FOODIE ~ Easy RV Recipes or Not!

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!

Eggplant Lasagna Dutch Oven Style

This is a camping (no pasta) staple….it never goes wrong! It is made in a cast iron dutch oven over already hot and ready coals (consult your dutch oven manual for how many coals as it depends on the size of your dutch oven). There is nothing like the smell of this meal cooking outside!…

Eggless Salad

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…

GRILLED VEGGIE PASTA ~ quick and easy

Ssoooo Easy Grilled Vegetables and Pasta!

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
  • Oregano
  • 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.

  • Potatoes
  • Vegetable Broth
  • Peas
  • 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)
  • Corn
  • Thyme
  • Sea Salt
  • Course Ground Pepper
  • Vegan butter for the potatoes
  • Unsweetened Almond Milk for the potatoes
  • Flour

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

No Bread!!!!!

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!

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