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.

Eggless Quiche

Eggless Quiche
vegan, one-dish meal
serves 4

1 frozen pie crust
1 ½- 2 cups firm tofu (drained and hand crumbled)
½ cup veg cheese of choice, shredded
½ cup onion, chopped
1 potato, shredded
2 cloves garlic, minced
½ cup broccoli, chopped
1 jalapeno (or mild pepper of choice), sliced
1 small tomato, sliced
1-2 Tbsp olive oil
salt & pepper

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.
While pan is still hot, sauté onions, garlic, & peppers.  Approx 5 minutes.
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.
Bake for about 45 minutes, checking every 15 to make sure crust isn't burning.
Remove from heat and let set 5-10 minutes before cutting.

Eggplant Balls

One 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.

Eggplant Balls
Kid Friendly, nut free, soy free, vegan, gluten free variation
makes approximately 30 balls

1 large eggplant, peeled & diced
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp flax meal
1/4 cup cold water
1 ½-2 ½  cup breadcrumbs (use GF breadcrumbs or almond meal for Gluten free balls)*
1 ½  cup great northern beans (or any white bean) (1 15 oz. can), drained & rinsed
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
salt & pepper

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.

 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.

Preheat oven to 400ºF

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.

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.

Add to your favorite italian tomato sauce.

Baked Ziti & Eggplant Baked Ziti

Tucson, AZ

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.

Baked Ziti
Kid Friendly, Vegan
serves 4-6

1 lb Ziti Pasta (Penne or Rigatoni would make good substitutes)
1 Tbsp olive oil
3 cups Homemade Tomato Sauce (recipe below)
1 cup firm tofu, pressed of most liquid and crumbled by hand or with a fork
1 ½ cups Homemade "Moxarella" (recipe below)
½ Tbsp fresh parsley

Preheat oven to 375º.
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.
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.

You can make the cheese and sauce a day or two in advance to save time.

For the Sauce:
1 Tbsp olive oil
1 cup onion, diced
1 cup fennel, diced
3 cloves garlic, minced
1 28 oz can of crushed tomatoes
⅓ cup red wine
½ cup water
1 tsp dried parsley
1 tsp oregano
½ tsp fennel seed
½ tsp sea salt
½ tsp garlic powder

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.

For the "Moxarella"
This recipe is not mine, but i've made it multiple times and it is great!  

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¼ cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 cup hot water
2  tablespoons + 1 teaspoon tapioca starch
1 tablespoon extra-virgin olive oil (optional)
1 small garlic clove, minced
¾ teaspoon sea salt
1 teaspoon fresh lemon juice

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 really 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.

Click the link below for the
Original "Moxarella" Recipe

If you just cannot decide whether you want Baked Ziti or Eggplant Parm:

Eggplant Baked Ziti

Eggplant Baked Ziti

I'm not gonna lie, this will take all day to make!  But of course it is so worth it.  Use recipe above, but add 2 layers of breaded eggplant before baking!

For the eggplant:

1 eggplant (w/dark purple skin and as few bruises as possible)

sea salt

½ cup vegan breadcrumbs

½ cup corn starch

½ cup egg replacer ( i use ground flax seed and water)

olive oil

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.  

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.  

Heat some olive oil in a pan over medium heat.  Dip each slice in the egg replacer, and then into the breading mix.  

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.  

Add the fried eggplant in layers to your ziti.  Bake according to the ziti recipe.

Bloody Maria

Tucson, AZ

My all time favorite cocktail, the Bloody Mary, just took a southwestern vacation!  Hola, Bloody Maria!

RVegan Bloody Maria

Bloody Maria mix

serves 4

32oz tomato juice (I use Knudson organic tomato juice, it's the best!)

2 Tbsp grated fresh horseradish

¼ cup worcestershire (I use Whole Foods brand, its vegan & organic.  Always check labels)

½ tsp habanero hot sauce (Spicy Hot! Substitute with any hot sauce of your choice, or omit for mild)

½ tsp ground chipotle powder (Spicy! Omit for mild)

½ tsp onion powder

1 Tbsp BBQ sauce OR 1 tsp liquid smoke

Juice of 1 lime + more for garnish

salt & pepper to taste

Combine and mix well.

4 shots Tequila

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!

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.

Quinoa Crispy Treats

Seaside Park, NJ

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!

Quinoa Crispy Treats

Quinoa Crispy Treats
(approximately 25 balls)
vegan, gluten free, soy free, no bake

3 Tbsp flax seed meal
1 cup pitted dates
1 cup raisins
3 tbsp peanut butter
1 tsp vanilla extract
2 Tbsp coconut oil (optional)
1 1/2 cups quinoa crispies (see recipe below)
dash sea salt

In a food processor, combine and process all except the quinoa.  Scoop processed mixture into a bowl.
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.


For the Quinoa Crispies:
2 cups water
1 cup quinoa
1 tbsp coconut oil (or vegetable oil)
dash sea salt

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.

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.

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

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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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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"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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The Cloak & Dagger

Time for a new cocktail!  Sean whipped this one up the other day.  I usually don't stray from beer or wine, but this has beets!   It's bubbly and sweet, but not too sweet, and so delicious.  The virgin version sans rum is also amazing!

The Cloak and Dagger

makes 4 servings

1 cup chopped red beets

juice of 1 lime

1-2 tbsp agave nectar, maple sugar, or coconut sugar

4 shots rum

24 oz club soda or seltzer

In a blender, blend all but the soda.  Pour into 2 glasses, add 6 oz soda to each glass.

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Hot Sauce & Bloody Marys

Desert Hot Springs, CA

At this point I think we all know how much I love spicy food.  For some reason my stomach can't handle a mild pepper at all.  I eat one bite of an innocent little bell pepper and I'm doubled over in pain for hours (some kind of sick joke being played on me?).  But if the pepper is so hot it makes you tear up or better yet, go numb, my body can handle it, no problem.  What's up with that?  Remind me, because I do have a recipe for a stuffed bell pepper that is so good it's worth it to me to be in severe pain….sweet delicious pain.

In the meantime I shouldn't deny you my homemade fresh hot sauce recipe,  which I put in oh, just about everything.  I want you to embrace the spicy in yourself.   You can handle it.  I believe in you.  Aaaand as an extra bonus, I also should not deny you the recipe for my favorite homemade spicy cocktail, because you've worked so hard on learning to love the spicy heat.  You deserve it.  

RV Hot Sauce

(oil free, vegan, gluten free, soy free *raw variation)

1½ cups distilled white vinegar

7-10 jalepeno peppers, chopped

4 cloves garlic, chopped

1 tbsp ground cayenne pepper 

2 carrots, peeled and chopped

2 tsp salt

Process until pureed.  Store in the refrigerator in a jar with lid up to 4-6 weeks. 

*For a completely raw hot sauce, replace vinegar with raw apple cider vinegar, and use fresh cayenne.

RV Bloody Mary

(oil free, vegan) makes 1 16 oz. cocktail

16 oz. glass of ice

1 shot vodka

dash black pepper

dash ground chipotle pepper

1 tbsp RV Hot Sauce

dash celery seed, or celery for garnish

½ tsp vegan worcestershire sauce

1 tsp liquid aminos (omit if using a high sodium tomato juice)

1" wedge of lime juice, another for garnish

3 drops liquid smoke

fill the rest of the glass with tomato juice

Stir and garnish with whatever you please!

Garnish ideas include: wedge of lime/lemon, olives, celery, strip of cucumber, caper berry, or all of the above.

Enjoy!

* For those of you who want the bloody mary without the heat (I admit, I'm slightly disappointed...but I guess you must have tried), definitely omit the chipotle powder and ease up on the hot sauce.  

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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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