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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.
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.
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.
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.
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!
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!
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.
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.
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.
03/05/2023
CARROT CAKE vegan. With the carrots shredded also added pineapple crushed, walnuts, raisins, a few dates chopped small and coconut. Frosting with a vegan cream cheese and with the powdered sugar a touch if maple syrup and kahlua.
03/05/2023
PENNE PASTA w/VEGGIES & MARINARA. Pasta penne whole wheat with fresh veggies and homemade tomato marinara.
Tomatoes from garden and bottled from my Neice’s Italian husbands recipe. Added carrot, onion and celery to tomato and blended. Yum!
Address
6224 Autumn Creek Drive
Las Vegas, NV
89130
**Travel Directions to Autumn Creek Drive, Las Vegas**
**By Public Transport:**
1. Start by locating the nearest bus stop or transit station.
2. Take Bus Route 202 towards "Tropicana & Nellis" or a similar route that connects to your starting point.
3. Transfer to Bus Route 109 at the appropriate stop if needed, heading towards "Sahara & Nellis."
4. Get off at the stop closest to Autumn Creek Drive.
5. Walk a short distance to your destination.
**By Car:**
1. Begin your journey on the nearest major road leading toward Las Vegas.
2. Merge onto I-15 N and continue for several miles.
3. Take exit 40 for Sahara Ave and turn left onto Sahara Ave.
4. Continue straight until you reach Nellis Blvd, then turn right.
5. Follow Nellis Blvd until you reach Autumn Creek Drive; turn left onto Autumn Creek Drive.
6. Look for available parking options nearby.
**Parking:**
- There should be street parking available along Autumn Creek Drive or nearby lots where you can safely park your vehicle while visiting.
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What people say
Ronny’s Vegan Kitchen on Autumn Creek Drive is a delightful haven for anyone seeking delicious and accessible plant-based meals. The kitchen excels in creating quick and satisfying dishes that are perfect for both beginners and seasoned vegans alike.
One standout offering is their nachos, which are incredibly easy to prepare yet bursting with flavor. Made with fresh corn tortilla chips sourced from a local Mexican market, these nachos feature a melty vegan cheese that can be ready in just 30-40 seconds in the microwave. Topped with guacamole, tomatoes, green onions, sea salt, and a hint of cayenne, they provide a simple yet indulgent meal option. The flexibility to add beans or other toppings makes them even more appealing.
Another favorite is the guacamole tostadas—a quick meal that showcases perfectly ripe avocados from the nearby market. These tostadas are lard-free and come topped with an array of vegan cheeses, tomatoes, and spices for an utterly satisfying experience. The ease of preparation combined with the quality ingredients makes this dish a must-try.
For those looking for something sweet, Ronny’s offers a refreshing sorbet made from frozen blueberries blended into a homemade berry combo. Sweetened with maple syrup, it’s a delightful treat that highlights the natural flavors of the fruit.
Overall, Ronny’s Vegan Kitchen stands out as an inviting spot where health-conscious diners can enjoy flavorful meals without compromising on taste or convenience.
