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.

WFPB (whole food plant based) Ice Creams

It's hot.  It's peach season.  This recipe is light and refreshing, healthy, and simple to make!  It is sweetened only by the fruit.  I use somewhat under-ripe bananas because I don't want banana flavor to dominate over the peaches.

Mango Ginger Ice cream
 Kid Friendly, Raw, Soy Free, Vegan, Gluten Free

2 ripe mangos, peeeled chopped and frozen
3 bananas, still on the greenish side, peeled chopped and frozen
½-1 tsp grated fresh ginger

Blend until smooth.  Let set in the freezer about 2 hours.

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Peach Cobbler Ice Cream
 Kid Friendly, Raw, Soy Free, Vegan, Gluten Free

4 ripe peaches, pitted, chopped, and frozen
3 bananas, still on the greenish side, peeled chopped and frozen.
1/8 cup unsweetened rice milk (or any unsweetened non dairy milk)
dash cinnamon

Blend until smooth.  Let set in the freezer about 2 hours.

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 & Mushroom Piccata

Tucson, AZ

A delicious alternative to a classic Italian dish, that is also gluten free and vegan!  This dish is all about the sauce, so you can replace any veggies or meat substitutes and make a piccata with them.  I use tofu because it takes on the flavors of the lemon and white wine beautifully.  Mushrooms add a nice texture and pair well with the sauce.

Tofu & Mushroom Piccata

Tofu & Mushroom Piccata
serves 4-6 
gluten free, nut free, vegan

1 package extra firm tofu, drained
1 cup mushrooms, quartered
½ cup cornstarch (i recommend finding a cornstarch labeled non GMO if possible)
¼ cup nutritional yeast
Juice & zest of 1 lemon about ⅓ cup lemon juice
¼ dry white wine
¼ cup capers, drained
¼ cup olive oil
2 Tbsp of margarine, or lightly salted olive oil
sea salt & black pepper to taste
fresh parsley and red pepper flakes for garnish

Preheat oven 200º F.
Cut tofu into ½ inch thick slices.  Lay slices flat on a paper towel, and another paper towel on top of them.  Press to absorb as much moisture as you can.  Set aside.

In a bowl, mix together cornstarch, nutritional yeast, salt & pepper.  Set aside 2 Tbsp of the mixture for the sauce.  Dredge the slices of tofu and mushrooms in the remainder of the mixture in the bowl.  Coat well, and set aside.

Heat oil in a nonstick pan on medium-high.  Dredge the tofu a second time in the cornstarch mixture, and add to the hot pan.  Add mushrooms.  Fry the tofu on each side 3-5 minutes, until everything is golden brown.  Remove tofu & mushrooms from pan (leaving some oil in the pan) and keep warm on a cookie sheet or piece of foil in the oven while you make the sauce.

While the pan is still hot, add the 2 Tbsp of cornstarch mixture, add the lemon juice, zest, wine and capers. Stir with a soft spatula until it thickens.  Remove from heat, and swirl in the margarine.

Drizzle sauce onto the tofu & mushrooms.  Garnish with parsley and red pepper flakes.
Excellent served over rice or pasta.

Chili Dog Cheese Fries

Tucson, AZ

Aside from all things pumpkin and pie related (I seriously have a problem with all the pumpkin pie I've been eating!) , October is a very inspiring month for cooking.  I joke that it feels like fall here in Tucson, but after the hottest summer I've ever experienced, like over 100º every day since friggin' May! The upper 80ºs are truly refreshing.  Like a crisp autumn day, haha.

One of the first things I start to think about in the fall is a big pot of  chili.  My chili recipe has changed many many times in the past few years.  This one is my newest recipe.  It is kind of a comfort food extravaganza, and is straying a little from my usual food rules, as it is not completely from scratch.  BUT what if I used (veg) hotdogs as the "meat" in my chili?  Answer: Chili dog chili.  So now, what if I want to take it a couple of gluttonous steps further, and put it on fries?  With cheese?  Boom.  Chili Dog Cheese Fries.

Chili Dog Cheese Fries

These homemade, oven-roasted, fries are delicious on their own, so be sure to give them a try!

For the Fries:
Kid Friendly, Vegan, Gluten free (the fries only, not the chili)
serves 4

6 yukon gold potatoes
2 Tbsp olive oil
½ -1 tsp sea salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder

Preheat oven to 425º.  Peel and cut potatoes into shoestring fry shape. In a bowl or plastic bag, coat fries with oil and all seasonings.  Line 2 baking sheets with parchment paper.  ( For an RV oven, half the recipe, or bake each sheet separately.)  Spread fries in a single layer on the parchment lined baking sheet.  Bake 30 minutes, turning fries every 10 minutes.

For the Chili Dog Chili:
Kid Friendly, Vegan
serves 4

1 Tbsp olive oil
1 large onion, diced
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped (optional)
4 vegan hotdogs*, chopped small
2 tsp chili powder
2 tsp liquid smoke
1 can kidney or black beans, drained and rinsed
2 plum tomatoes, diced
½ tsp sea salt (or to taste)
1 tsp paprika
½ tsp garlic powder
1 cup Daiya** cheddar

*Vegan hotdogs can be easily found in most grocery stores, usually in the refrigerated part of the produce section.

**Daiya is a brand of vegan cheese.  You can sub with any vegan cheese of choice.  I like Daiya because it is non GMO, it melts, and tastes better than most store bought vegan cheeses.

In a large nonstick pan, heat oil over med high heat.  Sauté onion for 5 minutes.  Add peppers, hotdogs, chili powder, and liquid smoke.  Sauté another 5 minutes.  Add beans, tomatoes, salt, paprika, and garlic powder.  Sauté another 5 minutes, stirring often. Stir in the cheese until it melts.

Spoon chili over fries, and garnish with cilantro and more cheese if you like.

Acorn Squash Boats

with Gluten Free Apple Pecan Stuffing

Happy fall!  This is one of my favorite seasonal dishes.  Guilt free and packed with plant-based protein in the form of quinoa stuffing.  So tasty!

Acorn Squash Boats

ACORN SQUASH BOATS
serves 4
gluten free, vegan

Cut 2 small acorn squash in half lengthwise. Remove seeds.  Cook halves in boiling salted water for 5 minutes.  Place squash cut side down in a shallow baking dish.  Bake at 350º for 30 minutes.  

For the 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.

Turn squash cut side up.  Spoon in stuffing.  Bake at 350º about 20 minutes more.

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.

A Brief Chat about Nutrients, Carbs, and Gluten

Strawberry Salad 

Organic strawberries, spinach, arugula, carmelized onion, fennel, walnuts, daikon radish, fresh herbs, homemade balsamic dressing

All food is made up of 3 macronutrients: protein, fat, and carbohydrates.   Our bodies need all three.  Protein for growth, muscle, and tissue repair.  Fat for absorbing vitamins, energy, and maintaining cell membranes.

Carbohydrates are our main source of fuel.  They are necessary for proper function of the muscles, kidneys, brain, nervous system, immune system, and intestines.   Fiber is an important type of carb to aid in digestion, decrease risk of disease, and lower cholesterol.  

Avoiding carbohydrates for weight loss or disease prevention such as diabetes and heart disease is dangerous.  It can make the body ill due to nutrient deficiency.  Choosing healthy carbohydrates is easy, and should be the bulk of every meal.  Choose whole vegetables, fruits, legumes, and whole grains.  Always avoid highly processed and refined foods and stay away from refined sugar.  This will keep your body healthy and maintain a healthy weight. 

Gluten is NOT a carb.  It is a protein found in wheat.  Some bodies do not respond well to gluten and develop allergies to it.  This is not a reason to avoid carbohydrates, it is a reason to avoid wheat, if your body has a negative reaction to it.  Whole grains such as wheat berries contain gluten, but often don’t affect people with gluten allergies.  Avoid refined wheat products (even wheat bread!) and choose whole grains and sprouted grains.

Dal Makhani with Basmati Rice

Tucson, Arizona

Stormy sunset and rainbow in Tucson

Well we have had quite the mild winter here in Tucson, compared to the rest of the country, (polar vortex) oh my!!  My RV as of now is not made for cold weather, so the southwest is where I will call home for awhile.  We did have 1 stormy day since I've been here where the temps dropped a little.  Immediately, I got excited for this warm comforting dish.  As a vegetarian, Dal Makhani was my go to Indian food choice.  I figured it was surely time to veganize the recipe, as it usually contains cream and ghee.  This is a much healthier version without losing the flavor.  Containing lentils, beans, and nuts, this is a plant powered, protein packed, bowl of deliciousness.  Enjoy!

Creamy Vegan Dal Makhani with Basmati Rice

Dal Makhani with Basmati Rice

serves 4-6

gluten-free, vegan

1 onion, chopped

4 clove garlic, minced

1 chili pepper, sliced

1 tsp fresh ginger, grated

2 Tbsp olive oil

3 ½ cups water, divided

½ tsp chili powder

½ tsp cumin seeds

1 tsp garam masala

½ cup black lentils

½ cup raw cashews

½ cup kidney beans

3 plum tomatoes, diced

½ cup basmati rice

½ cup cashews

1 tsp sea salt

1 Tbsp unrefined sugar

handful fresh cilantro

First, soak cashews by covering them in very hot water.  Let them soak while you prepare everything else.  About an hour.

In a large pot over medium heat, add ½ cup water, olive oil, garlic, chili pepper, onion, and ginger.  Sauté about 10 minutes. 

 Add 2 ½ cups water, chili powder, garam masala, cumin seeds, and lentils.  Cover & cook 10 minutes.  

Add tomatoes and rice.  Cover, cook 30 minutes. 

While that is cooking, Process or blend cashews (soaked and drained) with ½ cup of water. Blend until smooth. 

 After the 30 minutes of cooking, add cashew creme. Stir in sea salt and sugar.  

Serve hot, garnished with fresh cilantro.

Spicy Rice & Beans

Tucson, AZ

A delicious, easy, healthy, and spicy one pot meal. 

RVegan Spicy Rice & Beans

serves 2

gluten free, vegan

1 Tbsp olive oil

1 yellow onion chopped

1 tsp minced habanero pepper (substitute chile pepper of your preference)

4 cloves garlic, minced

1 cup beans, drained and rinsed (i used black and kidney mixed)

¼ cup chopped tempeh (optional)

2 plum tomatoes, chopped

1 cup cooked rice

1 lime

handful of fresh cilantro

generous pinch of the following: chili powder, smoked paprika, paprika, oregano, cumin, cumin seed, salt

Cook the onion and habanero in the oil 5 min over medium high, lower temp to meduim & add everything else, except rice, lime, and cilantro. Cook 10 more minutes. Stir in cooked rice. Squeeze juice of 1 lime over top and stir. Serve hot. Garnish with fresh cilantro.

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

African Peanut Stew

Sedona, AZ

  It was 87 degrees yesterday, not bad for November!  Once the sun went down, though, drastic temperature change.  It immediately became soup weather.

  This is a beautifully seasoned, hearty vegetable stew.  The veggies are easily interchangeable with what you have and what you like, because it's all about the flavorful nutty tomato soup base that brings it all together.  I added quinoa to my version, but that can also be omitted or substituted by serving over rice.

African Peanut Stew with Quinoa

African Peanut Stew
serves 4
gluten free, vegan

1 Tbsp olive oil
1 large yellow onion, diced
1 sweet potato, peeled and diced
1 jalepeno or bell pepper, diced
1medium zucchini, diced
3 cloves of garlic, minced
2 carrots, peeled and sliced
½ cup edamame
1 cup quinoa (optional)
1 28 oz can of crushed tomato
1 ¾ cups vegetable broth
1 cup peanut butter
1 tsp ginger, grated
1 tsp turmeric
½ tsp cumin
½ tsp ground coriander
¼ tsp cayenne
½ cup fresh cilantro, for garnish
4 leaves of kale, stems removed, and chopped small
¼ of a green cabbage, chopped
season to taste with salt, pepper, cayenne, and red pepper flakes

In a large pot over medium heat- add oil, onion, sweet potato, and jalepeno.  Sauté 5 minutes.  Add zucchini, garlic, carrots.  Cook another 5 minutes.

In a small bowl, mix broth, peanut butter, and spices until smooth.  Add tomato and broth mixture to the pot with the vegetables.  Lower heat and simmer 20 minutes.  Add quinoa and edamame.  Cook until quinoa is tender. 20-25 minutes.  In the last minute stir in kale and cabbage OR ladle stew over top of raw kale/cabbage mix in the bowl while serving.  Garnish with cilantro.

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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