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.

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.


Pin it! 

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.


Pin it! 

Like RVegan on Facebook!

Chia Chocolate Pudding

Sedona, AZ

Chia seeds are a nutrient dense food.  They are a great source of the vital omega-3 fatty acids, protein, fiber, antioxidants, and calcium.  They also grow to make great pets....

I want this so bad! 

The coolest thing about them is, clearly, a Mr. T Chia Pet chia mohawk.   But the SECOND coolest thing about them is that they have the awesome ability to transform any liquid into a pudding!

Chia Chocolate Pudding

Chia Chocolate Pudding
Desserts, Easy, Gluten Free, Holidays, Kid Friendly, Oil free, Vegan, No Bake
makes 2 servings

2 cups non-dairy milk (I used hemp milk)
2 Tbsp unsweetened cocoa powder
3 Tbsp agave syrup
6 Tbsp chia seeds

In a bowl, stir to combine.  Let sit 1 minute.  Stir again.  Let sit 5 minutes.  Stir.  Let sit 5 more minutes. Transfer into dessert cups.  Refrigerate for at least an hour.  Serve chilled.


Pin it! 

Like RVegan on Facebook!

White Bean Cheddar Burger

Sedona, AZ

  I know I always talk/rant (haha) about healthy eating.  But  I just want to be clear, my diet is in no way about deprivation!  I enjoy food more than anyone I know.  The combination of tasting delicious, with feeling great from all the health benefits of the diet is part of what makes it so enjoyable!   The key to delicious, healthy, plant-based food is this:  Fresh produce, creative substitutions, and a killer spice rack.  My recipe ingredients may sometimes be a little unusual,  but their flavor profiles often recreate classic flavors and dishes into healthy, natural, veganized ones.   My White Bean Cheddar Burger, for example, contains all whole food natural ingredients.  No dairy or processed imitation cheese involved, but it sure is cheddary!  

  As an added bonus, these burgers contain turmeric which is an excellent superfood!  Turmeric is a root in the ginger family.  It is an anti-inflammatory, antioxidant, and antibacterial food.  It naturally treats joint pain, sores, digestion issues, and skin conditions such as eczema and chicken pox!  It also helps the body recover rapidly from bruising and sprains.  Really quite incredible.  So it's time to add turmeric to your grocery list.  You can sometimes find it in the produce section near the ginger.  If you can't find it fresh, you can find it dried and ground, in the spice section of the grocery store.  

White Bean Cheddar Burger

White Bean Cheddar Burger
Dinners, Kid Friendly, Lunch, Oil free, Quick Meals, Sandwiches, Vegan, Vegan Cheeses
makes 2 burgers

1 cup cooked navy beans
1/2 tsp smoked paprika (much different flavor from regular paprika, in spice section)
2 Tbsp chopped onion
1 clove garlic, pressed or grated
1/8 tsp fresh turmeric, grated or 1/8 tsp dried ground turmeric
1 tsp lemon juice & zest
1/4 tsp sea salt
1 tsp dijon mustard
2 Tbsp panko breadcrumbs
1 tsp fresh parsley
2 Tbsp nutritional yeast

In a bowl, mash beans with a fork while slowly adding all other ingredients.  Stir and mash to combine.   Form into 2 patties.

On a very lightly sprayed or oiled pan, over medium heat, sauté for approximately 6-7 minutes on each side.  Until golden brown.  Serve hot.  Excellent topped with Tahini Thousand Island Dressing (recipe here)!


Pin it! 

Like RVegan on Facebook!

Coconut Bacon

Sedona, AZ

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

Shredded coconut bacon bits on my salad. 

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

1 cup unsweetened coconut (flakes or shredded)
1/8 cup tamari or coconut aminos (paleo)
1 tbsp maple sugar or 100% real maple syrup
1 tbsp liquid smoke

Preheat oven to 300º.  In a bowl, stir well to combine all ingredients.  Spread into a thin layer on a baking sheet lined with parchment paper.  Bake 10-20 minutes, stirring it up every 5 minutes or so, until dry and crispy.  Allow to cool.

*You can also make this in a nonstick pan over medium heat, instead of the oven.  It may take a little dash of olive oil to get it crispy.  Sauté about 10 minutes, stirring often.


Pin it! 

Like RVegan on Facebook!

Dressings, Dips, & Spreads

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

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

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

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

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

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

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

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

_________________________________________________________________________________


Oil-Free Lemon Vinaigrette 
dressing, oil free,  vegan

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

Blend and store in the fridge in an airtight container.

_________________________________________________________________________________


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

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

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

_________________________________________________________________________________

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

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

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

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

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


_________________________________________________________________________________

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

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

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

_________________________________________________________________________________


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

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

Pulse to combine, or blend for smoother consistency.

_________________________________________________________________________________

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

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

Blend and store in the fridge in an airtight container.

_________________________________________________________________________________

Asian Pesto 
dressing, spread*, gluten free, vegan

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

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

_________________________________________________________________________________

Vegan Ceasar Dressing
dressing, vegan

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

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

_________________________________________________________________________________

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

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

Pin it! 

Like RVegan on Facebook!

Green Jalapeño Sriracha

Sedona, AZ

Im just going to get right into this one, because I'm too busy constantly eating it.  On everything.  I will say  this.... it needs about 12 hours in the fridge to set before consuming.  Depending on the jalapeños, it is much hotter/spicier before setting.  It eventually becomes a bit milder (but not at all MILD), a thicker consistency, and way more flavor is built up, after some fridge time.  I'd put this up against store bought sriracha any day.  It is certainly as addictive, or more so.  Disclaimer: Spicy addicts! Consume at your own risk!

Green Jalapeño Sriracha

*For a milder sriracha, remove and discard jalapeño seeds before blending.

Green Jalapeño Sriracha
Makes about a cup of sriracha.
easy, gluten free, no bake, oil free, raw, soy free, vegan

8 jalepeno peppers, chopped (seeded- optional*)
3/4 tsp sea salt
1/8 cup rice vinegar or apple cider vinegar
1 tsp tamari
1 1/2 tsp agave syrup
3 medjool dates, pitted and chopped.

Blend or process everything and scrape mixture into a glass jar.  Refrigerate 12 hours to set, before serving.  On everything.



Pin it! 

Like RVegan on Facebook!

Delectable Sauces

Sedona, AZ

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

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

Raw Zucchini Fettucini with Parma Rosa Sauce

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

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

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

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

Pan Fried Yukon Gold Potatoes drizzled in Tarragon Garlic Cream Sauce

Tarragon Garlic Cream Sauce

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

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

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


Pin it! 

Like RVegan on Facebook!

Sean's Ultimate PB&J

Sean makes me this almost every day, and he cuts mine in half on a diagonal, because that's what makes me smile.  He's a keeper!  This is the very best PB&J I ever did eat.  Enjoy!

Sean's Ultimate PB&J

Sean's Ultimate PB&J

2 slices of Ezekial bread
1 large strawberry, sliced
1/2 tbsp all natural peanut butter
1 tsp golden flax meal
1 tbsp almond butter
1 tbsp all natural organic strawberry jelly


Pin it! 

Like RVegan on Facebook!

Polenta Croutons

Sky Valley, CA

I weighed in at 98.9 pounds this morning.  It's not a sickly skinny for me, I'm only 5'1".  For my height, I should be between 95-100 lbs.  Although, this country generally seems to have a very misguided view on ideal body weights.   Dr Joel Fuhrman,  a nutritionist and author of the book Eat To Live has great plant based food diet advice, and realistic ideal weight goals that have worked for thousands of people struggling with their weight. To determine your weight goal, he suggests: 

Women: Approximately ninety five pounds for the first 5 feet of height and then 4 pounds for every inch thereafter

5'4" 95 + 16=111

5'6" 95 + 24=119

Men: Approximately 105 pounds for the first 5 feet of height and then 5 pounds for every inch thereafter.  Therefore a 5'10" male should weigh approximately 155 pounds.  

Why am I telling you this?  My concerns are not about weight, but about personal health.  Turns out, when you are healthy, you are your ideal body weight!  Weight is not hereditary.  It has nothing to do with your race or ethnicity.  It is what you eat.  It is so important to me to inform people of the importance of whole foods, plant based nutrition.  You don't have to be struggling with weight at all, in order to do yourself the favor of getting enough nutrients every day.  The more you commit to it, the more you benefit.  You prevent disease and you look and feel your best.  Why does this happen?  Because this is how we are supposed to eat!  We are still animals.  Living things.  We are not supposed to eat preservatives.  We are not supposed to eat microwaved dead food.  We are not supposed to drink isolated protein shakes.  We are not supposed to drink sugar, aspartame, whatever the hell Red Bull is, or the milk of other mammals.  We are not supposed to eat highly refined nutrient void, well, anything!  Your food should not make you sick.  Or fat.  Yet these items are what stock the shelves of every grocery store.  That IS what you're eating.  

Changing your eating habits can be quite a pleasure.  You may not think so, because you are probably addicted to food that will eventually make you sick, give you high cholesterol, make you gain excessive weight, give you heart disease, and other health problems.  Wait until you see the difference in how you feel after you detoxify your body with whole plant foods!  Are you thinking... I can never live without eating _______!? (fill in the blank)  Well if that's the case, maybe you should challenge yourself.  Read Eat to Live and follow his meal plan as a guide.   Or.... just make a real changes on your own.  Fill up on plants, beans, whole grains, legumes.  Read labels.  Take out out EVERYTHING in your pantry/fridge that has ingredients that you can't picture in your mind.  Take out EVERYTHING that contains preservatives, additives, refined sugars, aspartame, all that crap.  Look at it all.  Is it a big pile?  If it is, it's time to make a change.  Throw it away.  Don't buy it anymore.  Sound extreme?  It's the best thing you'll ever do for the health of yourself and your family.  

Mixed greens with lentils and polenta croutons

You can still find pleasure in what you eat, once you do away with those addictions you may have to salt, sugar, oils, and refined foods.  Once you break that awful habit that almost all Americans struggle with,  your tastes will change and you will find that things that make you feel better, taste better.  What a great thing!  Convenient too!  Now your grocery bill drops significantly because you aren't buying all that pre-packaged junk.  You are free to indulge in new, exciting, all natural whole foods.  What's holding you back?  Speaking of indulgence.... Polenta croutons are vegan, gluten free, and oil free.  They taste amazing on a salad with lentils and arugula, and are delectable on top of a veggie chili!

Polenta Croutons

Polenta Croutons
vegan, gluten free, oil free

1/2 cup polenta or grits (I highly recommend only buying organic corn products)
1 tbsp soy sauce or liquid aminos
1/8 tsp salt
1 1/2 cups water
1/8 tsp garlic powder
2 tbsp nutritional yeast separated into 1 tbsp & 1 tbsp
fresh ground black pepper

Preheat oven to 400º.
In a large pan, add all except pepper and half the nutritional yeast.   Over medium heat, sauté about 10-15 minutes, until mixture becomes very thick.  Remove from heat.
Transfer mixture onto parchment paper, spreading it until it's approximately 1/2 inch thick.
Deeply score  mixture with a knife into 1/2 inch cubes.
Sprinkle with remaining nutritional yeast and black pepper.
Let sit 5 minutes.
Bake scored polenta at 400º 20-25 minutes.
Let cool completely before removing into squares.


Pin it! 

Like RVegan on Facebook!

Taco Salad

Sky Valley, CA

Happy Spring!
Lately Sean & I have been very physically active outdoors every day of the week.  We run around at our jobs, out in the hot desert sun for 6-8 hours a day.  On our days off we are either rock climbing for several hours out in Joshua Tree National Park, trail-running, or hiking.  At night or during bad weather, we cook and create basically a meal plan for ourselves in the RV.   It's non-stop and it's wonderful.  Of course, it requires a nutritious and balanced diet (and mad Tetris skills, to fit all of our fresh produce in this tiny RV fridge!).   In the past few weeks, we have been making some mindful changes in food choices.  Lots of experimenting with how different foods affect our energy levels, pre and post workouts, what fuels us for increased endurance, and what aids in our recovery.  I've been doing quite a bit of reading and research on what foods are best for different levels of activity.  From this, I have come up with a plant-based food pyramid to use as a guide for meals.

Taco Salad

We try to adhere to a food pyramid ratio with each meal, or at least overall daily intake.
Our plant-based food pyramid goes something like this:

OILS/ FATS

NUTS /  FRESH BREADS

FRUITS/ BEANS/ SEEDS/ LEGUMES

STARCHY VEGETABLES/ WHOLE GRAINS

MOSTLY RAW GREEN LEAFY FIBROUS VEGETABLES

Taco Salad

I didn't include measurements here, but use the food pyramid as a guide.  In order of quantity:
Green leaf lettuce, kale, spinach, green cabbage, brown rice, corn, black beans, kidney beans, tomato, mango, avocado, blue corn tortilla chips.

Dressing
Juice of 1 lime, 1 tbsp miso, 1/2 tsp fresh cilantro, 1 tbsp grated mango, 1/8 tsp garlic powder, 1 cup water, 1 tbsp nutritional yeast, 1/8 tsp cumin - Stir until miso is dissolved

Pin it! 

Like RVegan on Facebook

Slow-Cooker Split Pea Soup with Garlic Croutons

Palm Springs, CA

If your looking for a great soup that you can prepare in no time, and let your slow-cooker do all the work, try this wholesome flavorful dish.  Put it all together in the morning, go outside, get a nice hike in or a run.  Get your errands done, do some grocery shopping, take your kids to the park, or go to work.  Come home to a dinner that is ready for you.  That is what I call multi tasking!  Top with garlic croutons and crispy smokey coconut bacon!

Slow Cooker Split Pea Soup
vegan, gluten free, oil free
serves 4
prep time: 10 minutes, cook time 6- 8 hrs

1 cup split peas
4 ½ cups water or vegetable broth
1/8 cup liquid aminos (only if using water)
¼ tsp pepper
¼ tsp celery seed, or 2 stalks celery, sliced
½ tsp marjoram
½ tsp onion powder
¾ cup yellow onion, chopped
3 cloves garlic, minced
1 bay leaf
2 carrots, peeled and sliced
¼ tsp red pepper flakes
1 tsp liquid smoke

Put all ingredients except liquid smoke in slow cooker.  Cook 6-8 hours on low.  Add liquid smoke before serving.  Add garlic croutons and serve immediately.

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.

Coconut Bacon (makes another wonderful soup topping)
Easy, Gluten Free, Kid Friendly, Salads, Toppings, Vegan, Oil free*

1 cup unsweetened coconut (flakes or shredded)
1/8 cup tamari
1 tbsp maple sugar or 100% real maple syrup
1 tbsp liquid smoke

Preheat oven to 300º.  In a bowl, stir well to combine all ingredients.  Spread into a thin layer on a baking sheet lined with parchment paper.  Bake 10-20 minutes, stirring it up every 5 minutes or so, until dry and crispy.  Allow to cool.

*You can also make this in a nonstick pan over medium heat, instead of the oven.  It may take a little dash of olive oil to get it crispy.  Sauté about 10 minutes, stirring often.

Pin it! 

Like RVegan on Facebook!

Raw Super Pesto

"Let food be thy medicine & let medicine be thy food" -Hippocrates

Obviously nobody enjoys getting sick.  You know by now I'm a firm believer in using food as preventative medicine.  If I get sick, which is very rare, it lasts about 1 day and it's over.  A plant based diet is the absolute best way to boost your immune system.

This is a delicious way to prevent or battle a cold or worse.  The superfood antioxidants and vitamins in kale, spinach, garlic, and lemon work together with the probiotic active cultures and nutrients in miso and nutritional yeast.  I guarantee your cold doesn't stand a chance.  Consider it like a tasty edible flu shot!

Try this pesto mixed into a bowl of cooked brown rice, spread on crostini, or tossed with some cooked squash or sweet potato.  It balances great with a sweeter cooked vegetable or grain. The possibilties are endless, and the flavor is excellent.

Raw Super Pesto with Crostini

Raw Super Pesto
makes 2 cups, ready in less than 10 minutes
vegan, oil free, gluten free, raw

- juice of 1 lemon
- 3 cloves garlic, grated
- 1½ Tbsp miso (I use red miso)
- 3-4 leaves kale, de-veined
- handful of fresh spinach
-¼ tsp red pepper flakes
- 1/8  tsp black pepper
- 2 Tbsp nutritional yeast

Process all ingredients in a food processor or blender.

If you don't have a processor or blender: Mix the lemon juice and miso together first until smooth.  Make sure the garlic is grated on the smallest size grater like a zester or a hard cheese grater.   Hand mince the greens very fine and stir to combine.


*If you're battling an illness that happens to include nausea, add about an inch of fresh grated ginger to the list of ingredients.  This will help settle your stomach.  I recommend mixing with cooked rice afterwards.

Pin it! 

Like RVegan on Facebook!

Sesame Peanut Noodles

Desert Hot Springs, CA

Sesame Peanut Noodles

I stopped using a microwave maybe 15 years ago.  I actually use my RV microwave as a storage cabinet.  I'll take extra storage over soft, soggy vegetables any day!  The more alive/raw your food is (I'm talking about plants here), in it's most natural state, the better tasting and better for you it is.  Cooking your veggies in a microwave kills all of their nutritional value as well as flavor.  That goes for boiling your vegetables as too, with some exceptions, such as potatoes.  I don't care what the package says!  If they can be eaten raw, they don't need to be boiled or nuked.  

Here's a few tips on cooking (not over-cooking) the best tasting and most nutritious veggies:

For leafy greens, such as spinach or kale:  Start fresh.  Avoid buying frozen greens, if you can.  If you don't want to eat them raw, cook only until they just wilt.  Sometimes this means less than a minute.   If they're going in a soup, you might want to even put a handful of them raw, in the bowl.  Ladle the cooked soup over them.  Stir until they wilt.  

For delicious raw kale:  Remove the vein and massage the leafy part until it's softer and appears darker and  somewhat wilted.  This takes away the bitterness.

For asparagus, brussel sprouts, carrots, broccoli, green beans:  Again if not eating raw, sauté or roast in the oven, but test for doneness when they still have they're most vibrant color.  If the vegetables pale, they are over-cooked.  Never boil.

For all veggies:   Don't be afraid to season!  A little salt, pepper, and garlic powder is my favorite combination, for most vegetable dishes.

This is a very fast and easy dish that is a staple for us.  Because it is served cold, it is a great dish to take to work or on the go, for lunch.  Combining raw and cooked ingredients, it is an excellent balance of flavors and raw nutrients for your body.  

Sesame Peanut Noodles are great to take on the go, because they are served cold.

Sesame Peanut Noodles

makes 4 servings

(vegan, *gluten free variation, oil free)

1 lb spaghetti or *rice noodles (for gluten free)

½ cup natural peanut butter (no additives)

¼ cup liquid aminos

¼ cup water

2 tbsp brown rice vinegar

juice & zest of ½ a lime

1/8 cup onion, chopped or 2 scallions, chopped

1 tsp fresh ginger, peeled & grated

1 tbsp sriracha sauce

1 tbsp unrefined sugar

¼ tsp red pepper flakes

½ cup peanuts

½ of a cucumber, cut in 2" long strips

1 carrot, julienned

1 tbsp sesame seeds

For the sauce:

In a food processor, process peanut butter, liquid aminos, water, vinegar, lime juice and zest, onion, ginger, sriracha, sugar, and red pepper flakes.

Cook noodles according to package instructions.  Once tender, drain and rinse with cold water until completely cool.  Toss with sauce until fully coated.  Garnish with carrot, cucumber, sesame seeds, and peanuts.  Serve cold.

If you don't want the extra kick from the sriracha sauce,  replace sriracha with another tbsp unrefined sugar.

Pin it! 

Like RVegan on Facebook!

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.  

Pin it! 

Like RVegan on Facebook!

Jerk Pineapple Pasta

Desert Hot Springs, CA

Ah, Southern California Desert.  This is a great spot for winter RVing.  There are palm trees, mountains, and warm days.  The Coachella Valley  has lots of RV parks to chose from, and endless hotels and resorts for the winter vacationer without an RV.  Of course, it is directly on the San Andreas Fault which is scary, buuuut nobody's perfect.  Sean and I decided to stop here to try and find some work at one of the resorts.  The season is just getting started here, so we're hoping it will be an easy transition.  We also have Joshua Tree National Park nearby which is a rock climber's paradise, so we will have lots of fun while we're not working.  

While we are looking for work and getting to know the new neighborhood, I have also been busy trying new things like sprouting grains like wheatgrass, and making homemade probiotics like rejuvelac.  I don't usually have much of a green thumb, but I always like to try something new.  Besides, sprouting a seed is alot easier than keeping that bad boy alive for  an extended period of time!  I took a big gulp of the rejuvelac this morning and I had an immediate incredible burst of energy.  This energized feeling lasted the whole day and evening.  It's absolutely amazing.  I will get into this more after I do a little more research about it.  It's still new to me, and I don't want to misinform anyone.  But as of now, I feel great from drinking it, and I'm thinking of continuing to make it regularly. 

Another thing I notice in this part of California, is the abundance of citrus trees here. It seems that everyone has their own citrus tree in their yard and it is in season here right now!  It's really quite beautiful.  It makes me want to eat something tropical.  The other day I happened to find a great looking organic pineapple and... I was inspired.  

This recipe is for those who are not afraid of some spicy heat!  The jerk sauce also makes a great marinade for tofu or seitan and can easily be applied in other dishes.  

Jerk Pineapple Pasta

Jerk Pineapple Pasta

serves 4  

vegan, oil free, gluten free variation*

For the jerk sauce:

1 scotch bonnet (habenero) or jalepeno pepper, minced

½ cup ketchup

4 green onion, sliced thin on a diagonal

1 tsp fresh ginger, grated

1 tsp thyme

juice of 1 lime

juice of 1 lemon

½ cup pineapple juice

1 tbsp ground allspice

2 tbsp soy sauce or liquid aminos

2 tbsp natural, unrefined sugar

3 cloves of garlic, grated

whisk it all together or process in a food processor

For the pasta:

1 lb  linguini

1 yellow onion (small), chopped

2 cups cauliflower, chopped

1 ½ cup or 15 oz can- navy beans

½ cup mushrooms, chopped

1 cup pineapple, chopped

In a large pot, start boiling water for the pasta.  

While waiting for water to boil, in a large frying pan add cauliflower, onion, and ½ the jerk sauce over medium high heat.  

When water boils add pasta and cook until al dente.  

Once pasta is added, add remaining ingredients to frying pan as well as second half of the jerk sauce.  Turn the heat up to high.

When pasta is done, strain and put back in the large pot.  Stir in the veggies and jerk sauce mixture.  Serve hot.

*For a  gluten free version, use rice noodles, rice, or quinoa instead of the pasta, and liquid aminos instead of soy sauce.

Pin it! 

Like RVegan on Facebook!