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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Vegan-Friendly Loaded Black Bean Soup

Recipe: Vegan-Friendly Loaded Black Bean Soup

Prepare for one of the easiest recipes of your life! I’m a huge fan of black bean soup, but I don’t often make it at home (mostly because Amy’s Organic Black Bean Vegetable Soup is just so dang good). After this recipe, though, it’s easily going to become a staple! Besides black beans, this soup is packed with tons of veggies, including bell peppers, onions, celery and garlic. It would easily be delicious on its own, but I decided to Emily-fy this soup (aka, add a bunch of toppings). Prepare for magic.


To make this soup a bit heartier, I decided to serve it on a bed of quinoa. For the toppings, I went with sliced avocado, a soft-boiled egg (love that yolk), diced green onions, shredded sharp cheddar cheese and, of course, hot sauce. Leave off the egg and the cheese and this meal is totally vegan! This is definitely one of those recipes to show people who don’t think vegan food can be filling, and I guarantee you’ll get a bit of glee out of proving them wrong.



  • 2 - 15 oz. cans black beans, drained

  • 1 yellow onion, diced

  • 4 garlic cloves minced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1 poblano pepper, diced

  • 1 celery stalk, diced

  • 1 c. vegetable stock

  • 1 t. cumin

  • 1 t. chili powder

  • 2 T. olive oil

  • Juice from one lime

  • 1 small bunch from cilantro, chopped

  • Salt & pepper, to taste

  • Sliced avocado, soft-boiled egg, green onions, sharp white cheddar, hot sauce and rice or quinoa for serving, if desired



1) Heat the olive oil in a large pot over medium-high heat. Add the yellow onion, bell peppers, garlic, poblano pepper and celery and cook, stirring frequently, until the veggies are soft, about five minutes.

2) Add the black beans, vegetable stock, cumin and chili powder and stir well to combine. Bring to a boil.

3) Once the soup boils, lower it to a simmer and cook for 10 minutes. Stir in the lime juice and cilantro and season with salt & pepper.

4) If using rice or quinoa, divide it into the bowls now. Ladle the stew onto the grains and top with sliced avocado, chopped green onions, sharp cheddar cheese, a hard-boiled egg and hot sauce, if desired.


Inspired by a recipe by The Awesome Green

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