Ultimate Vegan Huevos Rancheros

Corn tortillas loaded with crispy roasted potatoes, scrambled "huevos", black beans, and onion. It is smothered in fresh, homemade enchilada sauce and topped with avocado.  This is a perfect weekend breakfast or brunch.  It's also naturally gluten free!

Ultimate Vegan Huevos Rancheros

Note:  I use Whole Foods brand organic corn tortillas or Food For Life brand sprouted organic corn tortillas.  They are both organic, non GMO and have minimal ingredients and no preservatives.  If you've ever read labels on a package of corn tortillas, they are usually packed with preservatives and unfamilair ingredients.  

Ultimate Vegan Huevos Rancheros
serves 4-6
Gluten free, Vegan

For the potatoes:
4 cups diced potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp black pepper
8 corn tortillas

Preheat oven to 425º.  In a bowl, toss all ingredients except tortillas 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.  Spread tortillas on baking sheet over the potatoes and bake another 10-15 minutes until crispy.

For the enchilada sauce:
3 cups diced tomato
½ tsp sea salt
½ tsp garlic powder
2 Tbsp chili powder
1 tsp unsweetened cocoa powder
1tsp oregano
½ cup water
dash cayenne pepper (optional, for heat)

In a pot, cook on low, stirring occasionally. 20-30 minutes.

For the Huevos:
2 cups diced onion
1 Tbsp olive oil
1 cup firm tofu, crumbled by hand
1 can or 1 ½ cups black beans, drained and rinsed
1 Tbsp nutritional yeast
1 Tbsp water
¼ tsp turmeric
¼ - ½ tsp sea salt
1 avocado,  sliced

In a pan, medium heat, heat oil.  Add onion, and cook about 5 minutes until onion is translucent. Add remaining ingredients except avocado, stirring to combine well.  Cook unil hot.

Assemble as a stack per person.  1 Corn tortilla on bottom, spoon on some sauce,  add a scoop of huevos mixture, another tortilla, more sauce, potatoes on top.  Garnish with avocado.

Chili Dog Cheese Fries

Tucson, AZ

Aside from all things pumpkin and pie related (I seriously have a problem with all the pumpkin pie I've been eating!) , October is a very inspiring month for cooking.  I joke that it feels like fall here in Tucson, but after the hottest summer I've ever experienced, like over 100º every day since friggin' May! The upper 80ºs are truly refreshing.  Like a crisp autumn day, haha.

One of the first things I start to think about in the fall is a big pot of  chili.  My chili recipe has changed many many times in the past few years.  This one is my newest recipe.  It is kind of a comfort food extravaganza, and is straying a little from my usual food rules, as it is not completely from scratch.  BUT what if I used (veg) hotdogs as the "meat" in my chili?  Answer: Chili dog chili.  So now, what if I want to take it a couple of gluttonous steps further, and put it on fries?  With cheese?  Boom.  Chili Dog Cheese Fries.

Chili Dog Cheese Fries

These homemade, oven-roasted, fries are delicious on their own, so be sure to give them a try!

For the Fries:
Kid Friendly, Vegan, Gluten free (the fries only, not the chili)
serves 4

6 yukon gold potatoes
2 Tbsp olive oil
½ -1 tsp sea salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder

Preheat oven to 425º.  Peel and cut potatoes into shoestring fry shape. In a bowl or plastic bag, coat fries with oil and all seasonings.  Line 2 baking sheets with parchment paper.  ( For an RV oven, half the recipe, or bake each sheet separately.)  Spread fries in a single layer on the parchment lined baking sheet.  Bake 30 minutes, turning fries every 10 minutes.

For the Chili Dog Chili:
Kid Friendly, Vegan
serves 4

1 Tbsp olive oil
1 large onion, diced
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped (optional)
4 vegan hotdogs*, chopped small
2 tsp chili powder
2 tsp liquid smoke
1 can kidney or black beans, drained and rinsed
2 plum tomatoes, diced
½ tsp sea salt (or to taste)
1 tsp paprika
½ tsp garlic powder
1 cup Daiya** cheddar

*Vegan hotdogs can be easily found in most grocery stores, usually in the refrigerated part of the produce section.

**Daiya is a brand of vegan cheese.  You can sub with any vegan cheese of choice.  I like Daiya because it is non GMO, it melts, and tastes better than most store bought vegan cheeses.

In a large nonstick pan, heat oil over med high heat.  Sauté onion for 5 minutes.  Add peppers, hotdogs, chili powder, and liquid smoke.  Sauté another 5 minutes.  Add beans, tomatoes, salt, paprika, and garlic powder.  Sauté another 5 minutes, stirring often. Stir in the cheese until it melts.

Spoon chili over fries, and garnish with cilantro and more cheese if you like.

Lentil Arugula Panzanella Salad

Tucson, Arizona

Lentil Arugula Panzanella Salad

Spring is in the air!  The desert is in bloom.  It's a beautiful day in Tucson.  Weather like this makes me crave panzanella.  An Italian-style bread salad with peppery arugula and hearty lentils, combined with a lemony, feta-like tofu cheese.

Lentil Arugula Panzanella Salad
vegan, nut-free
serves 2

4 cups arugula
wedge of lemon
Lentils (recipe below)
Bread (recipe below)
tofu feta (recipe below)

Split arugula onto 2 plates.  Drizzle with lemon.  Add lentils, bread, and tofu feta.


Tofu feta:
½ cup firm tofu, drained and pressed, crumbled
1 Tbsp lemon juice
1 Tbsp olive oil
1/8 tsp sea salt
dash dill
dash oregano

Add all in a small bowl, stir to combine.  Set aside in the refrigerator to chill and marinate.

For the Bread:
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.

For the lentils:
1 cup green lentils, rinsed
4 cups water
1/8 tsp sea salt
1/8 tsp garlic powder
1 Tbsp lemon juice
1 tsp olive oil

In a pot, boil water.  Ad lentils and cook until tender, about 20 minutes.  Drain well.  Transfer to a small bowl.  Stir in garlic powder, salt, lemon juice, and olive oil.

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

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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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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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.


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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.


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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.

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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.

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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.  

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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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Pepperoni Pizza Crust with Almond Cheese

Boulder, CO

   I had a conversation with a co-worker yesterday.  She said,  "My science teacher in high school once told me my nails would be healthier and stronger if I eat Jello."  I told her that I thought there was no way Jello could be beneficial to your health, it's not even real food.   We went back and forth like this.  But it got me thinking, where do people come up with this stuff?  Someone reads a study, that study was funded by Jello (for example), and the people who read it are like "Nice! I will eat lots of Jello and I will have great nails!"
  Examples of these misleading studies are everywhere.  Even in produce.  Did you know that a serving of broccoli has more vitamin C than an orange?  The orange industry just picked a positive vitamin, and  used it in their advertising and all of a sudden, an orange is the image America pictures when they hear vitamin C.
  Milk gives you strong bones and a healthy body, right?  Milk drinking countries such as the US,  have more cases of osteoporosis and bone issues than any countries that consume very little or no dairy.  No animals drink the milk of a different animal, except humans.  Maybe we don't need it!
   I've been looking at basic nutrition with a different eye lately.  Fad diets and American's idea of what is healthy for them, often comes from multimillion dollar industries that are spending top dollar to make you think that.  You surely can't believe everything you hear about nutrition.  Common sense is a good start.  Vegetables are good!  All of them.

  Ok so maybe you don't care about all that.  Maybe you just don't want to give up things that you like.  I get that.  Try this!  Pepperoni crust tastes just like pepperoni. Soft, decadent almond cheese will leave your cheese cravings 100% satisfied.  Load that pizza with toppings of choice such as I did with fresh baby spinach & mushrooms, and you will be one happy camper!

Vegan Pepperoni Pizza Crust with Almond Cheese

Pepperoni Crust with Almond Cheese and Mushroom Spinach toppings

For the Almond Cheese:

1 cup raw almonds, soaked overnight or 8 hrs in water, then drained
1 tbsp nutritional yeast
1 tsp salt
1/2 tsp oregano
1/2 cup water
2 tbsp fresh basil
2 tsp lemon juice
1 tsp olive oil

-process ingredients until smooth

For the Pepperoni Crust:
makes 2 12"pizzas

1 1/3 cup warm water 115º F (temp is very important to activate the yeast)
1tbsp active baking yeast
2 cups all purpose flour
1 3/4 cup whole wheat flour
2 tsp smoked paprika
1 tsp fennel seeds
1 tsp garlic powder
1 tsp onion powder
1/2 tsp of the following: red pepper flakes, cayenne pepper, salt, black pepper
2 tbsp ketchup
1 tbsp liquid aminos
1 tsp liquid smoke
1 tsp cornmeal (for bottom of the pan, don't mix with flour)

In a small bowl, mix ketchup, liquid aminos, and liquid smoke.  Add the warm water and stir.  Stir in yeast and let sit about 5 minutes until yeast gets all foamy.

Meanwhile, in a Lg bowl, mix flours and all spices together.  Once wet mixture is foamy, add wet into dry mix and stir.  Knead dough for 3- 5 min to combine.  Let sit in the bowl, covered by a towel for at least 30 minutes.

Preheat oven to 500º.  On a small greased (I use olive oil) baking sheet or 12" pizza pan, sprinkle cornmeal over pan.  Divide dough mixture in half and slowly stretch dough with your hands.  Pretend it's a steering wheel and make a looong left turn.   Place stretched dough on the pan, and gently push the edges outward until the dough fits the pan.
Top with almond cheese, and any other toppings you choose.
Bake on top rack 5 minutes, than move to the bottom rack and bake another 5 minutes, or until golden brown.  Serve hot.

* Use other half for 2nd pizza, or roll into little balls coated with garlic and fry in a pan for pepperoni garlic balls.  Yum!  Leftover dough can be stored in a plastic bag in fridge for up to 4 days.

If you try this recipe, please leave me a comment and let me know what you think!

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No Fish Tacos with Coleslaw

10/5/12 Boulder, CO

No Fish Tacos

   No matter where I am, I always dream of somewhere else.  I got the bug. The great big travel bug.  I love Colorado, and think it's spectacular views might beat every other state.  But, more than anything,  I get tired of my job, and immediately get the urge to move on.  Working seasonal jobs helps me make that possible.  I've been day dreaming a lot lately...about Southern California.  I lived in San Diego for a few years and it really left a warm place in my heart.  Sun, beach, sandstone cliffs, tropical flora, an abundance of avocados, fresh tortillas, and great coffee shops.
  This no fish taco with coleslaw recipe is totally inspired by Southern California.  You will have leftover coleslaw that will be great on sandwiches and on its own as a side.  It's a killer vegan slaw.   I make it all the time and put it on everything.

No Fish Tacos

makes 6 tacos

For the Slaw: Vegan, Gluten Free

2 c. red cabbage, shredded

1 carrot, julienned

1/4 c. vegan mayo (I use Earth Balance Mindful Mayo.  It's the only vegan mayo I like.  It rules.)

3 tbsp. olive oil

1 tbsp orange juice

1 tbsp cidar vinegar

1/4 tsp of the following:  garlic powder, celery seed*, cayenne pepper (optional), pepper, onion powder, red pepper flakes (optional)

1/2 tsp of salt or 1 tbsp miso paste

1 tsp sugar

-mix it all together and let it sit covered for an hour or so, to develop the flavors.  

* I use celery seed instead of celery all the time, because it tastes exactly like celery but it fits in a very small space while celery is kinda bulky.  It's an RV small space thing.  Feel free to use a chopped celery stalk instead of the seeds.

For the Tacos: Vegan

6 taco shells

4-6 oz of firm tofu, cut into 1/4" strips (firmest if previously frozen, then thawed)

1-2 tbsp olive oil

1/2 c. cooked rice

3 tbsp soy sauce or liquid aminos

1/4 c. cornstarch or flour

1/2 c. panko breadcrumbs

1 c. fresh baby spinach

1 lime

1 c. vegan coleslaw

- Marinate tofu strips in soy sauce or liquid aminos.  In a small bowl, combine cornstarch and breadcrumbs.  Heat pan med/high, add oil. Dredge marinated tofu in breadcrumb mixture.  Sauté breaded tofu a few minutes on each side, until golden brown.  Remove from pan and set aside.  Add spinach to the pan for a few seconds, just until it juuuuust starts to wilt.  Remove from heat.  Divide up rice among the 6 tacos, same with the spinach, then tofu, then the slaw on top.  Squeeze lime juice over the slaw.  Serve immediately.

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Seitan BBQ Sandwich with a Quick Hot & Pickled Slaw

9/2/12 Boulder Canyon- Boulder, CO

   We worked 6am-2pm today, so for breakfast Sean made our usual breakfast of champions.  We have a similar version of this meal for breakfast almost everyday.  I will post a recipe soon,  but basically it is a breakfast burrito consisting of rice or quinoa, tofu, broccoli, kale, arugula, maybe some beans, lots of spices, and hotsauce.  It is the best concoction ever, and it is neccesary nutrients to start our day to prepare us for a very early fast paced, stressful, physically draining job.
    Lunch we bring to work everyday.  It is either leftovers from dinner, or a sandwich that is fast to make.  We make peanut butter by putting a jar’s worth of peanuts in a food processor and process for a few minutes until creamy, then store in that jar in the fridge.  We buy organic strawberry preserves preferrably sweetened by fruit or cane sugar, we never buy it if it has corn syrup.  We are serious label readers, and don’t want any processed crap.  We buy Ezekiel bread for sandwiches, which is found in the freezer section because it has no preservatives.  It’s made from sprouted grains, and it tastes good.  Soooo basically lunch is a PB&J....and a carrot stick.  We also bring a trail mix for a snack, consisting of almonds, cashews, peanuts, shredded coconut, and and organic dried fruits.

julienned carrot

Dinner:

Seitan BBQ Sandwich
with a Quick Hot & Pickled Slaw
serves 2, (10 min prep time, 12-13 min cook time)

3 slices of seitan*, cut into thick shreds
2 leaves swiss chard cut, veins removed but saved, chopped
¼  onion, sliced
½ cayenne pepper, thinly sliced
2 white button mushrooms, sliced
1 carrot, julienned
2 cloves garlic, minced
¼ cup white vinegar
1tsp red wine
¼ tsp salt
2 tbsp BBQ sauce
2 tsp olive oil (optional)
¼ cucumber sliced
4 slices of bread of choice, a baguette or good quality bun would work well

For the slaw:
In a small bowl, or (measuring cup) add vinegar, garlic, carrot, red wine, cayenne, salt, & half of the chopped veins of chard.  Set aside

The sandwich:
Heat frying pan at med-high.  Add onions and other half of chopped veins of chard, add oil if
needed and saute for about 5 min.  Add seitan and mushrooms, cook another 3-5 min.  Add
BBQ sauce, cook 1-2 min, add chard leaves and slaw mixture to pan, turn to high and cook 1
more min.  Remove from heat.
Load onto bread and add sliced cucumbers on top.  Serve with a salad

* I make the seitan myself in advance, slice it, and store it in the freezer.  I just take how many slices I need from the freezer, and defrost per meal.  A loaf of seitan lasts over a month in the freezer.  I use Robin Robertson’s recipe from her book Vegan on the Cheap.   You should own that book.  It will change your life.

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