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!  

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.

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.

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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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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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.


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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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Coconut Mango Pie

Sedona, AZ

  I've been feeling so inspired lately.  Perhaps the beautiful landscape of our new city of residence, Sedona.  It offers great hiking, rock climbing, beautiful views for photographic inspiration.  What more can I ask for?  It feels like home.  

Sean and I on Devil's Bridge                               Sedona, AZ

  As you may know, I've been experimenting more and more with raw "cooking".  Eating fruits, vegetables, seeds, and nuts in their raw, natural state gives you tons of energy and vitality.   A little creativity and lots of experimenting, has allowed me to create many raw dishes and desserts,  that "seem baked".  Meet my latest, Coconut Mango Pie.  It's sweet, soft, ripe mango, mixed with walnuts and shredded coconut create a decadent pie filling, inside a nutty graham cracker-like crust.  It's very fast and easy to prepare, and so guilt-free that you can eat a pie for breakfast if you want!  

Coconut Mango Pie

Coconut Mango Pie
serves 2
raw, gluten free, vegan, no bake, easy, paleo

For the Crust:
1/2 cup golden flax seed meal
1 tbsp raw almonds, or almond butter
1/8 cup walnuts
1/4 tsp vanilla extract
1/4 tsp sea salt
2 large medjool dates, pitted

Process all ingredients in a food processor, until a dense crumby consistency.  Press into a small pie pan, or dish of choice.  Don't need to clean the processor yet, leave the leftover crumbs to mix in with the sauce.

For the sauce:
2 large medjool dates, pitted
1 tbsp coconut oil
1/4 tsp vanilla extract
1 1/2 tbsp water
juice of 1/4 of a lime

Process until smooth.

For the Filling:
3/4 cup ripe mango*, diced
1 tbsp shredded coconut
1/8 cup chopped walnuts

In a small bowl, add sauce to filling and stir to combine.  Spread mixture over the crust.  Sprinkle more shredded coconut on top.  Chill in the refrigerator at least 2 hours to set.   Serve cold.

*A mango is ripe when it has a little give, if you press on it with your finger.

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Road Trip!

Somewhere in Oklahoma...

 
  A slight change of plans leaves Sean and I without the RV for the next 6 weeks or so, on a cross-country road trip to the east coast, visiting with family and friends.
So how do we live out of a Dodge pickup truck, on the interstate, for several days with a strict plant-based diet?

Here are some tips for a successful vegan road trip:

1. Bring a camp stove!  If you want a hot meal that doesn't come from a truck stop microwave, I highly recommend a small one or 2 burner camping stove.  Don't forget a pot and a pan.  (camp stove recipes to follow)

2. Pre-mix spice packets.   This is so great for road trips or camping trips, and I've been doing it for years.  In a ziplock bag or empty spice jar, I always pre-mix an italian seasoning blend, and in another I pre-mix a southwestern spice blend. These come in so handy on the road.

Italian spice blend- equal parts garlic powder, oregano, fennel seed, parsley, basil, red pepper flakes, salt, and pepper
Southwestern spice blend- equal parts chili powder, oregano, cumin, smoked paprika, chipotle powder, onion powder, salt, and pepper.

3. Research in advance.  Know what stops you might want to take along your route to find good produce and bread.  You can also look into veg friendly dining options in cities along your route, but if you're in the middle of nowhere, you should be prepared to feed yourself.

4. Bring easy non-perishables like rice, pasta, and cans of beans (don't forget a can opener!).  Also stocking up on veggies that can last a few days without refrigeration or in a cooler is a good idea.  Potatoes, tomatoes, kale, onion, & avocado are some great choices for your trip.  A small bottle of olive oil comes in handy and travels well, as does tempeh or vegan deli slices for quick sandwiches.

5.  Bring a trail mix to snack on.  Dried fruits and nuts are fast, easy, and you can eat them while you drive.

Easy camp stove recipes:  

Rotini with Potatoes and Cannellini Beans
serves 2-3 cook time 10-15 min

½ lb whole wheat rotini pasta
1 large yukon gold potato, cubed ½" cubes
2 tsp italian spice blend (see above recipe)
1 can cannellini beans
3-4 leaves of kale, discarding vein, chopped
½ cup cauliflower, chopped
2 cloves garlic, minced
2 tsp olive oil

In a pot, add potato and water for boiling the pasta.  When water boils, add pasta.  After 5 minutes add beans (with their juice) and cauliflower.  When pasta is al dente, add garlic and kale to water.  Strain immediately.  Return to pot.  Stir in spice blend and olive oil.

Rice and Smoked Tempeh
serves 2-3 cook time less than 10 minutes (Gluten Free)

1 cup cooked rice
1 tsp southwestern spice blend (see above recipe)
1 zucchini chopped
½ of a red onion, chopped
3-4 slices of tempeh, chopped
1 tomato chopped
½ tsp liquid smoke
1 tbsp olive oil

In a pan over med heat, add oil, onion, tempeh and liquid smoke. Sauté 5 min.  Add rice, zucchini, tomato, and spice blend.  Sauté just until hot.  Serve immediately.

* Great with corn chips or wrapped in a burrito shell.

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