Ronny’s Vegan Kitchen

Ronny’s Vegan Kitchen Vegan cooking / plant based meals for beginners by a beginner

Nachos just like tacos and tostadas are the easiest and fastest vegan meal I make. So yummy too. Corn 🌽 tortilla chips m...
08/11/2023

Nachos just like tacos and tostadas are the easiest and fastest vegan meal I make. So yummy too. Corn 🌽 tortilla chips made fresh from local Mexican 🇲🇽 market with vegan cheeses and guacamole 🥑 mixed with tomato 🍅 and green 🧅 onion. I add sea salt and cayenne. Cheese 🧀 melts in microwave 30-40 seconds. Add topping and ready to go. Can add beans or anything else. I like them simple and basic.

Guacamole 🥑 tostadas. This is my favorite quick meal. So easy and fast. I’m lucky to have a Mexican market nearby that m...
04/05/2023

Guacamole 🥑 tostadas. This is my favorite quick meal. So easy and fast. I’m lucky to have a Mexican market nearby that makes their own tostadas: lard free or course unlike our gramma’s would have used. This is one half avo from the same market they were huge and perfectly ripe. We are so lucky this day and are to get a variety of vegan cheeses. That was my last to give up but now the market has so many varieties of curses, butter, burgers, chicken substitute nuggets, eggs and so much more. I melt the cheese in microwave. Add tomatoes, salt/pepper with cayenne on top. Spread on and eat! So satisfying.

SORBET BERRIE COMBO. I added frozen blueberries and a few tablespoons per cup to homemade berries combo sorbet, with ma...
03/17/2023

SORBET BERRIE COMBO. I added frozen blueberries and a few tablespoons per cup to homemade berries combo sorbet, with maple syrup to sweeten as the berries are so delicious but a bit tart. This adds to the amazing flavor of berries by adding sweetness and tones it down. I’m going to make the next batch with chocolate pieces blended in probably with blueberry. I make about three cups per bag of frozen berries. I’ll share.

Brussels sprouts with almonds slivered, tofu, onion and barley. Simple easy meal. I used frozen and think I prefer them ...
03/17/2023

Brussels sprouts with almonds slivered, tofu, onion and barley. Simple easy meal. I used frozen and think I prefer them this way, they cook so easy and juicy. Just wanted to share a simple quick meal.

Peanut sauce vegan. Used almond butter. Had with vegan pot stickers. These I got from Asian market but plan on making ho...
03/15/2023

Peanut sauce vegan. Used almond butter. Had with vegan pot stickers. These I got from Asian market but plan on making homemade. Recipe in comments. Many items in it making it so yummy yum!

CURRY VEGGIES NUTS TOFU over barley with Greek cucumber sauce. Yummy!
03/08/2023

CURRY VEGGIES NUTS TOFU over barley with Greek cucumber sauce. Yummy!

SORBET - BERRIES & Banana. I used a recipe I saw in Dr. Joel Fuhrman’s cookbook, “Eat to alive” which has so many good o...
03/08/2023

SORBET - BERRIES & Banana.

I used a recipe I saw in Dr. Joel Fuhrman’s cookbook, “Eat to alive” which has so many good ones in it. As always when I use recipes I tend to revise and evolve it as I’m sure you all do. His recipe calls for a bag of frozen berries, a frozen banana, almond milk, flax seed ground. I processed and it blended so well. On first taste it was delicious but a wee bit too tart for me so I added a small amount of Msple Surup over the 1/4 cup I scooped for me. Was perfect still had that berry tartness but toned with the nice taste of maple. Put in individual containers and now in freezer for future treats. Enjoy!

CUCUMBERS on the menu today for lunch. Made a cucumber salad. Marinated over night in vinegar (both white and balsamic),...
03/07/2023

CUCUMBERS on the menu today for lunch. Made a cucumber salad.

Marinated over night in vinegar (both white and balsamic), added edamame because, hey, why not. I’ve had a thing for them lately and add to everything. Red onion chopped and sprinkled on then topped with the Greek cucumber sauce I made the other night. Made plenty with Greek yogurt. It will go well on most salads and fresh raw veggie plates rather then what most use, Ranch dressing. Sprinkled dill and basil for enhanced flavor with sea salt and pepper. I would have added cherry tomatoes if I had some here.

What a refreshing and healthy meal. Simple and fast! And so yummy with that crunch and all the different fresh flavors.

CUCUMBER Greek dressing. I have always loved this dressing at Greek restaurants to dip pita or add to the Greek salad. ...
03/06/2023

CUCUMBER Greek dressing. I have always loved this dressing at Greek restaurants to dip pita or add to the Greek salad. Now I made my own! Not so hard. I’ll keep extra for salads and falafels. And to dip fresh cut veggies like I do hummus.

Ingredients: cucumber peeled and seeded, Greek yogurt, olive oil, white vinegar, fresh garlic cloves and salt. That’s it then process. Had to go hard and longer to get the ‘cuces to liquify.

VEGGIE SCRAMBLE. Using “Just Egg” which I really like for this meal. I’ll probably post more scrambles since I love them...
03/06/2023

VEGGIE SCRAMBLE. Using “Just Egg” which I really like for this meal. I’ll probably post more scrambles since I love them and ate them with eggs alot.

This is the veggies from the pasta dish I made yesterday before adding tomatoe for marinara. Took a cup out so here we are perfect for this meal and made it fast.

Sauteed yellow squash, mushrooms, bok choy, cabbage, onion, almonds slivered, tofu, edamame and topped with vegan cheese and greek yogurt. Here with half avo, tomato and my go to grain, barley.

Oh so good. Seasoned with sea salt, pepper, cayenne, basil and spike for avo and tomato. Simple and delicious with so many flavors and textures packed with nutrients.

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6224 Autumn Creek Drive
Las Vegas, NV
89130

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