tag:blogger.com,1999:blog-13190839299233494472024-02-02T05:31:46.690-08:00RVegan Home Cookin'I am a vegan home cook. I’m a foodie. I live in an RV.RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-1319083929923349447.post-59522942564492544652016-03-25T16:27:00.000-07:002016-05-09T15:56:54.254-07:00Corned Tofu & Cabbage3/25/16<br />
Portland, OR<br />
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Classic seasoning for traditional corned beef and cabbage transforms this tofu into a simple and delicious Irish dish! Or... do what I did, and make your own Vegan Reuben Sandwich! Loaded on rye bread with some <b>Tahini Thousand Island Dressing</b> (recipe below).<br />
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<b><u>Corned Tofu & Cabbage</u></b><br />
<i>gluten free, vegan, kid friendly</i><br />
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1 head of cabbage (or ½ a green, ½ a red), chopped<br />
1 onion, chopped<br />
1 12oz package of tofu, drained, cut into filets, patted dry<br />
2 Tbsp olive oil<br />
1 tsp onion powder<br />
1 tsp ground coriander<br />
½ tsp ground allspice<br />
3 Tbsp soy sauce<br />
1/2 cup pickle juice<br />
1/2 cup water<br />
1 tsp apple cider vinegar<br />
2 Tbsp course brown mustard<br />
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In a bowl, mix together the onion powder, coriander, allspice, soy sauce, pickle juice, water, vinegar, and mustard. Mix well. Marinate your tofu in this mixture for a few minutes. Remove tofu and set the marinade aside.<br />
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In a pan over med heat, heat up the olive oil. Lay the tofu filets flat on the surface of the pan and cook until each side gets golden brown. <br />
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In a pot over medium heat, pour the leftover marinade in with the onion and cabbage. Cook until the cabbage softens, about 10 minutes. <br />
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Toss cabbage and onion with the tofu. Serve hot<br />
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For a Reuben Sandwich, pile high on toasted rye bread with Tahini Thousand Island!<br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>Tahini Thousand Island </b></span><br />
<i>dressing, dip, gluten free, Kid Friendly, oil free, vegan</i><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span><span style="font-family: "times" , "times new roman" , serif;">1/4 cup tahini</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/4 cup ketchup</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/4 cup chopped pickles</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/8 cup pickle juice</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span><span style="font-family: "times" , "times new roman" , serif;">Stir to combine, slowly adding the pickle juice, until you reach desired consistency. S</span><span style="font-family: "times" , "times new roman" , serif;">tore in the fridge in an airtight container.</span><br />
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-45909268179839390082016-02-24T17:47:00.000-08:002016-02-24T17:49:42.482-08:00Sean's Annual EnchiladasFebruary 24, 2016<br />
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Portland, OR</div>
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I could live on these and these alone... forever and ever. But I can only convince Sean to make them once a year. OK i force him to make them! As a birthday gift to me hehe. But seriously they are incredible and I think about them 365! They've changed over the years little by little but what remains the same is the homemade enchilada sauce. It is perfect and needs no changing. It truly makes the meal! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUASfZQEflQ6caoXh9mx-uVhvuEJjzLDfQxu18mPd6yrG75UQ3QdBPUhJRYx9zMsk2R6l4AfTgZ3KZcpr37PCvUka_4agDtb-Xo0s4pU-VQFEHwCpm8F4T7pSuxDZ1RygNrjJLCaHEfUdi/s1600/12744265_10206989820758615_8246087155436578572_n.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUASfZQEflQ6caoXh9mx-uVhvuEJjzLDfQxu18mPd6yrG75UQ3QdBPUhJRYx9zMsk2R6l4AfTgZ3KZcpr37PCvUka_4agDtb-Xo0s4pU-VQFEHwCpm8F4T7pSuxDZ1RygNrjJLCaHEfUdi/s640/12744265_10206989820758615_8246087155436578572_n.jpg" width="640" /></a></div>
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<u><b>Sean's Annual Enchiladas</b></u></div>
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makes 12 enchiladas</div>
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12 corn tortillas</div>
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1 Tbsp olive oil</div>
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1 cup Enchilada sauce (recipe below)</div>
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½ cup veg cheese</div>
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3 cups filling (recipe below)</div>
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Preheat oven to 375º. In a casserole dish, spoon a thin layer of enchilada sauce. In a pan, heat the tortillas in the olive oil until soft. Spoon ¼ cup of filling into each tortilla. Roll up tortilla and place int the casserole dish. When all are full and rolled, sprinkle with veg cheese and spoon on the enchilada sauce. Cover with foil and bake 20 minutes. Serve hot!</div>
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<b>For the enchilada sauce:</b></div>
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3 Tbsp chili powder</div>
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3 Tbsp flour</div>
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1 tsp cocoa powder</div>
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½ tsp garlic powder</div>
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½ tsp salt</div>
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1 tsp oregano</div>
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2 cups water</div>
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4 roma tomatoes diced small (or blended)</div>
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Combine all dry ingredients. Slowly add water to make a thin paste. Pour in a pot, add rest of water. Cook over medium heat stirring frequently about 10 minutes, until sauce thickens slightly. Stir in tomatoes. Simmer about 20 minutes.</div>
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<b>For the filling:</b></div>
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1 Tbsp olive oil</div>
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1 onion, diced</div>
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2 cloves garlic, crushed<br />
½ cup chopped walnuts</div>
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1 chile pepper, diced</div>
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1 can pinto beans (or black)</div>
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1 cup veg cheese (optional)</div>
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¾ cup of the enchilada sauce</div>
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In a pan over medium heat, sauté olive oil, onion, and garlic about 5 minutes. Add peppers walnuts, and beans. Cook another 5 minutes. Add <b>half </b>of the cheese and spoon in the sauce. Combine well and set aside. </div>
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-63508760602736913092015-07-09T11:15:00.001-07:002015-09-11T08:32:02.098-07:00A Paleo Vegan Dinner Party in the RV<div>
7/9/15</div>
Tucson, AZ<br />
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Today is our last day in Tucson, Arizona! Then it's time for a summer road trip, ending with a new place to live. We've been here over a year and a half, working and loving life RVing here in the desert. </div>
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I hosted a little dinner party last night to say goodbye to our Tucson friends. I was really excited to cook for them! Cooking, for me, is a way to express myself. I love bright, bold flavors, and getting creative with new and surprising ways to showcase ingredients. I know a lot of people think vegan food is boring, limited, and too restricted. I like to cook for non-vegetarians to show that you can have a hearty, delicious meal every night, made entirely from plants, and never feel like you're missing out on anything. They upped my dietary-restrictions ante, and asked for the meal to also be Paleo diet friendly. I truly love a food challenge, but this really had me scrambling for ideas. At least 50% of every meal I eat includes grains, beans, corn, and/or legumes. All of which are not allowed in the Paleo diet. I know I could've just popped on Pinterest and searched Paleo vegan recipes, but I really wanted to complicate my life, haha, and create my own dishes for the occasion. I think the dinner turned out to be a success!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ee1D4adWOyF0_2w074yN0Q0R1GUDl85olptLsES93pyBO8eodHSidXTY96MMW5N-sUiNDeUUERMNW7ZJkkk-UlRHYPbKnaiUns0Y8LkziWFBXBAxO0f89ZeCOs2NG9qNtxP6tgsDNIhP/s1600/11733267_10205597423909564_992939023_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ee1D4adWOyF0_2w074yN0Q0R1GUDl85olptLsES93pyBO8eodHSidXTY96MMW5N-sUiNDeUUERMNW7ZJkkk-UlRHYPbKnaiUns0Y8LkziWFBXBAxO0f89ZeCOs2NG9qNtxP6tgsDNIhP/s320/11733267_10205597423909564_992939023_n.jpg" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buffalo Wing Dip with some veggies and chips</td></tr>
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<b>Appetizer:</b><br />
<span style="font-family: Times, 'Times New Roman', serif; font-weight: bold;"><u>Buffalo Wing Dip</u></span><br />
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<i style="font-family: Times, 'Times New Roman', serif;">gluten free, soy free, vegan, paleo</i></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup sunflower seeds (raw, shelled, unsalted)</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">½ cup hot sauce</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 Tbsp olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3 cloves garlic</span></div>
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<span style="font-family: Times, Times New Roman, serif;">¼ cup water</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Tbsp lemon juice</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a food processor, process the sunflower seeds into a fine powder. Add remaining ingredients. Process until smooth.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; text-align: center;">Dip everything in it.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4g00p6zYaZXXdWtofGRK-j2SXFtP253Sek9kMF9Wh2_gmNH1pkCcFBH2I5QYR3e3mxfwRbxyI05KlBCa-3B-JRoEp2rN9Qasq85EopOrmxCZ6qtRyuNa4gWkMbM6K5U17CFjLW8HXtbpV/s1600/paleoveganstuffedpeppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4g00p6zYaZXXdWtofGRK-j2SXFtP253Sek9kMF9Wh2_gmNH1pkCcFBH2I5QYR3e3mxfwRbxyI05KlBCa-3B-JRoEp2rN9Qasq85EopOrmxCZ6qtRyuNa4gWkMbM6K5U17CFjLW8HXtbpV/s640/paleoveganstuffedpeppers.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="text-align: start;">Stuffed Peppers with Pesto Cauliflower Stuffing</b></td></tr>
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<b>Salad:</b><br />
<b>Mixed Spring Greens and Tomatoes with</b><br />
<b><u>Lemon Vinaigrette</u> </b><br />
<i>soy free, gluten free, paleo, vegan</i><br />
<i><br /></i>
¼ cup fresh lemon juice<br />
¼ cup olive oil<br />
¼-½ tsp sea salt<br />
½ tsp oregano<br />
¼ tsp black pepper<br />
1 Tbsp nutritional yeast<br />
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Whisk to blend. Add to salad and toss right before serving. <br />
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<b>Side:</b><br />
<b><u>Roasted Potatoes</u></b><br />
<i>soy free, gluten free, paleo, vegan</i><br />
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4 cups diced yukon gold potato (¼-½ inch cubes)<br />
1/8 c olive oil<br />
¾ tsp sea salt<br />
1 tsp paprika<br />
½ tsp garlic powder<br />
½ tsp onion powder<br />
½ tsp black pepper<br />
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Preheat oven to 425º. In a bowl, toss all ingredients together and stir until the potatoes are coated well. Spread potatoes on a baking sheet lined with parchment paper. Bake 20-25 minutes, stirring at 10 minutes. Stir again. Bake another 10-15 minutes until crispy.<br />
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<b><u><br /></u></b><b>Main entree:</b><br />
<b><u>Stuffed Peppers with Pesto Cauliflower Stuffing</u></b><br />
<i>soy free, gluten free, paleo, vegan</i><br />
<i>serves 5</i><br />
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<i>To prepare the <b>peppers</b>:</i><br />
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5 bell peppers<br />
Preheat oven to 375ºF. Cut off the tops and remove all seeds. Wrap in foil and bake for about 30 minutes.<br />
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<i>To prepare the <b>cauliflower</b>:</i><br />
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1 large head of cauliflower, leaves removed<br />
2 Tbsp almond meal<br />
1 Tbsp nutritional yeast<br />
¼ tsp sea salt<br />
¼ cup chopped walnuts<br />
2 Tbsp olive oil<br />
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While cauliflower is raw, chop into florets. In food processor, pulse florets until they are the size of grains of rice or small crumbles.<br />
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In a large pan over medium high heat, heat the olive oil. Add remaining ingredients stirring often for about 15 minutes. Set aside.<br />
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<b><u>RVegan Pesto</u></b><br />
<b><u><br /></u></b>
2 cups fresh basil<br />
juice of half a lemon (approx 1/8 cup)<br />
3 cloves garlic<br />
2 Tbsp olive oil<br />
1Tbsp nutritional yeast<br />
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Process until smooth.<br />
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Scrape the pesto into the cauliflower mixture. Stir well to combine. Spoon the mixture into the cooked peppers to fill. Garnish with a slice of tomato. Recover with foil and bake at 375ºF another 20-25 minutes. Serve hot.<br />
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-21301313750519820252015-06-18T12:25:00.001-07:002015-07-06T16:34:01.409-07:00WFPB (whole food plant based) Ice CreamsIt's hot. It's peach season. This recipe is light and refreshing, healthy, and simple to make! It is sweetened only by the fruit. I use somewhat under-ripe bananas because I don't want banana flavor to dominate over the peaches. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz186BhGwV_cMncFTlx7lPLzVwOEPHi4Tvnsqtf6KgrVHYoXAG9ugNhdQuxWEsvNdI-2bZ1sGf3xldQhITMxiL6n2Scw3Vc0iVtThvk3PgIG4P998avVFhTdXSGVA33Vt8uAvZAGpdo3Ma/s1600/11424328_10205439841010090_1356579094_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz186BhGwV_cMncFTlx7lPLzVwOEPHi4Tvnsqtf6KgrVHYoXAG9ugNhdQuxWEsvNdI-2bZ1sGf3xldQhITMxiL6n2Scw3Vc0iVtThvk3PgIG4P998avVFhTdXSGVA33Vt8uAvZAGpdo3Ma/s640/11424328_10205439841010090_1356579094_n.jpg" width="640" /></a></div>
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<b><u>Mango Ginger Ice cream</u></b><br />
<i>Kid Friendly, Raw, Soy Free, Vegan, Gluten Free</i><br />
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2 ripe mangos, peeeled chopped and frozen<br />
3 bananas, still on the greenish side, peeled chopped and frozen<br />
½-1 tsp grated fresh ginger<br />
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Blend until smooth. Let set in the freezer about 2 hours.<br />
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<b><u>Peach Cobbler Ice Cream</u></b><br />
<i>Kid Friendly, Raw, Soy Free, Vegan, Gluten Free</i><br />
<i><br /></i>
4 ripe peaches, pitted, chopped, and frozen<br />
3 bananas, still on the greenish side, peeled chopped and frozen.<br />
1/8 cup unsweetened rice milk (or any unsweetened non dairy milk)<br />
dash cinnamon<br />
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Blend until smooth. Let set in the freezer about 2 hours.<br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-14304779031756950072015-04-21T18:39:00.003-07:002015-04-22T04:37:51.876-07:00Eggless Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l-Tlm7Rg2H1nUXHOtsRPS_aphUXC7OlHwhf5FeVxClyMU1Mrzu36QORtfc7tA0RsuIkM6OUrk6dyF6CRxS6Ui8o9zSKViNPVyovjRa-PqZI8bSnVKi8-aUnP6sLBnGwvP3z-elHtRM8B/s1600/Screen+Shot+2015-04-21+at+5.18.22+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l-Tlm7Rg2H1nUXHOtsRPS_aphUXC7OlHwhf5FeVxClyMU1Mrzu36QORtfc7tA0RsuIkM6OUrk6dyF6CRxS6Ui8o9zSKViNPVyovjRa-PqZI8bSnVKi8-aUnP6sLBnGwvP3z-elHtRM8B/s1600/Screen+Shot+2015-04-21+at+5.18.22+PM.png" height="592" width="640" /></a></div>
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<u>Eggless Quiche</u><br />
vegan, one-dish meal<br />
serves 4<br />
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1 frozen pie crust<br />
1 ½- 2 cups firm tofu (drained and hand crumbled)<br />
½ cup veg cheese of choice, shredded<br />
½ cup onion, chopped<br />
1 potato, shredded<br />
2 cloves garlic, minced<br />
½ cup broccoli, chopped<br />
1 jalapeno (or mild pepper of choice), sliced<br />
1 small tomato, sliced<br />
1-2 Tbsp olive oil<br />
salt & pepper<br />
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Preheat oven to 400º F. In a pan over medium-high heat, add olive oil. Cook shredded potato in a thin layer on the pan until golden brown on each side. Sprinkle with salt & pepper. Layer cooked hash browns at the bottom of the pie crust. Sprinkle some of the cheese on top.<br />
While pan is still hot, sauté onions, garlic, & peppers. Approx 5 minutes. <br />
In a small bowl mix sautéed veggies, most of the cheese, broccoli, crumbled tofu, salt & pepper. Mix well. Scrape mixture into pie crust. Smooth out top with back of a spoon. Sprinkle more cheese. Add a layer of tomato slices on top. <br />
Bake for about 45 minutes, checking every 15 to make sure crust isn't burning. <br />
Remove from heat and let set 5-10 minutes before cutting.<br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-65633083018487710392015-01-28T15:40:00.000-08:002015-02-17T05:49:05.922-08:00Eggplant BallsOne of my all time favorite recipes, that is ALWAYS a hit with anyone who tries them. Makes for a great Sunday dinner! Double the recipe for a crowd. They go fast. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFljKuXb2IH7H-kD352vpYP0HitXExVVK3f4QzVT0tJBuJsNksJq8FHAv2wSH8PxL3gUZHCipkaBi2D_uE1ORKrXVJS81tcoJwFpV4BpL2UhQuxz_hRfkoELc5Sb1aYQvuuMRL8NWWYTZG/s1600/Screen+Shot+2015-01-27+at+4.47.51+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFljKuXb2IH7H-kD352vpYP0HitXExVVK3f4QzVT0tJBuJsNksJq8FHAv2wSH8PxL3gUZHCipkaBi2D_uE1ORKrXVJS81tcoJwFpV4BpL2UhQuxz_hRfkoELc5Sb1aYQvuuMRL8NWWYTZG/s1600/Screen+Shot+2015-01-27+at+4.47.51+PM.png" height="640" width="640" /></a></div>
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<b><u>Eggplant Balls</u></b><br />
<i>Kid Friendly, nut free, soy free, vegan, gluten free variation</i><br />
<i>makes approximately 30 balls</i><br />
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1 large eggplant, peeled & diced<br />
3 cloves garlic, minced<br />
1 Tbsp olive oil<br />
1 Tbsp flax meal<br />
1/4 cup cold water<br />
1 ½-2 ½ cup breadcrumbs <i>(use GF breadcrumbs or almond meal for Gluten free balls)*</i><br />
1 ½ cup great northern beans <i>(or any white bean) (1 15 oz. can)</i>, drained & rinsed<br />
2 Tbsp fresh parsley, chopped<br />
2 Tbsp fresh basil, chopped<br />
salt & pepper<br />
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In a small cup, add flax meal and water. Stir and let chill in the refrigerator while you prepare the rest. This will be your egg replacer. <br />
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Peel and dice eggplant. Heat olive oil in a skillet. Sauté garlic and eggplant. Add about 2 Tbsp of water. Cover and simmer until eggplant is very soft. Drain any excess water. <br />
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Preheat oven to 400ºF<br />
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In a bowl or food processor, mash/process the beans. Add eggplant and mash/process as well. Add remaining ingredients including the chilled flax meal & water. Start by adding 1 ½ cups breadcrumbs. Add more breadcrumbs if mixture seems loose. Mix well. Shape into 1- 1 ½" balls.<br />
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Line a baking sheet with parchment paper. Place balls on baking sheet and lightly drizzle with some olive oil. Bake for 30 minutes at 400ºF, turning after 15 minutes. <br />
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Add to your favorite italian tomato sauce.<br />
<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-37583469656829543142015-01-25T09:32:00.000-08:002015-01-25T09:32:19.940-08:00Chickpea Chorizo<div class="separator" style="clear: both; text-align: left;">
Tucson, AZ</div>
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<tr><td class="tr-caption" style="text-align: center;">Chickpea Chorizo</td></tr>
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With the right spices combined with the right textures, you can easily recreate so many dishes into much healthier, plant-based versions, without losing any of the flavor you love. Chorizo is all about the spices! Combined with the texture of crushed chickpeas, you can trick all of your skeptics into eating this healthier, gluten free, protein-packed version.</div>
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<i><b>*note- pay close attention to the teaspoon or tablespoon measurements for an accurate spice combination</b></i></div>
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<b><u>Chickpea Chorizo</u></b></div>
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<i>gluten free, nut free, soy free, cholesterol free, vegan</i> </div>
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3 cups (or 2 <span style="font-size: x-small;">15 oz.</span> cans) drained chickpeas</div>
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1 onion, chopped</div>
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2 Tbsp olive oil</div>
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<u><i>Chorizo Seasoning</i></u> </div>
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½ cup water</div>
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¼ cup Red wine vinegar</div>
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2 Tbsp ketchup</div>
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1 ½ Tbsp smoked paprika</div>
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1 ½ Tbsp chili powder</div>
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1 Tbsp oregano</div>
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½ <i>tsp</i> garlic powder</div>
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2 <i>tsp</i> ground cumin</div>
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1 <i>tsp</i> ground coriander</div>
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1 <i>tsp</i> ground chipotle</div>
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½ <i>tsp</i> cayenne pepper (optional for heat)</div>
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1 ½ <i>tsp</i> sea salt</div>
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In a small bowl, add all Chorizo seasoning ingredients from water down to sea salt. Stir well to combine into a thick paste. Set aside. </div>
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In another bowl, smash chick peas with a fork to break them into crumbles, or pulse in a food processor keeping them chunky, making sure not to let it get too fine. </div>
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In a large pot or pan over med-high heat, heat the olive oil. Add onions and smashed chickpeas. Sauté about 10 minutes, stirring with a spatula, until the chickpeas start to get golden brown. Add the chorizo paste and stir well to combine. Turn heat to low and cook another 5 minutes. </div>
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Try using this chorizo in your next chili or tofu scramble! </div>
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-52500172415997391232015-01-07T07:17:00.000-08:002015-01-07T07:19:30.642-08:00Ultimate Vegan Huevos RancherosCorn tortillas loaded with crispy roasted potatoes, scrambled "huevos", black beans, and onion. It is smothered in fresh, homemade enchilada sauce and topped with avocado. This is a perfect weekend breakfast or brunch. It's also naturally gluten free!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU8KT1QCxy3pDWZ0ghFyu676_Vf6VU3iV044G5hJDgflRYofYkO_qvoaAO0OnhRzzxJG59Ax4tW4N4E7RBu7hOUmMzBJKNl-a1cvSrN-8nDi4AJCBxnnpOCtwzGJIhdVDkI8LkvziA_HV/s1600/IMG_9312.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Whole Foods Plant Based Huevos #vegan #glutenfree #huevosrancheros" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU8KT1QCxy3pDWZ0ghFyu676_Vf6VU3iV044G5hJDgflRYofYkO_qvoaAO0OnhRzzxJG59Ax4tW4N4E7RBu7hOUmMzBJKNl-a1cvSrN-8nDi4AJCBxnnpOCtwzGJIhdVDkI8LkvziA_HV/s1600/IMG_9312.JPG" height="640" title="Ultimate Vegan Huevos Rancheros" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ultimate Vegan Huevos Rancheros</td></tr>
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<i>Note: I use <b>Whole Foods brand organic corn tortillas</b> or <b>Food For Life brand sprouted organic corn tortillas</b>. They are both organic, non GMO and have minimal ingredients and no preservatives. If you've ever read labels on a package of corn tortillas, they are usually packed with preservatives and unfamilair ingredients. </i> <br />
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<b><u>Ultimate Vegan Huevos Rancheros</u></b><br />
<i>serves 4-6</i><br />
<i>Gluten free, Vegan</i><br />
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<b>For the potatoes:</b><br />
4 cups diced potato (¼-½ inch cubes)<br />
1/8 c olive oil<br />
¾ tsp sea salt<br />
1 tsp paprika<br />
½ tsp black pepper<br />
8 corn tortillas<br />
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Preheat oven to 425º. In a bowl, toss all ingredients except tortillas together and stir until the potatoes are coated well. Spread potatoes on a baking sheet lined with parchment paper. Bake 20-25 minutes, stirring at 10 minutes. Stir again. Spread tortillas on baking sheet over the potatoes and bake another 10-15 minutes until crispy.<br />
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<b>For the enchilada sauce:</b><br />
3 cups diced tomato<br />
½ tsp sea salt<br />
½ tsp garlic powder<br />
2 Tbsp chili powder<br />
1 tsp unsweetened cocoa powder<br />
1tsp oregano<br />
½ cup water<br />
dash cayenne pepper (optional, for heat)<br />
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In a pot, cook on low, stirring occasionally. 20-30 minutes.<br />
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<b>For the Huevos:</b><br />
2 cups diced onion<br />
1 Tbsp olive oil<br />
1 cup firm tofu, crumbled by hand<br />
1 can <i><b>or</b></i> 1 ½ cups black beans, drained and rinsed<br />
1 Tbsp nutritional yeast<br />
1 Tbsp water<br />
¼ tsp turmeric<br />
¼ - ½ tsp sea salt<br />
1 avocado, sliced<br />
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In a pan, medium heat, heat oil. Add onion, and cook about 5 minutes until onion is translucent. Add remaining ingredients except avocado, stirring to combine well. Cook unil hot. <br />
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Assemble as a stack per person. 1 Corn tortilla on bottom, spoon on some sauce, add a scoop of huevos mixture, another tortilla, more sauce, potatoes on top. Garnish with avocado.<br />
<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-78410068416784584432014-11-08T14:26:00.000-08:002014-11-08T14:26:35.046-08:00Tofu & Mushroom PiccataTucson, AZ<br />
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A delicious alternative to a classic Italian dish, that is also gluten free and vegan! This dish is all about the sauce, so you can replace any veggies or meat substitutes and make a piccata with them. I use tofu because it takes on the flavors of the lemon and white wine beautifully. Mushrooms add a nice texture and pair well with the sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuugb1S9keu1fQ1Ur2XysUYHDP2XOJlbGCWsEb4rgdpdN3einSryFewB_hoLONnjxXaFU5fc7fU9FCDf8szRnZbwl258X23smEEWNby4tdGlPjWTcMsbR5Ikm4qkx-izw7xKB562VaZrRn/s1600/IMG_8025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuugb1S9keu1fQ1Ur2XysUYHDP2XOJlbGCWsEb4rgdpdN3einSryFewB_hoLONnjxXaFU5fc7fU9FCDf8szRnZbwl258X23smEEWNby4tdGlPjWTcMsbR5Ikm4qkx-izw7xKB562VaZrRn/s1600/IMG_8025.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu & Mushroom Piccata</td></tr>
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<b><u>Tofu & Mushroom Piccata</u></b><br />
<i>serves 4-6 </i><br />
<i>gluten free, nut free, vegan</i><br />
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1 package extra firm tofu, drained<br />
1 cup mushrooms, quartered<br />
½ cup cornstarch (i recommend finding a cornstarch labeled non GMO if possible)<br />
¼ cup nutritional yeast<br />
Juice & zest of 1 lemon about ⅓ cup lemon juice<br />
¼ dry white wine<br />
¼ cup capers, drained<br />
¼ cup olive oil<br />
2 Tbsp of margarine, or lightly salted olive oil<br />
sea salt & black pepper to taste<br />
fresh parsley and red pepper flakes for garnish<br />
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Preheat oven 200º F. <br />
Cut tofu into ½ inch thick slices. Lay slices flat on a paper towel, and another paper towel on top of them. Press to absorb as much moisture as you can. Set aside.<br />
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In a bowl, mix together cornstarch, nutritional yeast, salt & pepper. Set aside 2 Tbsp of the mixture for the sauce. Dredge the slices of tofu and mushrooms in the remainder of the mixture in the bowl. Coat well, and set aside. <br />
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Heat oil in a nonstick pan on medium-high. Dredge the tofu a second time in the cornstarch mixture, and add to the hot pan. Add mushrooms. Fry the tofu on each side 3-5 minutes, until everything is golden brown. Remove tofu & mushrooms from pan (leaving some oil in the pan) and keep warm on a cookie sheet or piece of foil in the oven while you make the sauce. <br />
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While the pan is still hot, add the 2 Tbsp of cornstarch mixture, add the lemon juice, zest, wine and capers. Stir with a soft spatula until it thickens. Remove from heat, and swirl in the margarine.<br />
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Drizzle sauce onto the tofu & mushrooms. Garnish with parsley and red pepper flakes. <br />
Excellent served over rice or pasta. <br />
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<i><br /></i>RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-17195573722366731312014-10-29T17:40:00.000-07:002015-04-15T17:05:57.367-07:00Baked Ziti & Eggplant Baked Ziti<span style="font-family: Times, Times New Roman, serif;">Tucson, AZ</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Baked ziti is a traditional Italian-American family dish. Basically it is a casserole of pasta, sauce, and cheese. Most often it is served on special occasions, probably because it requires some time and some love. It is one of my first food memories, and it reminds me of family gatherings, my mother, my grandparents, and the comforts of home. It was very important to me to recreate this dish keeping those nostalgic flavors intact. Taking years to perfect, I believe this recipe can fool anyone, (including your Italian grandmother!) into thinking they are eating the traditional dish.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHxjf-8r4i6qqG0OzuI7Ez98AIhQhyphenhyphenM_Kae5pyU_z6SXgnWTjshP0BWeQfTnRbJROzO2mSP10l2Wkc-aQvBapqaEFV2HiEiNMw5o5aw6vAb4BqmnWgMjF2ydduoDmFGj0DNoLJiCFIc3p/s1600/bakedziti.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHxjf-8r4i6qqG0OzuI7Ez98AIhQhyphenhyphenM_Kae5pyU_z6SXgnWTjshP0BWeQfTnRbJROzO2mSP10l2Wkc-aQvBapqaEFV2HiEiNMw5o5aw6vAb4BqmnWgMjF2ydduoDmFGj0DNoLJiCFIc3p/s1600/bakedziti.png" height="640" width="638" /></a></div>
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<b><u><span style="font-family: Times, Times New Roman, serif;">Baked Ziti</span></u></b><br />
<i><span style="font-family: Times, Times New Roman, serif;">Kid Friendly, Vegan</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">serves 4-6</span></i><br />
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<span style="font-family: Times, Times New Roman, serif;">1 lb Ziti Pasta (Penne or Rigatoni would make good substitutes)</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 Tbsp olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 cups Homemade Tomato Sauce (recipe below)</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup firm tofu, pressed of most liquid and crumbled by hand or with a fork</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 ½ cups Homemade "Moxarella" (recipe below)</span><br />
<span style="font-family: Times, Times New Roman, serif;">½ Tbsp fresh parsley</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 375º.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Cook pasta until just before al dente. Drain and stir in olive oil immediately to keep pasta from sticking. Add 2 ½ cups of sauce and the crumbled tofu. Stir well to combine. </span><br />
<span style="font-family: Times, Times New Roman, serif;">In a glass 9x13"casserole dish, ladle ½ cup of the sauce on the bottom. Spread to coat the bottom of the dish with sauce. Add half of the pasta/tofu/sauce mixture and spread out evenly in the casserole dish. Spread of half of the "Moxarella" evenly across the top of the pasta. Add the rest of the pasta mixture. Spread the rest of the "Moxarella" across the top. Cover the casserole dish with foil. Bake 35-45 minutes. Sprinkle parsley on top. Serve hot.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>You can make the cheese and sauce a day or two in advance to save time.</b></span><br />
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<b><u><span style="font-family: Times, Times New Roman, serif;">For the Sauce:</span></u></b><br />
<span style="font-family: Times, Times New Roman, serif;">1 Tbsp olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup onion, diced</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup fennel, diced</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 28 oz can of crushed tomatoes</span><br />
<span style="font-family: Times, Times New Roman, serif;">⅓ cup red wine</span><br />
<span style="font-family: Times, Times New Roman, serif;">½ cup water</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tsp dried parsley</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tsp oregano</span><br />
<span style="font-family: Times, Times New Roman, serif;">½ tsp fennel seed</span><br />
<span style="font-family: Times, Times New Roman, serif;">½ tsp sea salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">½ tsp garlic powder</span><br />
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<span style="font-family: Times, Times New Roman, serif;">In a pot, over med/high heat, heat oil. Ad onion and fennel. Sauté for 5 minutes. Add garlic and sauté another 3 minutes. Stir in remaining ingredients. Reduce heat to low and simmer 20-30 minutes stirring occasionally.</span><br />
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<u><b><span style="font-family: Times, Times New Roman, serif;">For the "Moxarella"</span></b></u><br />
<span style="font-family: Times, Times New Roman, serif;">This recipe is not mine, but i've made it multiple times and it is great! </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">¼ cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)</span><br /><span style="line-height: 19px;">1 cup hot water</span><br /><span style="line-height: 19px;">2 tablespoons + 1 teaspoon tapioca starch</span><br /><span style="line-height: 19px;">1 tablespoon extra-virgin olive oil (optional)</span><br /><span style="line-height: 19px;">1 small garlic clove, minced</span><br /><span style="line-height: 19px;">¾ teaspoon sea salt</span><br /><span style="line-height: 19px;">1 teaspoon fresh lemon juice</span></span><br />
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<span style="color: black; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Blend all ingredients together in a high speed blender or food processor until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til <b style="margin: 0px; padding: 0px;">really</b> thick (about 2–3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese that stretches. Remove from heat and let cool a bit.</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Click the link below for the</span><br />
<span style="font-family: Times, Times New Roman, serif;"><a href="http://www.sunwarrior.com/news/make-vegan-margherita-pizza-yummy-moxarella-cheese/" target="_blank">Original "Moxarella" Recipe</a></span><br />
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If you just cannot decide whether you want <b>Baked Ziti or Eggplant Parm</b>:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZj_NujGFyXK71R0nWZP4QZW8VMZIwT3UPWExp1LaPwwoNY4nsT64kqEPGAT4rTlh979I3EaXmdsZMoG9nsimIA1s7-eFokZpm-9GqXj0eYGKtpMEFRv-owOpzc4hEOV8Mtgg1ZdSWHbC/s1600/EggplantZiti.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZj_NujGFyXK71R0nWZP4QZW8VMZIwT3UPWExp1LaPwwoNY4nsT64kqEPGAT4rTlh979I3EaXmdsZMoG9nsimIA1s7-eFokZpm-9GqXj0eYGKtpMEFRv-owOpzc4hEOV8Mtgg1ZdSWHbC/s1600/EggplantZiti.png" height="400" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Baked Ziti</td></tr>
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<b><u>Eggplant Baked Ziti</u></b></div>
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I'm not gonna lie, this will take <b>all day</b> to make! But of course it is so worth it. Use recipe above, but add 2 layers of breaded eggplant before baking!<div>
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<div>
For the eggplant:</div>
<div>
1 eggplant (w/dark purple skin and as few bruises as possible)</div>
<div>
sea salt</div>
<div>
½ cup vegan breadcrumbs</div>
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½ cup corn starch</div>
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½ cup egg replacer ( i use ground flax seed and water)</div>
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olive oil</div>
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Peel eggplant and cut into thin slices. Layer slices in a large bowl. After every couple layers, sprinkle with salt. When you have it all layered, cover it with a dish or saucer that fits inside the top of the bowl. Every half hour or so, drain any liquid from the eggplant by pushing down on the saucer &inverting the bowl. This really makes the eggplant less bitter. I let it sit and drain it for at least 2 hours. </div>
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While in the draining process, chill the egg replacer in the refrigerator. In a small bowl, mix together the breadcrumbs and cornstarch. If the breadcrumbs are plain, I add some salt, oregano, and dried parsley to the mix. </div>
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Heat some olive oil in a pan over medium heat. Dip each slice in the egg replacer, and then into the breading mix. </div>
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Fry the breaded eggplant until golden brown on each side. You may have to do this in a few batches, so that they fit in a single layer in the pan. </div>
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Add the fried eggplant in layers to your ziti. Bake according to the ziti recipe. <br /><span style="font-family: Times, Times New Roman, serif;"><br /></span>
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-5727469928332878872014-10-22T09:17:00.001-07:002014-10-22T09:22:41.462-07:00Chili Dog Cheese FriesTucson, AZ<br />
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Aside from all things pumpkin and pie related (I seriously have a problem with all the pumpkin pie I've been eating!) , October is a very inspiring month for cooking. I joke that it feels like fall here in Tucson, but after the hottest summer I've ever experienced, like over 100º every day since friggin' May! The upper 80ºs are truly refreshing. Like a crisp autumn day, haha. <br />
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One of the first things I start to think about in the fall is a big pot of chili. My chili recipe has changed many many times in the past few years. This one is my newest recipe. It is kind of a comfort food extravaganza, and is straying a little from my usual food rules, as it is not completely from scratch. BUT what if I used (veg) hotdogs as the "meat" in my chili? Answer: Chili dog chili. So now, what if I want to take it a couple of gluttonous steps further, and put it on fries? With cheese? Boom. Chili Dog Cheese Fries.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsRoxY5LRdmIAezcpsOWEIRQjlxJad4BJtHIY2rt8lHDsC6rqexkubrIo_hRG3B9Nf3y6nkGo0SdhtUHzxdh66O-e1XbVv9nQMAPNOZ54eU2mP6aqDabW8XDAt37R8X_1VMZ5zPy3NulK/s1600/IMG_7763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsRoxY5LRdmIAezcpsOWEIRQjlxJad4BJtHIY2rt8lHDsC6rqexkubrIo_hRG3B9Nf3y6nkGo0SdhtUHzxdh66O-e1XbVv9nQMAPNOZ54eU2mP6aqDabW8XDAt37R8X_1VMZ5zPy3NulK/s1600/IMG_7763.JPG" height="545" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili Dog Cheese Fries</td></tr>
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These homemade, oven-roasted, fries are delicious on their own, so be sure to give them a try!<br />
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<b>For the Fries:</b><br />
<i>Kid Friendly, Vegan, Gluten free (the fries only, not the chili)</i><br />
<i>serves 4</i><br />
<i><br /></i>
6 yukon gold potatoes<br />
2 Tbsp olive oil<br />
½ -1 tsp sea salt<br />
½ tsp black pepper<br />
1 tsp paprika<br />
½ tsp garlic powder<br />
<br />
Preheat oven to 425º. Peel and cut potatoes into shoestring fry shape. In a bowl or plastic bag, coat fries with oil and all seasonings. Line 2 baking sheets with parchment paper. ( For an RV oven, half the recipe, or bake each sheet separately.) Spread fries in a single layer on the parchment lined baking sheet. Bake 30 minutes, turning fries every 10 minutes.<br />
<b><br /></b>
<b>For the Chili Dog Chili:</b><br />
<i>Kid Friendly, Vegan</i><br />
<i>serves 4</i><br />
<i><br /></i>
1 Tbsp olive oil<br />
1 large onion, diced<br />
1 red bell pepper, seeded and chopped<br />
1 jalapeño, seeded and chopped (optional)<br />
4 vegan hotdogs*, chopped small<br />
2 tsp chili powder<br />
2 tsp liquid smoke<br />
1 can kidney or black beans, drained and rinsed<br />
2 plum tomatoes, diced<br />
½ tsp sea salt (or to taste)<br />
1 tsp paprika<br />
½ tsp garlic powder<br />
1 cup Daiya** cheddar<br />
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<i>*Vegan hotdogs can be easily found in most grocery stores, usually in the refrigerated part of the produce section.</i><br />
<i><br /></i>
<i>**Daiya is a brand of vegan cheese. You can sub with any vegan cheese of choice. I like Daiya because it is non GMO, it melts, and tastes better than most store bought vegan cheeses.</i><br />
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In a large nonstick pan, heat oil over med high heat. Sauté onion for 5 minutes. Add peppers, hotdogs, chili powder, and liquid smoke. Sauté another 5 minutes. Add beans, tomatoes, salt, paprika, and garlic powder. Sauté another 5 minutes, stirring often. Stir in the cheese until it melts. <br />
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Spoon chili over fries, and garnish with cilantro and more cheese if you like.<br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-85650784854603000432014-10-05T16:59:00.002-07:002014-10-05T17:01:48.375-07:00Acorn Squash Boats<br />
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<h3>
<b>with </b><b>Gluten Free Apple Pecan Stuffing</b></h3>
<b><br /></b>
Happy fall! This is one of my favorite seasonal dishes. Guilt free and packed with plant-based protein in the form of quinoa stuffing. So tasty!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpc6do-TqUbSBnCInA3DTGbOTOBSG7tsyA4U4Ao9BrKJnL-XufMl_TVL7Kdl8Lo7rlvfCzMZc28MH5dtBptP3amVnTZsF58Ti8wgKqm1YlDfr19bgODig9yp1boXSFXxoyQL7JN7-ECem/s1600/IMG_7293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpc6do-TqUbSBnCInA3DTGbOTOBSG7tsyA4U4Ao9BrKJnL-XufMl_TVL7Kdl8Lo7rlvfCzMZc28MH5dtBptP3amVnTZsF58Ti8wgKqm1YlDfr19bgODig9yp1boXSFXxoyQL7JN7-ECem/s1600/IMG_7293.jpg" height="640" width="558" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Acorn Squash Boats</td></tr>
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<b><br /></b></div>
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<b><u>ACORN SQUASH BOATS</u></b><br />
<i>serves 4</i><br />
<i>gluten free, vegan</i><br />
<b><u><br /></u></b></div>
<div>
Cut 2 small acorn squash in half lengthwise. Remove seeds. Cook halves in boiling salted water for 5 minutes. Place squash cut side down in a shallow baking dish. Bake at 350º for 30 minutes. </div>
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<br /></div>
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For the stuffing:<b> </b><br />
<b><br /></b></div>
<div>
<b>Gluten Free Apple Pecan Stuffing</b></div>
<i>serves 4-6</i><br />
<i>gluten free, kid friendly, vegan, easy</i><br />
<i><br /></i>¾ cup quinoa, rinsed with cold water<br />
¼ white rice (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time<br />
1 ¾ cup water<br />
1/8 cup tamari (can sub soy sauce though not gluten free)<br />
1 tsp olive oil<br />
2 cloves garlic, minced<br />
1 cup onion, chopped<br />
⅓ cup pecans<br />
1 apple, peeled, core removed, and chopped<br />
¼ c raisins or dried cranberries<br />
1 Tbsp fresh parsley<br />
1/8 tsp dried sage<br />
½ tsp dried parsley<br />
¼ tsp thyme<br />
¼ tsp celery seed (or 1-2 stalks of celery, chopped)<br />
<br />
In a large pot, bring water, tamari, and olive oil to a boil. Lower heat and stir in all other ingredients. Cover and simmer on low, 40 minutes. Make sure rice is tender and liquid is absorbed. <br />
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Turn squash cut side up. Spoon in stuffing. Bake at 350º about 20 minutes more.<br />
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-23205160347808033182014-07-07T09:37:00.000-07:002014-07-07T09:37:18.830-07:00Tofu Scramble<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-D2I-rhCszNIRaBbaeGMBd6usidU5c4JIg9OHELvlbDb6KukcQdkbYqCTGGRtEzStaJqDgsYgwnGaC1e_oxbpaJqRDtfhj9FkTIs_0pckahnzZ9nsAgxiGkfNtjHzp9b-cUfQrs9Sr4M/s1600/tofuscramble.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-D2I-rhCszNIRaBbaeGMBd6usidU5c4JIg9OHELvlbDb6KukcQdkbYqCTGGRtEzStaJqDgsYgwnGaC1e_oxbpaJqRDtfhj9FkTIs_0pckahnzZ9nsAgxiGkfNtjHzp9b-cUfQrs9Sr4M/s1600/tofuscramble.jpg" height="624" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Scramble</td></tr>
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People are always asking me what I eat for breakfast. Though cereals and smoothies might be the easiest breakfasts for most vegans, living in the RV limits me a bit more than it does others. I have no room for an awesome blender. I don't buy soy milk, almond milk, etc, because basically, i cannot fit large containers in my tiny RV fridge! We are talking about 6 cubic feet here. Not much to work with. The RV fridge is packed with fresh produce, a few condiments, maybe some tempeh, tofu, and well....that's it. So I usually go with a <b>super fast and easy</b> veggie and tofu scramble.<br />
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Tofu texture is very similar to the consistency of scrambled eggs. It takes on the flavor of whatever you season it with. If you are new to tofu, here are a few <b>tofu tips</b>. Tofu comes in a block. There are options of firmness. If you like your eggs softly scrambled, go with a soft tofu. If you like eggs scrambled well, go with extra firm. And if you are somewhere in-between, go with medium or firm. Silken tofu is best for smoothies or blending into liquid. I always make sure my tofu is certified organic to avoid GMO soybeans. Tofu is very easy to find. Usually in the refrigerated produce section of any grocery store. If you don't use the whole package at once, store opened unused portion in a covered container filled with water in the refrigerator. It will last a few days, but water should be dumped and changed out each day. It can also be patted dry, cut up, and frozen. Thawed out tofu has a spongier texture than tofu that hasn't been frozen, so keep that in mind. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5ty5xHzTRRZ-5Gdn7UaLYB0WrwvhFyjk95pv4dqP5FnPWvDwyC_IX7qh9yp17vpEKyhEt_RAUucHFgjXTbX0ZkemXdXaGELfre99_D3fRSLrwkno0QmnvUtuJyUTMQR003RWxY1diGLN/s1600/Screen+Shot+2014-07-07+at+9.18.08+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5ty5xHzTRRZ-5Gdn7UaLYB0WrwvhFyjk95pv4dqP5FnPWvDwyC_IX7qh9yp17vpEKyhEt_RAUucHFgjXTbX0ZkemXdXaGELfre99_D3fRSLrwkno0QmnvUtuJyUTMQR003RWxY1diGLN/s1600/Screen+Shot+2014-07-07+at+9.18.08+AM.png" height="319" width="320" /></a></div>
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<b>This is a very fast and simple recipe! I recommend prepping everything in advance (measuring, washing, crumbling, and mincing) before turning on the stove. Cook time is only a few minutes. </b><br /> <br />
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<b><u>Tofu Scramble</u></b><br />
<i>serves 2-4</i><br />
<i>Easy, gluten free, Kid Friendly, nut free, dairy free, One pot, Quick Meals, vegan</i><br />
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veggies of your choice- I used broccoli and mushrooms (lightly cooked and set aside)<br />
1 package of tofu (12-14oz) drained, patted dry, and crumbled with your hands<br />
2-3 cloves garlic, minced<br />
1 Tbsp olive oil<br />
1 Tbsp nutritional yeast<br />
¼ tsp ground turmeric<br />
¼ tsp onion powder<br />
¼ tsp red pepper flakes (optional)<br />
¼ sea salt<br />
4 Tbsp water<br />
<span class="pr" style="color: #777777; font-family: 'Times New Roman';"> </span><br />
Sauté veggies on medium heat for <b>no more than 3 minutes</b>. Overcooked veggies are never good! Undercook (or use raw), remove from heat, and set aside. <br />
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In a pan on medium heat, add olive oil & garlic. Sauté 1 minute.<br />
Add sea salt, crumbled tofu, turmeric, onion powder, red pepper flakes, and nutritional yeast. Stirring with a spatula, slowly add water to combine.<br />
Add cooked veggies. Stir continuously for 3 minutes. Remove from heat. Serve immediately.<br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-81166369040989457082014-06-03T08:23:00.000-07:002014-06-03T08:23:05.619-07:00A Brief Chat about Nutrients, Carbs, and Gluten<div style="font-family: Helvetica; font-size: 13px;">
<span data-reactid=".r[3].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]"><b>Strawberry Salad </b></span></div>
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<span data-reactid=".r[3].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[0]">Organic strawberries,</span><span data-reactid=".r[3].[0].[0].[0].[0].[0].[0].[1].[1].[0].[0].[0].[0].[1].[2][1].[6]"> spinach, arugula, carmelized onion, fennel, walnuts, daikon radish, fresh herbs, homemade balsamic dressing</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVUtdEnk9womkm6CfmqHB6K_vql-EiTlz2HjfzmL_QlGoWqUVD8GSpET37G4EzSPwQLytJvGJadhmrr_uHr0RfuhBIe6DubXvLkfej0lZJFLusb3sNIqZUQeQEOl_6kQZXQPnr9h5ujYQ/s1600/Screen+Shot+2014-06-03+at+8.13.51+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVUtdEnk9womkm6CfmqHB6K_vql-EiTlz2HjfzmL_QlGoWqUVD8GSpET37G4EzSPwQLytJvGJadhmrr_uHr0RfuhBIe6DubXvLkfej0lZJFLusb3sNIqZUQeQEOl_6kQZXQPnr9h5ujYQ/s1600/Screen+Shot+2014-06-03+at+8.13.51+AM.png" height="640" width="638" /></a></div>
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All food is made up of 3 macronutrients: protein, fat, and carbohydrates. Our bodies need all three. <b>Protein</b> for growth, muscle, and tissue repair. <b>Fat</b> for absorbing vitamins, energy, and maintaining cell membranes.</div>
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<b>Carbohydrates</b> are our main source of fuel. They are necessary for proper function of the muscles, kidneys, brain, nervous system, immune system, and intestines. Fiber is an important type of carb to aid in digestion, decrease risk of disease, and lower cholesterol. </div>
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Avoiding carbohydrates for weight loss or disease prevention such as diabetes and heart disease is <b>dangerous</b>. It can make the body ill due to nutrient deficiency. Choosing healthy carbohydrates is easy, and should be the bulk of every meal. Choose whole vegetables, fruits, legumes, and whole grains. Always avoid highly processed and refined foods and stay away from refined sugar. This will keep your body healthy and maintain a healthy weight. </div>
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Gluten is NOT a carb. It is a protein found in wheat. Some bodies do not respond well to gluten and develop allergies to it. This is not a reason to avoid carbohydrates, it is a reason to avoid wheat, if your body has a negative reaction to it. Whole grains such as wheat berries contain gluten, but often don’t affect people with gluten allergies. Avoid refined wheat products (even wheat bread!) and choose whole grains and sprouted grains.</div>
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-42696786355749771222014-03-12T19:52:00.001-07:002014-03-13T05:14:20.938-07:00Lentil Arugula Panzanella SaladTucson, Arizona<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KWQtksYGA3HoCsyPihiZFNb3GBCehlkriakN8n_F7tTqSZKAEFzM8aMdJiIj3CQ5xGuD5rPHYdN7w201naubbg8mPG2RWVhbPxhc3eX4ki7qXYu_LDkIARiS7LEze7oRPYnyscD6-taR/s1600/Screen+Shot+2014-03-13+at+4.26.57+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KWQtksYGA3HoCsyPihiZFNb3GBCehlkriakN8n_F7tTqSZKAEFzM8aMdJiIj3CQ5xGuD5rPHYdN7w201naubbg8mPG2RWVhbPxhc3eX4ki7qXYu_LDkIARiS7LEze7oRPYnyscD6-taR/s1600/Screen+Shot+2014-03-13+at+4.26.57+AM.png" height="640" width="636" /></a></td></tr>
<tr><td class="tr-caption">Lentil Arugula Panzanella Salad</td></tr>
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Spring is in the air! The desert is in bloom. It's a beautiful day in Tucson. Weather like this makes me crave panzanella. An Italian-style bread salad with peppery arugula and hearty lentils, combined with a lemony, feta-like tofu cheese. <br />
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<b>Lentil Arugula Panzanella Salad</b><br />
<i>vegan, nut-free</i><br />
<i>serves 2</i><br />
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4 cups arugula<br />
wedge of lemon<br />
Lentils (recipe below)<br />
Bread (recipe below)<br />
tofu feta (recipe below)<br />
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Split arugula onto 2 plates. Drizzle with lemon. Add lentils, bread, and tofu feta. <br />
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<i><b>Tofu feta:</b></i><br />
½ cup firm tofu, drained and pressed, crumbled<br />
1 Tbsp lemon juice<br />
1 Tbsp olive oil<br />
1/8 tsp sea salt<br />
dash dill<br />
dash oregano<br />
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Add all in a small bowl, stir to combine. Set aside in the refrigerator to chill and marinate.<br />
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<i><b>For the Bread:</b></i><br />
2 slices of thick cut bread<br />
1-2 tbsp olive oil<br />
¼ tsp garlic powder<br />
salt & pepper<br />
<br />
Let slices of bread dry out on a paper towel for about a ½ hour (or use day old bread, bread going stale). Cut bread into 1inch squares.<br />
Drizzle each square with olive oil, and sprinkle garlic powder, salt, and pepper.<br />
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Toast in oven or toaster oven, turning once until crispy and golden brown. You can also opt to pan fry them over med-high heat until crispy and golden brown.<br />
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<i><b>For the lentils:</b></i><br />
1 cup green lentils, rinsed<br />
4 cups water<br />
1/8 tsp sea salt<br />
1/8 tsp garlic powder<br />
1 Tbsp lemon juice<br />
1 tsp olive oil<br />
<br />
In a pot, boil water. Ad lentils and cook until tender, about 20 minutes. Drain well. Transfer to a small bowl. Stir in garlic powder, salt, lemon juice, and olive oil. <br />
<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-67903922935337457232014-03-03T07:25:00.001-08:002014-03-03T08:23:09.006-08:00Dal Makhani with Basmati Rice<div class="separator" style="clear: both; text-align: left;">
Tucson, Arizona</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX11Z0X0sVSOclEZyPYgjRZihMt9Wyb8cPYcWm50kRIZw3mrLnwm8wZgIt0YGKFvjx57ynkCBTY674PRi-hoKrkEtN-n7arVwJdLSYHrSMSzqou_zgdtOW99sXAaOjkmhW9R9v-AqQ5NR/s1600/Screen+Shot+2014-03-03+at+7.04.46+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX11Z0X0sVSOclEZyPYgjRZihMt9Wyb8cPYcWm50kRIZw3mrLnwm8wZgIt0YGKFvjx57ynkCBTY674PRi-hoKrkEtN-n7arVwJdLSYHrSMSzqou_zgdtOW99sXAaOjkmhW9R9v-AqQ5NR/s1600/Screen+Shot+2014-03-03+at+7.04.46+AM.png" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Stormy sunset and rainbow in Tucson<br />
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Well we have had quite the mild winter here in Tucson, compared to the rest of the country, (polar vortex) oh my!! My RV as of now is not made for cold weather, so the southwest is where I will call home for awhile. We did have 1 stormy day since I've been here where the temps dropped a little. Immediately, I got excited for this warm comforting dish. As a vegetarian, Dal Makhani was my go to Indian food choice. I figured it was surely time to veganize the recipe, as it usually contains cream and ghee. This is a much healthier version without losing the flavor. Containing lentils, beans, and nuts, this is a plant powered, protein packed, bowl of deliciousness. Enjoy!</div>
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<tr><td class="tr-caption" style="text-align: center;">Creamy Vegan Dal Makhani with Basmati Rice</td></tr>
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Dal Makhani with Basmati Rice</div>
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serves 4-6</div>
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<i>gluten-free, vegan</i></div>
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1 onion, chopped</div>
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4 clove garlic, minced</div>
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1 chili pepper, sliced</div>
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1 tsp fresh ginger, grated</div>
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2 Tbsp olive oil</div>
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3 ½ cups water, divided</div>
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½ tsp chili powder</div>
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½ tsp cumin seeds</div>
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1 tsp garam masala</div>
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½ cup black lentils</div>
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½ cup raw cashews</div>
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½ cup kidney beans</div>
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3 plum tomatoes, diced</div>
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½ cup basmati rice</div>
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½ cup cashews</div>
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1 tsp sea salt</div>
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1 Tbsp unrefined sugar</div>
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handful fresh cilantro</div>
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First, soak cashews by covering them in very hot water. Let them soak while you prepare everything else. About an hour.</div>
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In a large pot over medium heat, add ½ cup water, olive oil, garlic, chili pepper, onion, and ginger. Sauté about 10 minutes. </div>
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Add 2 ½ cups water, chili powder, garam masala, cumin seeds, and lentils. Cover & cook 10 minutes. </div>
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Add tomatoes and rice. Cover, cook 30 minutes. </div>
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While that is cooking, Process or blend cashews (soaked and drained) with ½ cup of water. Blend until smooth. </div>
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After the 30 minutes of cooking, add cashew creme. Stir in sea salt and sugar. </div>
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Serve hot, garnished with fresh cilantro.</div>
RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-37037712982874434662014-01-31T14:37:00.000-08:002014-01-31T14:37:03.876-08:00Spicy Rice & Beans<div style="color: #453530; font-family: 'Helvetica Neue'; font-size: 14px;">
Tucson, AZ</div>
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<span style="color: #453530; font-family: 'Helvetica Neue'; font-size: 14px;">A delicious, easy, healthy, and spicy one pot meal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lFrFyBBavE32VDipFAQQI8RDVcINBoHj7KWPuijDFjHrjfB6xT7Xw8yR5R-LC8Ms_eTwOc_oI92blUnjEHgDrAC36akdsyGuIMtVDxzl6HDpCCWOnkQIIGLR_VwMouSCRXLUcImZ_Pxf/s1600/spicyRiceandBeans.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lFrFyBBavE32VDipFAQQI8RDVcINBoHj7KWPuijDFjHrjfB6xT7Xw8yR5R-LC8Ms_eTwOc_oI92blUnjEHgDrAC36akdsyGuIMtVDxzl6HDpCCWOnkQIIGLR_VwMouSCRXLUcImZ_Pxf/s1600/spicyRiceandBeans.png" height="640" width="636" /></a></div>
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RVegan Spicy Rice & Beans</div>
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serves 2</div>
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<i>gluten free, vegan</i></div>
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1 Tbsp olive oil</div>
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1 yellow onion chopped</div>
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1 tsp minced habanero pepper (substitute chile pepper of your preference)</div>
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4 cloves garlic, minced</div>
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1 cup beans, drained and rinsed (i used black and kidney mixed)</div>
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¼ cup chopped tempeh (optional)</div>
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2 plum tomatoes, chopped</div>
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1 cup cooked rice</div>
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1 lime</div>
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handful of fresh cilantro</div>
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generous pinch of the following: chili powder, smoked paprika, paprika, oregano, cumin, cumin seed, salt</div>
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Cook the onion and habanero in the oil 5 min over medium high, lower temp to meduim & add everything else, except rice, lime, and cilantro. Cook 10 more minutes. Stir in cooked rice. Squeeze juice of 1 lime over top and stir. Serve hot. Garnish with fresh cilantro.</div>
RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-10227928071763107922014-01-31T10:11:00.000-08:002014-01-31T10:12:16.506-08:00Bloody Maria<div>
Tucson, AZ</div>
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My all time favorite cocktail, the Bloody Mary, just took a southwestern vacation! Hola, Bloody Maria!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87YZfdJxoKJ_9P00iR4U2ohpuJDf0npBxHjHucl03KF3gBJoVsHy6ADbJo-Zkx5GAF5OkNIThSqLsmfih5SL3rt7r510s3_bEmK-aWYeV7Tb2WRsD_SQFcPdCT2hONR8dKaKzg6PiE0Jy/s1600/Screen+Shot+2014-01-12+at+5.35.51+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87YZfdJxoKJ_9P00iR4U2ohpuJDf0npBxHjHucl03KF3gBJoVsHy6ADbJo-Zkx5GAF5OkNIThSqLsmfih5SL3rt7r510s3_bEmK-aWYeV7Tb2WRsD_SQFcPdCT2hONR8dKaKzg6PiE0Jy/s1600/Screen+Shot+2014-01-12+at+5.35.51+PM.png" height="638" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RVegan Bloody Maria</td></tr>
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<b>Bloody Maria mix</b></div>
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<i>serves 4</i></div>
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<i><br /></i></div>
<div>
32oz tomato juice (I use Knudson organic tomato juice, it's the best!)</div>
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2 Tbsp grated fresh horseradish</div>
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¼ cup worcestershire (I use Whole Foods brand, its vegan & organic. Always check labels)</div>
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½ tsp habanero hot sauce (Spicy Hot! Substitute with any hot sauce of your choice, or omit for mild)</div>
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½ tsp ground chipotle powder (Spicy! Omit for mild)</div>
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½ tsp onion powder</div>
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1 Tbsp BBQ sauce <i>OR</i> 1 tsp liquid smoke</div>
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Juice of 1 lime + more for garnish</div>
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salt & pepper to taste</div>
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Combine and mix well.</div>
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4 shots Tequila</div>
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Fill 4 glasses with ice. 1 shot of tequila each glass. Pour Bloody Maria mix over iced tequila. Stir. Garnish with a wedge of lime, olives, hot peppers, cilantro, or all of the above!</div>
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RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-48525568939032418742014-01-31T09:45:00.003-08:002015-07-06T16:38:58.200-07:00Creamy Buffalo Wing Spread <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Dip EVERYTHING in it. Great for parties!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHyiRvoDuZosug2_tL1hXesMKlj23lcarZSc19OjjKQZ6EJTTDGtJ4Ii7cmBcj1Frmwt1v3YX_odIjQlYGgtGBcFqMbhh2sjfyeqCQJkH8tf9NjaCJ63oIUO7shFFa6xcV9ajwmlt1l4p/s1600/1505082_518300318286009_303505898_n.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHyiRvoDuZosug2_tL1hXesMKlj23lcarZSc19OjjKQZ6EJTTDGtJ4Ii7cmBcj1Frmwt1v3YX_odIjQlYGgtGBcFqMbhh2sjfyeqCQJkH8tf9NjaCJ63oIUO7shFFa6xcV9ajwmlt1l4p/s1600/1505082_518300318286009_303505898_n.png" width="636" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b><br /></b></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Creamy Buffalo Wing Spread </b></span><br />
<i>gluten free, soy free, vegan, paleo</i><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ cup hot sauce</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 cup sunflower seeds</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 Tbsp olive oil</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />3 cloves garlic<br />¼ cup water<br />1Tbsp lemon juice<br /><br />Process sunflower seeds to a fine powder, add remaining ingredients. Process until smooth.</span>RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-62189586950606322152013-12-23T10:45:00.000-08:002013-12-23T10:45:46.127-08:00Quinoa Crispy TreatsSeaside Park, NJ<br />
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Happy holidays from RVegan! Did you know quinoa pops like popcorn? It becomes a tiny, crunchy little treat. Perfect texture for this sweet and salty dessert. Watch out, they are very addictive. Don't say I didn't warn you!<br />
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<tr><td class="tr-caption" style="text-align: center;">Quinoa Crispy Treats</td></tr>
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<b>Quinoa Crispy Treats</b><br />
<i>(approximately 25 balls)</i><br />
<i>vegan, gluten free, soy free, no bake</i><br />
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3 Tbsp flax seed meal<br />
1 cup pitted dates<br />
1 cup raisins<br />
3 tbsp peanut butter<br />
1 tsp vanilla extract<br />
2 Tbsp coconut oil (optional)<br />
1 1/2 cups quinoa crispies (see recipe below)<br />
dash sea salt<br />
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In a food processor, combine and process all except the quinoa. Scoop processed mixture into a bowl.<br />
Stir in 1/2 cup of the quinoa and mix well. Form into 1 inch balls. Roll each ball in remaining quinoa to coat. Ready to serve.<br />
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<b>For the Quinoa Crispies:</b><br />
2 cups water<br />
1 cup quinoa<br />
1 tbsp coconut oil (or vegetable oil)<br />
dash sea salt<br />
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In a pot, bring water to a boil. Reduce heat to low, and stir in quinoa. Cook quinoa 5 minutes and strain immediately. In a pan, ove medium heat, heat oil. Add strained quinoa and salt, stirring constantly with a spatula to prevent burning. The quinoa will start popping like popcorn. It appears to get smaller when it pops. After about 5 minutes the quinoa should be popping like crazy. Turn heat to low, continuously stirring until golden brown and crispy. Taste for desired crispyness. Remove from heat and allow to cool. RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-10632652565101434012013-11-29T12:11:00.000-08:002013-11-29T12:11:01.437-08:00Gluten Free Apple Pecan StuffingSedona, AZ<br />
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Well it's the day after Thanksgiving. I am thankful for my family, friends, nature, health, travel, and adventure. I work in the hospitality industry, so unfortunately was not able to spend this holiday with family. I did however, find it quite necessary to make some stuffing! Work has been quite time consuming, so I didn't grocery shop specifically for any items for this recipe. It's straight from the RVegan pantry and produce I had on hand. <br />
I've cut back on bread quite a bit this year, due to not being able to easily find quality bread made with unrefined flour, organic wheat, and non GMO ingredients. It's a full time job finding real food sometimes that meets my standards, a strict list of rules about food that I abide by. I digress... I am not intolerant of gluten at all, in fact gluten makes me very happy haha, but I had no bread. Suddenly comes the inspiration to make a bread-free stuffing.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Gluten Free Apple Pecan Stuffing</span></td></tr>
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<b>Gluten Free Apple Pecan Stuffing</b><br />
<i>serves 4-6</i><br />
<i>gluten free, kid friendly, vegan, easy</i><br />
<i><br /></i>
¾ cup quinoa, rinsed with cold water<br />
¼ white rice (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time<br />
1 ¾ cup water<br />
1/8 cup tamari (can sub soy sauce though not gluten free)<br />
1 tsp olive oil<br />
2 cloves garlic, minced<br />
1 cup onion, chopped<br />
⅓ cup pecans<br />
1 apple, peeled, core removed, and chopped<br />
¼ c raisins or dried cranberries<br />
1 Tbsp fresh parsley<br />
1/8 tsp dried sage<br />
½ tsp dried parsley<br />
¼ tsp thyme<br />
¼ tsp celery seed (or 1-2 stalks of celery, chopped)<br />
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In a large pot, bring water, tamari, and olive oil to a boil. Lower heat and stir in all other ingredients. Cover and simmer on low, 40 minutes. Make sure rice is tender and liquid is absorbed. Serve hot.<br />
<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com2tag:blogger.com,1999:blog-1319083929923349447.post-19140384936086096962013-11-18T14:04:00.001-08:002015-07-08T12:31:03.390-07:00Stuffed Peppers with Pepperoni Rice<div class="separator" style="clear: both; text-align: left;">
Sedona, AZ</div>
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Ok so, pepperoni rice? How does that work in the vegan world? Basically we are talking about all the seasoning and flavor found in pepperoni, cooked and absorbed by rice instead of meat. The rice is spicy, rich, smokey, and perfectly balanced, stuffed and baked inside a bell pepper. Are you with me? The rice is awesome on it's own, by the way. I make it all the time, and it has been a hit with omnivorous pepperoni lovers, as well as vegetarians. Not to mention it is much healthier than actual pepperoni without all those nitrates and cholesterol.</div>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed Peppers with Pepperoni Rice</td></tr>
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<b>Stuffed Peppers with Pepperoni Rice</b><br />
<i>serves 4</i><br />
<i>gluten free, vegan</i><br />
<i><br /></i>
4 bell peppers- tops cut and seeds removed<br />
¼ cup vegan mozzarella (optional)<br />
1 cup basmati rice<br />
1 small tomato, diced<br />
1 ¾ cup water<br />
½ tsp fennel seed<br />
½ tsp garlic powder, or 4 cloves fresh garlic, minced<br />
½ tsp onion powder, or about ½ a yellow onion, diced<br />
¼ tsp red pepper flakes<br />
¼ tsp cayenne pepper<br />
¼ tsp salt<br />
¼ tsp black pepper<br />
1 Tbsp ketchup<br />
1 Tbsp olive oil<br />
½ Tbsp soy sauce, tamari, or <a href="http://rvegan.blogspot.com/2012/09/karens-ingredient-glossary.html" target="_blank">liquid aminos</a><br />
½ tsp <a href="http://rvegan.blogspot.com/2012/09/karens-ingredient-glossary.html" target="_blank">liquid smoke</a><br />
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For the rice:<br />
In a small bowl add tomato, water, fennel, garlic, onion, red pepper flakes, cayenne, salt & pepper, ketchup, olive oil, soy sauce, and liquid smoke. stir to combine. Pour mixture into a pot and bring to a boil. Reduce heat to low and stir in rice. Cover and let simmer on low 25 minutes. Remove from heat.<br />
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For the Peppers:<br />
Preheat oven to 350ºF. Wrap peppers in foil and bake 15-20 minutes. Remove from oven and spoon in pepperoni rice into each pepper until full. Bake another 20-25 minutes until heated through and pepper is tender. Top with vegan cheese (optional) and bake a few more minutes until cheese is hot and bubbly.<br />
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To make my own veg mozzarella, I use the cheese from this Somer McCowan recipe (below). It is very easy, very cheesy, very melty, and very delicious! I like it much better than store bought veg cheese.<br />
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<a href="http://www.sunwarrior.com/news/make-vegan-margherita-pizza-yummy-moxarella-cheese/" target="_blank">Moxarella Cheese Recipe</a><br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-76113736432464942322013-11-12T17:14:00.000-08:002013-11-12T17:14:10.963-08:00African Peanut StewSedona, AZ<br />
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It was 87 degrees yesterday, not bad for November! Once the sun went down, though, drastic temperature change. It immediately became soup weather. <br />
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This is a beautifully seasoned, hearty vegetable stew. The veggies are easily interchangeable with what you have and what you like, because it's all about the flavorful nutty tomato soup base that brings it all together. I added quinoa to my version, but that can also be omitted or substituted by serving over rice.<br />
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<tr><td class="tr-caption" style="text-align: center;">African Peanut Stew with Quinoa</td></tr>
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<b><u>African Peanut Stew</u></b><br />
<i>serves 4</i><br />
<i>gluten free, vegan</i><br />
<i><br /></i>
1 Tbsp olive oil<br />
1 large yellow onion, diced<br />
1 sweet potato, peeled and diced<br />
1 jalepeno or bell pepper, diced<br />
1medium zucchini, diced<br />
3 cloves of garlic, minced<br />
2 carrots, peeled and sliced<br />
½ cup edamame<br />
1 cup quinoa (optional)<br />
1 28 oz can of crushed tomato<br />
1 ¾ cups vegetable broth<br />
1 cup peanut butter<br />
1 tsp ginger, grated<br />
1 tsp turmeric<br />
½ tsp cumin<br />
½ tsp ground coriander<br />
¼ tsp cayenne<br />
½ cup fresh cilantro, for garnish<br />
4 leaves of kale, stems removed, and chopped small<br />
¼ of a green cabbage, chopped<br />
season to taste with salt, pepper, cayenne, and red pepper flakes<br />
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In a large pot over medium heat- add oil, onion, sweet potato, and jalepeno. Sauté 5 minutes. Add zucchini, garlic, carrots. Cook another 5 minutes. <br />
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In a small bowl, mix broth, peanut butter, and spices until smooth. Add tomato and broth mixture to the pot with the vegetables. Lower heat and simmer 20 minutes. Add quinoa and edamame. Cook until quinoa is tender. 20-25 minutes. In the last minute stir in kale and cabbage OR ladle stew over top of raw kale/cabbage mix in the bowl while serving. Garnish with cilantro. <br />
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<br />RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-20037804484816111262013-11-06T14:55:00.000-08:002013-11-06T14:55:28.883-08:00Portobello and Sun-dried Tomato Polenta Balls <div class="separator" style="clear: both; text-align: left;">
Sedona, AZ</div>
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<tr><td class="tr-caption" style="text-align: center;">Autumn in Sedona</td></tr>
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Autumn is tourist season in Sedona, and it is in full swing! We've been working like crazy and trying to get outside as much as possible. The weather here is perfect for hiking, climbing, sight-seeing, and RVing! All the while, we've been planning for winter. Our annual RV-free month long trip to the east coast is in the works. Stops may just include New York, New Jersey, Georgia, South Carolina, and Florida. Then back west to check out Tucson, Arizona perhaps for the rest of the winter. Apparently we are sticking to the snowbird lifestyle, as our RV is not really equipped for 4 season living. I feel really lucky to live the way I do, and wouldn't trade places with anyone for anything! A life blessed with health, family, love, joy, adventure, and a spectacular view. </div>
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Ok, so hopefully all that happy crap didn't make you barf....or lose your appetite. </div>
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It's time to make Portobello and Sun-dried Tomato Polenta Balls !</div>
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<tr><td class="tr-caption" style="text-align: center;">Portobello and Sun-dried Tomato Polenta Balls</td></tr>
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<u><b>Portobello and Sun-dried Tomato Polenta Balls</b></u><br />
<i>Easy, gluten free, nut free, oil free, soy free, vegan </i><br />
<i>makes approximately 21 balls</i><br />
<br />
1 cup polenta (<i>I strongly reccommend buying certified organic corn-based products</i>)<br />
2 ½ cups vegetable broth<br />
1 cup portobello mushroom, chopped small<br />
⅓ cup sun-dried tomatoes, cut into thin strips<br />
¾ cup red onion, chopped small<br />
3 cloves garlic, minced<br />
½ tsp dried basil<br />
¼ tsp paprika<br />
salt to taste<br />
½ cup fresh cilantro, chopped (fresh parsley or basil would also be great to substitute the cilantro)<br />
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Over medium heat, in a non-stick sauté pan, combine everything except the cilantro. Stirring often, cook until polenta thickens to very firm, 20-25 minutes. Remove from heat. Stir in cilantro. Let cool 5-10 minutes. Form into balls. Can be served cold or fry balls in a little olive oil until golden brown and serve hot. <br />
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<i><br /></i>RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0tag:blogger.com,1999:blog-1319083929923349447.post-7833561872395729412013-10-10T10:55:00.000-07:002013-10-10T10:55:24.633-07:00Pumpkin Spice French ToastSedona, AZ<br />
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Oh my! It's October 10th already, and I haven't posted a pumpkiny recipe yet? Yes, I am aware that there is no shortage of pumpkin spiced everything out there right now, but in my opinion, that is the way it should be. I know I know I rarely ever post breakfast recipes either. (Shhh it's pretty much because Sean makes me breakfast every morning. He's definitely a keeper.) Ok so here is my attempt at covering both the pumpkin and the breakfast in one delicious recipe! <br />
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<tr><td class="tr-caption" style="text-align: center;">Vegan Pumpkin Spice French Toast</td></tr>
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<u><b>Pumpkin Spice French Toast</b></u><br />
<i>Breakfasts, Easy, Holidays, Kid Friendly, nut free, Quick Meals, soy free, vegan</i><br />
<i>serves 2</i><br />
<i><br /></i>
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">½</span> cup pumpkin puree (if canned, get the 100% pumpkin)<br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">¼ tsp vanilla extract</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">1</span><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">½ tsp maple sugar </span><i style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">or</i><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;"> 100% pure maple syrup</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">1/8 tsp sea salt</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">¼ tsp cinnamon</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">¼ tsp garam masala </span><i style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">or</i><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;"> pumpkin pie spice blend</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">1</span><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">½ tsp coconut oil + </span><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">1</span><span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">½ tsp for the pan</span><br />
<span style="color: #453531; font-family: 'Helvetica Neue'; font-size: 14px;">4 slices of bread cut in half on a diagonal <i>(I used Food For Life's Ezeikiel bread)</i></span><br />
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In a small bowl add pumpkin, vanilla, maple sugar, sea salt, cinnamon, garam masala, and 1½ the coconut oil. Stir to combine. With a butter knife, spread mixture on both sides of each piece of bread. </div>
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In a non-stick pan, heat 1½ tsp coconut oil over medium heat. Lay the slices on the pan and cook each side approx 4-5 minutes, or until golden brown. Serve hot!</div>
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Great toppings include apple sauce, vegan cream cheese, or margarine and maple syrup</div>
RVegan http://www.blogger.com/profile/08913244216976115657noreply@blogger.com0