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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Eggplant Parm Risotto- Easy Slow Cooker Recipe

Sedona, AZ

Oh sweet sweet comfort food.

Eggplant Parm Risotto - Easy Slow Cooker Recipe
for a 4 qt slow cooker, 4-6 servings
Easy, Gluten free, Kid Friendly, Oil free variation, Vegan

2 medium sized eggplants, peeled & cut to ¼" cubes
4 cups marinara sauce (RVegan Marinara recipe below)
2 cups vegetable broth
1 cup arborio rice (risotto rice)
1 cup your favorite veg cheese (my simple cashew ricotta recipe below)
2 Tbsp olive oil  (optional)

Drizzle olive oil in the slow cooker.  Add eggplant, marinara, broth, arborio rice, and veg cheese.  Stir well to combine.  Cook in the slow cooker on high for 3-4 hours.  Scoop into serving bowls.  Top with cashew parmesan (recipe below)

Eggplant Parm Risotto

RVegan Marinara
makes 4 cups
1 28 oz can crushed tomatoes
5 cloves garlic, minced
1 small onion, chopped
2 Tbsp fresh basil
2 Tbsp fresh parsley
1 tsp oregano
½ tsp fennel seed (optional)
½ cup dry red wine
sea salt to taste

Combine in a pot and cook on low for 30-40 min. (No need to pre-cook if it's going in the slow cooker)




Personally, I'm not a huge advocate for store bought vegan cheese.  It is highly processed and most don't pass my strict,  label reading scrutiny.  I do, however, make my own cheese from scratch and love it!  The ricotta is rich and creamy.  The cashew parmesan topping is perfect for salads, vegetables dishes, pastas, and pizza.  If nothing else, you must try this!

RVegan Cashew Ricotta (and Parmesan topping)
makes 1 cup ricotta, 2 Tbsp parmesan
1 cup raw cashews
¼ cup firm tofu
¼ tsp sea salt
1 Tbsp olive oil (optional)
1 tsp lemon juice

For the ricotta:
In a processor, process the cashews into a crumble.  Scoop out 2 Tbsp and set aside.  Process remaining cashews into a fine powder.  Add tofu, sea salt,  olive oil, & lemon juice to the processor with the remaining cashew powder.  Pulse to combine.

For the parmesan:
In a med-high heated pan, add the 2 Tbsp cashew crumble with a dash of  sea salt and a dash of garlic powder.  Heat only until fragrant.  Let cool.  Set aside to sprinkle on top of your risotto.


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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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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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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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Stuffed Butternut Squash

11/6/12  Moab, UT

Delicate Arch - Arches National Park, UT

  It's been almost 2 weeks here in Moab, UT.  I've been so busy exploring, hiking, climbing and living it up, desert style.  What an amazing place. 

   I feel very lucky to be able to spend time here.   But also felt  guilty making hot delicious food and having fun, while my friends & family in NJ were being affected by hurricane Sandy in a major way.  Not only without electricity for several days, but my parents home was badly damaged and they can't occupy it again for months. 

   So here I am, fully prepared for a disaster of that sort, with solar power, a back-up generator, a 40 gallon tank of water, and a warm RV to sleep in, all the way out in the sunny Utah desert.  They are all evacuated, huddled, cold, bored, worried and waiting out the power outage, with their belongings left behind.  Some were left with nothing at all.  What a helpless feeling.  

  Thankfully they were all safe through the storm and are now trying to work together and help each other get some normalcy back.  I hope to head there soon and help in any way I can.  

  For now, some comfort food.  My friend just brought me this butternut squash straight from the garden in northern Utah.  The sweet orange flesh of squash balances perfectly with  tomato, garlic, onion, fresh herbs and rice. 

Butternut Squash stuffed with rice, tomato, and herbs

Stuffed Butternut Squash
serves 2
1 Butternut squash
1/2 cup cooked rice
1/4 cup soy recipe crumbles or breadcrumbs
1/4 c onion, chopped 
2 cloves garlic, minced
2 plum tomatoes, chopped
salt & pepper
1/2 tsp oregano
1/2 tsp fennel seed
1 tsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 tsp olive oil
1 tbsp red wine

Preheat oven to 350º.  Cut squash lengthwise.  Remove seeds.  Put squash inside down in a casserole dish, filled with 1/2 inch of water.  Bake about 30 minutes, until squash is tender.  Dump remaining water.
 
On med/high heat on the stove, heat a pan and add onion, garlic, crumbles.  Cook 5 min.  
Carve out inner squash, leaving a 1/4 inch border to the skin. 
To pan with garlic and onion, add tomatoes, carved squash, oregano, fennel, parsley, olive oil, red wine, rice, and salt & pepper to taste.  Mix together well, and spoon mixture into squash.  
Bake, stuffed side up at 350º 20-25 minutes.  Serve hot.

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Spicy Orzo Pilaf

   We are on the homestretch.  Tomorrow is my husband and my last day of work.  Then in a couple of days we take to the open road!  We have plans for some interesting stops around the country.  East, west, north, and south...coast to coast.  RVing, cooking tasty vegan fare, sightseeing, hiking, camping, rock climbing, visiting family, and spending time in some very unique places.  This is a dream come true for me, I couldn't think of anything I'd want to do more than what we are about to do.
  Well, enough about my awesome life.  Here's a recipe to spice up yours!

Spicy Orzo Pilaf

Spicy Orzo Pilaf
Vegan

1/4 of a large yellow onion, chopped
1/2 a jalepeno, chopped
1/2 a cayenne pepper, chopped
3 cloves garlic, minced
1/4 cup peas or edamame beans
1-2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
1 1/2 cup water
1/3 cup liquid aminos
1/4 cup nutritional yeast
1 cup orzo pasta
3 button white mushrooms, chopped
1/4 tsp smoked paprika
1/2 cup fresh baby spinach

Medium heat: In a large pan that has a lid, brown orzo in oil, with garlic powder and salt.
Once orzo is toasty golden brown, add jalepeno, cayenne, onion, paprika, garlic, and nutritional yeast.
Reduce heat to low and cover pan, stirring often, about 10 minutes.
After 10 minutes, add peas (or edamame) and mushrooms.  Simmer another 5 minutes or until orzo is tender.  Remove from heat and stir in spinach.  Let stand 5 minutes.

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No Fish Tacos with Coleslaw

10/5/12 Boulder, CO

No Fish Tacos

   No matter where I am, I always dream of somewhere else.  I got the bug. The great big travel bug.  I love Colorado, and think it's spectacular views might beat every other state.  But, more than anything,  I get tired of my job, and immediately get the urge to move on.  Working seasonal jobs helps me make that possible.  I've been day dreaming a lot lately...about Southern California.  I lived in San Diego for a few years and it really left a warm place in my heart.  Sun, beach, sandstone cliffs, tropical flora, an abundance of avocados, fresh tortillas, and great coffee shops.
  This no fish taco with coleslaw recipe is totally inspired by Southern California.  You will have leftover coleslaw that will be great on sandwiches and on its own as a side.  It's a killer vegan slaw.   I make it all the time and put it on everything.

No Fish Tacos

makes 6 tacos

For the Slaw: Vegan, Gluten Free

2 c. red cabbage, shredded

1 carrot, julienned

1/4 c. vegan mayo (I use Earth Balance Mindful Mayo.  It's the only vegan mayo I like.  It rules.)

3 tbsp. olive oil

1 tbsp orange juice

1 tbsp cidar vinegar

1/4 tsp of the following:  garlic powder, celery seed*, cayenne pepper (optional), pepper, onion powder, red pepper flakes (optional)

1/2 tsp of salt or 1 tbsp miso paste

1 tsp sugar

-mix it all together and let it sit covered for an hour or so, to develop the flavors.  

* I use celery seed instead of celery all the time, because it tastes exactly like celery but it fits in a very small space while celery is kinda bulky.  It's an RV small space thing.  Feel free to use a chopped celery stalk instead of the seeds.

For the Tacos: Vegan

6 taco shells

4-6 oz of firm tofu, cut into 1/4" strips (firmest if previously frozen, then thawed)

1-2 tbsp olive oil

1/2 c. cooked rice

3 tbsp soy sauce or liquid aminos

1/4 c. cornstarch or flour

1/2 c. panko breadcrumbs

1 c. fresh baby spinach

1 lime

1 c. vegan coleslaw

- Marinate tofu strips in soy sauce or liquid aminos.  In a small bowl, combine cornstarch and breadcrumbs.  Heat pan med/high, add oil. Dredge marinated tofu in breadcrumb mixture.  Sauté breaded tofu a few minutes on each side, until golden brown.  Remove from pan and set aside.  Add spinach to the pan for a few seconds, just until it juuuuust starts to wilt.  Remove from heat.  Divide up rice among the 6 tacos, same with the spinach, then tofu, then the slaw on top.  Squeeze lime juice over the slaw.  Serve immediately.

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Heirloom Zucchini over Polenta and a Homemade Plum Tomato Sauce

9/05/12  Boulder Canyon- Boulder, CO

                         
  We go grocery shopping often.  2-3 times per week.  We eat so much fresh produce everyday, but have this little RV fridge which is approx ⅓ the space of a standard household fridge.   Some of it doesn’t need refrigeration but most does.  So today was a grocery shopping day.  I found some delicious looking heirloom zucchinis, which are now the inspiration for my dinner tonight. Heirloom Zucchini over polenta and a homemade fresh plum tomato sauce!
   If you've never had polenta with fresh tomato sauce you are missing out on something so glorious you will want it everyday.  Especially if you are a gluten free vegan who misses Italian food, oh my god, this is your new favorite thing ever.  I don’t have any problem with gluten, but I try to eat a variety of different grains and starches.  Polenta is cornmeal cooked into a thick paste which may not sound appetizing, but oh it is.  I buy organic polenta from the bulk bin at my local natural grocer.  Corn and soy beans are the most common crops that are genetically modified, so I always make sure any corn or soy product I buy is organic, to assure me it is non GMO.  Organic foods cannot be genetically modified.

Heirloom Zucchini
over Polenta and a Homemade Plum Tomato Sauce
(serves 2) Vegan, Gluten Free

2 heirloom zucchini, sliced lengthwise about 1/4" thick
1/4 c onion, chopped
2 cloves garlic, minced
3 plum tomatoes, chopped
1/2 cayenne pepper, sliced thin
salt & pepper
1 tsp oregano
1/2 tsp fennel seed
1tsp dried parsley
1 tsp fresh parsley
3 tsp olive oil, separated 1 tsp & 2 tsp
1 tbsp red wine
1 c grits or polenta
2 c water
pinch of fresh rosemary
1/4 c vegan cream cheese*

For the sauce:
med/high heat on the stove, heat a pan and add onion, garlic, tomatoes, cayenne, oregano, fennel, parsley, 1 tbsp olive oil, red wine, and salt & pepper to taste. Layer sliced zucchini right on top of the sauce and cover pan.  Cook until zucchini is tender.

For Polenta:
While sauce is cooking, in a separate pot, boil water, add grits, 2 tbsp olive oil, and salt & pepper, cook 20 min stirring often until polenta thickens.

Take tender strips of zucchini, spoon on a thin layer of cream cheese, and a layer of the sauce.

Spread polenta on a plate, add some of the sauce over the polenta, layer zucchini over the bed of polenta & sauce.  Sprinkle with fresh rosemary.  Serve hot.

* I made my own cream cheese using the recipe from VegNews Magazine's Sept/Oct 2012 issue.  It came out absolutely amazing.  You can also find vegan cream cheese in a natural grocer or health food store.

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Quinoa Red Chard Wraps

9/01/12  Boulder Canyon- Boulder, CO

   Ok we’re at day 2.  Moved into an RV yesterday.  Yesterday we were moving out of our apartment, and shopping for RV essentials all day.  Then we ordered pizza from the vegan friendly local sandwich shop because all my stuff was not organized yet, and crammed into inconvenient places.
  We don’t eat out very often at all.  My husband and I love to cook and frankly, we like our creations and meal options much better than restaurants we’ve tried.
  So anyway, today Sean and I worked 6am-noon. We work together at a hotel restaurant during breakfast shift, watching people scarf bacon, sausage, and eggs in massive quantities (don’t get me started on how I feel about that, ugh).  But that’s how we make a living for now. Anyway, so we got out of work pretty early, and I went to town organizing my kitchen because that’s where I need to feel at home, ya know?  During that time, Sean worked on installing an inverter so that our outlets work on our RV battery, which is charged by solar power.  It is very important to us to be as self sufficient as possible in this RV.  It feels really good for the soul knowing that we are living simply and green with only a few modern conveniences that are powered by the sun!  ...and a little propane.  Ahh but what can you do.
   Ok so for dinner tonight:  I kinda want a mostly raw meal, but I also want to use my oven for the 1st time, and damnit, I also want my leftover quinoa in there.   So here’s where I went with that...

Quinoa Red Chard Wraps 
(serves 2) Vegan, Gluten Free

1 c white beans
salt & pepper
dash of garlic powder
1 tsp nutritional yeast
1 tsp red wine vinegar
 tsp orange juice
½ tsp vegan sriracha sauce
6 leaves swiss chard
½ avocado, chopped
¼ cucumber, chopped
¾ c cooked quinoa
1 corn on the cob
1 plum tomato, chopped

Put the corn, leaves & all, in a 400 degree oven and bake for 20 min. Let cool a bit, then remove
leaves.  Stand corn on end and cut off kernels.

In a seperate bowl, mash white beans with a fork, mix in some salt & pepper, garlic powder,
nutritional yeast, red wine vinegar, orange juice, vegan sriracha sauce
For the chard leaves, I cut off the thickest part of the stem/vein at the very bottom, then with my
thumb and index finger, I smooshed the rest of the stem/vein all the way up the leaf, so it’s not
so stiff.
On each leaf,  at one end of leaf, spread on ⅙ th  bean mixture, spoon on ⅙ th the quinoa,
avocado, corn, cucumber, tomato
Roll chard, like a burrito, tucking in ends as you go.  I dipped in extra sriracha and served with corn chips.  Yum!

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