Bloody Maria

Tucson, AZ

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

RVegan Bloody Maria

Bloody Maria mix

serves 4

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

2 Tbsp grated fresh horseradish

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

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

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

½ tsp onion powder

1 Tbsp BBQ sauce OR 1 tsp liquid smoke

Juice of 1 lime + more for garnish

salt & pepper to taste

Combine and mix well.

4 shots Tequila

Fill 4 glasses with ice.  1 shot of tequila each glass.  Pour Bloody Maria mix over iced tequila.  Stir.  Garnish with a wedge of lime, olives, hot peppers, cilantro, or all of the above!

Creamy Buffalo Wing Spread

Dip EVERYTHING in it.  Great for parties!

Creamy Buffalo Wing Spread 
gluten free, soy free, vegan, paleo

½ cup hot sauce
1 cup sunflower seeds
2 Tbsp olive oil
3 cloves garlic
¼ cup water
1Tbsp lemon juice

Process sunflower seeds to a fine powder, add remaining ingredients. Process until smooth.

Quinoa Crispy Treats

Seaside Park, NJ

Happy holidays from RVegan!  Did you know quinoa pops like popcorn?  It becomes a tiny, crunchy little treat.  Perfect texture for this sweet and salty dessert.  Watch out, they are very addictive.  Don't say I didn't warn you!

Quinoa Crispy Treats

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

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

In a food processor, combine and process all except the quinoa.  Scoop processed mixture into a bowl.
Stir in 1/2 cup of the quinoa and mix well.  Form into 1 inch balls.  Roll each ball in remaining quinoa to coat. Ready to serve.


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

In a pot, bring water to a boil.  Reduce heat to low, and stir in quinoa.  Cook quinoa 5 minutes and strain immediately.  In a pan, ove medium heat, heat oil.  Add strained quinoa and salt, stirring constantly with a spatula to prevent burning.   The quinoa will start popping like popcorn.  It appears to get smaller when it pops. After about 5 minutes the quinoa should be popping like crazy.  Turn heat to low, continuously stirring until golden brown and crispy.  Taste for desired crispyness.  Remove from heat and allow to cool.

Gluten Free Apple Pecan Stuffing

Sedona, AZ

Well it's the day after Thanksgiving.  I am thankful for my family, friends, nature, health, travel, and adventure.  I work in the hospitality industry, so unfortunately was not able to spend this holiday with family.  I did however, find it quite necessary to make some stuffing!  Work has been quite time consuming, so I didn't grocery shop specifically for any items for this recipe.  It's straight from the RVegan pantry and produce I had on hand.
I've cut back on bread quite a bit this year, due to not being able to easily find quality bread made with unrefined flour, organic wheat, and non GMO ingredients.  It's a full time job finding real food sometimes that meets my standards, a strict list of rules about food that I abide by.  I digress... I am not intolerant of gluten at all, in fact gluten makes me very happy haha, but I had no bread.  Suddenly comes the inspiration to make a bread-free stuffing.

Gluten Free Apple Pecan Stuffing

Gluten Free Apple Pecan Stuffing
serves 4-6
gluten free, kid friendly, vegan, easy

¾ cup quinoa, rinsed with cold water
¼ white rice  (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time
1 ¾ cup water
1/8 cup tamari (can sub soy sauce though not gluten free)
1 tsp olive oil
2 cloves garlic, minced
1 cup onion, chopped
⅓ cup pecans
1 apple, peeled, core removed, and chopped
¼ c raisins or dried cranberries
1 Tbsp fresh parsley
1/8 tsp dried sage
½ tsp dried parsley
¼ tsp thyme
¼ tsp celery seed (or 1-2 stalks of celery, chopped)

In a large pot, bring water, tamari, and olive oil to a boil.  Lower heat and stir in all other ingredients.  Cover and simmer on low, 40 minutes.  Make sure rice is tender and liquid is absorbed.  Serve hot.

Stuffed Peppers with Pepperoni Rice

Sedona, AZ

Ok so, pepperoni rice?  How does that work in the vegan world?  Basically we are talking about all the seasoning and flavor found in pepperoni, cooked and absorbed by rice instead of meat.  The rice is spicy, rich, smokey, and perfectly balanced, stuffed and baked inside a bell pepper.  Are you with me?  The rice is awesome on it's own, by the way.   I make it all the time, and it has been a hit with omnivorous pepperoni lovers, as well as vegetarians.  Not to mention it is much healthier than actual pepperoni without all those nitrates and cholesterol.

Stuffed Peppers with Pepperoni Rice

Stuffed Peppers with Pepperoni Rice
serves 4
gluten free, vegan

4 bell peppers- tops cut and seeds removed
¼ cup vegan mozzarella (optional)
1 cup basmati rice
1 small tomato, diced
1 ¾ cup water
½ tsp fennel seed
½ tsp garlic powder, or 4 cloves fresh garlic, minced
½ tsp onion powder, or about ½ a yellow onion, diced
¼ tsp red pepper flakes
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
1 Tbsp ketchup
1 Tbsp olive oil
½ Tbsp soy sauce, tamari, or liquid aminos
½ tsp liquid smoke

For the rice:
In a small bowl add tomato, water, fennel, garlic, onion, red pepper flakes, cayenne, salt & pepper, ketchup, olive oil, soy sauce, and liquid smoke.  stir to combine.  Pour mixture into a pot and bring to a boil.  Reduce heat to low and stir in rice.  Cover and let simmer on low 25 minutes.  Remove from heat.

For the Peppers:
Preheat oven to 350ºF.  Wrap peppers in foil and bake 15-20 minutes.  Remove from oven and spoon in pepperoni rice into each pepper until full.  Bake another 20-25 minutes until heated through and pepper is tender.  Top with vegan cheese (optional) and bake a few more minutes until cheese is hot and bubbly.

To make my own veg mozzarella, I use the cheese from this Somer McCowan recipe (below).  It is very easy, very cheesy, very melty, and very delicious!  I like it much better than store bought veg cheese.

Moxarella Cheese Recipe

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.

Pumpkin Spice French Toast

Sedona, AZ

Oh my!  It's October 10th already, and I haven't posted a pumpkiny recipe yet?  Yes, I am aware that there is no shortage of pumpkin spiced everything out there right now, but in my opinion, that is the way it should be.  I know I know I rarely ever post breakfast recipes either.  (Shhh it's pretty much because Sean makes me breakfast every morning.  He's definitely a keeper.)  Ok so  here is my attempt at covering both the pumpkin and the breakfast in one delicious recipe!

Vegan Pumpkin Spice French Toast

Pumpkin Spice French Toast
Breakfasts, Easy, Holidays, Kid Friendly, nut free, Quick Meals, soy free, vegan
serves 2

½ cup pumpkin puree (if canned, get the 100% pumpkin)
¼ tsp vanilla extract
1½ tsp maple sugar or 100% pure maple syrup
1/8 tsp sea salt
¼ tsp cinnamon
¼ tsp garam masala or pumpkin pie spice blend
1½ tsp coconut oil + 1½ tsp for the pan
4 slices of bread cut in half on a diagonal (I used Food For Life's Ezeikiel bread)

In a small bowl add pumpkin, vanilla, maple sugar, sea salt, cinnamon, garam masala, and 1½ the coconut oil.  Stir to combine.  With a butter knife, spread mixture on both sides of each piece of bread.  

In a non-stick pan, heat 1½ tsp coconut oil over medium heat.  Lay the slices on the pan and cook each side approx 4-5 minutes, or until golden brown.  Serve hot!

Great toppings include apple sauce, vegan cream cheese, or margarine and maple syrup

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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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.


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