Chickpea Chorizo

Tucson, AZ

Chickpea Chorizo

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.

*note- pay close attention to the teaspoon or tablespoon measurements for an accurate spice combination

Chickpea Chorizo

gluten free, nut free, soy free, cholesterol free, vegan 

3 cups (or 2 15 oz. cans) drained chickpeas

1 onion, chopped

2 Tbsp olive oil

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Chorizo Seasoning 

½ cup water

¼ cup Red wine vinegar

2 Tbsp ketchup

1 ½ Tbsp smoked paprika

1 ½ Tbsp chili powder

1 Tbsp oregano

½ tsp garlic powder

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground chipotle

½ tsp cayenne pepper (optional for heat)

1 ½ tsp sea salt

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.  

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.  

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.  

Try using this chorizo in your next chili or tofu scramble!  

Ultimate Vegan Huevos Rancheros

Corn 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!

Ultimate Vegan Huevos Rancheros

Note:  I use Whole Foods brand organic corn tortillas or Food For Life brand sprouted organic corn tortillas.  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.  

Ultimate Vegan Huevos Rancheros
serves 4-6
Gluten free, Vegan

For the potatoes:
4 cups diced potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp black pepper
8 corn tortillas

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.

For the enchilada sauce:
3 cups diced tomato
½ tsp sea salt
½ tsp garlic powder
2 Tbsp chili powder
1 tsp unsweetened cocoa powder
1tsp oregano
½ cup water
dash cayenne pepper (optional, for heat)

In a pot, cook on low, stirring occasionally. 20-30 minutes.

For the Huevos:
2 cups diced onion
1 Tbsp olive oil
1 cup firm tofu, crumbled by hand
1 can or 1 ½ cups black beans, drained and rinsed
1 Tbsp nutritional yeast
1 Tbsp water
¼ tsp turmeric
¼ - ½ tsp sea salt
1 avocado,  sliced

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.

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.

Tofu Scramble

Tofu Scramble

 

  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 super fast and easy veggie and tofu scramble.

  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 tofu tips.  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.

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.  
 

Tofu Scramble
serves 2-4
Easy, gluten free, Kid Friendly, nut free, dairy free, One pot, Quick Meals, vegan

veggies of your choice- I used broccoli and mushrooms  (lightly cooked and set aside)
1 package of tofu (12-14oz) drained, patted dry, and crumbled with your hands
2-3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp nutritional yeast
¼ tsp ground turmeric
¼ tsp onion powder
¼ tsp red pepper flakes (optional)
¼ sea salt
4 Tbsp water
 
Sauté veggies on medium heat for no more than 3 minutes.  Overcooked veggies are never good!  Undercook (or use raw), remove from heat,  and set aside.

In a pan on medium heat, add olive oil & garlic.  Sauté 1 minute.
Add sea salt, crumbled tofu, turmeric, onion powder, red pepper flakes, and nutritional yeast.  Stirring with a spatula, slowly add water to combine.
Add cooked veggies. Stir continuously for 3 minutes.  Remove from heat.  Serve immediately.

Pumpkin Spice French Toast

Sedona, AZ

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!

Vegan Pumpkin Spice French Toast

Pumpkin Spice French Toast
Breakfasts, Easy, Holidays, Kid Friendly, nut free, Quick Meals, soy free, vegan
serves 2

½ cup pumpkin puree (if canned, get the 100% pumpkin)
¼ tsp vanilla extract
1½ tsp maple sugar or 100% pure maple syrup
1/8 tsp sea salt
¼ tsp cinnamon
¼ tsp garam masala or pumpkin pie spice blend
1½ tsp coconut oil + 1½ tsp for the pan
4 slices of bread cut in half on a diagonal (I used Food For Life's Ezeikiel bread)

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.  

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!

Great toppings include apple sauce, vegan cream cheese, or margarine and maple syrup

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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Baked Ziti Pizza and The Best Pancakes Ever.

9/20/12  Back in Boulder, CO

  So I've been a vegetarian for 20 years.  I always loved animals and decided to stop eating them at a young age.  I grew up in New Jersey, and ate an abundance of pasta and pizza.  It was great!  It was an easy transition for me.  I've always loved cooking for my family and getting creative in the kitchen.  I am 3/4 Italian, 1/4 Southern farm girl, which basically means I have no choice.  I want to feed you.  My absolute favorite pastime is cooking someone a meal.   

  

   I tried to go vegan as a teen, back in '96, but it only lasted a few days until I had an uncontrollable craving for pancakes and butter.  During those few days of being teen vegan Karen, I also worried about pizza.  How would I get my all consuming pizza fix?  Anyone that knows me will tell you that I NEED pizza.  I'm obsessive about it.  My soul depends on it. You just can't taste NJ shore pizza and then... just do without it for the rest of your life!  It can't be done.  This pizza obsession carried through my teens, twenties, and until recently, I had not even considered going vegan again because of it.       

  The more I got into creative cooking,  the better I got at it.  I learned about all kinds of new ingredients.  I cut out almost all foods that were processed, or had preservatives in them.  I started making everything from scratch.  I like knowing what is in my food.  If I read a packaging label and have no clue what the ingredient is, then I don't eat it.  Now I was never a big girl or anything, but the minute I started doing this, I lost 30 lbs.  I have maintained that weight for about 4 years now.   My eating habits have never really been about weight loss,  but it sure was a nice perk!

  The more natural, real foods I consume, the better I feel.  More energy, happier, feeling better.  I did eventually cut out almost all dairy except for mozzarella for my homemade pizzas and butter for my pancakes.  The more plant based my diet became, the less dairy I craved.  Then I started reading about how plant based diets can actually heal people's ailments.  A plant based diet can actually cure heart disease, reverse diabetes, and obesity.   One day it just clicked.  It makes sense that what you eat affects how you feel.  Food can heal you.  If you eat crap, you feel like crap.  I thought about veganism again.  100% plant based diet.  I experimented on making dairy free cheeses using different people's recipes and adding my own touch to some.  It took awhile but I got there....and here I am.  

Baked Ziti Pizza.  Why? Just trust me.

Vegan Baked Ziti Pizza

for the crust:

2/3 c. luke warm/hot water

1 tsp sugar

1/2 tbsp active yeast

1 c. all purpose flour

3/4 c whole wheat flour

1/2 tsp salt

-In a small bowl add sugar and pour water in.  Mix until sugar dissolves.  Sprinkle yeast over water and stir.  Let sit 5 min until yeast looks foamy.  Meanwhile in a separate large bowl, mix flours and salt.  When water mixture is foamy, slowly pour into flour mixture mix together, then knead for about 3 minutes.  Let rest in bowl, covered with a towel for at least 30 minutes. 

for the cheese:

1 c. firm tofu, crumbled  (Wait, don't go! I said trust me!)

2 tbsp Nutritional yeast

2 tbsp red wine vinegar

1/4 tsp garlic powder

1/4 tsp cayenne pepper (optional)

1/2 tsp oregano

1/4 tsp dried thyme

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

1tbsp olive oil

-smash and mix all cheese ingredients with a fork

for the sauce:

14 oz can crushed tomatoes

2 cloves garlic, minced

2 tbsp olive oil

1 tsp oregano

1 tsp dried parsley

1 tsp salt

1 tsp fennel seed

1 tsp paprika

2 tbsp red wine

1/2 a jalepeno chopped (optional)

-in a small pot, saute garlic and olive oil over med heat until golden brown.  turn temp to low, add crushed tomato, oregano, parsley, salt, fennel, paprika, jalepeno, and wine.  Cook 20 min or so, until the dough is done

1/2 lb ziti or penne, cooked

- Preheat oven to 425.  Rub some olive oil over a 9x13" casserole dish...or the biggest that will fit in your teeny tiny RV oven.  When dough is ready it should have just about doubled in size.  Pick it up and stretch it a bit.  Pretend it's a steering wheel, and make a long left turn.  Lay it in the casserole dish and push it around, stretching it more and more, make it fit that casserole dish!  It will resist but eventually give in and fit that thing.

-Mix the cooked pasta and the sauce together.  Pour it on top of the dough.  Layer the top with the cheese mixture.

Bake at 425 for about 15 min or until crust looks golden brown.

The Best Pancakes Ever

makes 4-6 pancakes

1/2 c. All purpose flour

1/2 c. whole wheat flour

2 tbsp baking powder

1 tbsp sugar

1/8 tsp salt

1 c. water 

1/4 tsp cinnamon

handful chopped walnuts or pecans

2 dates, chopped

1/2 tsp vanilla extract

1/2 tsp rosemary 

3 dried figs, chopped

1 tsp coconut oil

in a large bowl, mix everything except the water, vanilla, and coconut oil.  Slowly add water and vanilla to mixture and stir to combine.

-Heat frying pan med/high.  Add coconut oil.  When pan is good and hot, pour pancake batter about the size...of a pancake! onto the pan.  let it brown for 3-5 minutes before flipping to the other side.  3 min on the other side.  

I use Earth Balance organic buttery spread.  It tastes as close to butter as I've ever tasted, and it is totally vegan.  Serve hot!

If you happen to try any of my recipes, please post a comment and let me know what you think!

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