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.

Coconut Bacon

Sedona, AZ

This is for veg people and omnivores alike!   So many people tell me they could never be a vegetarian because they cannot deprive themselves of bacon.  Well we love bacon too!  We don't want to deprive ourselves either!  And who is our little knight in shining armor?  Well it's not the highly processed, packaged fake bacon that looks more like a dog treat!  Oh no no no.  It's coconut bacon!  It can be made into bacon bits with shredded coconut or bacon strips with large coconut flakes. This perfect combination of sweet, salty, and smokey will make you salivate.  Did I mention there are only 4 ingredients?   This is the simplest RV kitchen recipe you're going to get.  Insanely excellent on a BLT by the way.  Now go forth, and eat some bacon.

Shredded coconut bacon bits on my salad. 

Coconut Bacon
Easy, Gluten Free, Kid Friendly, Salads, Toppings, Vegan, Oil free*

1 cup unsweetened coconut (flakes or shredded)
1/8 cup tamari or coconut aminos (paleo)
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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Coconut Mango Pie

Sedona, AZ

  I've been feeling so inspired lately.  Perhaps the beautiful landscape of our new city of residence, Sedona.  It offers great hiking, rock climbing, beautiful views for photographic inspiration.  What more can I ask for?  It feels like home.  

Sean and I on Devil's Bridge                               Sedona, AZ

  As you may know, I've been experimenting more and more with raw "cooking".  Eating fruits, vegetables, seeds, and nuts in their raw, natural state gives you tons of energy and vitality.   A little creativity and lots of experimenting, has allowed me to create many raw dishes and desserts,  that "seem baked".  Meet my latest, Coconut Mango Pie.  It's sweet, soft, ripe mango, mixed with walnuts and shredded coconut create a decadent pie filling, inside a nutty graham cracker-like crust.  It's very fast and easy to prepare, and so guilt-free that you can eat a pie for breakfast if you want!  

Coconut Mango Pie

Coconut Mango Pie
serves 2
raw, gluten free, vegan, no bake, easy, paleo

For the Crust:
1/2 cup golden flax seed meal
1 tbsp raw almonds, or almond butter
1/8 cup walnuts
1/4 tsp vanilla extract
1/4 tsp sea salt
2 large medjool dates, pitted

Process all ingredients in a food processor, until a dense crumby consistency.  Press into a small pie pan, or dish of choice.  Don't need to clean the processor yet, leave the leftover crumbs to mix in with the sauce.

For the sauce:
2 large medjool dates, pitted
1 tbsp coconut oil
1/4 tsp vanilla extract
1 1/2 tbsp water
juice of 1/4 of a lime

Process until smooth.

For the Filling:
3/4 cup ripe mango*, diced
1 tbsp shredded coconut
1/8 cup chopped walnuts

In a small bowl, add sauce to filling and stir to combine.  Spread mixture over the crust.  Sprinkle more shredded coconut on top.  Chill in the refrigerator at least 2 hours to set.   Serve cold.

*A mango is ripe when it has a little give, if you press on it with your finger.

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Delectable Sauces

Sedona, AZ

I've always kinda wanted to be a saucier.  Making and tasting different sauces all day.  Getting creative with different ingredients and my spice rack.  Trying interesting new flavor combinations.  Plus the title Saucier, sounds cool.  Now I enjoy taking it a step further, and include vegan substitutions, recreating old saucy favorites.  Both sauces below are gluten free, raw, oil free, soy free, and vegan.  Either can be heated, if you like, but it's definitely not necessary, which is nice on a summer day, when it's too hot to light up the stovetop burners or the oven.    Both sauces are very versatile and can simply be used as a salad dressing, a dip, a pasta sauce, or drizzled on a side vegetable.  Possibilities are endless.   Enjoy!

*Both recipes contain nuts.  For a creamier sauce, it is recommended that you soak the nuts in water for a few hours before preparing the recipe, or substitute nut butter for the nuts.

Raw Zucchini Fettucini with Parma Rosa Sauce

Parma Rosa Sauce
raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings

4 cloves garlic, minced
1 cup water
2/3 cup raw unsalted cashews or cashew butter
2 tbsp nutritional yeast
1/2 tsp red pepper flakes
1 tsp oregano
1/2 tsp fennel seed
1 tbsp fresh basil or 1/2 tsp dried basil
1/3 cup sundried tomatoes, chopped
2 tsp fresh parsley
2 large tomatoes, chopped small
salt and pepper to taste

Put all ingredients except tomatoes in a blender or food processor.  Blend/process until smooth.  Add tomatoes and pulse to combine.

This sauce is excellent on some raw zucchini fettucini.  If you don't have a fancy kitchen gadget, to cut the zucchini fettucini, you can use a regular old vegetable peeler.  That's how we roll, here in this RV kitchen.  (approx 1 large zucchini per person) Cut the ends off zucchini.  With a vegetable peeler, peel zucchini lengthwise into long thin strips.  With a knife, trim strips lengthwise into fettucini widths.  Do this right before serving, because they can get watery if they sit for awhile.

Pan Fried Yukon Gold Potatoes drizzled in Tarragon Garlic Cream Sauce

Tarragon Garlic Cream Sauce

raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings

4 cloves garlic, minced
1 cup water
1/3 cup raw almonds or almond butter
1/3 cup nutritional yeast
1/4 tsp red pepper flakes
1 tsp fresh tarragon or 1/4 tsp dried tarragon
2 tsp fresh parsley
juice of half a lemon
salt & pepper to taste

Add all ingredients to a blender or food processor, blend until smooth.


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