Vegan Recipe: Potato and Baby Spinach Stir-fry

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Stir-fry dishes are my favorite types of recipes because they can be prepared and cooked rather quickly. Last Friday I created this recipe from leftovers in the fridge. This recipe serves one, if you are not dining alone (Like I normally am, not complaining just explaining.) then double the ingredients and coking times to serve two, triple to serve three and so on and so forth.




5 Fingerling Potatoes (I used some that were already roasted but raw ones will work just as well.)

2 C Unchopped Baby Spinach

1 T crushed garlic

1 C Red Peppers

1/4 C Black beans (canned)

1/3 C Parsley

1/2 C Jalapeños (canned)

1/2 C Hummus

1/3 C Slivered Almonds (pre-slivered)

1 T Extra Virgin Olive Oil

1/4 C Water

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Cooking Instructions

Peel and slice the potatoes, slice the red peppers, wash the baby spinach chop the parsley and peel and crush the garlic.

Coat a medium frying pan with Olive Oil. Throw in the potatoes on medium-low heat, add water and cover for three minutes. Uncover and add the red peppers. Stir the contents of the pan on medium low heat for five minutes. Add in the garlic and jalapeños, stir everything again for three minutes. Throw in the baby spinach and black beans, then cover the the pan for thirty seconds. Uncover the pan, stir all contents again for one minute and take the food off of the heat and put it on a plate. Dollop the hummus on top of the stir-fry, then sprinkle the slivered almonds and parsley all over the plate and the recipe is complete!

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Vegan Recipe: Black Bean and Meatless Sausage Burrito

Bean and Meatless Saussage Burrito


A few weeks back I threw together a vegan burrito with random things I found in the fridge and this savory Bean and Meatless Sausage Burrito is what I came up with. It is super easy to make and VERY nutritious. This recipe is great for a breakfast option because it is so filling.The black beans are a great source of protein, fiber, iron, antioxidants and micro nutrients such as calcium. The graphic below lists some more ways in which black beans promote good health. Courtesy of

health benefits of black beans


1 Flour Tortilla 140 Calories (Mission Flour Tortillas are vegan I used a different brand but didn’t keep the packaging so I don’t have any nutrition facts for it. I do remember the calorie count though and made sure to check the ingredients list was devoid of animal products)

1/2 Cup of Canned Black Beans 109 calories – 7 grams of Protein – 8 grams of Fiber

1/2 cup of rice (any kind will do I used leftover saffron rice which my nutrition facts are based on)

Calories 146 -2 gram of Protein – 1 grams of Fiber

1/2 a link of Trader Joe’s Sausage-less Sausage – 70 Calories

1/4 cup Jalapeno 7 calories less than 1 gram of fiber and protein

1 thin slice of Red Onion 4 Calories

1/4 cup Green Salsa (I used some leftover green salsa in the fridge I don’t know the brand) Here is a link to an easy vegan recipe for green salsa that I plan on making soon from the website Pinch of yum click here for that recipe.

1/4 Ripe Avocado (sliced) 60 Calories

2T Grapeseed Oil  8o Calories

A little cilantro and a couple key limes as garnish. (Optional)


Prepare rice of your choice as you normally would.

If you are using canned black beans rinse them before you warm them up.  Warm them on a sauce pan coated with 1T of grapeseed oil for about 7 minutes on medium heat stirring a couple times.

Slice one link of vegan meatless sausage in half. Slice it in to rounds. Then, slice each round in half.

Coat a saucepan with the remaining 1T of grapeseed oil. Stir fry 1 slice of red onion, jalapenos and meatless sausage over medium heat for 7 minutes.

vegan meatless sausage

Warm your tortilla over a low open flame until it is soft and flexible.

Place your warm tortilla (lol that sounds wrong for some reason lol) on a flat surface.

Place the black beans, rice and stir fried jalapenos and onions in the center of the tortilla.

vegan recipe beans and meatless sausage burrito

Fold the tortilla in to a burrito. Here is a handy tutorial because it is difficult to describe in words. How to roll a burrito. It is in Spanish but it is so simple that all you need is the visual.

Slice an avocado in half, remove the seed. Take 1 of the slices and slice in half. Take that 1/4th avocado and slice thin slices vertically. However many slices this yields depends on the size of the avocado.

Layer the avocado slices on top of the burrito. Drizzle the green sauce over the burrito and garnish.

The finished product:

Bean and Meatless Saussage Burrito

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Vegan Recipe: Quick and Easy Portobello Mushrooms

quick vegan dinner recipe grilled portobello mushrooms

Last year, after two years of being a pescatarian and almost 2 years of being a vegetarian I started playing around with the idea of *becoming a vegan. This led to quite a bit of experimenting and I thought I would share a vegan recipe I came up with during that time that I have made over and over ever since.

I got the idea for this recipe because my father is from Mexico and my mother is Honduran. It is in my DNA to crave carne asada. I read on many vegan blog sites how Portobello mushrooms can work as a steak substitute so I thought I would come up with a quick dinner dish centered around portobellos. In a nod to my love of carne asada I gave the dish a **Latin American twist by including cumin, avocado,cucumber and the like to my recipe. The result was a savory and filling dinner that takes no longer than 15-20 minutes to prepare.

*I finally went vegan on March 19th the day of the Vegan Street Fair check out my photo diary of the event here Vegan Street Fair: Los Angeles

**I hate the word “Latin American”. I prefer indigenous but it takes to long too explain why and would distract from my point to use it…for now.

Here is my recipe:


Serves 2


2 Portobello mushrooms

2 Tsp Olive oil

2 Cups of water

1 Cup quinoa

1 Cucumber

1 Tomato

1 Avocado

1 Lime

2-3 Dashes cumin

2-3 Dashes salt

2-3 Dashes pepper

2-3 Dashes cayenne pepper

1 tsp of Cayenne (a few more dashes for cucumber and tomato mix)

Tortillas…whatever amount your heart desires.

Preparing the Quinoa:

Put 2 cups of water, and one cup of uncooked quinoa in a sauce pan on high heat. As its  cooking stir in 1 tsp of olive oil, a dash of  salt and a tsp of cayenne pepper.

Bring it to a boil. Once it is at  a “rolling boil” bring it down the lowest heat possible and cover it

After about 15 minutes the quinoa should be done but feel free to check on it after 8 minutes or so. You will know it is done because the germ of the quinoa will start separating from the seed. In other words you will see tiny little spirals that are a lighter color, more “opaque” in a sense than the rest of the quinoa. Call me crazy but it is a delicate and beautiful sight to behold. I sometimes wonder if the spiral is consistent with the golden ratio. However, I’m no math wiz so I’ll stick to just wondering. Moving on….

While the quinoa is cooking chop up the tomato, cucumber and slice up the avocado.

Mix the tomato and cucumber together and sprinkle a dash of cayenne pepper and salt over the mix and over the avocados as well.

Squeeze the whole lime over the cucumber and tomato and mix again.

Cut the portobello mushrooms into slices of whatever thickness you prefer. Gently rub a few dashes of cumin, salt, and pepper on to the slices. Very gently!

Grill them on low to medium  heat on your favorite skillet or pan for about 6 minutes.

Warm up some tortillas. Eat them as a side or wrap them around the portobello slices to create a makeshift taco.

Plate and serve.


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