Tried and True Recipes . All recipes are either vegetarian or vegan and either cooked while on the road or at home. Being Italian I cook by adding “a little of this and a little of that.” That being said I don’t always use measurements so sometimes my recipe measurements are approximate.
I always encourage you to be CREATIVE!
Many of these recipes are Vegan and or Vegetarian. As I am a failed Vegan as my body cannot tolerate the carbs and beans associated with my Vegan diet I have added eggs and cheese to my diet.
Most of these recipes are made in our RV when we are on the road. Meals on the road need to be nutritious and exciting Some have been tried at home and ingredients and making of the dish sustainable from the RV.
My motto is be creative with your cooking – add “a little of this and a little of that” for personalized tastes and adventures.
GRILLED VEGGIE PASTA ~ quick and easy
It really cannot get much easier than this…..vegan. My company added some shaved asiago cheese and grilled chicken. You can really use any type of pasta. In the picture above I chose a rice/lentil pasta. Rice pasta is my pasta of choice. Below is what you will need for the recipe in the picture.
The first 3 ingredients are the main ingredients while the 2nd 3 are optional but add great taste and dress it up a bit~
- Angel Hair or a thin Pasta
- Veggies of choice ( in the pic above I used different varieties and colors of peppers, onions, garlic and asparagus
- Braggs Vinaigrette
- Pitted Olive Medley or an olive tapenade (optional)
- Bruschetta (optional)
Grill the vegetables while the pasta is cooking. Rinse the pasta when done and drain well. Add the grilled vegetables, olives and bruschetta and mix. Add oregano and vinaigrette to taste.
If you do not have olives or bruschetta handy its no big deal, we have had it both ways and its good either way!
I encourage you to be Creative!
VEGAN SHEPARDS PIE
A friend’s neighbor brought them over a Shepards Pie and I thought – “I haven’t had that in really long time!!!!” With leftovers I crafted a quick one but week later I took more time and made another. The first was crafted with left over cooked potatoes and whatever vegetables were in the fridge. The second time I planned more carefully and what a treat – so glad to have had leftovers !!!
Below are a list of the ingredients I used ~ . Use enough of the vegetables listed below to fill the size of the baking pan you want to use.
- Vegetable Broth
- Carrots (sliced and quartered)
- Garlic Cloves (chopped)
- Scallions (chopped)
- Mushrooms (sliced)
- Kale (stems removed )
- Homemade Vegetable Burger (not mine and NOT one of the frozen kind crumbled)
- Cauliflower and Broccoli (riced)
- Sea Salt
- Course Ground Pepper
- Vegan butter for the potatoes
- Unsweetened Almond Milk for the potatoes
Potatoes should be washed, cubed, boiled with skins on and mashed with vegan butter and a plant based unsweetened flavored milk. My latest favorite is Ripple Plant Based Milk.
Vegetables can be cooked in a skillet with vegetable broth – hardest vegetables first then add the others. Season at the end of their cooking time. When the vegetables are softened add extra vegetable broth . Bring the mixture to just a boil then add enough flour to make it creamier.
Place the vegetables in the the baking pan you plan to use, add the potatoes on top, place in the oven to heat through (mine was on 350), then broil the final few minutes to achieve that little crisp to those potatoes!
Zucchini Grilled Cheese
Dubious at first but what an excellent sandwich without the carbs!!!! Easy to make RV or Not!
This recipe will make 2 sandwiches.
- 2 Zucchini’s grated, pressed and drained of liquid (believe me this is important)
- 1 Large Egg
- 1/4 C Almond Flour ( I used more as my zucchini was not drained well so keep that in mind that its okay to add more if needed)
- 1/2 C Parmesan/Asiago Cheese
- Course Black Pepper
- Salt if preferred
- Olive Oil for cooking
- 1.5 C shredded Jack Cheese
Add the Eggs, Seasonings, Parmesan Cheese and Almond Flour to the drained zucchini.
In a heated skillet with a film of Olive Oil on the bottom form 4 patties with the mixture in the pan. Fry on both sides. I added the Jack Cheese to the already done side, added a top and continues to fry until the cheese was melted.
I can’t wait to have this again!
FINALLY – A yummy sandwich filling that is vegan! It took a couple of tries and as usual, if you have read my previous blogs, I don’t usually measure the ingredients so here is the best I can do to describe it to you!
- 1/2 brick of very firm Tofu ( drained, dried and cut into chunks)
- Bread and Butter Pickles chopped (go ahead and use dill if you want as long as you let me know how it is)
- Onion (just a couple slices) diced
- Brown mustard/Dijon Mustard
- Vegan mayo
- Sea Salt
- Course Ground Black Pepper
Mix it all together and Voila! Serve with your favorite bread , add a slice of tomato or have it on a plate of lettuces!
I love kale – now only after experimenting with how to dress it. Kale seems to be one of those greens you love or love-to-hate. Somewhere are “in-betweeners” who say “okay I’ll try it!”
Lesson learned – take off those chewy stems!!!! HOWEVER IN INSTANT POT STEAMED KALE A FEW STEMS ADD TEXTURE. Because Kale can have a bitter taste it does NOT need heavy seasonings as some may think….this only accentuates the bitterness. Instead compliment the Kale with a light touch of lemon juice or balsamic vinegar. I see some recipes calling for massaging the Kale – I don’t. If anyone is getting a massage its me not the Kale!
Below are recipe for Steamed Garlic Kale using the Instant Pot and for Flash Fry Kale.
INSTANT POT STEAMED GARLIC KALE
- 3-4 Garlic Cloves Chopped
- 1 Tbl of EVOO or ( 2 Tbl Vegetable Broth)
- Kale ( I use 1/2 bag in my 3qt Instant Pot)
- Balsamic Vinaigrette (sprinkle over Kale once its in the Instant Pot)
- Sea Salt (if desired)
- 1/4 – 1/2 Cup of Water
Use the saute setting on your Instant Pot to lightly brown the chopped garlic cloves in the olive oil/vegetable broth. Once the garlic is lightly browned, add the Kale, Balsamic Vinaigrette ( if you prefer you can use lemon juice), water and Sea Salt. Change the setting on your Instant Pot to Steam for 3 minutes. I use the quick release method!
FLASH FRY KALE
For Flash Fry Kale – because I like that added crisp sometimes – use the same ingredients as above. I preheat the cast iron skillet then add the chopped garlic and saute until it is very lightly browned. Add the remaining ingredients and toss, toss, toss for a few minutes until done. If you cook it too much it will either over crisp and if you add too much olive oil it will look like soggy grass.
Follow My Blog
Get new content delivered directly to your inbox.