Archives For Vegan Recipes

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.

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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.

Ingredients:

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

Water

Process:

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.

Enjoy!

© 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.

Ingredients:

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

water

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.

Enjoy!

© 2015, 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

Kale Nut Salad

For some of us, football and food is a fun past time, and it seems that we inevitably end up eating not-so-healthy food with more calories than we care to imagine. The answer (well, other than not watching the game – whatever game that might be – and hiking or running or exercising in its place) – is to eat something healthier, tasty, easy, low calorie, and full of nutrients. If you are going to partake in eating lots of fatty foods, sugary foods or salty foods while watching your team play during football season, this is a great recipe for an easy, green salad that will enhance your experience and add some life to your body while eating the heavier foods. Give it a shot!

Here is the recipe for Easy Kale and Nut Salad. It will serve 4-5 people:

Ingredients:

2 large bunches of lacinato or green kale (about 8-10 cups), washed and de-stemmed

2 cups soaked and chopped walnuts or pecans (or a mix of the two)

½ chopped medium onion

6-8 chopped dates

Juice from 2 small limes or lemons

2 Tbsp. olive oil

Salt and pepper to taste

Process:

  1. Rinse kale and remove the stems in the middle.
  2. Chop the kale into bite sized pieces and place in a large bowl.
  3. In a food processor, chop the nuts and then place into large bowl with the kale.
  4. Add chopped onion and chopped dates.
  5. Add lemon or lime juice and olive oil.
  6. Mix salad and then massage it for about 30 seconds
  7. Salt and pepper to taste
  8. Refrigerate for 1 hour.

Enjoy!

Oh, and, today is Jan 19, 2014, and the Broncos are playing the Patriots in the AFC Championship game. So, GO BRONCOS!!!

Vilma Reynoso, www.vegoutwithvilms.com. VEG out: go Vegan. save Earth. be Good to animals.

Copyright, 2014, Vilma Reynoso

Want to improve your health dramatically? Get my book, “Vegan Green Smoothies by Vilms: 35 Easy, Nutritious and Delicious Recipes for Ultimate Health and Vitality

VeganIndianlentilvegetablesoup

There is nothing like a healthy and hot bowl of soup on a cold winter’s day! On a snowy day here last week, I decided to make one my favorite soups, Vegan Indian Red Lentil Vegetable! I made a very large pot so I could have plenty of left-overs. Here is my recipe, below, that will feed a family of four and then some!

Ingredients:

4-5 carrots, chopped

4-5 peeled potatoes, chopped

2-3 celery stalks, chopped

½ medium onion, chopped

4-5 broccoli florets, chopped

2 medium tomatoes, chopped (or 1 8oz can chopped tomatoes)

2 cups red or green chard, chopped

3-4 garlic cloves, minced

1 Tbsp each of fresh oregano, sage, marjoram, basil

1 packet Gogi Indian mix

1 cup red lentils

1 cup brown rice (or a rice mix)

5-6 cups water

Process:

  1. Boil water and add rice and onions. Cook for about 10 minutes on high heat.
  2. Add all vegetables and all spices except potatoes and chard. Turn down to medium or medium low heat. Cook for 25 minutes.
  3. Add lentils and potatoes and cook for 15 minutes on medium heat or until both are done.
  4. Add chard and cook for 5 minutes longer or until chard is soft.

Enjoy!

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

Want to improve your health dramatically? Get my book, “Vegan Green Smoothies by Vilms: 35 Easy, Nutritious and Delicious Recipes for Ultimate Health and Vitality

© 2014, Vilma Reynoso

Grape Smoothies

For a quick, easy, nutritious, delicious and filling green smoothie, try this recipe!

Equipment:

Heavy-duty, high-speed blender

Ingredients: 

1 lb. spinach

1 cup seedless green grapes

2 pears

4 cups water

Process:

Place all ingredients in heavy-duty blender and mix until smooth.

Enjoy! 

(serves 2)

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

© 2013, 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