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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Peanut Miso Soup

Savannah, GA

Food can absolutely be preventive medicine.  If you are hesitant because fresh ingredients like produce can be expensive, wouldn't you prefer to buy quality natural ingredients to feed your body now, than to have to take medications for your health problems later?   To me, it seems like a no-brainer.  There are so many benefits to eating a plant-based diet.

Changing the way you eat to plant-based drastically lowers your risk of other serious health complications such as diabetes, cancer, and obesity.  Making this change in diet alone, has proven to actually reverse diabetes and heart disease, even at their last (sickest) stages.  It also lowers risk of developing some types of cancer.  The standard American diet, rich in meats, dairy, and highly processed foods, is a major factor in causing the onset of the most common health problems in this country.

There are two kinds of cholesterol.  One  type is the kind your body naturally produces.  The other is the kind you ingest from the food you eat.  Plant-based foods don't have any cholesterol.  Not one vegan ingredient contains cholesterol.  So eating only plant-based is a sure way to maintain healthy cholesterol levels.  This is important because high cholesterol leads to countless health problems especially involving your heart, like heart disease, stroke, and heart attacks.   Switching to a plant-based diet can keep you off cholesterol lowering medications completely.

I could go on and on about this, but I'm sure you must be getting hungry and craving your veggies.  If you are interested in learning more about it, and the reasons why they don't teach you this stuff in school, I highly recommend reading a book called The China Study, by T. Collin Campbell.  He has been researching this subject for decades, and has a great way of explaining it all, from soup to nuts.   It is a fascinating read that could change your life.

 Speaking of soup and nuts......

Spicy Peanut Miso Soup

Peanut Miso Soup
makes 2-3 servings, 10 min
oil free, gluten free, vegan

5 cups water, separated to 4 1/2 cups & 1/2 cup
1/2 cup onion, chopped
3/4 cup cauliflower, sliced thin
1/2 cup mushrooms, sliced
1/2 tsp fresh ginger, minced
1/4 cup firm tofu, cubed small
2-3 tbsp liquid aminos or soy sauce
2 tbsp red miso (paste)*
1/4 cup peanut butter
1 cup sai fun noodles**
1 cup fresh baby spinach
2 tbsp sriracha (optional, for heat)

In a pot, combine 4 1/2 cups water, onion, cauliflower, mushrooms, ginger, tofu, and liquid aminos.  Bring to a boil, then reduce heat to low.

While that is heating up, in a small bowl, combine 1/2 cup of water, miso, peanut butter, and sriracha (optional).  Whisk until smooth.

Making sure the broth is hot but no longer boiling, stir peanut butter miso mixture into the pot to combine.  Remove from heat and stir in sai fun and spinach.  Serve hot.

* Miso is a probiotic, containing beneficial bacteria and enzymes.  It should never be boiled, to ensure that it remains a living food when eaten.

** Sai fun noodles are made of mung beans and potato starch.  They are done cooking just about instantly, upon touching water or broth.  You can usually find them in the ethnic section of the supermarket.  You can also substitute rice noodles, just follow their cooking instructions for changes in cook time.

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Thanksgiving

Thanksgiving Turkey Fruit Centerpiece

 I'm in New Jersey visiting family and friends and having fun prepping for Thanksgiving festivities.  I decided to take on as many traditional dishes as I can, and try my hand at transforming them into 100% plant-based deliciousness.  Thanksgiving is not just for omnivores, although I think this spread will please everyone!  Here is what's on my menu:

Appetizer:
Stuffed Wild Mushroom Balls
Entrée:
Seasoned Seitan Roast
Wild Mushroom Gravy
Sides:
Forbidden Apple Walnut Cranberry Stuffing
Roasted Root Vegetables
Dessert:
Coconut Pumpkin Bread

Stuffed Wild Mushroom Balls
makes 25-30 balls

1 1/2 cups or 1 (15.5oz) can of chickpeas
1 cup chopped crimini mushrooms
2 garlic cloves, minced
2 tbsp fresh parsley
2 tbsp ketchup
2 tbsp liquid aminos
1 tbsp water
1 1/2 tbsp olive oil, plus more for cooking
1/2 cup dry breadcrumbs
1/2 cup vital wheat gluten flour
1/4 cup nutritional yeast
1 tsp dried basil
1 tsp oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Daiya (vegan cheese) pepperjack

In a food processor, pulse chick peas, mushrooms, garlic, & parsley until coarsely ground but not pureed.  Add remaining ingredients except Daiya.  Pulse to combine

Scrape mixture into a large bowl and knead until well blended.

Pinch off a small piece of the mixture and press into your hand to make a flat disc.  Put a small ball of Daiya in the center and roll the dough into a ball around the Daiya.  Repeat with remaining mixture.

Preheat to 375º.   Oil a baking sheet and add balls to sheet.  Bake 11 minutes.  Remove and turn balls.  Bake another 11 minutes.  Serve hot.


Seasoned Seitan Roast

1/2 cup cooked or canned cannelini beans
1/4 cup liquid aminos
1 tbsp olive oil
1 cup water
1/4 cup red wine
2 cups vital wheat gluten flour
1/3 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp tyme
1/2 tsp sage
1/2 tsp parsley
1/2 tsp black pepper

Preheat oven 350º.  In a food processor, process beans, liquid aminos, oil, water, and wine until smooth.

In a large bowl combine flour, nutritional yeast, onion powder, garlic powder, salt, thyme, sage, parsley, and black pepper.

Stir wet mixture into dry mixture to make a soft dough.  Knead for 3-5 minutes and shape into an oval loaf.  Place loaf on a n oiled sheet of foil, and enclose it in the foil.  Place enclosed loaf in a 10" baking pan.  Add 1" of water to the pan and tightly cover entire pan in foil.  Bake for 1 hour and 45 min.  Let cool completely before slicing.

Wild Mushroom Gravy

8 oz Crimini mushrooms, diced
2 yukon gold potatoes, peeled and diced
1 carrot, peeled and diced
1 large yellow onion, diced
4 stalks of celery, diced
2 tbsp olive oil
1/2 cup liquid aminos or soy sauce
1/2 tsp thyme
1/2 tsp sage
1/2 tsp rosemary
10 cups water
1/2 tsp ground black pepper
1 tsp salt
1 cup each balance buttery spread
2/3 cup All purpose flour

In a large pot, over medium heat, sauté  mushrooms, potatoes, carrot, onion, and olive oil about 5 minutes.  Stir in liquid aminos and herbs.  Add water, salt , and pepper.  Cook over med heat about an hour.

While keeping the broth, strain veggies from the broth and process them in a food processor until smooth.  Stir processed veggies back into the broth.

In a frying pan on high heat, melt buttery spread and stir in flour.  Stir continuously and ladle in about 3 scoops of broth/veggie mixture.  Cook on high, stirring, until thick and smooth.  Stir this mixture into the pot of broth and cook on medium about 20 more minutes.

Forbidden Apple Walnut Cranberry Stuffing

1 tsp minced garlic
1 tbsp olive oil
1 bay leaf
2 cups water
1 cup forbidden rice
1 tsp salt
1 10 oz bag of stuffing or cubed loaf of white bread, dried and baked until toasted
1/2 cup earth balance natural buttery spread
1 large red onion, diced
6 stalks of celery, diced
2 apples, peeled and diced
1/4 cup fresh parsley, chopped
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup vegetable broth

In a pot over medium heat add oil, forbidden rice, bay leaf, and minced garlic.  Sauté about 4 minutes.
Add water and reduce heat to low.  Cook rice for about 35 minutes until water is absorbed and rice tastes tender.  Remove from heat.  Let cool.

In a nonstick skillet, over med heat, cook earth balance butter, onion and celery about 8 minutes.  Add apples and cook another 5 minutes.  Stir in herbs, salt, and pepper.  Cook 2 minutes.  Transfer to a large bowl and toss with rice, bread, cranberries, and walnuts.

Preheat oven to 450º.  Spread stuffing in a baking dish and drizzle with vegetable broth and olive oil.  Cover with foil and bake about 20 min.  Remove foil and bake another few minutes,  until top is golden brown.

Roasted Root Vegetables

3 carrots, peeled
3 golden beets, peeled
1 large turnip, peeled
1 large sweet potato, peeled
2 butternut squash, peeled and seeded
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp sage
1/2 tsp thyme
2 tbsp fresh parsley
1/4 cup olive oil

Preheat oven to 400º.  Cut vegetables into approximately 1" cubes.  In a large boil stir in the rest of the ingredients.  Stir well to combine.  Spread mixture in a baking sheet.  Bake uncovered in oven for an hour.   Change oven setting to broil.  Broil veggies on high for about 3 minutes.  Serve hot.

Coconut Pumpkin Bread

1 cup chopped walnuts
3 1/2 cups all purpose flour
2 1/3 cups coconut sugar (or regular sugar)
2 tsp baking soda
1 tsp salt
1 1/2 tsp pumpkin pie spice blend
1 1/2  tsp cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
1/2 cup sliced dried apricots or dates
2/3 cup shredded coconut

Preheat oven to 350º.  Grease a 9x12" baking dish.

In a large bowl, stir to combine the flour, sugar, baking soda, salt, pumpkin pie spice, and cinnamon.  Add pumpkin, oil, coconut milk, apricots.  Stir to mix well.  Fold in most of the coconut saving some to sprinkle on the top.  Stir in most of the walnuts leaving some to sprinkle on the top.

Spread batter in baking dish, and sprinkle with remaining coconut and walnuts.  Bake approximately 60  minutes, or unil toothpick inserted in the middle comes out clean.  Allow to cool completely before serving.

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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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Road Trip!

Somewhere in Oklahoma...

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

Here are some tips for a successful vegan road trip:

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

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

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

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

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

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

Easy camp stove recipes:  

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

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

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

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

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

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

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

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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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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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RV Cooking in Bear Country

 RV Cooking in Bear Country

  As you may already know, I cook with a lot of spices.  Cooking with spices = scented food.  Scented food attracts all kinds of critters, including bears.  Don't be scared!  You can avoid rare bear encounters with a few tips for RVing in bear country.

- Never leave food outside, no scraps, not even in dishwater, no garbage.  If animals have access to your food, they will not only try it, which is not good for them, but they'll come back again, looking for more.  Feeding wildlife can make them very aggressive, which can cause safety issues to people, pets, and can result in enforced death to the wild animal now causing problems.

- Keep all garbage and recyclables inside until they can be put in a bear proof dumpster bin.

- Dump any leftover scented soups, sauces, or dish scraps down the toilet.  Not outside.

- Food inside the RV should be hidden in cabinets or out of sight, especially in parks and campgrounds with smart bears that know what to look for.

- Never leave windows, doors, or vents open when you're not around.


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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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