Black Pepper Tofu

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

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 […]

Chickpea Curry with Cilantro

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 Moroccan Stew

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 […]

Tacos de Papa | Potato Tacos

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, […]

Black Beans & Rice

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 […]

Black Lentils with Roasted Vegetables

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 […]

Fat-Free Carrot Lentil Soup

This soup is very flavorful, thick and colorful – 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 […]

Balsamic Roasted Vegetables

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 […]

Warm Potato Salad with Arugula

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 […]

Lentil Taco Filling (from a rice cooker)

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 […]

Italian-style Green Beans over Couscous

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 […]

Pasta Arrabbiata

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 […]

Mushroom Fettuccini

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 […]

Roasted Tomato 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 […]

RV Sopa de Elote

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 […]

Roasted Carrot Soup with Ginger

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 […]

Red Kuri Squash Soup with Cilantro-infused Olive Oil

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 […]

Potato Leek Soup (for two)

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 […]

Garbanzo Bean Salad

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 […]

Black Bean Salad

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 […]