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 was brought to you by a very special request from the Reluctant Vegetarian himself.Apparently, he was c...
06/18/2026

Tonight’s dinner was brought to you by a very special request from the Reluctant Vegetarian himself.

Apparently, he was craving spaghetti, and when the Reluctant Vegetarian makes a specific dinner request, I listen. So, the garden went to work. Fresh tomatoes, garlic, onions, basil, parsley, and chives were harvested and transformed into a homemade sauce that simmered low and slow until it tasted like summer in a bowl.

The spaghetti was tossed right into that beautiful sauce, topped with vegan parmesan and even more fresh herbs from the garden. We rounded out dinner with a delicious zucchini bake and garlic bread because some traditions simply shouldn’t be messed with.

One of my favorite things about this time of year is being able to step into the backyard and gather ingredients for dinner. Tonight’s meal was simple, comforting, and packed with flavors that can’t be found in a jar.

And judging by the empty plates, the Reluctant Vegetarian’s special request was a very good one.

The Reluctant Vegetarian was away this evening, which meant this Princess Bride was left home all alone to fend for hers...
06/17/2026

The Reluctant Vegetarian was away this evening, which meant this Princess Bride was left home all alone to fend for herself. Fortunately, the farmers market and my garden had other plans.

Breakfast for dinner it was!

Creamy protein oats were slowly cooked in homemade vegetable broth, then enriched with vegan butter and Follow Your Heart parmesan. Fresh spinach and arugula were folded in just before serving, creating a rich, savory base that was pure comfort in a bowl.

The star of the show was a skillet full of shiitake mushrooms sautéed with red onion, garlic, and fresh herbs picked just moments before from the garden—parsley, oregano, and chives. Cooked low and slow until deeply caramelized, they added incredible flavor and texture.

The bowl was finished with beautiful tomatoes purchased this evening from Going Rogue Farms at the farmers market, extra fresh herbs, baby greens, and a generous drizzle of Dat Sauce because this Southwest Louisiana girl believes a little heat belongs on just about everything.

And on the side? One of Sourdough Delights by Mildred’s amazing sourdough biscuits, also picked up at the farmers market tonight. Flaky, tender, and absolutely perfect alongside this cozy meal.

Sometimes the best dinners happen when you’re cooking for one, using what is fresh, local, and growing right outside your back door.

Y’all…this breakfast-for-dinner creation was ridiculously delicious.

Tonight’s dinner was one of those happy accidents that turned into something truly special.Fresh garden okra was sliced,...
06/16/2026

Tonight’s dinner was one of those happy accidents that turned into something truly special.

Fresh garden okra was sliced, seasoned, and crisped until beautifully charred. Sweet onions and gorgeous Bronz Torch tomatoes from Going Rogue Farms were cooked down with garlic, Cajun seasoning, and creamy white beans until everything came together in one delicious skillet.

Then came the magic.

A generous dollop of Rebel Cheese Spicy Southwest Pimento Dip melted right into the hot beans, adding a creamy, tangy kick that took this dish from good to unforgettable. Finished with fresh garden chives and a splash of Crystal Hot Sauce because, well, Louisiana.

Simple ingredients. Garden-fresh produce. A little creativity. A lot of flavor.

The best meals aren’t always planned—they’re the ones that happen when you open the pantry, wander through the garden, and trust the process.

Tuna salad without the tuna? Absolutely!This hot Southwest Louisiana afternoon called for something cool, simple, and de...
06/14/2026

Tuna salad without the tuna? Absolutely!

This hot Southwest Louisiana afternoon called for something cool, simple, and delicious, so chickpea “tuna” salad sandwiches were on the menu.

One can of chickpeas, smashed up and mixed with vegan mayo, crunchy dill pickles (because sweet pickles have no business here), red onions, garlic powder, onion powder, smoked paprika, salt, and pepper. That’s it! Quick, easy, protein-packed, and downright tasty.

I piled mine onto a soft bun with spicy radish microgreens from Going Rogue Farms and thick slices of fresh tomato. Add a handful of kettle chips on the side and lunch was served.

One of my favorite things about plant-based cooking is taking simple pantry staples and turning them into something that feels comforting, satisfying, and just a little bit special. No complicated ingredients. No fancy techniques. Just good food made with what you have on hand.

And yes, before anyone asks, the Reluctant Vegetarian skipped the tomatoes. Some battles simply aren’t worth fighting.

What’s your favorite way to enjoy chickpea “tuna” salad?

Brunch this morning was one of those “clean out the fridge and accidentally create something amazing” kind of meals!A he...
06/14/2026

Brunch this morning was one of those “clean out the fridge and accidentally create something amazing” kind of meals!

A hearty scramble of tofu, crispy potatoes, shredded carrots, onions, and plenty of seasoning was cooked until golden and delicious, then piled high over a bed of organic spinach and peppery arugula. A generous drizzle of harissa brought just the right amount of smoky warmth, and warm garlic naan on the side made it perfect for scooping up every last bite.

And let’s talk about those blackberries! Fresh from Going Rogue Farms, they were sweet, juicy, and absolutely beautiful. There’s just something special about supporting local growers and enjoying produce that was picked close to home.

Simple ingredients. Fresh flavors. A lazy brunch plate that felt a little bit like a trip through the Mediterranean without ever leaving Southwest Louisiana.

Oh sweet cheese and rice, this is DELICIOUS!!!Tonight’s dinner started with a few pantry staples, some fresh garden prod...
06/13/2026

Oh sweet cheese and rice, this is DELICIOUS!!!

Tonight’s dinner started with a few pantry staples, some fresh garden produce, a package of plant-based chorizo, and a container of Rebel Cheese Buffalo Blue Dip. What came out of that skillet was pure comfort food magic.

Pinto beans, refried beans, fire-roasted tomatoes, fresh poblanos from the garden, and plant-based chorizo simmered together into a creamy, smoky, spicy dip that had both of us going back for more.

The Reluctant Vegetarian topped his with salsa because raw tomatoes and cucumbers are definitely not his thing. Meanwhile, I loaded mine up with gorgeous tomatoes from Going Rogue Farms, cucumbers fresh from our garden, green onions from the garden, parsley, and a handful of fresh herbs because summer flavors deserve to shine.

Served with tortilla chips for scooping and crunching, this was one of those meals that had us looking at each other after the first bite and saying, “Yep, we’re making this again.”

Best part? I used the full cans of beans and tomatoes because leftovers were absolutely part of the plan. Tomorrow, this deliciousness is heading with me to Sisterhood Circle so I can share a little homemade comfort food with some pretty amazing women.

This may have started as a “what’s in the pantry?” meal, but it’s officially earned a spot in the recipe rotation. Sometimes the best meals come from a thriving garden, local farms, a little creativity, and a willingness to throw the rules out the window.

And judging by the empty bowls, I’d call this one a success.

Tonight’s dinner was everything I love about summer cooking—fresh, local, colorful, and packed with flavor. 🌱This crispy...
06/12/2026

Tonight’s dinner was everything I love about summer cooking—fresh, local, colorful, and packed with flavor. 🌱

This crispy rice salad started with a mountain of garden-fresh herbs, our first cucumbers of the season, green onions, cabbage, carrots, and chickpeas. Then came a creamy, spicy dressing that brought everything together before being topped with the most addictively crunchy crispy rice.

I couldn’t resist adding some gorgeous tomatoes from Going Rogue Farms to my bowl, and every bite was loaded with freshness, texture, and just enough heat to keep things interesting.

And because great meals deserve great bread, we served it alongside Sourdough Delights by Mildred’s incredible sourdough dinner rolls. Soft, fluffy, and perfect for soaking up every last bit of dressing.

There’s something special about building a meal from garden harvests, local farms, and simple ingredients. This one was definitely a winner.

Fresh. Crunchy. Herby. Spicy. Summer perfection.

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.

Address

Lake Charles, LA

Website

Alerts

Be the first to know and let us send you an email when The Reluctant Vegetarian posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category