The Reluctant Vegetarian

The Reluctant Vegetarian “Farm boy at heart + veggie-loving wife. 🌱 After a health scare, we’re choosing veggies, beans & tofu for love & health. Suck it up, Buttercup. 💚”

He’s not always thrilled, but if he’s still loving me in a decade?

Tonight’s dinner plate was a perfect reminder that simple ingredients, fresh produce, and local partnerships create the ...
06/11/2026

Tonight’s dinner plate was a perfect reminder that simple ingredients, fresh produce, and local partnerships create the best meals. 🌿💚

This colorful pasta salad was packed with protein pasta, cannellini beans, fire-roasted corn, sweet peas, shredded carrots, red and green onions, fresh herbs from the garden, spicy microgreens from Going Rogue Farms and radishes fresh from our backyard garden—greens included because nothing goes to waste around here!

The dressing brought all the flavor with vegan mayo, spicy Chinese mustard, garlic chili oil, fresh lemon juice, dried chili peppers, garlic powder, onion powder, salt, pepper, and just a touch of sweetness.

And because every great meal deserves great bread, we served it alongside the most incredible homemade sourdough rolls from Sourdough Delights by Mildred. Soft, fluffy, slightly tangy, and absolutely perfect for soaking up every last bit of goodness.

My bowl, of course, got topped with fresh garden tomatoes because I firmly believe tomatoes belong on everything. 🍅

Fresh herbs. Fresh radishes. Local microgreens. Homemade sourdough. Big flavors.

This is exactly why I love summer cooking.

Tonight’s dinner was a labor of love and a celebration of the garden! 🌿These hearty vegan enchiladas started with homema...
06/10/2026

Tonight’s dinner was a labor of love and a celebration of the garden! 🌿

These hearty vegan enchiladas started with homemade vegetable broth made from saved veggie scraps, fresh herbs clipped straight from the garden, a rich homemade enchilada sauce, and a savory filling loaded with plant-based goodness. Topped with vegan cheese and fresh green onions, then baked until hot and bubbly.

There’s something incredibly satisfying about turning simple ingredients into a meal that tastes this comforting. From garden herbs to homemade broth, every layer was built from scratch, and every bite was absolutely worth it.

Plant-based cooking isn’t about giving something up—it’s about discovering just how much flavor can be packed into a simple meal.

Tonight’s verdict? Empty plates and happy bellies. ❤️

Tonight’s dinner was proof that leftovers can become something completely different when you give them a little creativi...
06/09/2026

Tonight’s dinner was proof that leftovers can become something completely different when you give them a little creativity and a lot of love.

Last night, we enjoyed an amazing dinner at Embers and came home with roasted asparagus and mushrooms. Friday night’s grilled feast left us with roasted potatoes, grilled corn on the cob, and some tofu that wasn’t exactly living its best life. Rather than simply reheating everything, I decided to give those leftovers a second chance.

The tofu was crisped up, the potatoes were pan-fried until golden, the mushrooms and asparagus joined the party, and a splash of Chardonnay brought everything together. Topped with a creamy herb aioli, fresh parsley and chives from the garden, and beautiful garden-fresh radishes for a little crunch and color.

The result? A smoky, crispy, savory bowl that tasted nothing like leftovers and everything like a meal that was meant to be.

And because summer has officially arrived in Southwest Louisiana, dinner was served with sweet watermelon on the side. Someone in this house still insists he doesn’t like watermelon, but tonight he was strongly encouraged to expand his horizons. 😂

Garden herbs. Garden radishes. Leftovers rescued. Food waste avoided. A delicious dinner created from odds and ends that could have easily been forgotten in the fridge.

Sometimes the best meals are the ones you never planned to make.

Fresh From the Garden: Creamy Rebel Brie & White Bean Pasta 🌿🍅Tonight’s dinner was one of those magical meals that came ...
06/05/2026

Fresh From the Garden: Creamy Rebel Brie & White Bean Pasta 🌿🍅

Tonight’s dinner was one of those magical meals that came together from a little creativity, a garden overflowing with goodness, and one absolutely incredible wheel of Rebel Cheese Brie.

We started by slowly caramelizing onions and garlic until they were sweet and golden, then blended white beans and creamy Rebel Brie into the most luscious sauce. Into that went fresh spring mix and spinach, followed by a generous handful of garden herbs—parsley, basil, chives, and thyme—all harvested just steps from our kitchen.

The finishing touches made this bowl sing: crisp garden radishes, colorful cherry tomatoes, and a sprinkle of red pepper flakes for a little heat.

The result? Rich and creamy, fresh and vibrant, comforting and light all at the same time. Every bite tasted like early summer and reminded me why I love growing food. There is something incredibly satisfying about walking into the garden, gathering what looks good, and turning it into dinner.

And that Rebel Brie? Absolute perfection. Velvety, decadent, and the star that brought everything together.

From garden to table, this one was a winner.

🌿🧄🍅🧀🍝

🌕✨ Blue Moon Lion’s Mane “Steaks” ✨🌕If ever there was a meal worthy of a Blue Moon, this was it.Golden-crusted Lion’s Ma...
06/01/2026

🌕✨ Blue Moon Lion’s Mane “Steaks” ✨🌕

If ever there was a meal worthy of a Blue Moon, this was it.

Golden-crusted Lion’s Mane mushroom steaks, pan-seared until perfectly caramelized and topped with a rich garlic-herb pan sauce loaded with fresh parsley. Served alongside creamy mashed potatoes and roasted asparagus bursting with sweet tomatoes, garlic, and all the savory goodness that collected in the pan.

Y’all… this wasn’t “good for a vegetarian meal.”

This was good food.

The Lion’s Mane developed that beautiful steak-like texture on the outside while staying tender and juicy inside. The garlic herb sauce soaked into every bite, and the roasted tomatoes practically melted into the asparagus, creating a side dish so delicious it deserved its own spotlight.

As the Blue Moon rose overhead, I couldn’t help but think about transformation. A mushroom becoming the star of a steak dinner. A simple meal becoming a memorable experience. Intentions becoming reality one small step at a time.

Tonight felt magical, delicious, and exactly the reminder I needed that some of the best things in life happen when we’re willing to try something unexpected.

And trust me on this one…

The Reluctant Vegetarian may have found a new favorite.

🌕🍄💙

Breakfast this morning was exactly the kind of meal that reminds me why I love cooking at home!I started with a tofu scr...
05/31/2026

Breakfast this morning was exactly the kind of meal that reminds me why I love cooking at home!

I started with a tofu scramble packed with onions, spinach, pinto beans, nutritional yeast, and one whole jalapeño because around here, we don’t do bland. A splash of almond milk helped create that perfect fluffy scramble texture, while turmeric, smoked paprika, garlic, and onion powder brought all the flavor.

Then came the good stuff: Rebel Cheese Pepper Jack cheese, fresh pico de gallo, creamy avocado, and a generous drizzle of my favorite hot sauce, all wrapped up in a protein tortilla with 8 grams of protein before the filling even hits the wrap!

Served alongside fresh apple slices and a sweet mandarin for a little balance.

This breakfast was spicy, filling, packed with protein, and proof that plant-based eating is anything but boring.

The Reluctant Vegetarian may not have created this one, but he certainly enjoyed every bite!

After playing in the yard for a while this afternoon, the hungry monster showed up in full force!Thankfully, lunch came ...
05/30/2026

After playing in the yard for a while this afternoon, the hungry monster showed up in full force!

Thankfully, lunch came together in about five minutes and was packed with flavor. I grabbed one of those Simple Truth protein wraps, slathered on a generous layer of spicy Rebel Cheese Pimento Cheese, then piled it high with fresh spinach, juicy tomatoes, and red onion. Rolled it all up and called it perfection.

Of course, no meal is complete without something fresh on the side, so I paired it with a bowl of homemade cucumber salad loaded with dill and onions. The combination of cool, creamy cucumber salad and that spicy, cheesy wrap was absolutely delicious.

One of my favorite things about eating this way is that healthy doesn’t have to be complicated. Fresh ingredients, plenty of flavor, a little protein, and lunch is served.

The Reluctant Vegetarian would have happily stolen the wrap… but the cucumber salad? Not a chance. That man still acts like cucumbers and tomatoes personally offended him.

Simple. Fresh. Spicy. Perfect.

Dinner tonight was one of those “throw a bunch of delicious things together and trust your tastebuds” kind of meals and ...
05/28/2026

Dinner tonight was one of those “throw a bunch of delicious things together and trust your tastebuds” kind of meals and honestly…it absolutely delivered!

Crispy fried dumplings piled over a fresh salad loaded with spinach mix, garden green onions, sesame seeds, and juicy tomatoes. I, of course, elevated mine with a giant scoop of last night’s cucumber salad because apparently I believe cucumbers belong in everything this time of year. Fresh dill, creamy dressing, crunchy cucumbers, red onion goodness…YES PLEASE.

The reluctant vegetarian? He once again committed crimes against flavor and refused the cucumbers and tomatoes entirely. So his bowl was a much more “simple man” version with greens, green onions, sesame seeds, dumplings, and that ridiculously spicy, garlicky dressing drizzled all over the top.

And honestly? I love that stubborn man of mine dearly…even if he continues to reject the superior produce choices of summer. 😂🥒🍅🥟

Sometimes dinner doesn’t need to be fancy. It just needs crispy dumplings, fresh veggies, spicy sauce, and somebody you love sitting across the table from you.

Easy peasy and absolutely delicious dinner tonight!!!I grew up between California and southern Oklahoma and one thing th...
05/27/2026

Easy peasy and absolutely delicious dinner tonight!!!

I grew up between California and southern Oklahoma and one thing that always showed up once the weather turned warm was cucumber salad. My grandma and mom would make huge batches with cucumbers, red onions, and creamy dressing tucked away in the fridge until the flavors all melted together into pure summer comfort.

Tonight’s version got loaded with fresh dill and chives straight from our garden and honestly… the longer it sits, the better it gets! One bite instantly feels like summer evenings, backyard dinners, and women in the kitchen who somehow made simple food taste magical. ❤️

Alongside that goodness were slow roasted baked potatoes slathered in EVOO, salt, and pepper, wrapped in old-school foil and roasted until fluffy perfection.

Meanwhile, The Reluctant Vegetarian fired up the charcoal because smoky food over hot coals just hits different. 🔥 We grilled up delicious plant based patties — and because this marriage thrives on opposites, he loathes cucumbers and tomatoes while I could happily eat them every single day 😂

He enjoyed his burger plain and simple on a bun while mine was stacked high with romaine, fresh tomatoes, pickled onions, and a vegan mayo dressing mixed with extra spicy garlic chili oil.

Simple food. Big flavor. Garden herbs. Smoky coals. Summer comfort.

Comfort food doesn’t have to be fancy… it just has to be GOOD. 🌿🥔🍔

Breakfast this morning was totally lit and ridiculously delicious!!! 🔥🌱We whipped up spicy roasted potatoes, cilantro li...
05/25/2026

Breakfast this morning was totally lit and ridiculously delicious!!! 🔥🌱

We whipped up spicy roasted potatoes, cilantro lime rice (made with cilantro fresh from our garden because apparently we are now those people 😂), smoky spicy black beans, fresh pico, creamy avocado sprinkled with a touch of Tajín, and enough lime to make my spicy-loving soul happy.

The potatoes were crispy perfection, the beans were loaded with garlic and smoky goodness, and the fresh pico brought that bright pop of flavor that tied everything together. Honestly, this bowl tasted like comfort food and sunshine had a baby. ☀️🥑🌶️

One of my favorite things about cooking plant-based is how fresh ingredients can turn something simple into something absolutely crave worthy. Also, garden herbs just hit different.

And yes…there may have been extra Tajín, extra lime, and extra spice because balance is important and apparently our household balance means “make it hotter.” 🌶️🤣

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