A Paleo Vegan Dinner Party in the RV

7/9/15

Tucson, AZ

Today is our last day in Tucson, Arizona!  Then it's time for a summer road trip, ending with a new place to live.   We've been here over a year and a half, working and loving life RVing here in the desert.  

I hosted a little dinner party last night to say goodbye to our Tucson friends.  I was really excited to cook for them!  Cooking, for me, is a way to express myself.  I love bright, bold flavors, and getting creative with new and surprising ways to showcase ingredients.    I know a lot of people think vegan food is boring, limited, and too restricted.  I like to cook for non-vegetarians to show that you can have a hearty, delicious meal every night, made entirely from plants, and never feel like you're missing out on anything.  They upped my dietary-restrictions ante, and asked for the meal to also be Paleo diet friendly.  I truly love a food challenge, but this really had me scrambling for ideas.  At least 50% of every meal I eat includes grains, beans, corn, and/or legumes.  All of which are not allowed in the Paleo diet.  I know I could've just popped on Pinterest and searched Paleo vegan recipes, but I really wanted to complicate my life, haha, and create my own dishes for the occasion.  I think the dinner turned out to be a success!

Buffalo Wing Dip with some veggies and chips

Appetizer:
Buffalo Wing Dip

gluten free, soy free, vegan, paleo

1 cup sunflower seeds (raw, shelled, unsalted)

½ cup hot sauce

2 Tbsp olive oil

3 cloves garlic

¼ cup water

1 Tbsp lemon juice

In a food processor, process the sunflower seeds into a fine powder.  Add remaining ingredients.  Process until smooth.

Dip everything in it.

Stuffed Peppers with Pesto Cauliflower Stuffing

Salad:
Mixed Spring Greens and Tomatoes with
Lemon Vinaigrette 
soy free, gluten free, paleo, vegan

¼ cup fresh lemon juice
¼ cup olive oil
¼-½ tsp sea salt
½ tsp oregano
¼ tsp black pepper
1 Tbsp nutritional yeast

Whisk to blend.  Add to salad and toss right before serving.
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Side:
Roasted Potatoes
soy free, gluten free, paleo, vegan

4 cups diced yukon gold potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper

Preheat oven to 425º.  In a bowl, toss all ingredients together and stir until the potatoes are coated well.  Spread potatoes on a baking sheet lined with parchment paper.  Bake 20-25 minutes, stirring at 10 minutes. Stir again.  Bake another 10-15 minutes until crispy.

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Main entree:
Stuffed Peppers with Pesto Cauliflower Stuffing
soy free, gluten free, paleo, vegan
serves 5

To prepare the peppers:

5 bell peppers
Preheat oven to 375ºF.  Cut off the tops and remove all seeds.  Wrap in foil and bake for about 30 minutes.

To prepare the cauliflower:

1 large head of cauliflower, leaves removed
2 Tbsp almond meal
1 Tbsp nutritional yeast
¼ tsp sea salt
¼ cup chopped walnuts
2 Tbsp olive oil

While cauliflower is raw, chop into florets.  In food processor, pulse florets until they are the size of grains of rice or small crumbles.

In a large pan over medium high heat, heat the olive oil.  Add remaining ingredients stirring often for about 15 minutes.  Set aside.

RVegan Pesto

2 cups fresh basil
juice of half a lemon (approx 1/8 cup)
3 cloves garlic
2 Tbsp olive oil
1Tbsp nutritional yeast

Process until smooth.

Scrape the pesto into the cauliflower mixture.  Stir well to combine.  Spoon the mixture into the cooked peppers to fill.  Garnish with a slice of tomato.  Recover with foil and bake at 375ºF another 20-25 minutes.  Serve hot.

WFPB (whole food plant based) Ice Creams

It's hot.  It's peach season.  This recipe is light and refreshing, healthy, and simple to make!  It is sweetened only by the fruit.  I use somewhat under-ripe bananas because I don't want banana flavor to dominate over the peaches.

Mango Ginger Ice cream
 Kid Friendly, Raw, Soy Free, Vegan, Gluten Free

2 ripe mangos, peeeled chopped and frozen
3 bananas, still on the greenish side, peeled chopped and frozen
½-1 tsp grated fresh ginger

Blend until smooth.  Let set in the freezer about 2 hours.

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Peach Cobbler Ice Cream
 Kid Friendly, Raw, Soy Free, Vegan, Gluten Free

4 ripe peaches, pitted, chopped, and frozen
3 bananas, still on the greenish side, peeled chopped and frozen.
1/8 cup unsweetened rice milk (or any unsweetened non dairy milk)
dash cinnamon

Blend until smooth.  Let set in the freezer about 2 hours.

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!  

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.

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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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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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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Sean's Ultimate PB&J

Sean makes me this almost every day, and he cuts mine in half on a diagonal, because that's what makes me smile.  He's a keeper!  This is the very best PB&J I ever did eat.  Enjoy!

Sean's Ultimate PB&J

Sean's Ultimate PB&J

2 slices of Ezekial bread
1 large strawberry, sliced
1/2 tbsp all natural peanut butter
1 tsp golden flax meal
1 tbsp almond butter
1 tbsp all natural organic strawberry jelly


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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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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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Hoppin' John Good Luck Salad

Charleston, SC

  Since I've been spending the last month in the south, I'm going with a favorite southern New Years tradition.  Black eyed peas and collard greens symbolize good luck and prosperity for the new year.  I made this dish last year for a New year's eve party, and I must admit, 2012 did me good!  I've been blessed with a beautiful new nephew this year, a healthy family, traveling to new places, exploring, enjoying life, and living my dreams in an RV.  What more could I ask for?   I wish you all an adventurous, healthy, and amazing new year.  Happy 2013!

Happy New Year!  Hoppin' John Good Luck Salad

Hoppin' John Good Luck Salad

1 large bunch collard greens, remove veins, chopped (about 5 cups)
2 cups cooked rice
4 or 5 cloves garlic, minced
2 cups cooked black eyed peas
1/2 cup pickled cherry peppers, sliced
2 tbsp olive oil, separated (1 tbsp & 1 tbsp)
salt & pepper
1 tsp white wine vinegar
1/2 tsp liquid smoke
1/4 tsp red pepper flakes
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp fennel seed

Over medium heat in a large pan, sauté 1 tbsp olive oil, garlic, cherry peppers, vinegar for about 3 minutes.  Add collard greens and some salt & pepper.  Sauté just until greens wilt slightly.  Remove from heat.

In a bowl add rice, black eyed peas, 1 tbsp olive oil, liquid smoke, red pepper flakes, onion powder, smoked paprika, and fennel seed.  Stir to combine.  Add the greens mixture, and stir it all together.

Happy New Year!

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Peanut Butter Cookies

Savannah, GA

  I am a peanut butter maniac.  I will never tire of peanut buttery goodness.  I will and do practically eat it every day.  Now I don't have much of a sweet tooth, and I rarely do desserts, but the holidays are here and I need Christmas cookies.   Using fresh natural ingredients really livens up everything you eat, including desserts.  So make sure your peanut butter is fresh and consists of peanuts only, no extra ingredients.  Make sure your sugar is unrefined pure cane sugar.  Try using coconut oil to replace shortening in any recipe for a rich, flavorful boost.  These cookies are sure to please!

Peanut Butter Cookies (some with sesame seed topping)

Peanut Butter Cookies
(makes 30 cookies)

3/4 cup unrefined sugar or coconut sugar
2/3 cup natural peanut butter
1/4 cup coconut oil
1/4 cup earth balance spread
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix sugar, peanut butter, coconut oil, & earth balance in a large bowl.  Stir in remaining ingredients.
Cover and refrigerate approx 2 hours or until firm.

Heat oven to 375º

Shape dough into 1 inch balls.  Place about 3 inches apart on an ungreased cookie sheet.  Flatten in a crisscross pattern with a fork.

Bake 9-10 minutes or until light golden brown.  Cool 5 minutes; remove from cookie sheet.  Cool on a wire rack.

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Pasta Fagioli

Matawan, NJ

A fast, easy, warm, comforting meal that is easy on the wallet.  Bon appétit!

Pasta Fagioli with homemade garlic croutons

Pasta Fagioli
cook time: approx 30 minutes.  Serves 4

¼ of a yellow onion, chopped
3 cloves garlic, minced
2 yukon gold potatoes, chopped ½" cubes
3 tbsp red wine
1 tsp parsley
1 tsp oregano
½ tsp fennel seed
½ tsp paprika
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp red pepper flakes
28 oz can of crushed tomatoes
2 cups water
15 oz can chick peas or great northern beans
½ lb orzo, ditalini pasta, or elbows
1 bay leaf
1/2 cup fresh baby spinach
salt to taste
2 tbsp olive oil

In a large pot over medium heat, add oil.   Sauté onion, garlic, and potatoes 5 min.  Add wine.  Stir in parsley, oregano, fennel seed, paprika, pepper, cayenne, red pepper.  Continue to sauté until wine is mostly absorbed/ evaporated, about 5 more minutes.  Add crushed tomatoes, water, and bay leaf.  Turn heat to low and simmer, uncovered.  While that simmers, pour half of the can of chick peas into a bowl or food processor.  Mash with a fork  or process, until puréed.  Add this purée and the other half of the chick peas with their juice into the pot.  Add pasta.  Simmer, stirring often, until pasta and potatoes are tender.  Remove from heat and stir in spinach until it wilts.  Serve hot.

*Indulge by adding veggie italian sausage crumbles


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.

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Baked Ziti Pizza and The Best Pancakes Ever.

9/20/12  Back in Boulder, CO

  So I've been a vegetarian for 20 years.  I always loved animals and decided to stop eating them at a young age.  I grew up in New Jersey, and ate an abundance of pasta and pizza.  It was great!  It was an easy transition for me.  I've always loved cooking for my family and getting creative in the kitchen.  I am 3/4 Italian, 1/4 Southern farm girl, which basically means I have no choice.  I want to feed you.  My absolute favorite pastime is cooking someone a meal.   

  

   I tried to go vegan as a teen, back in '96, but it only lasted a few days until I had an uncontrollable craving for pancakes and butter.  During those few days of being teen vegan Karen, I also worried about pizza.  How would I get my all consuming pizza fix?  Anyone that knows me will tell you that I NEED pizza.  I'm obsessive about it.  My soul depends on it. You just can't taste NJ shore pizza and then... just do without it for the rest of your life!  It can't be done.  This pizza obsession carried through my teens, twenties, and until recently, I had not even considered going vegan again because of it.       

  The more I got into creative cooking,  the better I got at it.  I learned about all kinds of new ingredients.  I cut out almost all foods that were processed, or had preservatives in them.  I started making everything from scratch.  I like knowing what is in my food.  If I read a packaging label and have no clue what the ingredient is, then I don't eat it.  Now I was never a big girl or anything, but the minute I started doing this, I lost 30 lbs.  I have maintained that weight for about 4 years now.   My eating habits have never really been about weight loss,  but it sure was a nice perk!

  The more natural, real foods I consume, the better I feel.  More energy, happier, feeling better.  I did eventually cut out almost all dairy except for mozzarella for my homemade pizzas and butter for my pancakes.  The more plant based my diet became, the less dairy I craved.  Then I started reading about how plant based diets can actually heal people's ailments.  A plant based diet can actually cure heart disease, reverse diabetes, and obesity.   One day it just clicked.  It makes sense that what you eat affects how you feel.  Food can heal you.  If you eat crap, you feel like crap.  I thought about veganism again.  100% plant based diet.  I experimented on making dairy free cheeses using different people's recipes and adding my own touch to some.  It took awhile but I got there....and here I am.  

Baked Ziti Pizza.  Why? Just trust me.

Vegan Baked Ziti Pizza

for the crust:

2/3 c. luke warm/hot water

1 tsp sugar

1/2 tbsp active yeast

1 c. all purpose flour

3/4 c whole wheat flour

1/2 tsp salt

-In a small bowl add sugar and pour water in.  Mix until sugar dissolves.  Sprinkle yeast over water and stir.  Let sit 5 min until yeast looks foamy.  Meanwhile in a separate large bowl, mix flours and salt.  When water mixture is foamy, slowly pour into flour mixture mix together, then knead for about 3 minutes.  Let rest in bowl, covered with a towel for at least 30 minutes. 

for the cheese:

1 c. firm tofu, crumbled  (Wait, don't go! I said trust me!)

2 tbsp Nutritional yeast

2 tbsp red wine vinegar

1/4 tsp garlic powder

1/4 tsp cayenne pepper (optional)

1/2 tsp oregano

1/4 tsp dried thyme

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

1tbsp olive oil

-smash and mix all cheese ingredients with a fork

for the sauce:

14 oz can crushed tomatoes

2 cloves garlic, minced

2 tbsp olive oil

1 tsp oregano

1 tsp dried parsley

1 tsp salt

1 tsp fennel seed

1 tsp paprika

2 tbsp red wine

1/2 a jalepeno chopped (optional)

-in a small pot, saute garlic and olive oil over med heat until golden brown.  turn temp to low, add crushed tomato, oregano, parsley, salt, fennel, paprika, jalepeno, and wine.  Cook 20 min or so, until the dough is done

1/2 lb ziti or penne, cooked

- Preheat oven to 425.  Rub some olive oil over a 9x13" casserole dish...or the biggest that will fit in your teeny tiny RV oven.  When dough is ready it should have just about doubled in size.  Pick it up and stretch it a bit.  Pretend it's a steering wheel, and make a long left turn.  Lay it in the casserole dish and push it around, stretching it more and more, make it fit that casserole dish!  It will resist but eventually give in and fit that thing.

-Mix the cooked pasta and the sauce together.  Pour it on top of the dough.  Layer the top with the cheese mixture.

Bake at 425 for about 15 min or until crust looks golden brown.

The Best Pancakes Ever

makes 4-6 pancakes

1/2 c. All purpose flour

1/2 c. whole wheat flour

2 tbsp baking powder

1 tbsp sugar

1/8 tsp salt

1 c. water 

1/4 tsp cinnamon

handful chopped walnuts or pecans

2 dates, chopped

1/2 tsp vanilla extract

1/2 tsp rosemary 

3 dried figs, chopped

1 tsp coconut oil

in a large bowl, mix everything except the water, vanilla, and coconut oil.  Slowly add water and vanilla to mixture and stir to combine.

-Heat frying pan med/high.  Add coconut oil.  When pan is good and hot, pour pancake batter about the size...of a pancake! onto the pan.  let it brown for 3-5 minutes before flipping to the other side.  3 min on the other side.  

I use Earth Balance organic buttery spread.  It tastes as close to butter as I've ever tasted, and it is totally vegan.  Serve hot!

If you happen to try any of my recipes, please post a comment and let me know what you think!

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Quinoa Red Chard Wraps

9/01/12  Boulder Canyon- Boulder, CO

   Ok we’re at day 2.  Moved into an RV yesterday.  Yesterday we were moving out of our apartment, and shopping for RV essentials all day.  Then we ordered pizza from the vegan friendly local sandwich shop because all my stuff was not organized yet, and crammed into inconvenient places.
  We don’t eat out very often at all.  My husband and I love to cook and frankly, we like our creations and meal options much better than restaurants we’ve tried.
  So anyway, today Sean and I worked 6am-noon. We work together at a hotel restaurant during breakfast shift, watching people scarf bacon, sausage, and eggs in massive quantities (don’t get me started on how I feel about that, ugh).  But that’s how we make a living for now. Anyway, so we got out of work pretty early, and I went to town organizing my kitchen because that’s where I need to feel at home, ya know?  During that time, Sean worked on installing an inverter so that our outlets work on our RV battery, which is charged by solar power.  It is very important to us to be as self sufficient as possible in this RV.  It feels really good for the soul knowing that we are living simply and green with only a few modern conveniences that are powered by the sun!  ...and a little propane.  Ahh but what can you do.
   Ok so for dinner tonight:  I kinda want a mostly raw meal, but I also want to use my oven for the 1st time, and damnit, I also want my leftover quinoa in there.   So here’s where I went with that...

Quinoa Red Chard Wraps 
(serves 2) Vegan, Gluten Free

1 c white beans
salt & pepper
dash of garlic powder
1 tsp nutritional yeast
1 tsp red wine vinegar
 tsp orange juice
½ tsp vegan sriracha sauce
6 leaves swiss chard
½ avocado, chopped
¼ cucumber, chopped
¾ c cooked quinoa
1 corn on the cob
1 plum tomato, chopped

Put the corn, leaves & all, in a 400 degree oven and bake for 20 min. Let cool a bit, then remove
leaves.  Stand corn on end and cut off kernels.

In a seperate bowl, mash white beans with a fork, mix in some salt & pepper, garlic powder,
nutritional yeast, red wine vinegar, orange juice, vegan sriracha sauce
For the chard leaves, I cut off the thickest part of the stem/vein at the very bottom, then with my
thumb and index finger, I smooshed the rest of the stem/vein all the way up the leaf, so it’s not
so stiff.
On each leaf,  at one end of leaf, spread on ⅙ th  bean mixture, spoon on ⅙ th the quinoa,
avocado, corn, cucumber, tomato
Roll chard, like a burrito, tucking in ends as you go.  I dipped in extra sriracha and served with corn chips.  Yum!

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