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.

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.

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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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.

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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.

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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.

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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.


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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.

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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.

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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.

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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.

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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.

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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.

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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.



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Black Bean Salsa

Phoenix, AZ

And just like that I'm back in Phoenix, AZ with my beloved Pioneer.  It's been 2 months without it and I'm so happy to be back.  I know I know full-time RVing is associated with the retired, the seniors, the old man with a passion for barbecuing and maybe his wife and all her little dogs, and love of games like bridge and Mah-Jongg.  Maybe not so much the active, still working, rock climber, vegetable loving couple in their 30's.  But you know, Sean and I really never once dreamed of a house and a picket fence.  We never felt comfortable in one place, where we could settle down.  We don't care if we ever have a career, in fact, we prefer not to.  An ideal situation for us is to work seasonally, live simply, and travel often.  Play outside, see beautiful places. Eat tasty things. " A glass of wine, a crust of bread, and a view.  What more could you ask for?"  (Anthony Bordain said that.)  I couldn't agree more.

Well we are living our dream right now.  Back out west where the sky is so blue it's almost purple, and the  humidity is a distant memory.  It is no longer a battle between my hair, and the moisture in the air!  My hair has yet to win that battle.  I can't wait to find out what is next for us!  I think a celebratory snack is in order.

Black Bean Salsa with Corn Tortilla Chips

Black bean salsa and chips.  Mine has liquid smoke in it, which is a condiment I use all the time for a nice hickory flavor.  It is not at all spicy, just smokey. You can find it in the bbq sauce section at the grocery store.  It's around $2.

Black Bean Salsa
gluten free, vegan, oil free

2 lg tomatoes- chopped
1 can black beans, drained and rinsed
1 can corn, drained & rinsed, or cup of frozen corn, thawed
1/2 cup red onion, chopped
1 jalepeno, minced (or for mild salsa, 1/2 a bell pepper, chopped)
dash of garlic powder
dash of onion powder
1 tbsp orange juice
juice of 1 lime
1/4 tsp liquid smoke
salt & pepper to taste

Mix it all together to combine.  Add more liquid smoke & salt if needed, and mix again.

Serve with corn chips.

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Homemade Party Hummus

Holiday parties can be full of junk food, sweet drinks, and heavy desserts.   Most don't consider healthy eating at a party, but definitely appreciate when healthy options are offered.  Try bringing a tray of veggies for dipping with this delicious, simple, healthy, homemade hummus from scratch and watch those party goers swarm!

Homemade Party Hummus

3 cups cooked chick peas, or 2 cans, drained and rinsed
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 cup sesame oil*
1/3 of a lemon's juice & zest
1 tbsp rice vinegar or white vinegar
1/2 tsp paprika
1/4 tsp smoked paprika

Put all ingredients in a food processor and process until smooth.  Add more salt if needed.  Process again.

* Try adding 1/4 cup of any of the following into processor for flavored hummus:
- roasted red peppers
- fresh basil and sundried tomatoes
- olives
- roasted garlic (just 3 or 4 cloves)

* You can substitute oil with 1/4 cup tahini paste, and slowly add water (about 1/3 cup) until desired consistency.

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