A Paleo Vegan Dinner Party in the RV

7/9/15

Tucson, AZ

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.  

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!

Buffalo Wing Dip with some veggies and chips

Appetizer:
Buffalo Wing Dip

gluten free, soy free, vegan, paleo

1 cup sunflower seeds (raw, shelled, unsalted)

½ cup hot sauce

2 Tbsp olive oil

3 cloves garlic

¼ cup water

1 Tbsp lemon juice

In a food processor, process the sunflower seeds into a fine powder.  Add remaining ingredients.  Process until smooth.

Dip everything in it.

Stuffed Peppers with Pesto Cauliflower Stuffing

Salad:
Mixed Spring Greens and Tomatoes with
Lemon Vinaigrette 
soy free, gluten free, paleo, vegan

¼ cup fresh lemon juice
¼ cup olive oil
¼-½ tsp sea salt
½ tsp oregano
¼ tsp black pepper
1 Tbsp nutritional yeast

Whisk to blend.  Add to salad and toss right before serving.
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Side:
Roasted Potatoes
soy free, gluten free, paleo, vegan

4 cups diced yukon gold potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper

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.

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Main entree:
Stuffed Peppers with Pesto Cauliflower Stuffing
soy free, gluten free, paleo, vegan
serves 5

To prepare the peppers:

5 bell peppers
Preheat oven to 375ºF.  Cut off the tops and remove all seeds.  Wrap in foil and bake for about 30 minutes.

To prepare the cauliflower:

1 large head of cauliflower, leaves removed
2 Tbsp almond meal
1 Tbsp nutritional yeast
¼ tsp sea salt
¼ cup chopped walnuts
2 Tbsp olive oil

While cauliflower is raw, chop into florets.  In food processor, pulse florets until they are the size of grains of rice or small crumbles.

In a large pan over medium high heat, heat the olive oil.  Add remaining ingredients stirring often for about 15 minutes.  Set aside.

RVegan Pesto

2 cups fresh basil
juice of half a lemon (approx 1/8 cup)
3 cloves garlic
2 Tbsp olive oil
1Tbsp nutritional yeast

Process until smooth.

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.

Lentil Arugula Panzanella Salad

Tucson, Arizona

Lentil Arugula Panzanella Salad

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.

Lentil Arugula Panzanella Salad
vegan, nut-free
serves 2

4 cups arugula
wedge of lemon
Lentils (recipe below)
Bread (recipe below)
tofu feta (recipe below)

Split arugula onto 2 plates.  Drizzle with lemon.  Add lentils, bread, and tofu feta.


Tofu feta:
½ cup firm tofu, drained and pressed, crumbled
1 Tbsp lemon juice
1 Tbsp olive oil
1/8 tsp sea salt
dash dill
dash oregano

Add all in a small bowl, stir to combine.  Set aside in the refrigerator to chill and marinate.

For the Bread:
2 slices of thick cut bread
1-2 tbsp olive oil
¼ tsp garlic powder
salt & pepper

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.
Drizzle each square with olive oil, and sprinkle garlic powder, salt, and pepper.

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.

For the lentils:
1 cup green lentils, rinsed
4 cups water
1/8 tsp sea salt
1/8 tsp garlic powder
1 Tbsp lemon juice
1 tsp olive oil

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.

Creamy Buffalo Wing Spread

Dip EVERYTHING in it.  Great for parties!

Creamy Buffalo Wing Spread 
gluten free, soy free, vegan, paleo

½ cup hot sauce
1 cup sunflower seeds
2 Tbsp olive oil
3 cloves garlic
¼ cup water
1Tbsp lemon juice

Process sunflower seeds to a fine powder, add remaining ingredients. Process until smooth.

Stuffed Peppers with Pepperoni Rice

Sedona, AZ

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.

Stuffed Peppers with Pepperoni Rice

Stuffed Peppers with Pepperoni Rice
serves 4
gluten free, vegan

4 bell peppers- tops cut and seeds removed
¼ cup vegan mozzarella (optional)
1 cup basmati rice
1 small tomato, diced
1 ¾ cup water
½ tsp fennel seed
½ tsp garlic powder, or 4 cloves fresh garlic, minced
½ tsp onion powder, or about ½ a yellow onion, diced
¼ tsp red pepper flakes
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
1 Tbsp ketchup
1 Tbsp olive oil
½ Tbsp soy sauce, tamari, or liquid aminos
½ tsp liquid smoke

For the rice:
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.

For the Peppers:
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.

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.

Moxarella Cheese Recipe

African Peanut Stew

Sedona, AZ

  It was 87 degrees yesterday, not bad for November!  Once the sun went down, though, drastic temperature change.  It immediately became soup weather.

  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.

African Peanut Stew with Quinoa

African Peanut Stew
serves 4
gluten free, vegan

1 Tbsp olive oil
1 large yellow onion, diced
1 sweet potato, peeled and diced
1 jalepeno or bell pepper, diced
1medium zucchini, diced
3 cloves of garlic, minced
2 carrots, peeled and sliced
½ cup edamame
1 cup quinoa (optional)
1 28 oz can of crushed tomato
1 ¾ cups vegetable broth
1 cup peanut butter
1 tsp ginger, grated
1 tsp turmeric
½ tsp cumin
½ tsp ground coriander
¼ tsp cayenne
½ cup fresh cilantro, for garnish
4 leaves of kale, stems removed, and chopped small
¼ of a green cabbage, chopped
season to taste with salt, pepper, cayenne, and red pepper flakes

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.

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.

Portobello and Sun-dried Tomato Polenta Balls

Sedona, AZ

Autumn in Sedona

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.  

Ok, so hopefully all that happy crap didn't make you barf....or lose your appetite.  

It's time to make Portobello and Sun-dried Tomato Polenta Balls !

Portobello and Sun-dried Tomato Polenta Balls

Portobello and Sun-dried Tomato Polenta Balls
Easy, gluten free, nut free, oil free, soy free, vegan 
makes approximately 21 balls

1 cup polenta (I strongly reccommend buying certified organic corn-based products)
2 ½ cups vegetable broth
1 cup portobello mushroom, chopped small
⅓ cup sun-dried tomatoes, cut into thin strips
¾ cup red onion, chopped small
3 cloves garlic, minced
½ tsp dried basil
¼ tsp paprika
salt to taste
½ cup fresh cilantro, chopped  (fresh parsley or basil would also be great to substitute the cilantro)

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.

Balsamic & Herb Hummus

Sedona, AZ

Consider this delicious dip for your next party or Labor Day festivities.  Savory rosemary and thyme combined with the sweetness of balsamic vinegar and the smooth richness of the tahini makes for a perfect hummus flavor combination.  Goes great with a tray of veggies for dipping, crostini, pita, or crackers for spreading.  It's so simple, and everyone will want the recipe.

Hummus is a food group!

Balsamic and Herb Hummus

Balsamic & Herb Hummus
Gluten free, Kid Friendly, No bake, oil-free option, soy free, vegan

1 15 oz. can chick peas or white beans, drained and rinsed (or 1½ cups cooked)
3 Tbsp tahini
2-3 cloves of garlic, minced
1 Tbsp lemon juice
½ tsp rosemary (dried or fresh)
½ tsp thyme (dried or fresh)
3 Tbsp Balsamic vinegar
1 Tbsp sesame oil (optional, makes for a smoother spread)
½ tsp sea salt

Process all ingredients until smooth.


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Blueberry Cornbread Muffins

Sedona, AZ

That's me after climbing to the top of  a spire
in Sedona, AZ 

  So some of you know, my husband and I are avid rock climbers which is part of the reason we chose to park it in Sedona for awhile.  Home is where you park it!  We are full-time RVers and travel enthusiasts, but often have to stay in one place for a reasonable amount of time for that silly little distraction we call working.  Sedona is almost a perfect choice because of it's scenic beauty for hikes and rock climbing.  It's a very small city, but it draws in a huge amount of tourism, which is generally how we make a living.

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins
makes 8 muffins
Appetizers, Breakfasts, Holidays, Kid Friendly, Sides, Dairy-free, Egg-free, Vegan

1 cup cornmeal (I recommend organic cornmeal to avoid GMOs)
1 cup unrefined whole wheat white flour or all purpose flour
1/4 cup unrefined pure cane sugar
1/4 cup maple sugar or pure 100% maple syrup
1 tsp salt
2½  tsp baking powder
⅓ cup vegetable oil or coconut oil
½ cup non-dairy milk
½ cup water
⅓ cup blueberries (fresh or frozen)

Preheat oven to 350º.  If you're making this in an RV oven, put the rack up to the highest level
In a bowl, mix together all dry ingredients.  Stir in wet ingredients, until well blended batter.
Pour into muffin cups (or an 8x8" baking dish*).  For muffins, bake 20-25 minutes.  *If using the baking dish, bake 25-30 minutes.
Test by poking them with a toothpick.  They're done when the toothpick  comes out clean.
Let cool for 15 minutes before serving.

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"Pigs" in a Blanket

Matawan, NJ

I went to visit my family in NJ recently,  and whenever I do, I like to cook them all a big vegan feast.  It can be tricky sometimes to come up with something that everyone will like.  Especially children, in my case, because I like spices and bold flavors, most of my food is not the most kid friendly.  But my neice and nephews would be joining us in the feasting, and I wanted to make sure I made something they would like too.   So, I found a recipe for all natural vegan hotdogs made from....carrots.  Wait!  Stay with me now!  I know I know, it sounds absurd.  In fact, my brother, said something like, "If I knew you were going to serve me a carrot on a bun, I would have stopped at the hotdog stand on my way home."  But the carrots are cooked and marinated in a perfect hotdoggy seasoned combination, they are sure to please all hotdog lovers (including my brother) and children!  I altered the recipe slightly for some fun, I decided to go with my favorite hotdoggy party food, Pigs in a Blanket.  The blanket is made with my light flakey whole wheat biscuit recipe.  You need to try this!

Pigs In A Blanket

Prepare the hotdogs in advance.  You will need a few hours to marinate them.
For the original hotdog recipe click here.

*Instead of bun length carrots, use baby carrots, or peeled carrots cut into thirds.  I also substituted tamari for the coconut aminos.  I've made these before substituting the coconut aminos with soy sauce or Braggs liquid aminos.  They all work.  Use what you have.

For the Biscuit Blanket:
2 cups white whole wheat flour
3 tsp baking powder
1 tsp salt
6 tbsp vegetable shortening
3/4 cup water

Preheat oven 400º.
In a large bowl, mix and breifly knead biscuit ingredients.  Add more water if needed. On a floured surface, roll out dough to approx 1/4" thick.  cut rolled dough into 3 inch squares (baby carrot length).  Turn each square so a corner is on top & bottom, like a diamond.  Lay a baby carrot on each diamond, top corner to bottom corner.  Tuck the left corner over the carrot, under the right corner and press to seal.  Lay each one on a sprayed baking sheet.  Bake at 400º for 15-20 minutes or until golden brown.  Serve with your favorite hotdog toppings.  I highly recommend some spicy yellow mustard!


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RV Sushi

I've been experimenting with raw dishes lately.  It feels right to me to eat at least 60% raw with each meal.   This gives me the most energy, while I can still enjoy cooked food from time to time.  I also have noticed that raw food aids digestion, makes your skin glow, and makes you feel great!  I have been making lots of dishes into salads, as I've done here for the photo of my RV sushi.  Raw greens are becoming the main dish, while the experimental cooking is becoming the side dish.  I am also really excited to start making homemade sushi.  I crave sushi often, just never realized how easy it is to do at home!  You don't need a sushi mat or much technique.  Just imagination and a sharp knife.  Enjoy!

RV Sushi

RV Sushi
makes 4 rolls (24 pieces)
vegan, raw option*, gluten free, soy free, dairy free

4 raw nori sheets
1/2 a beet, julienned
1 carrot, julienned
1/2 an avocado, cut into small strips
1/4 of a mango, peeled and julienned
1/2 cup cooked rice or quinoa (*raw option- use sprouts or raw ground cashews or sunflower seeds)

Arrange nori so the short side is facing you.  Spread ingredients equally among 4 nori sheets.  Moisten nori (especially the top edge) and tightly roll upward.  Seal the top edge with using a little water.  Cut with a very sharp knife into 6 pieces per nori sheet.  Serve with wasabi, ginger, and soy sauce/tamari for dipping.

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Taco Salad

Sky Valley, CA

Happy Spring!
Lately Sean & I have been very physically active outdoors every day of the week.  We run around at our jobs, out in the hot desert sun for 6-8 hours a day.  On our days off we are either rock climbing for several hours out in Joshua Tree National Park, trail-running, or hiking.  At night or during bad weather, we cook and create basically a meal plan for ourselves in the RV.   It's non-stop and it's wonderful.  Of course, it requires a nutritious and balanced diet (and mad Tetris skills, to fit all of our fresh produce in this tiny RV fridge!).   In the past few weeks, we have been making some mindful changes in food choices.  Lots of experimenting with how different foods affect our energy levels, pre and post workouts, what fuels us for increased endurance, and what aids in our recovery.  I've been doing quite a bit of reading and research on what foods are best for different levels of activity.  From this, I have come up with a plant-based food pyramid to use as a guide for meals.

Taco Salad

We try to adhere to a food pyramid ratio with each meal, or at least overall daily intake.
Our plant-based food pyramid goes something like this:

OILS/ FATS

NUTS /  FRESH BREADS

FRUITS/ BEANS/ SEEDS/ LEGUMES

STARCHY VEGETABLES/ WHOLE GRAINS

MOSTLY RAW GREEN LEAFY FIBROUS VEGETABLES

Taco Salad

I didn't include measurements here, but use the food pyramid as a guide.  In order of quantity:
Green leaf lettuce, kale, spinach, green cabbage, brown rice, corn, black beans, kidney beans, tomato, mango, avocado, blue corn tortilla chips.

Dressing
Juice of 1 lime, 1 tbsp miso, 1/2 tsp fresh cilantro, 1 tbsp grated mango, 1/8 tsp garlic powder, 1 cup water, 1 tbsp nutritional yeast, 1/8 tsp cumin - Stir until miso is dissolved

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Slow-Cooker Split Pea Soup with Garlic Croutons

Palm Springs, CA

If your looking for a great soup that you can prepare in no time, and let your slow-cooker do all the work, try this wholesome flavorful dish.  Put it all together in the morning, go outside, get a nice hike in or a run.  Get your errands done, do some grocery shopping, take your kids to the park, or go to work.  Come home to a dinner that is ready for you.  That is what I call multi tasking!  Top with garlic croutons and crispy smokey coconut bacon!

Slow Cooker Split Pea Soup
vegan, gluten free, oil free
serves 4
prep time: 10 minutes, cook time 6- 8 hrs

1 cup split peas
4 ½ cups water or vegetable broth
1/8 cup liquid aminos (only if using water)
¼ tsp pepper
¼ tsp celery seed, or 2 stalks celery, sliced
½ tsp marjoram
½ tsp onion powder
¾ cup yellow onion, chopped
3 cloves garlic, minced
1 bay leaf
2 carrots, peeled and sliced
¼ tsp red pepper flakes
1 tsp liquid smoke

Put all ingredients except liquid smoke in slow cooker.  Cook 6-8 hours on low.  Add liquid smoke before serving.  Add garlic croutons and serve immediately.

Garlic Croutons
2 slices of thick cut bread
1-2 tbsp olive oil
¼ tsp garlic powder
salt & pepper

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.
Drizzle each square with olive oil, and sprinkle garlic powder, salt, and pepper.

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.

Coconut Bacon (makes another wonderful soup topping)
Easy, Gluten Free, Kid Friendly, Salads, Toppings, Vegan, Oil free*

1 cup unsweetened coconut (flakes or shredded)
1/8 cup tamari
1 tbsp maple sugar or 100% real maple syrup
1 tbsp liquid smoke

Preheat oven to 300º.  In a bowl, stir well to combine all ingredients.  Spread into a thin layer on a baking sheet lined with parchment paper.  Bake 10-20 minutes, stirring it up every 5 minutes or so, until dry and crispy.  Allow to cool.

*You can also make this in a nonstick pan over medium heat, instead of the oven.  It may take a little dash of olive oil to get it crispy.  Sauté about 10 minutes, stirring often.

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Sesame Peanut Noodles

Desert Hot Springs, CA

Sesame Peanut Noodles

I stopped using a microwave maybe 15 years ago.  I actually use my RV microwave as a storage cabinet.  I'll take extra storage over soft, soggy vegetables any day!  The more alive/raw your food is (I'm talking about plants here), in it's most natural state, the better tasting and better for you it is.  Cooking your veggies in a microwave kills all of their nutritional value as well as flavor.  That goes for boiling your vegetables as too, with some exceptions, such as potatoes.  I don't care what the package says!  If they can be eaten raw, they don't need to be boiled or nuked.  

Here's a few tips on cooking (not over-cooking) the best tasting and most nutritious veggies:

For leafy greens, such as spinach or kale:  Start fresh.  Avoid buying frozen greens, if you can.  If you don't want to eat them raw, cook only until they just wilt.  Sometimes this means less than a minute.   If they're going in a soup, you might want to even put a handful of them raw, in the bowl.  Ladle the cooked soup over them.  Stir until they wilt.  

For delicious raw kale:  Remove the vein and massage the leafy part until it's softer and appears darker and  somewhat wilted.  This takes away the bitterness.

For asparagus, brussel sprouts, carrots, broccoli, green beans:  Again if not eating raw, sauté or roast in the oven, but test for doneness when they still have they're most vibrant color.  If the vegetables pale, they are over-cooked.  Never boil.

For all veggies:   Don't be afraid to season!  A little salt, pepper, and garlic powder is my favorite combination, for most vegetable dishes.

This is a very fast and easy dish that is a staple for us.  Because it is served cold, it is a great dish to take to work or on the go, for lunch.  Combining raw and cooked ingredients, it is an excellent balance of flavors and raw nutrients for your body.  

Sesame Peanut Noodles are great to take on the go, because they are served cold.

Sesame Peanut Noodles

makes 4 servings

(vegan, *gluten free variation, oil free)

1 lb spaghetti or *rice noodles (for gluten free)

½ cup natural peanut butter (no additives)

¼ cup liquid aminos

¼ cup water

2 tbsp brown rice vinegar

juice & zest of ½ a lime

1/8 cup onion, chopped or 2 scallions, chopped

1 tsp fresh ginger, peeled & grated

1 tbsp sriracha sauce

1 tbsp unrefined sugar

¼ tsp red pepper flakes

½ cup peanuts

½ of a cucumber, cut in 2" long strips

1 carrot, julienned

1 tbsp sesame seeds

For the sauce:

In a food processor, process peanut butter, liquid aminos, water, vinegar, lime juice and zest, onion, ginger, sriracha, sugar, and red pepper flakes.

Cook noodles according to package instructions.  Once tender, drain and rinse with cold water until completely cool.  Toss with sauce until fully coated.  Garnish with carrot, cucumber, sesame seeds, and peanuts.  Serve cold.

If you don't want the extra kick from the sriracha sauce,  replace sriracha with another tbsp unrefined sugar.

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Black Bean Salsa

Phoenix, AZ

And just like that I'm back in Phoenix, AZ with my beloved Pioneer.  It's been 2 months without it and I'm so happy to be back.  I know I know full-time RVing is associated with the retired, the seniors, the old man with a passion for barbecuing and maybe his wife and all her little dogs, and love of games like bridge and Mah-Jongg.  Maybe not so much the active, still working, rock climber, vegetable loving couple in their 30's.  But you know, Sean and I really never once dreamed of a house and a picket fence.  We never felt comfortable in one place, where we could settle down.  We don't care if we ever have a career, in fact, we prefer not to.  An ideal situation for us is to work seasonally, live simply, and travel often.  Play outside, see beautiful places. Eat tasty things. " A glass of wine, a crust of bread, and a view.  What more could you ask for?"  (Anthony Bordain said that.)  I couldn't agree more.

Well we are living our dream right now.  Back out west where the sky is so blue it's almost purple, and the  humidity is a distant memory.  It is no longer a battle between my hair, and the moisture in the air!  My hair has yet to win that battle.  I can't wait to find out what is next for us!  I think a celebratory snack is in order.

Black Bean Salsa with Corn Tortilla Chips

Black bean salsa and chips.  Mine has liquid smoke in it, which is a condiment I use all the time for a nice hickory flavor.  It is not at all spicy, just smokey. You can find it in the bbq sauce section at the grocery store.  It's around $2.

Black Bean Salsa
gluten free, vegan, oil free

2 lg tomatoes- chopped
1 can black beans, drained and rinsed
1 can corn, drained & rinsed, or cup of frozen corn, thawed
1/2 cup red onion, chopped
1 jalepeno, minced (or for mild salsa, 1/2 a bell pepper, chopped)
dash of garlic powder
dash of onion powder
1 tbsp orange juice
juice of 1 lime
1/4 tsp liquid smoke
salt & pepper to taste

Mix it all together to combine.  Add more liquid smoke & salt if needed, and mix again.

Serve with corn chips.

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Spring Rolls

Savannah, GA

Anyone looking for a healthy, easy, packable lunch idea?  Maybe something you can bring to work instead of buying fast food, something that looks nice to bring to a party or potluck, something light to snack on at a picnic?  Spring rolls look like an ambitious dish to make, but actually they are so easy and require no cooking at all.  They are packed with delicious raw veggies, and wrapped beautifully in rice paper which makes them gluten free and vegan.  I also created a sweet and spicy peanut chile sauce for dipping that make these spring rolls impossible to resist!

Spring Rolls

Spring Rolls

(makes 40, gluten free, vegan, oil free)

For the spring rolls:

20 rice paper wraps

1 large carrot, julienned

1 cucumber, peeled & cut into thin strips

4 oz firm tofu, cut into thin strips, frozen and then defrosted

1 avocado, peeled and cut into thin strips

3-4 cups fresh arugula or spinach

1/2 cup chopped fresh basil

dash of lemongrass

dash of ground ginger

Sprinkle a small amount of lemongrass and ginger on the defrosted tofu. 

In a large bowl or pan add about an inch of warm water.

Dip 1 rice paper wrap in water and set it flat on a plate.  Line a small amount of veggies in a strip down the center of the wrap.

It should look like this

Fold left side of wrap over veggies and roll into a tube shape.  Cut the tube in half on a diagonal.  Repeat with each rice paper sheet, until all veggies are used.  That's it!

For the Peanut Chile Sauce:

1/2 tsp hoisin sauce

1/4 cup liquid aminos or soy sauce

1/4 cup natural peanut butter

1 tsp sugar

2 tbsp sriracha sauce

1 tsp rice vinegar

1/4 cup water

Wisk it all together in a small bowl, and it's ready for dipping!

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Hoppin' John Good Luck Salad

Charleston, SC

  Since I've been spending the last month in the south, I'm going with a favorite southern New Years tradition.  Black eyed peas and collard greens symbolize good luck and prosperity for the new year.  I made this dish last year for a New year's eve party, and I must admit, 2012 did me good!  I've been blessed with a beautiful new nephew this year, a healthy family, traveling to new places, exploring, enjoying life, and living my dreams in an RV.  What more could I ask for?   I wish you all an adventurous, healthy, and amazing new year.  Happy 2013!

Happy New Year!  Hoppin' John Good Luck Salad

Hoppin' John Good Luck Salad

1 large bunch collard greens, remove veins, chopped (about 5 cups)
2 cups cooked rice
4 or 5 cloves garlic, minced
2 cups cooked black eyed peas
1/2 cup pickled cherry peppers, sliced
2 tbsp olive oil, separated (1 tbsp & 1 tbsp)
salt & pepper
1 tsp white wine vinegar
1/2 tsp liquid smoke
1/4 tsp red pepper flakes
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp fennel seed

Over medium heat in a large pan, sauté 1 tbsp olive oil, garlic, cherry peppers, vinegar for about 3 minutes.  Add collard greens and some salt & pepper.  Sauté just until greens wilt slightly.  Remove from heat.

In a bowl add rice, black eyed peas, 1 tbsp olive oil, liquid smoke, red pepper flakes, onion powder, smoked paprika, and fennel seed.  Stir to combine.  Add the greens mixture, and stir it all together.

Happy New Year!

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Homemade Party Hummus

Holiday parties can be full of junk food, sweet drinks, and heavy desserts.   Most don't consider healthy eating at a party, but definitely appreciate when healthy options are offered.  Try bringing a tray of veggies for dipping with this delicious, simple, healthy, homemade hummus from scratch and watch those party goers swarm!

Homemade Party Hummus

3 cups cooked chick peas, or 2 cans, drained and rinsed
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 cup sesame oil*
1/3 of a lemon's juice & zest
1 tbsp rice vinegar or white vinegar
1/2 tsp paprika
1/4 tsp smoked paprika

Put all ingredients in a food processor and process until smooth.  Add more salt if needed.  Process again.

* Try adding 1/4 cup of any of the following into processor for flavored hummus:
- roasted red peppers
- fresh basil and sundried tomatoes
- olives
- roasted garlic (just 3 or 4 cloves)

* You can substitute oil with 1/4 cup tahini paste, and slowly add water (about 1/3 cup) until desired consistency.

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Peanut Miso Soup

Savannah, GA

Food can absolutely be preventive medicine.  If you are hesitant because fresh ingredients like produce can be expensive, wouldn't you prefer to buy quality natural ingredients to feed your body now, than to have to take medications for your health problems later?   To me, it seems like a no-brainer.  There are so many benefits to eating a plant-based diet.

Changing the way you eat to plant-based drastically lowers your risk of other serious health complications such as diabetes, cancer, and obesity.  Making this change in diet alone, has proven to actually reverse diabetes and heart disease, even at their last (sickest) stages.  It also lowers risk of developing some types of cancer.  The standard American diet, rich in meats, dairy, and highly processed foods, is a major factor in causing the onset of the most common health problems in this country.

There are two kinds of cholesterol.  One  type is the kind your body naturally produces.  The other is the kind you ingest from the food you eat.  Plant-based foods don't have any cholesterol.  Not one vegan ingredient contains cholesterol.  So eating only plant-based is a sure way to maintain healthy cholesterol levels.  This is important because high cholesterol leads to countless health problems especially involving your heart, like heart disease, stroke, and heart attacks.   Switching to a plant-based diet can keep you off cholesterol lowering medications completely.

I could go on and on about this, but I'm sure you must be getting hungry and craving your veggies.  If you are interested in learning more about it, and the reasons why they don't teach you this stuff in school, I highly recommend reading a book called The China Study, by T. Collin Campbell.  He has been researching this subject for decades, and has a great way of explaining it all, from soup to nuts.   It is a fascinating read that could change your life.

 Speaking of soup and nuts......

Spicy Peanut Miso Soup

Peanut Miso Soup
makes 2-3 servings, 10 min
oil free, gluten free, vegan

5 cups water, separated to 4 1/2 cups & 1/2 cup
1/2 cup onion, chopped
3/4 cup cauliflower, sliced thin
1/2 cup mushrooms, sliced
1/2 tsp fresh ginger, minced
1/4 cup firm tofu, cubed small
2-3 tbsp liquid aminos or soy sauce
2 tbsp red miso (paste)*
1/4 cup peanut butter
1 cup sai fun noodles**
1 cup fresh baby spinach
2 tbsp sriracha (optional, for heat)

In a pot, combine 4 1/2 cups water, onion, cauliflower, mushrooms, ginger, tofu, and liquid aminos.  Bring to a boil, then reduce heat to low.

While that is heating up, in a small bowl, combine 1/2 cup of water, miso, peanut butter, and sriracha (optional).  Whisk until smooth.

Making sure the broth is hot but no longer boiling, stir peanut butter miso mixture into the pot to combine.  Remove from heat and stir in sai fun and spinach.  Serve hot.

* Miso is a probiotic, containing beneficial bacteria and enzymes.  It should never be boiled, to ensure that it remains a living food when eaten.

** Sai fun noodles are made of mung beans and potato starch.  They are done cooking just about instantly, upon touching water or broth.  You can usually find them in the ethnic section of the supermarket.  You can also substitute rice noodles, just follow their cooking instructions for changes in cook time.

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Thanksgiving

Thanksgiving Turkey Fruit Centerpiece

 I'm in New Jersey visiting family and friends and having fun prepping for Thanksgiving festivities.  I decided to take on as many traditional dishes as I can, and try my hand at transforming them into 100% plant-based deliciousness.  Thanksgiving is not just for omnivores, although I think this spread will please everyone!  Here is what's on my menu:

Appetizer:
Stuffed Wild Mushroom Balls
Entrée:
Seasoned Seitan Roast
Wild Mushroom Gravy
Sides:
Forbidden Apple Walnut Cranberry Stuffing
Roasted Root Vegetables
Dessert:
Coconut Pumpkin Bread

Stuffed Wild Mushroom Balls
makes 25-30 balls

1 1/2 cups or 1 (15.5oz) can of chickpeas
1 cup chopped crimini mushrooms
2 garlic cloves, minced
2 tbsp fresh parsley
2 tbsp ketchup
2 tbsp liquid aminos
1 tbsp water
1 1/2 tbsp olive oil, plus more for cooking
1/2 cup dry breadcrumbs
1/2 cup vital wheat gluten flour
1/4 cup nutritional yeast
1 tsp dried basil
1 tsp oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Daiya (vegan cheese) pepperjack

In a food processor, pulse chick peas, mushrooms, garlic, & parsley until coarsely ground but not pureed.  Add remaining ingredients except Daiya.  Pulse to combine

Scrape mixture into a large bowl and knead until well blended.

Pinch off a small piece of the mixture and press into your hand to make a flat disc.  Put a small ball of Daiya in the center and roll the dough into a ball around the Daiya.  Repeat with remaining mixture.

Preheat to 375º.   Oil a baking sheet and add balls to sheet.  Bake 11 minutes.  Remove and turn balls.  Bake another 11 minutes.  Serve hot.


Seasoned Seitan Roast

1/2 cup cooked or canned cannelini beans
1/4 cup liquid aminos
1 tbsp olive oil
1 cup water
1/4 cup red wine
2 cups vital wheat gluten flour
1/3 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp tyme
1/2 tsp sage
1/2 tsp parsley
1/2 tsp black pepper

Preheat oven 350º.  In a food processor, process beans, liquid aminos, oil, water, and wine until smooth.

In a large bowl combine flour, nutritional yeast, onion powder, garlic powder, salt, thyme, sage, parsley, and black pepper.

Stir wet mixture into dry mixture to make a soft dough.  Knead for 3-5 minutes and shape into an oval loaf.  Place loaf on a n oiled sheet of foil, and enclose it in the foil.  Place enclosed loaf in a 10" baking pan.  Add 1" of water to the pan and tightly cover entire pan in foil.  Bake for 1 hour and 45 min.  Let cool completely before slicing.

Wild Mushroom Gravy

8 oz Crimini mushrooms, diced
2 yukon gold potatoes, peeled and diced
1 carrot, peeled and diced
1 large yellow onion, diced
4 stalks of celery, diced
2 tbsp olive oil
1/2 cup liquid aminos or soy sauce
1/2 tsp thyme
1/2 tsp sage
1/2 tsp rosemary
10 cups water
1/2 tsp ground black pepper
1 tsp salt
1 cup each balance buttery spread
2/3 cup All purpose flour

In a large pot, over medium heat, sauté  mushrooms, potatoes, carrot, onion, and olive oil about 5 minutes.  Stir in liquid aminos and herbs.  Add water, salt , and pepper.  Cook over med heat about an hour.

While keeping the broth, strain veggies from the broth and process them in a food processor until smooth.  Stir processed veggies back into the broth.

In a frying pan on high heat, melt buttery spread and stir in flour.  Stir continuously and ladle in about 3 scoops of broth/veggie mixture.  Cook on high, stirring, until thick and smooth.  Stir this mixture into the pot of broth and cook on medium about 20 more minutes.

Forbidden Apple Walnut Cranberry Stuffing

1 tsp minced garlic
1 tbsp olive oil
1 bay leaf
2 cups water
1 cup forbidden rice
1 tsp salt
1 10 oz bag of stuffing or cubed loaf of white bread, dried and baked until toasted
1/2 cup earth balance natural buttery spread
1 large red onion, diced
6 stalks of celery, diced
2 apples, peeled and diced
1/4 cup fresh parsley, chopped
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup vegetable broth

In a pot over medium heat add oil, forbidden rice, bay leaf, and minced garlic.  Sauté about 4 minutes.
Add water and reduce heat to low.  Cook rice for about 35 minutes until water is absorbed and rice tastes tender.  Remove from heat.  Let cool.

In a nonstick skillet, over med heat, cook earth balance butter, onion and celery about 8 minutes.  Add apples and cook another 5 minutes.  Stir in herbs, salt, and pepper.  Cook 2 minutes.  Transfer to a large bowl and toss with rice, bread, cranberries, and walnuts.

Preheat oven to 450º.  Spread stuffing in a baking dish and drizzle with vegetable broth and olive oil.  Cover with foil and bake about 20 min.  Remove foil and bake another few minutes,  until top is golden brown.

Roasted Root Vegetables

3 carrots, peeled
3 golden beets, peeled
1 large turnip, peeled
1 large sweet potato, peeled
2 butternut squash, peeled and seeded
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp sage
1/2 tsp thyme
2 tbsp fresh parsley
1/4 cup olive oil

Preheat oven to 400º.  Cut vegetables into approximately 1" cubes.  In a large boil stir in the rest of the ingredients.  Stir well to combine.  Spread mixture in a baking sheet.  Bake uncovered in oven for an hour.   Change oven setting to broil.  Broil veggies on high for about 3 minutes.  Serve hot.

Coconut Pumpkin Bread

1 cup chopped walnuts
3 1/2 cups all purpose flour
2 1/3 cups coconut sugar (or regular sugar)
2 tsp baking soda
1 tsp salt
1 1/2 tsp pumpkin pie spice blend
1 1/2  tsp cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
1/2 cup sliced dried apricots or dates
2/3 cup shredded coconut

Preheat oven to 350º.  Grease a 9x12" baking dish.

In a large bowl, stir to combine the flour, sugar, baking soda, salt, pumpkin pie spice, and cinnamon.  Add pumpkin, oil, coconut milk, apricots.  Stir to mix well.  Fold in most of the coconut saving some to sprinkle on the top.  Stir in most of the walnuts leaving some to sprinkle on the top.

Spread batter in baking dish, and sprinkle with remaining coconut and walnuts.  Bake approximately 60  minutes, or unil toothpick inserted in the middle comes out clean.  Allow to cool completely before serving.

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Pasta Fagioli

Matawan, NJ

A fast, easy, warm, comforting meal that is easy on the wallet.  Bon appétit!

Pasta Fagioli with homemade garlic croutons

Pasta Fagioli
cook time: approx 30 minutes.  Serves 4

¼ of a yellow onion, chopped
3 cloves garlic, minced
2 yukon gold potatoes, chopped ½" cubes
3 tbsp red wine
1 tsp parsley
1 tsp oregano
½ tsp fennel seed
½ tsp paprika
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp red pepper flakes
28 oz can of crushed tomatoes
2 cups water
15 oz can chick peas or great northern beans
½ lb orzo, ditalini pasta, or elbows
1 bay leaf
1/2 cup fresh baby spinach
salt to taste
2 tbsp olive oil

In a large pot over medium heat, add oil.   Sauté onion, garlic, and potatoes 5 min.  Add wine.  Stir in parsley, oregano, fennel seed, paprika, pepper, cayenne, red pepper.  Continue to sauté until wine is mostly absorbed/ evaporated, about 5 more minutes.  Add crushed tomatoes, water, and bay leaf.  Turn heat to low and simmer, uncovered.  While that simmers, pour half of the can of chick peas into a bowl or food processor.  Mash with a fork  or process, until puréed.  Add this purée and the other half of the chick peas with their juice into the pot.  Add pasta.  Simmer, stirring often, until pasta and potatoes are tender.  Remove from heat and stir in spinach until it wilts.  Serve hot.

*Indulge by adding veggie italian sausage crumbles


Garlic Croutons
2 slices of thick cut bread
1-2 tbsp olive oil
¼ tsp garlic powder
salt & pepper

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.
Drizzle each square with olive oil, and sprinkle garlic powder, salt, and pepper.

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.

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