Corned Tofu & Cabbage

3/25/16
Portland, OR

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 Tahini Thousand Island Dressing (recipe below).

Corned Tofu & Cabbage
gluten free, vegan, kid friendly

1 head of cabbage (or ½ a green, ½ a red), chopped
1 onion, chopped
1 12oz package of tofu, drained, cut into filets, patted dry
2 Tbsp olive oil
1 tsp onion powder
1 tsp ground coriander
½ tsp ground allspice
3 Tbsp soy sauce
1/2 cup pickle juice
1/2 cup water
1 tsp apple cider vinegar
2 Tbsp course brown mustard

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.

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.

In a pot over medium heat, pour the leftover marinade in with the onion and cabbage.  Cook until the cabbage softens, about 10 minutes.

Toss cabbage and onion with the tofu.  Serve hot

For a Reuben Sandwich, pile high on toasted rye bread with Tahini Thousand Island!

Tahini Thousand Island 
dressing, dip, gluten free, Kid Friendly, oil free, vegan

1/4 cup tahini
1/4 cup ketchup
1/4 cup chopped pickles
1/8 cup pickle juice

Stir to combine, slowly adding the pickle juice, until you reach desired consistency.  Store in the fridge in an airtight container.

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.

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.

Gluten Free Apple Pecan Stuffing

Sedona, AZ

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.
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.

Gluten Free Apple Pecan Stuffing

Gluten Free Apple Pecan Stuffing
serves 4-6
gluten free, kid friendly, vegan, easy

¾ cup quinoa, rinsed with cold water
¼ white rice  (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time
1 ¾ cup water
1/8 cup tamari (can sub soy sauce though not gluten free)
1 tsp olive oil
2 cloves garlic, minced
1 cup onion, chopped
⅓ cup pecans
1 apple, peeled, core removed, and chopped
¼ c raisins or dried cranberries
1 Tbsp fresh parsley
1/8 tsp dried sage
½ tsp dried parsley
¼ tsp thyme
¼ tsp celery seed (or 1-2 stalks of celery, chopped)

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.

Dressings, Dips, & Spreads

It's time we take full responsibility for ourselves and our health.  It's as simple as this:  Toxic food will make you sick.  Proper nutrition will boost your immune system and prevent, treat, and even reverse common diseases, cancers, and other health issues.   The Standard American Diet (SAD) triggers heart disease, breast cancer, prostate cancer, colon cancer, diabetes, arthritis, kidney stones, chronic fatigue, high blood pressure, migraines, multiple sclerosis, anemia, irritable bowel syndrome, erectile dysfunction, osteoporosis, i could go on and on.  You ALL have suffered from or know someone who has suffered from them. These are all either preventable, treatable, or reversible through diet alone.  

Toxic foods include: preservatives, food dyes, refined sugars, refined flours, red meat, white meat, fish, all dairy, eggs and egg whites, genetically modified fruits and vegetables, pesticides, hormones, chemicals.  

What's left?  Whole, natural, organic, foods.  Fresh vegetables, fruits, whole grains, berries, nuts, beans, and legumes.  Eating strictly plant-based may seem very extreme.  But what's more extreme is surgery, chemotherapy, radiation, dialysis, debilitating chronic pain,  suffering or watching someone you love suffer, and the financial burden of all that healthcare.

This summer, eat refreshing salads every day and get healthy.   I always make my own salad dressings adding variety to my salads, since I eat them daily.  Here are some of my absolute favorite dressing recipes:

All American Veggie Walnut Hemp Seed Burger with pickles, avocado, and
TAHINI THOUSAND ISLAND dressing, over salad with a red cabbage, broccoli stem, corn slaw

Tahini Thousand Island 
dressing, dip, gluten free, Kid Friendly, oil free, vegan

1/4 cup tahini
1/4 cup ketchup
1/4 cup chopped pickles
1/8 cup pickle juice

Stir to combine, slowly adding the pickle juice, until you reach desired consistency.  Store in the fridge in an airtight container.

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Oil-Free Lemon Vinaigrette 
dressing, oil free,  vegan

1½  tbsp lemon juice
2 tbsp miso
1 tsp dijon mustard
3 green olives, grated
1 tsp olive brine (from the olive jar)
2 cloves garlic, grated
1/4 cup red wine vinegar
dash- ground cumin, celery seed (or 1 stalk of celery, chopped)
1 tsp oregano
1/3 cup nutritional yeast
1/2 tsp worcestershire sauce (look for a veg one, most contain anchovies) 
2 tbsp ground flax seeds
1/2 cup water

Blend and store in the fridge in an airtight container.

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Oil-Free Balsamic Tahini Vinaigrette
dressing, spread, dip, gluten free, oil free, vegan

 1/4 cup balsamic vinegar
2 tbsp tahini
2/3 cup water
juice of 1 lemon
1/4 cup nutritional yeast
1/4 tsp garlic powder
salt & pepper

Stir to combine. Store in the fridge in an airtight container.

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This one has a tangy, bright, bold flavor!  I could totally eat a bowl of it, like soup.  *If you don't do raw garlic, roast the garlic first before adding to processor.

Farmer's market fresh tomatoes and leafy greens, topped with
seasoned popcorn, pinto beans, and Creamy Cilantro Avocado Pesto

Creamy Cilantro Avocado Pesto 
Dressing, Dip, Spread, gluten free, vegan, oil free option

1 cup fresh cilantro
2-3 cloves garlic, minced
½ of a serrano pepper, minced
juice of ½ a lime
1 Tbsp lemon juice
1 avocado
¼ cup water
1 tsp rice vinegar
2 Tbsp nutritional yeast
1 Tbsp miso
1 Tbsp olive oil (optional)

Process all until smooth.  Store in the fridge in an airtight container.


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Ginger Orange Miso Dressing
dressing, gluten free, oil free, vegan

1 tbsp miso
2 tbsp tamari
1/2 tsp fresh ginger, grated
1/8 tsp cayenne pepper
1/4 tsp orange zest
1/4 cup orange juice
1tsp agave syrup
sea salt

Stir to combine. Store in the fridge in an airtight container.

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Wild Mushroom Gravy Dressing What! Gravy Salad dressing? Or dip. Trust me.
dressing, dip, spread, gluten free, Kid Friendly, oil free, raw, vegan

3/4 cup cremini or white button mushrooms, chopped
3/4 cup water
1/3 cup cashew butter, or tahini, or almond butter
1 tbsp tamari or soy sauce or liquid aminos
1/8 cup red onion, chopped
1 clove garlic, minced
1/4 paprika
1/8 tsp sage
1/8 tsp black pepper
1/4 tsp thyme
1/8 tsp celery seed (or 1 stalk of celery, chopped)
1 tsp fresh parsley

Pulse to combine, or blend for smoother consistency.

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Creamy No-Dairy Ranch 
dip, dressing, spread, gluten free, Kid Friendly, vegan

3/4 cup white beans
1/8 cup vegan mayo (I recommend Earth Balance Mindful Mayo)
1/8 cup tofu
3 tbsp apple cider vinegar
2 tbsp minced fresh parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery seed (or 1 stalk of celery, chopped)
dash- cumin, salt, pepper, smoked paprika

Blend and store in the fridge in an airtight container.

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Asian Pesto 
dressing, spread*, gluten free, vegan

3 leaves of kale (stems removed)
1/2 cup fresh spinach
1 tbsp sesame oil
1 tbsp rice vinegar
3 tbsp fresh cilantro
1 tbsp nutritional yeast
1/4 tsp red pepper flakes
1/2 a lemon, juice and zest
1 tbsp sesame seeds
1/8 cup tahini
2 tbsp miso
1/4 cup water*

Blend and store in the fridge in an airtight container.  *For a pesto spread, rather than dressing, omit the water.

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Vegan Ceasar Dressing
dressing, vegan

2 cloves garlic, minced
2 tbsp lemon juice & zest
2 tsp worcestershire sauce (look for a veg one, most contain anchovies) 
2 tsp onion powder
2 tsp dijon mustard
2 green olives
1 cup extra virgin olive oil
sea salt & pepper to taste

Blend all but oil, slowly add oil.  Store in the fridge in an airtight container.

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Vegan Blue Cheese Dressing
dressing, vegan, dip, oil free, nut free

•1/8-1/4 cup lemon juice
•1/8 cup tahini
• 1/2 tsp dill
•1/4-1/2 tsp sea salt
•1 Tbsp water
•1-2 Tbsp nutritional yeast
•2 Tbsp tofu crumbled 
Whisk together everything except tofu. Stir in crumbled tofu. Dressing will thicken some within 5 minutes. Add more water if needed to desired consistency.

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