https://www.facebook.com/877327465452836/

The Reluctant Vegetarian

Home
United States
Lake Charles, LA
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?

08/21/2026

Dinner tonight was AMAZING!!! 🤤🌱

I decided to venture into something a little different tonight and made these incredible stuffed parathas inspired by Vegan Richa. The filling was packed with cauliflower, potatoes, chickpeas, red onion, green chilies, ginger, cilantro and ALLLLL the spices — cumin, coriander, garam masala, fenugreek and a little cayenne for good measure.

And that filling!! I let everything get beautifully browned and a little crispy before stuffing it into the parathas, and that may have been the best decision of the night. 🔥

Into the oven they went until the outside was golden and crispy, and OH. MY. GOODNESS.

Warm, spicy, crispy, hearty and completely plant-based. Served with fresh tomatoes and a creamy dipping sauce to cool down all that spice, and dinner was officially a WIN.

I love nights when I wander into the kitchen, try something completely different and end up thinking, “Yep…we are DEFINITELY making this again.”

Plant-based food is NEVER boring around here. ❤️🌱

08/19/2026

After a VERY long day that included a three-hour drive, dinner needed to be easy, comforting, and require almost no brainpower. 😂

Tonight’s win: a homemade “tuna” salad melt on Ezekiel bread with microgreens, all toasted up with that gloriously golden, melty top. Add some fresh blackberries and plums on the side and DONE. 🙌

Nothing fancy. Nothing complicated. Just good food that hit the spot when I was officially done with the day.

And yes…a “tuna” melt can absolutely be plant-based and still be ridiculously delicious. 🌱❤️

08/18/2026

Tonight’s dinner was one of those meals that reminds me why I LOVE eating mostly plant-based. 🌱❤️

I tried Chili Garlic Curry Leaf White Beans from Vegan Richa and holy flavor explosion! 🔥

White beans simmered with onions, fresh green chiles, curry leaves, lots of garlic and ginger, Kashmiri chili, coriander, garam masala, sambal, lime and all kinds of goodness. I served them over roasted sweet potatoes that got wonderfully caramelized (and yes, a little charred because that is FLAVOR 😂).

But then came the toppings…

A ridiculously creamy whipped tofu cream made with tahini, lime, cumin and herbs, plus spicy lime-marinated red onions that added the perfect crunchy, tangy bite.

This bowl had EVERYTHING—spicy, creamy, sweet, savory, tangy and crunchy. And between the white beans, tofu and tahini, there’s plenty of plant-based protein hiding underneath all that deliciousness.

Meals like this are exactly why I never feel like I’m “giving something up” by eating plant-based. I’m just discovering entirely new ways to make really, really good food.

And judging by that skillet…I’m pretty sure tomorrow’s leftovers are going to be spectacular. 😂🌱

08/17/2026

🏡 TEN DAYS of traveling and there is just NOTHING like a home-cooked meal in your own kitchen!

Tonight called for comfort food, and this one absolutely delivered. ❤️

I pan-seared some potato gnocchi in my homemade basil EVOO, then built a sauce with white onion, fresh Roma tomatoes, lots of garlic, red pepper flakes, homemade veggie broth, herbs and a little plant-based cream to make everything rich and delicious.

Tossed those little potato pillows into that creamy tomato goodness, topped everything with fresh green onions and oregano, and served it alongside a big, crunchy salad loaded with veggies and seeds.

Y’ALL. 😋

After 10 days away, chopping vegetables, cooking in my own pans, pulling out my own homemade goodies and creating dinner in my own kitchen felt SO GOOD.

And yes, I made a HUGE mess in my kitchen—and even THAT felt good! 😂 Apparently washing a mountain of dishes hits differently when you’ve been away from home for 10 days.

The verdict? We have a winner. This one is definitely going into the make-again rotation!

There really is no place—and no kitchen—quite like home. ❤️🌱🍅

08/10/2026

Sometimes the best meals aren’t planned… they’re scavenger hunts. ❤️

Back home in Indiana for a few days, and after weeks of travel I was craving one thing—a home-cooked meal.

So I did what every cook does in a family kitchen… I started opening cabinets. 😄

Freshly cooked chickpeas, a can of diced tomatoes, mild green chilies, an onion, a few Idaho potatoes, plenty of garlic, a drizzle of olive oil, and whatever spices I could find. Simmered together until the potatoes were tender, then scooped into a bowl with warm tortillas.

That’s it.

No fancy ingredients.
No measuring cups.
Just good, honest food.

As someone who spends a lot of time talking about healthy aging, meals like this remind me that nutritious food doesn’t have to be expensive or complicated. Beans, potatoes, vegetables, and a few pantry staples create a meal that’s packed with fiber, protein, vitamins, and enough comfort to make anywhere feel a little more like home.

Sometimes the best recipe isn’t written down at all.

It’s simply listening to what your body needs after a long journey.

❤️ Today, that looked like a bowl of spicy chickpeas, tomatoes, potatoes, green chilies, and warm tortillas.

Simple.
Wholesome.
Delicious.

08/05/2026

There’s something special about building a meal around fresh ingredients from the garden. Tonight’s stars were roasted garden okra, charred Cajun street corn, Chef Chew's Kitchen incredible vegan mac & cheese and chicken fried chicken, all topped off with a homemade Cajun comeback sauce that may have stolen the show.

The roasted okra surprised us—it turned crispy on the outside, tender inside, and disappeared faster than I expected! Paired with smoky street corn and creamy mac & cheese, every bite was comfort food with a little Louisiana soul.

Sometimes the best meals don’t come from a fancy restaurant—they come from the garden, a little creativity, and sharing dinner around the table.

What’s your favorite Cajun comfort food?

08/04/2026

Tonight’s kitchen adventure started with, “What can I make with what I already have?” and turned into one of those meals that reminds me just how satisfying eating more plants can be.

On the menu:
🥦 Fresh broccoli
🫛 Crisp sugar snap peas
🥬 Shredded cabbage
🥕 Carrots
🧅 Sweet onions
🌱 Sweet & smoky tempeh
🫘 Yuba (tofu skin…if you haven’t tried it yet, you should!)
🍜 Chili ramen for the reluctant vegetarian
🌶️ A homemade spicy, garlicky, gingery sauce with just enough heat to keep things interesting.

The vegetables stayed bright and crisp, the tempeh caramelized beautifully, and the yuba soaked up every bit of that sauce. I served mine loaded with veggies and protein while my reluctant vegetarian got his over ramen noodles—and judging by the empty bowl, I think we have another keeper!

One thing I’ve discovered on this journey is that eating more plants isn’t about giving things up. It’s about discovering ingredients you never knew you loved and creating meals that make you feel good after you’ve finished eating.

Now…who else loves cleaning out the refrigerator and accidentally creating something delicious? 😊🥢💚

07/31/2026

🥦 Dinner tonight was a huge win with the Reluctant Vegetarian! 🎉

And around here, that’s saying something.

Tonight’s menu was creamy, cheesy broccoli over buttery egg noodles, topped with crispy plant-based bacon bits and a generous sprinkle of smoked paprika. The only animal protein in the entire meal was the egg noodles, and not a single complaint was heard…in fact, I got a big “Woo Hoo!” 😍

The sauce was rich, creamy, and packed with flavor thanks to nutritional yeast, garlic, onions, and just enough smoky goodness to make every bite feel indulgent. Those plant-based bacon bits added the perfect crunchy finish.

I’m learning that eating more plant-forward doesn’t mean giving up comfort food. It just means getting a little creative in the kitchen. And when the Reluctant Vegetarian asks if we can make it again…I’ll happily call that a success.

Who’s ready to sneak a little more broccoli into dinner? 🥦❤️

07/30/2026

Tonight’s dinner was one of those meals that reminds me exactly why I love growing our own food.

Fresh-picked okra, tomatoes, oregano, thyme, and green onions from the garden came together in a rich Cajun-smothered okra and tomato gravy served over rice. We kept it completely plant-based by using Chef Chew's Kitchen chicken, a little fermented tofu for incredible umami, and a vegan “Not Beef” bouillon that gave the dish slow-simmered flavor without the meat.

Every bite tasted like summer in southwest Louisiana.

The best part? The reluctant vegetarian went back for seconds…which, around here, is the highest compliment a recipe can receive. ❤️

There’s something incredibly satisfying about walking into the garden, harvesting dinner, and watching it become a meal that nourishes the people you love.

07/29/2026

Tonight’s dinner was proof that some of the best meals start with a few simple ingredients and a little creativity.

I made homemade refried beans by blending a can of pinto beans with a little of the bean liquid, lots of fresh garlic, cumin, salt, and pepper. Then I cooked them down in a splash of EVOO until they were thick, creamy, and packed with flavor. Honestly…I’ll probably never buy canned refried beans again!

Then came the vegan queso. Boiled raw cashews, veggie broth, nutritional yeast, taco seasoning, a little extra cumin and chili powder, all blended together in my faithful 30-year-old blender (she’s still hanging in there! 😂) before warming it up with just a schoosh of EVOO. Creamy, cheesy, and completely dairy-free.

The taco filling was veggie crumbles sautéed with onions, veggie broth, and taco seasoning in my favorite cast iron skillet. (Every little bit of extra iron helps!)

My tacos were piled high with homemade refried beans, homemade cashew queso, fresh guacamole, tomatoes straight from the garden, spinach, and salsa. Ivan’s looked almost the same, except he opted for pepper jack cheese instead of the vegan queso. Baby steps for my reluctant vegetarian! ❤️

Now…let’s talk taco shells. 😂 They had other plans tonight. Vegan tacos have a way of crumbling into delicious chaos, so mine quickly transformed into loaded nachos. And honestly? I wasn’t even a little disappointed!

One of my favorite things about this plant-based journey is discovering that comfort food doesn’t have to come from a package. It can come from a can of beans, a handful of cashews, fresh vegetables from the garden, and a willingness to experiment in the kitchen.

It’s messy. It’s homemade. It’s healthy. And it was absolutely delicious. 🌮🥑🍅💚

Address

Lake Charles, LA

Website

facebook.com

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.

Want your practice to be the top-listed Clinic in Lake Charles?