR 1 – 15oz can tomato puree

3 Tbs. ketchup

1 Tbs. chili powder

1/8 tsp. cayenne pepper

¼ tsp. black pepper

½ tsp. salt


Vegan Chili Process: In a medium sauce pan on medium heat, cook carrots and celery for 10 minutes in a small amount of water. Add onions and peppers. Cook for 5-10 minutes or until done. Be sure to add more water, in small increments if mixture becomes dry.

Add tomatoes or tomato puree and all spices. Mash the tomatoes until they become liquid. Add more water for a thinner consistency. Cover and cook for 30 minutes on low heat.

Add beans and stir. Heat for 5 minutes. Serve over French fries or serve with French bread.


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

As a vegan, the holidays can be difficult. As Christmas approaches, I am pondering about customs and traditions. Every family is different, and every family cherishes their traditions.  But what is it that we treasure so much and makes holidays so special? Is it the delicious meals, the gifts, the time with family and friends or the religious celebrations?  Some of us are fortunate to have loving families with whom we spend our holidays, and some of us are not so fortunate, so we choose not to partake in holiday celebrations. We all, however, appreciate tradition and custom to one extent or another. They are part of us. They are pinpoints that mark moments in time to remember and reclaim. We even fly across the country for sometimes a minimal amount of days for “tradition.” And, every family has its own customs.

The custom in my family is no exception. Food was an integral part of my Christmas celebration with my family when I was a child. As a first generation American who immigrated from Argentina to the United States, I grew up celebrating the holiday on Christmas Eve with my family and friends with a large meal in the evening consisting of pan dulce, nuts, fiambre and Argentine sandwiches, empanadas, a large ham, delicious side dishes, Argentine flan and mate for dessert, and a glass of Sidra as a toast at midnight. We all could not wait to partake in the delicious food. After midnight, we opened our gifts. We sometimes attended midnight mass and sometimes did not. We spent Christmas day enjoying our gifts, each other, and munching on leftovers.  I remember great times, laughter, celebration, love, and feeling happy every Christmas. However, even though I loved the holiday celebrations with my family, I am now not able to participate in the family tradition anymore.  As a vegan, the food, which was an integral part of our celebration at Christmas, does not appeal to me anymore for ethical and health reasons. So, where does that leave me? Am I to ignore my family traditions completely? What is the best that I could do in this predicament?

I decided I needed to start my own new family traditions eliminating the animal consumption without eliminating the people. This year, I will be having a vegan Christmas dinner with friends. I have also decided to perfect a vegan version of most of the foods that were part of my family’s Christmas tradition. This might take time and practice, but my goal is to recreate those special moments with a new, healthy, and delicious cruelty-free versions of our family Christmas dinners. I will mesh the old with the new. I am starting with one item this Christmas!

If you are a new or seasoned vegan and struggling with whether you will partake in a holiday celebration consisting of animal-based foods, or if you are feeling anxious about spending the holiday with non-vegans, here are a few suggestions that might help:

  • Realize that what is truly important. The people are. There is no replacement for each and every one of us, and we all matter.
  • If you have not done so, explain to your family that you are now vegan and explain why you are vegan for the animals, for your health, and for the planet (see Why Vegan). Explain how it has changed your life for the better with enthusiasm and grace. Hopefully, they will respect your decision and not become argumentative.
  • If someone should try to start an argument, take a deep breath and remember that their attack is about them and not about you.  If you do not have an answer for their particular question, simply tell them you don’t know but will find out.
  • If you should have a very argumentative person at the table, simply tell them you are not there to argue, and if they are interested in learning more about veganism, a good book to read is The World Peace Diet by Will Tuttle.
  • Contribute to the family meal by bringing one or two vegan dishes! Everyone will be curious, and they will love them!
  • The dinner table, especially during holiday times, is not the place to preach about being vegan.  Remember that many people will already feel threatened by your diet. They know they are not eating healthy and are not willing to face that truth for whatever reason. Your very presence might be a threat. This is the time to enjoy your loved ones and not the time to assert your choice of lifestyle. If they should be genuinely interested, fantastic! Spread the truth with grace, patience, and with all your knowledge.
  • Focus on what you like or love about the particular people at the dinner table. You will enjoy your time with them more.
  • If for whatever reason, all of the above should fail, start your own holiday traditions with cruelty-free, vegan, delicious meals. You will be contributing to making the world a better, more compassionate place for all living beings.

Wishing you a peaceful and cruelty-free holiday.

© 2014 Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

Looking for some healthy and vegan recipes for the upcoming Thanksgiving holiday? Here is a great resource and website for a variety of options! I am going to try some of these recipes myself this year.

Here’s to a cruelty-free and healthy vegan holiday with your friends and family! Click on the photograph below for mouth-watering recipes by chef Ricki Heller.

Ricki Heller

Vilma Reynoso, VEGoutwithVilms.comVEG out: go Vegan, save Earth. be Good to animals.

Copyright, 2014, Vilma Reynoso

Pineapple SmoothieFor those who are fortunate like me and have an abundance of dandelions growing in your back or front yards, here is an easy and healthy recipe that you will love!  Try it before the cold weather settles. If you do not have dandelions, spinach is a great replacement for this recipe.

Dandelion Green Smoothies


Heavy-duty, high-speed blender


2 cups dandelions (from the yard!)

1/2 of chopped fresh pineapple

1 pear

1 large banana

1/4 cup coconut flakes

1 tsp fresh ginger

2 dates

3-4 cups water


Place all ingredients in a heavy-duty blender and mix until smooth. Start with 3 cups of water. Add more water if you prefer a thinner smoothie. This will taste very sweet!


(serves 2)

Vilma Reynoso, VEGoutwithVilms.comVEG out: go Vegan, save Earth. be Good to animals.

© 2014, Vilma Reynoso

To learn how to make delicious and nutritious green smoothies: host a class! Or, purchase my eBook: Vegan Green Smoothies by Vilms: 35 Easy, Nutritious and Delicious Recipes for Ultimate Health and Vitality.