I am far too lazy (this is camping cooking, remember?) to grind 4 teaspoons of fresh black pepper, so usually use purchased ground black pepper in this recipe, and I do use four teaspoons. If you opt to grind the black pepper fresh, maybe start with two or three teaspoons, and add more if your […]
Chana Masala with Carrots, served over brown basmati rice – and Guinness beer My take on the classic Indian garbanzo bean curry. Carrots are not a traditional ingredients in Chana Masala, but I like the texture, sweetness and color they add. Easy and fast – super low fat – vegan weeknight recipe. This dish is […]
Low calorie, low fat and loaded with fiber, this vegan dish will easily serve four with rice as an entree. Have everything chopped and ready to go – this dish cooks in just a few minutes. Great left-over too. Serve with a fruit salad or fruit plate. Drink beer or a gin tonic with this […]
Spicy Garbanzo Stew, served with couscous This garbanzo stew is perfect for a fall evening. It is pretty spicy, so reduce the Moroccan-style spices by half if cooking for calmer palates. Non-vegans could use chicken stock. Chop, cube or separate the red pepper, potato and cauliflower into bite-sized pieces. The potato will thicken the stock […]
A wonderful weeknight vegetarian/vegan meal. Super filling and spicy delicious. To save time, bake the potatoes the night before. I have suggested several nice toppings and either flour or corn tortillas work with this recipe. Use cheese if you please – shredded cheddar or crumbled queso fresco would also be yummy on these tacos. (Also, […]
Delicious. Nutritious. Easy. Serve the beans over basmati or long-grained rice. The beans are just a little spicy. Of course, you can cook the beans in a pot on the stove if you don’t have a crockpot. 1 lb. dried black beans 1 quart vegetable or chicken stock 1 16 oz. tub spicy salsa from […]
This recipe can be served as a stew or a soup, depending upon how much stock you add before serving. Use a vegetable stock for a vegan dish. I like the quick-cooking Black Beluga Lentils in this recipe. Any lentil will work, but cooking time will vary, so check the package directions. 1 pint cherry […]
This soup is very flavorful, thick and colorful â€“ you would never know it was fat-free. A perfect savory dish for your autumn table. Spend ten minutes in the morning, and come home to a healthy, hot meal. Salt causes a longer cooking time, so add salt to taste just before serving and consider a […]
This sauce will work with a wide variety of vegetables – also try fingerling potatoes, mushrooms, squashes and carrots. Balsamic Roasted Vegetables is a great vegetarian/vegan main course, served with a grain – or a great side dish to roasted meats. If you are heading out in the RV, place the veggies and dressing in […]
RV-easy, Warm Potato Salad with Arugula can be served as a meat-free main course, but is equally lovely served with a roast chicken. (I just love it with a roast chicken!) If you are cooking for vegetarians, this is the perfect easy entree – and if you leave-off the cheese garnish, it will be suitable […]
Lentils from a rice cooker? Why not. Nothing could be easier. The spiced lentils cook while you relax and the “taco filling” can be used in tacos or burritos, added to a rice bowl, or in a taco salad. Super packed with folate and fiber – and extremely low in calories and cost – this […]
Extra Virgin Olive Oil 1 small yellow onion, slivered 1 green pepper, slivered 1 or 2 cloves garlic, minced (I used two) 2 cups fresh green beans, cut into bite-sized pieces One 14 oz. can diced tomatoes (do not drain) 6 leaves fresh basil, coarse chopped or chiffonade ½ cup vegetable stock, chicken stock or […]
There cannot be a simpler sauce to prepare. This few-ingredient pasta sauce is a favorite from the area around Rome, and it comes together in about the same time needed to boil water and cook pasta – making it a few-ingredient two-pot RV-perfect meal. Penne is traditional, but any shape will do, especially spaghetti. Arrabbiatatranslates to […]
My Mushroom Fettuccini is a rich and savory dish – but it is still low fat and does not use a cream sauce, which is often common in this recipe. I like to use chicken stock, but using a vegetable or mushroom stock, and omitting the cheese garnish, will make the recipe vegan. The sauce […]
This half-recipe – made for two – used two pounds of tomatoes Who knew! All you need for a savory red sauce is a baking dish, a potato masher and 90 minutes. I think you will find this method so delicious and easy; it will become a favorite at your house. (And you don’t need […]
Sopa de Elote – Mexican Corn Soup – is traditionally prepared by cutting kernels from fresh corn and scraping the milk from the cobs. The cobs are then boiled with the kernels to create a thick, rich stock. My RV rendering is a short-cut version that can be ready in less than thirty minutes. The […]
Roasting the vegetables gives the soup an intense flavor, and any charred bits add pretty color. Low-fat, low-calorie and vegan, this soup is satisfying. 1 pound carrots, peeled ½ yellow onion, cut into one-inch chunks 2 cloves garlic, peeled, left whole 1 medium Yukon Gold or white potato, unpeeled, cut into eight pieces Extra virgin […]
The Red Kuri is a pretty little guy. And the inside is firm and a brilliant color – calling out for eastern spices. I scooped-out all the seeds and sliced the squash into 8 wedges. Some recipes call for peeling the squash before roasting, but peeling squash is a difficult job and really a little […]
One pot easy. I use a low-sodium chicken stock in this recipe, but feel free to use veggie stock to make the dish vegetarian; omit the dairy at the end for a vegan version. No blender or food processor required – my version calls for an old fashioned potato masher. 2 leeks, white and pale […]
Minestrone (big soup in Italian) is traditionally a tomato-based vegetable soup. There are no rules. Any vegetable will do. I often add kale, fava beans or zucchini. If at home, I cook the pasta separately and add it at the last minute – in the RV, I toss the dried pasta into the pot 10-15 […]
This gazpacho is the best I have ever tasted and can be made one day ahead. Veggies can be chopped by hand, or in a food processor. Don’t cut the vegetables too fine – this gazpacho should seem more like a runny salsa than a creamy soup. Healthy and delicious. For a luncheon, I often […]
Italian Tomato and Bread Salad. A great recipe for those hot summer days when you have perfect tomatoes! Panzanella is also a great way to use day-old bread. This is the basic recipe – use your imagination and toss in additional ingredients. I often add fresh buffalo milk mozzarella cheese, but simple is best. Onion […]
This recipe makes about 3 cups of salad. Try to dice the peppers and onion smaller than the garbanzo beans. Serve a scoop of Garbanzo Bean Salad on a lettuce leaf and garnish with tomato, cucumber and lemon wedges. Serves two for lunch, or 3 to 4 people as a starter or salad course. It […]
On a hot summer day, a cold black bean salad really hits the spot. This salad is nice served as a main course or as a side dish. A very easy recipe. SALAD: 2 – 15 oz. cans black beans, rinsed and drained 1 green pepper, minced 1 tomato, seeded and minced ½ cup minced […]
Braised in the oven, no messy stir-fry. Week-night easy.
The classic Szechuan dish – to prepare at home (or in the RV).
Another easy one-pan Chinese recipe, quick enough to become a week-night staple.
It’s cucumber. With Sriracha.
This dish of marinated cucumbers is served at most restaurants in Taipei, usually with a small bowl of peanuts as a snack.
This is an easy RV version, requiring no soaking, no special appliances and the ingredients are commonly available.
What’s not to like about this yummy RV-friendly snack? Really easy, it has only 4 ingredients and you have control of the heat/spice.
Very pretty, super easy and, since it needs to marinate for a while, can be made early in the day. Perfect do-ahead appetizer for a party.
This recipe is from a booklet I printed when I taught Mexican cooking to Japanese women in Taiwan – don’t ask!
Don’t buy hummus – it is so easy to make at home or the RV. All you need is a food processor.
Basically, fondue on a baguette.
A taste of summer in the dead of winter? Roasting cherry tomatoes brings out an intense deep sweetness, further enhanced by the a balsamic vinegar contrast.