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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