In The Kitchen With Tanya Rose

#meatlessmonday Week #22 Post Grad Juice

For the next couple of weeks we will be sharing JUICY summer recipes with you!! We loved sharing local vegan hot spots with you and will definitely continue to share them with you in the upcoming months. But this week, Hannah is “guest chef-ing!”

Post Grad Juice

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Ingredients

  • 4 beets + the leaves
  • TONS of spinach (fresh from the garden)
  • 5 carrots
  • 2 green apples

Instructions

  1. Put all the ingredients in a juicer and ENJOY!
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“After a week of graduation food and drink, let me tell you, a cleanse was much needed! This juice did the trick, I could drink it every single day it’s so dang good.” ~Hannah
In The Kitchen With Tanya Rose

#meatlessmonday Week #21 Great Full Gardens

Great Full Gardens

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“You never forget your first love! Great Full Gardens, what would I do without you? You are my go to; you always have the good stuff! We go way back. It’s been years since Gino got his start in the Sierra Rose studio selling soup. Time flies! Those soups nourished our souls and gave us hope for vegan yumminess in the future. Now, here we are, grateful for Great Full Gardens!” ~Tanya Rose

Jackfruit Soft Tacos

Wasabi Vegetable Bowl

Fabulous FLTA

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #19 Homegrown Gastropub

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Third Stop…

Homegrown Gastropub

Our third stop is Homegrown Gastropub in Midtown!

“Gastropub is the newest vegan hotspot! There’s a wide variety of options for those looking for meat substitutions or those looking for simple vegan dishes. I love the indoor and outdoor dining options, especially since it’s almost summer! This weekend I went with the hubs and we ordered Vegan Breakfast Tacos and Vegan Eggs Benedict.

We are loving sharing these local, vegan-friendly places with you! It’s AMAZING to live in a community where you can find awesome, cruelty-free food.

I often hear, “It’s so hard to find food to eat. It’s a real struggle. Where do you eat? What do you eat?” This is where I eat; this is what I eat. Maybe I’ll see you there next time!” ~Tanya Rose

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Vegan Eggs Benedict
In The Kitchen With Tanya Rose

#meatlessmonday Week #18 Laughing Planet

 

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Second Stop…

Laughing Planet

Our second stop is Laughing Planet on South Virginia (super close to UNR for all our college peeps!!).

“The fact that Laughing Planet has vegan soup gets me in the door. They ALWAYS have a House-Made Veggie Chili and often another vegan option as well. The Highway to Kale Salad with the vegan cheese is the BOMB! When I am extra starving and need food NOW, the chips and salsa is a life saver. Red, Green and Mango Habanero are all AMAZING. I also have to shout out their fresh squeezed juices AND! DO NOT miss the Vegan Oatmeal Chocolate Chip Cookie, it’s life.” ~Tanya Rose

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P.S. The Marionberry Ginger Smoothie is also really good! xoxo

In The Kitchen With Tanya Rose

Week #17 Walden’s Coffeehouse

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First Stop…

Walden’s Coffeehouse

We are switchin’ it up!! For the next couple of weeks Tanya Rose will be sharing her favorite places to get her vegan fix around Reno!! Our first stop is Walden’s Coffeehouse on Mayberry! Walden’s Daily Special, the Vegan Burrito, is a MUST HAVE if you happen to be hangin’ at this cutie coffeehouse on a day that this delicious brekky item is offered! This burrito is full of potatoes, roasted veggies and mushrooms, wrapped in a spinach-herb tortilla (or a GLUTEN-FREE one!) and then it’s put in the panini press… that’s where the magic happens people!! YUM!

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xoxo
In The Kitchen With Tanya Rose · The Juice

Week #16 Buffalo Cauliflower

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Buffalo Cauliflower

Ingredients

  • cauliflower, cut into small florets
  • vegan butter
  • Frank’s Red Hot Original Cayenne Pepper Sauce
  • Follow Your Heart Vegan Blue Cheese, to dip

Instructions

  1. Melt vegan butter in a warm skillet and add Frank’s to taste.
  2. Toss cauliflower florets in butter and hot sauce mixture.
  3. Bake at 425 degrees, flipping once florets are golden brown OR sauté in a hot skillet.
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Yum!
In The Kitchen With Tanya Rose · The Juice

Week #15 Tanya Rose’s Favorite Vegan Products

Tanya Rose’s Favorite Vegan Products

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“My protein go-to! Just one smoothie gives me the protein boost I need.”
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“Non dairy dairy! 😉 The blueberry yogurt is not shown here… it was so good it’s gone!”
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“Must-have snack food.”
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“Fakin Bacon – tempeh is THE BOMB for all savory sandwiches. Vegan. French. Dip. Mmhmm. 😉 Use the plain one and season how you wish… my favorite is  ‘Buffalo.'”
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“Best dressings and mayo EVER! Taste test them… they’re sooooo good! I love this company!! Many of their products are now created using solar too.” 

“I eat a lot of fruits and veggies, legumes and beans. These are my go-to items and some easy grab and go things that make being vegan easy and convenient… while tasting THE BOMB!!!!”

 

In The Kitchen With Tanya Rose

Week #14 Zucchini Breakfast Bowl

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Yum!

Zucchini Breakfast Bowl

Ingredients

  • potatoes, shredded
  • yellow onion, shredded
  • garlic, minced
  • zucchini, sliced
  • sesame oil, to taste
  • green cholula, to taste
  • salt and black pepper, to taste
  • fresh avocado, sliced

Instructions

  1. Sauté the shredded potatoes.
  2. Sauté the onion, garlic, zucchini, sesame oil, green cholula and salt and black pepper.
  3. Combine the potatoes and zucchini mixture.
  4. Serve with fresh avocado.

Special Notes from Tanya Rose

  • I use a food processor to shred the potatoes and onion. That way it takes 5 seconds!

 

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