Eggplant Balls

One of my all time favorite recipes, that is ALWAYS a hit with anyone who tries them.  Makes for a great Sunday dinner!  Double the recipe for a crowd.  They go fast.

Eggplant Balls
Kid Friendly, nut free, soy free, vegan, gluten free variation
makes approximately 30 balls

1 large eggplant, peeled & diced
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp flax meal
1/4 cup cold water
1 ½-2 ½  cup breadcrumbs (use GF breadcrumbs or almond meal for Gluten free balls)*
1 ½  cup great northern beans (or any white bean) (1 15 oz. can), drained & rinsed
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
salt & pepper

In a small cup, add flax meal and water.  Stir and let chill in the refrigerator while you prepare the rest.  This will be your egg replacer.

 Peel and dice eggplant.  Heat olive oil in a skillet.  Sauté garlic and eggplant.  Add about 2 Tbsp of water.  Cover and simmer until eggplant is very soft.  Drain any excess water.

Preheat oven to 400ºF

In a bowl or food processor,  mash/process the beans.  Add eggplant and mash/process as well.  Add remaining ingredients including the chilled flax meal & water.  Start by adding 1 ½ cups breadcrumbs. Add more breadcrumbs if mixture seems loose.  Mix well.  Shape into 1- 1 ½" balls.

Line a baking sheet with parchment paper.  Place balls on baking sheet and lightly drizzle with some olive oil.  Bake for 30 minutes at 400ºF, turning after 15 minutes.

Add to your favorite italian tomato sauce.

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!  

Tofu & Mushroom Piccata

Tucson, AZ

A delicious alternative to a classic Italian dish, that is also gluten free and vegan!  This dish is all about the sauce, so you can replace any veggies or meat substitutes and make a piccata with them.  I use tofu because it takes on the flavors of the lemon and white wine beautifully.  Mushrooms add a nice texture and pair well with the sauce.

Tofu & Mushroom Piccata

Tofu & Mushroom Piccata
serves 4-6 
gluten free, nut free, vegan

1 package extra firm tofu, drained
1 cup mushrooms, quartered
½ cup cornstarch (i recommend finding a cornstarch labeled non GMO if possible)
¼ cup nutritional yeast
Juice & zest of 1 lemon about ⅓ cup lemon juice
¼ dry white wine
¼ cup capers, drained
¼ cup olive oil
2 Tbsp of margarine, or lightly salted olive oil
sea salt & black pepper to taste
fresh parsley and red pepper flakes for garnish

Preheat oven 200º F.
Cut tofu into ½ inch thick slices.  Lay slices flat on a paper towel, and another paper towel on top of them.  Press to absorb as much moisture as you can.  Set aside.

In a bowl, mix together cornstarch, nutritional yeast, salt & pepper.  Set aside 2 Tbsp of the mixture for the sauce.  Dredge the slices of tofu and mushrooms in the remainder of the mixture in the bowl.  Coat well, and set aside.

Heat oil in a nonstick pan on medium-high.  Dredge the tofu a second time in the cornstarch mixture, and add to the hot pan.  Add mushrooms.  Fry the tofu on each side 3-5 minutes, until everything is golden brown.  Remove tofu & mushrooms from pan (leaving some oil in the pan) and keep warm on a cookie sheet or piece of foil in the oven while you make the sauce.

While the pan is still hot, add the 2 Tbsp of cornstarch mixture, add the lemon juice, zest, wine and capers. Stir with a soft spatula until it thickens.  Remove from heat, and swirl in the margarine.

Drizzle sauce onto the tofu & mushrooms.  Garnish with parsley and red pepper flakes.
Excellent served over rice or pasta.

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.

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.

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

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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RV Sushi

I've been experimenting with raw dishes lately.  It feels right to me to eat at least 60% raw with each meal.   This gives me the most energy, while I can still enjoy cooked food from time to time.  I also have noticed that raw food aids digestion, makes your skin glow, and makes you feel great!  I have been making lots of dishes into salads, as I've done here for the photo of my RV sushi.  Raw greens are becoming the main dish, while the experimental cooking is becoming the side dish.  I am also really excited to start making homemade sushi.  I crave sushi often, just never realized how easy it is to do at home!  You don't need a sushi mat or much technique.  Just imagination and a sharp knife.  Enjoy!

RV Sushi

RV Sushi
makes 4 rolls (24 pieces)
vegan, raw option*, gluten free, soy free, dairy free

4 raw nori sheets
1/2 a beet, julienned
1 carrot, julienned
1/2 an avocado, cut into small strips
1/4 of a mango, peeled and julienned
1/2 cup cooked rice or quinoa (*raw option- use sprouts or raw ground cashews or sunflower seeds)

Arrange nori so the short side is facing you.  Spread ingredients equally among 4 nori sheets.  Moisten nori (especially the top edge) and tightly roll upward.  Seal the top edge with using a little water.  Cut with a very sharp knife into 6 pieces per nori sheet.  Serve with wasabi, ginger, and soy sauce/tamari for dipping.

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The Cloak & Dagger

Time for a new cocktail!  Sean whipped this one up the other day.  I usually don't stray from beer or wine, but this has beets!   It's bubbly and sweet, but not too sweet, and so delicious.  The virgin version sans rum is also amazing!

The Cloak and Dagger

makes 4 servings

1 cup chopped red beets

juice of 1 lime

1-2 tbsp agave nectar, maple sugar, or coconut sugar

4 shots rum

24 oz club soda or seltzer

In a blender, blend all but the soda.  Pour into 2 glasses, add 6 oz soda to each glass.

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Taco Salad

Sky Valley, CA

Happy Spring!
Lately Sean & I have been very physically active outdoors every day of the week.  We run around at our jobs, out in the hot desert sun for 6-8 hours a day.  On our days off we are either rock climbing for several hours out in Joshua Tree National Park, trail-running, or hiking.  At night or during bad weather, we cook and create basically a meal plan for ourselves in the RV.   It's non-stop and it's wonderful.  Of course, it requires a nutritious and balanced diet (and mad Tetris skills, to fit all of our fresh produce in this tiny RV fridge!).   In the past few weeks, we have been making some mindful changes in food choices.  Lots of experimenting with how different foods affect our energy levels, pre and post workouts, what fuels us for increased endurance, and what aids in our recovery.  I've been doing quite a bit of reading and research on what foods are best for different levels of activity.  From this, I have come up with a plant-based food pyramid to use as a guide for meals.

Taco Salad

We try to adhere to a food pyramid ratio with each meal, or at least overall daily intake.
Our plant-based food pyramid goes something like this:

OILS/ FATS

NUTS /  FRESH BREADS

FRUITS/ BEANS/ SEEDS/ LEGUMES

STARCHY VEGETABLES/ WHOLE GRAINS

MOSTLY RAW GREEN LEAFY FIBROUS VEGETABLES

Taco Salad

I didn't include measurements here, but use the food pyramid as a guide.  In order of quantity:
Green leaf lettuce, kale, spinach, green cabbage, brown rice, corn, black beans, kidney beans, tomato, mango, avocado, blue corn tortilla chips.

Dressing
Juice of 1 lime, 1 tbsp miso, 1/2 tsp fresh cilantro, 1 tbsp grated mango, 1/8 tsp garlic powder, 1 cup water, 1 tbsp nutritional yeast, 1/8 tsp cumin - Stir until miso is dissolved

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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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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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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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Stuffed Butternut Squash

11/6/12  Moab, UT

Delicate Arch - Arches National Park, UT

  It's been almost 2 weeks here in Moab, UT.  I've been so busy exploring, hiking, climbing and living it up, desert style.  What an amazing place. 

   I feel very lucky to be able to spend time here.   But also felt  guilty making hot delicious food and having fun, while my friends & family in NJ were being affected by hurricane Sandy in a major way.  Not only without electricity for several days, but my parents home was badly damaged and they can't occupy it again for months. 

   So here I am, fully prepared for a disaster of that sort, with solar power, a back-up generator, a 40 gallon tank of water, and a warm RV to sleep in, all the way out in the sunny Utah desert.  They are all evacuated, huddled, cold, bored, worried and waiting out the power outage, with their belongings left behind.  Some were left with nothing at all.  What a helpless feeling.  

  Thankfully they were all safe through the storm and are now trying to work together and help each other get some normalcy back.  I hope to head there soon and help in any way I can.  

  For now, some comfort food.  My friend just brought me this butternut squash straight from the garden in northern Utah.  The sweet orange flesh of squash balances perfectly with  tomato, garlic, onion, fresh herbs and rice. 

Butternut Squash stuffed with rice, tomato, and herbs

Stuffed Butternut Squash
serves 2
1 Butternut squash
1/2 cup cooked rice
1/4 cup soy recipe crumbles or breadcrumbs
1/4 c onion, chopped 
2 cloves garlic, minced
2 plum tomatoes, chopped
salt & pepper
1/2 tsp oregano
1/2 tsp fennel seed
1 tsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 tsp olive oil
1 tbsp red wine

Preheat oven to 350º.  Cut squash lengthwise.  Remove seeds.  Put squash inside down in a casserole dish, filled with 1/2 inch of water.  Bake about 30 minutes, until squash is tender.  Dump remaining water.
 
On med/high heat on the stove, heat a pan and add onion, garlic, crumbles.  Cook 5 min.  
Carve out inner squash, leaving a 1/4 inch border to the skin. 
To pan with garlic and onion, add tomatoes, carved squash, oregano, fennel, parsley, olive oil, red wine, rice, and salt & pepper to taste.  Mix together well, and spoon mixture into squash.  
Bake, stuffed side up at 350º 20-25 minutes.  Serve hot.

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Southwestern Tortilla Soup

10/24/12
Morefield Campground
Mesa Verde National Park, CO

  After a long day of driving, we arrived in Mesa Verde National Park.  We found a campsite right away.  Apparently the season  is already over here, so the only available spot in the park was a primitive campsite.   We unhitched the pioneer, and explored the park with what little daylight we had left.

  About 1,400 years ago, the park was home to the Anasazi people, ancestral Puebloans. Today it preserves the elaborate stone communities they built in the sheltered alcoves of the canyon walls.  Their structures stood up to all the elements of nature and are in excellent condition to this day.  A strange and interesting place.

Cliff Dwellings in Mesa Verde

  Back at camp, the sun went down and temps dropped drastically into the 20's.  I got to work on this hearty soup, inspired by southwestern flavors, and packed with fresh ingredients.

Southwestern Tortilla Soup

Southwestern Tortilla Soup
Vegan, Gluten Free
(4-6 servings)

½ a yellow onion, chopped
2 plum tomatoes, diced
1 chile pepper (mild or hot), diced
2 Yukon Gold potatoes, peeled and diced
3 cloves garlic, minced
½ cup fresh spinach, chopped
½ cup fresh kale, chopped
3 corn tortilla shells, cut into strips
15 oz can of black beans (with liquid)
1/3 cup nutritional yeast
¼ tsp ground chipotle powder
1 tsp smoked paprika
½ tsp  liquid smoke
½ tsp cumin
1 tsp oregano
1 tbsp fresh cilantro, chopped
1 tbsp vegetable or canola oil
4 ½ cups vegetable broth
salt- to taste

  In a medium sized pot, medium heat, heat ½ cup of the broth, potatoes, onion, garlic, chile pepper, smoked paprika, chipotle powder, liquid smoke, cumin, and oregano.  Cover pot, simmering about 5 minutes.

Add the rest of the broth, and cook 10 min, covered.

  Reduce heat med-low. Add tomato, beans with bean liquid, nutritional yeast, & kale.  About 10 more minutes, covered.

While that is cooking, heat oil in a pan, med-low heat.  Add tortilla strips and a pinch of salt.  Fry strips until golden brown and crispy.  Remove from heat.

Remove soup from heat, and stir in spinach and cilantro.

Ladle soup into bowls and garnish with tortilla strips.  Serve immediately.

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Fresh Homemade Falafel

  A classic Middle Eastern dish, delicious, packed with flavor, and naturally gluten free and vegan.  Falafel is usually deep-fried, but my version is sautéed, which is not only healthier but much easier to make at home, or in your RV!  You will love this fresh, tasty, and easy recipe that can be whipped up in less than 30 minutes.

Falafel pita with cucumber, lettuce, & tomato.

Fresh Homemade Falafel
Vegan, Gluten Free (without pita)
makes 13-15 balls

1 ½ cups cooked chick peas, or 1 15 oz can drained and rinsed
½ cup Garbanzo flour
½ tsp salt
½ tsp garlic powder
¼ tsp turmeric
1 tsp oregano
¼ tsp cumin
¼ tsp onion powder
1/8 tsp black pepper
1 tbsp fresh flat leaf parsley
½ tsp dried parsley
½ of a lemon, juice & zest
¼ tsp red pepper flakes (optional)
1 tbsp olive oil

In a large bowl, mash the chickpeas with a fork (or process in a food processor).  Add all  other ingredients except olive oil.  Stir to combine.  Press a spoonful of the mixture into your palm, then roll into a ball approximately 1 ½" thick.  Repeat with the rest of the mixture.  Heat pan to medium, add olive oil.  Sauté balls in oil, rolling often medium heat for 15-20 minutes.  Serve hot.

Falafel is excellent served over rice with a side of veggies, or in a pita with lettuce, tomato, avocado, and cucumber.

* For a great sauce, try mixing some dill & sriracha sauce into a vegan mayo, tahini, or vegan yogurt.  Garnish with fresh cilantro.

You can find garbanzo flour like this in the baking section of some grocery stores.

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Spicy Orzo Pilaf

   We are on the homestretch.  Tomorrow is my husband and my last day of work.  Then in a couple of days we take to the open road!  We have plans for some interesting stops around the country.  East, west, north, and south...coast to coast.  RVing, cooking tasty vegan fare, sightseeing, hiking, camping, rock climbing, visiting family, and spending time in some very unique places.  This is a dream come true for me, I couldn't think of anything I'd want to do more than what we are about to do.
  Well, enough about my awesome life.  Here's a recipe to spice up yours!

Spicy Orzo Pilaf

Spicy Orzo Pilaf
Vegan

1/4 of a large yellow onion, chopped
1/2 a jalepeno, chopped
1/2 a cayenne pepper, chopped
3 cloves garlic, minced
1/4 cup peas or edamame beans
1-2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
1 1/2 cup water
1/3 cup liquid aminos
1/4 cup nutritional yeast
1 cup orzo pasta
3 button white mushrooms, chopped
1/4 tsp smoked paprika
1/2 cup fresh baby spinach

Medium heat: In a large pan that has a lid, brown orzo in oil, with garlic powder and salt.
Once orzo is toasty golden brown, add jalepeno, cayenne, onion, paprika, garlic, and nutritional yeast.
Reduce heat to low and cover pan, stirring often, about 10 minutes.
After 10 minutes, add peas (or edamame) and mushrooms.  Simmer another 5 minutes or until orzo is tender.  Remove from heat and stir in spinach.  Let stand 5 minutes.

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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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Biscuit Pot Pie

9/7/12 Boulder Canyon- Boulder, CO

  Today stayed cool all day.  It felt like fall.  The moment summer weather disappears, even if for a day, I get really excited about cold weather food.  Soups, casseroles, homemade breads, warm enticing comfort foods.  I went right to town on this earthy, vegetable packed, fall staple...

Biscuit Pot Pie

Biscuit Pot Pie

(serves 4-6)

for biscuit:

2 c. all purpose flour

3 tsp baking powder

1 tsp salt

6 tbsp vegetable shortening

3/4 c. water

for filling: 

2 yukon gold potatoes, peeled and sliced
1/2 c. sliced seitan*

1 c. vegetable broth

2 carrots, peeled and sliced

4 cloves garlic

1/4 c. cooked chick peas

1/4 c shelled edamame or peas

1/3 of a yellow onion, chopped

3 white button mushrooms, sliced

1-2 leaves of kale, remove vein & chop

1/4 c. water

1 tbsp miso

dash celery seed

1/4 tsp dried sage

2 1/2 tbsp nutritional yeast

2 tsp cornstarch

1 tsp smoked paprika

Preheat oven to 400º.  In a 9x13" casserole dish, layer potatoes on the bottom and pour vegetable broth on top.  Bake 15 min.

Remove from oven and layer over potatoes: carrots, seitan, garlic, chick peas, edamame, onion, mushroom, and kale

in a small bowl or measuring cup, mix together 1/4 c. water, miso, celery seed, sage, nutritional yeast, cornstarch,  and smoked paprika.  Pour over vegetables and bake another 15 min.

While that is baking...

in a bowl, mix the flour, baking powder, salt, shortening, and 3/4 c. of water.  knead and add more flour if necessary. roll out dough until it is about the size of the casserole dish.  

Lay the biscuit dough right on top of the veggies and bake until dough is golden brown.  10-15 min.

* 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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