VEGAN RV ROAD TRIP - erinlehnfloresca.comerinlehnfloresca.com/wp-content/uploads/2013/03/VEGAN-RV-ROAD-T… · 4 Vean ad ri Introduction According to a 2008 study published by Vegetarian

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simple vegan recipes for your RV kitchen

VEGAN RV ROAD TRIP

erin leh

n flores

ca

2 Vegan RV Road Trip

May 2012 Edition

Copyright © 2012 by Vegetorium, LLC.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,or transmitted, in any form, by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the author.

Book design by Vegetorium, LLC

Food photographed by Vegetorium, LLC

Erin photographed by David Kinder (kinderpics.com).

Please visit BellaOnline.com for more great recipes!

The Voice of WomenBellaOnline

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This book has earned the BellaOnline seal of approval and is part of the BellaOnline publishing library

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IntroductionAccording to a 2008 study published by Vegetarian Times, there are approximately one million vegans in the United States. The Recreation Vehicle Industry Association (RVIA) estimates that nearly eight million households own RVs. Somewhere in the midst of all those big numbers is the realization that there are other vegan and vegetarian-inclined RVers out there. This book is dedicated to all twenty of us! But seriously, more and more people— especially Boomers—are adding additional plant-based meals to their diets. Studies have shown that switching to more of a plant-based diet can drastically improve your health and even reverse the effects of many chronic health conditions. But when it comes to what foods we enjoy, old habits die hard. I personally like to prepare many of the same dishes that I cooked twenty years ago. I know I am not the only one. Recipes that we grew up with are comforting. And as we all know, comfort foods fill more than just the belly: they give us emotional support as well. And who wants to give that up? Not me!

When starting out, some people might feel that vegan recipes are a little too exotic with their strange-sounding ingredients. And that can halt many RV chefs from experimenting with vegan cooking. Fair enough. That’s why most of the ingredients you will find in this book can be purchased at Walmart—the RVers go-to grocery store! There will be several items you’ll need to get elsewhere, and perhaps a few things will have to be bought online (depending on where you live), but I assure you, these plant-based meals are going to be easy to make, remind you of many of your usual comfort foods, and most importantly, taste good! Another great thing about many of these dishes is that they are RV potluck-friendly.

Note: Many of these recipes depend on soy as the main protein. However, there is so more than soy in the wild and wonderful world of plant-based cooking. Again, just let these recipes be a starting point into your vegan culinary adventures.

Many folks I know are afraid of trying vegan foods because they are afraid it will taste too healthy, won’t have any flavor, etc. That is not the case with these recipes, many of which have been omnivore-tested and approved. While these recipes aren’t the most exotic or the most nutritious vegan dishes that can be found, allow them to serve as your gateway to more delicious and healthful vegan fare.

If you’re already following a

plant-based diet, these recipes can help you

enlighten fellow RVers that vegan meals can and do taste

delicious!

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ContentsShopping List and Special Tips 6-7

Breakfast 9Gimme Lean Hash 10

Good Morning Tofu and Potatoes 11

Jazzed up Bisquick Pancakes 12

Fooled Ya Scrambled Tofeggs 13

Freakin’ Awesome French Toast 14

Soups and Sides 15Faux Chick*n Noodle Soup 16

Creamy Pumpkin Soup 17

Corn, Carrot and Potato Chowder 18

Vegan Pups in a Blanket 19

Black Olive Tapenade 21

Yummy Hummus Dip 22

Sandwiches 23Mock Tuna Sandwich 24

Hippety Skippety 25

Tofurky Lurkey 26

Sneaky Sloppy Joes 27

Heartier Fare 29TVP “Meaty” Spaghetti 30

Zen Bowl 31

TVP “Meat” Loaf 32

Laid Back Bean Nachos 33

Slow Cooker Vegi Soup Mix Delight 34

Casseroles 35Dang Good Squash Casserole 36

“Cheesy” Veggie Casserole 37

Texas Potato Casserole 38

Classic Green Bean Casserole 39

Creamy Broccoli and Cauliflower Casserole 40

Mackin’ that Faux Cheese 41

Oops! I Made a Lasagna 42

The Sweet Stuff 45Velvety Chocolate Mousse 46

Chocolate Haystacks 47

Best Ever Chocolate Cake 48

Crazy Carrot Cake 49

Chocolate Chip Cookie Perfection 50

Luscious Lemon Cake 51

Tasty Beverages 53Orange Creamsicle 54

Banana, Almond, and Oat Smoothie 55

Mocha Vegaccino 56

Lovely Lavender Lemonade 57

About the Author 58

Recommended Reading 58


Shopping List and Special Tips Most of the items you’ll need for these recipes you can get at Walmart. However, there are going to be a few things that you’ll need to head to a different grocery store or health food market to purchase. And, there may still be a few items that you need to go online to get, unless, of course, you’re lucky—like me—and you have a 100 percent vegan grocery store in your town. If you’re not that fortunate, no fear: here are a few websites where you can pick up the rest of your “ex-otic” ingredients.

Food Fight Grocery www.foodfightgrocery.com/food-1

Vegan Essentials www.veganessentials.com

Pangea Vegan Products www.veganstore.com

Exotic Ingredients List Agave Nectar – This succulent syrup, made from the agave plant, is a low glycemic sugar alternative.

Better Than Bouillon "No Chicken" Base – This stuff is an all-around fabulous veggie bouillon.

Bob’s Red Mill Vegetable Soup Mix – This yummy, protein-packed mix features green and yellow split peas, barley, lentils and vegetable pasta.

Bragg Organic Sprinkle 24 Herbs & Spices Seasoning – This tasty seasoning adds a healthy dash of flavor sans the sodium.

Daiya Vegan Cheese – This dairy-free cheese substitute has opened up a whole new world for me. It’s the best cheese alternative product for casserole dishes. It tastes great and it melts! I just get the mozzarella and cheddar style shreds.

Ener-G Egg Replacer – Use this to replace the eggs in many of your recipes.

Follow Your Heart Vegenaise — This vegan mayonnaise is the bomb!

Gardein Chickn’ Scallopini Cutlets— These cutlets are the best alternative to chicken breast that I’ve come across.

Gimme Lean Sausage – Yum, yum and more yum is the best way to describe this sausage alter-native. It’s an ideal substitute for any recipe that calls for burger or sausage crumbles.

Ground Flaxseed – Back in the day, flax was a big hit in the RV world; and for good reason. It’s high in omega-3 essential fatty acids, lignans and fiber. While it’s best to buy the seeds whole and grind them in your RV using your coffee grinder, you can buy them already ground and just keep them refrigerated.

Since RV ovens can be so darned

finicky, it’s a good idea to invest in an Airbake

cake pan and cookie sheet.

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Imagine Foods Portobello Mushroom Soup — This creamy vegan soup is the perfect replacement for any recipe that calls for cream of mushroom soup.

Imagine Foods Organic Creamy Celery Soup — This creamy vegan celery soup goes so well with the Portobello Mushroom Soup, the two ought to get hitched.

Miso — Fermented soybean paste. Rich in antioxidants, minerals, and contains all the essential amino acids.

Nutritional Yeast – Great nutritional supplement that is high in B com-plex vitamins, minerals, and protein. Often used as a cheese alternative or flavor enhancer in many dishes. Can be found in the bulk bins of many stores.

Silk Original Creamer — This fabulous soy creamer is not only great in cof-fee, it’s awesome in recipes like soups and dessert mousses.

Smart Dogs Veggie Protein Links — Who needs slaughterhouse scraps when you can have these delectable faux hot dogs instead?

Tofutti Better Than Cream Cheese — This vegan cream cheese is my favorite. It’s also widely available at many stores.

Tofutti Sour Supreme — Not only is this vegan sour cream scrumptious, you can easily find it in many stores.

TVP (Textured Vegetable Protein) — Made from defatted soy flour. Used to replace ground meat in many recipes. Resembles Grape Nuts and can be found in many grocery store bulk bins. This stuff is so great because it is cheap and has a long shelf life.

Whenever I mention soy milk, please feel free to

substitute any nondairy milk alternative of

your choice.


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BreakfastIt can be tricky making a hearty breakfast while kicking meat, dairy, and eggs to the curb. With recipes like the ones that follow, you’ll be happy to know that breakfast can still be your favorite meal of the day.


Gimme Lean Mornin’ Hash

Makes 2 servings

Ingredients:

1 tablespoon canola oil

2 cups frozen shredded hash browns

1 tablespoon plus 2 tea-spoons canola oil, divided

¼ cup green pepper, chopped

¼ cup onion, chopped

¾ cup Gimme Lean sausage (approximately 1/3 of the package)

¼ cup Daiya cheddar and mozzarella style shreds, blended together

½ small tomato, diced

1 tablespoon nutritional yeast

dash of pepper

Instructions:

Spread one tablespoon of canola oil in a large frying pan and add the shredded hash browns. Cook on medium heat. While that’s cooking, chop up your green pepper and onion, then add one teaspoon canola oil to a smaller frying pan and sauté them. Once the hash browns are nicely browned on the bot-tom, turn them over and cook the other side. After about ten minutes or so, shove some of them to the side to make room for your Gimme Lean. Add the last teaspoon of canola oil with the Gimme Lean, making sure to break the faux sausage up into small pieces with your spatula until it resembles crumbled sausage. Now, start mixing the whole pan, and go ahead and throw the onions and green peppers in there too. Looking good now, eh? Let that cook for a few minutes and then sprinkle on your Daiya cheese. Put a cover on it to let the cheese melt. Meanwhile, chop up that tomato into nice little pieces. You’re almost done! Once the Daiya has melted, top with the diced toma-to, a dash of pepper, and your nutritional yeast and you’re set.

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Good Morning Tofu and Potatoes

Makes 2 servings

Ingredients:

4 potatoes, peeled and cubed (if you prefer red potatoes, add 2-4 more)

2 tablespoons canola oil

2 tablespoons onion, finely diced

2 tablespoons green pepper, finely diced

½ block firm tofu, cut into small cubes

2 teaspoons canola oil

2 teaspoon low sodium soy sauce

Instructions:

Peel the potatoes and cut them into darling little cubes. Fill a medium-sized pot with water and bring to a boil. Add the potatoes and cook until they are tender (about 15 minutes). Next, grab half of the block of tofu and wrap it in a dish towel to drain some of the water. Set aside. Once your potatoes are done cooking, drain them. Coat the bottom of a large frying pan with 2 tablespoons of canola oil. Add the potatoes and cook over medium high heat for about 15 minutes. Next, add the onions and green peppers and cook for another 5-10 minutes, or until everything is crisped to your liking.

In another pan (I like to cook my tofu separately from the potatoes), spread 2 teaspoons of canola oil and 2 teaspoons of soy sauce on the bottom. Add the tofu and let it cook over medium high heat until the tofu is nicely browned on the bottom. Turn the tofu over after about 10 minutes and brown the other side. Once all of your meal is nicely browned, toss the tofu on top of the potatoes and you’re ready to eat. Best condiment to complement this dish is plain ol’ ketchup!

Some chefs go to great lengths to make tofu breakfast dishes exotic. And while I love imaginative tofu recipes, when I’m RVing, I’m all about simple, yet tasty—like this dish.


Jazzed up Bisquick Pancakes

Makes 2 servings

Ingredients:

½ cup plus 2 tablespoons Bisquick

2 tablespoons ground flaxseed

3 tablespoons oat bran

1 tablespoon wheat germ

1 ¼ cup soy milk

Instructions:

Blend all ingredients together and cook your pancakes on medium heat in a pan on the stove, just like you normally do.

Boxed pancake mixes are great on RV trips! All you have to do is add a little milk or water and you are on your way to a quick and tasty breakfast. I prefer to add a little something-something to make my pancakes more nutritious. Here is the way I like to jazz up my Bisquick pancake mix.

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Fooled Ya Scrambled Tofeggs

Makes 2 servings

Ingredients:

1 12 ounce package firm tofu


2 teaspoons low sodium soy sauce

2 tablespoons Earth Balance margarine

1 tablespoon Dijon mustard

1/4 teaspoon salt (slightly less)

1/4 teaspoon pepper

2 tablespoons nutritional yeast

2 tablespoons Silk Original Creamer (or plain soy milk)

A dash of turmeric

A few shakes of Bragg Organic Sprinkle 24 Herbs & Spices Seasoning (optional)

Instructions:

Drain the tofu and then wrap it in a dish cloth and lightly press to squeeze some of the excess water from it. Heat the oil in a frying pan and then crumble the tofu into the pan. Add all of the rest of the ingredients, one at a time, and mix it well. Cook over medium heat for about 10 minutes. That’s it. You’re done. Now go eat this tasty wake-up call!

Some people believe that eating vegan means giving up on great breakfasts. With dishes like this, breakfast is still the best meal of the day! This is the best darned tootin’ scrambled tofu I’ve ever had. And believe me; I’ve had a few tofu scrambles in my life.


Freakin’ Awesome French Toast

Makes 4 servings

Ingredients:

1 cup vanilla soy milk

2 tablespoons flour

1 ½ tablespoons nutritional yeast

1 tablespoon sugar or agave nectar

2 teaspoons cinnamon

8 slices French bread

Instructions:

Whisk first five ingredients together. Dip both sides of bread slices into mixture and lay in lightly greased pan on medium-high heat. Make sure both sides of the bread get sexy brown. That’s all there is to it. Now enjoy!

I’ve always had a soft spot in my heart for French toast. So imagine my delight when I realized that it was possible to make a scrumptious vegan version at home. This recipe is adapted from several similar versions that I discovered during many Google searches. If you didn’t know any better, you would never know that this French toast recipe doesn’t use any eggs. I think the key here is to use French bread.

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Soups and SidesIf you’re seeking lighter fare, there are plenty of options in the vegetable kingdom. This section features several of my go-to lighter meal favorites.


Faux Chick*n Noodle Soup

Makes 8 servings

Ingredients:

• 1 mostly thawed package of Gardein Chickn’ Scallopini Cutlets

• ½ small yellow onion, chopped (about ¼ cup)

• 5 carrots, sliced

• 5 stalks of celery, sliced

• 2 tablespoons Better Than Bouillon “No Chicken” Base

• ½ teaspoon pepper

• ½ teaspoon salt

• 6 cups of water

• 1 cup uncooked spaghetti noodles

Instructions:

Cut the carrots, celery, and onion. Put 3 cups water on stove on high heat and add carrots, celery, and onion. Add salt and pepper. Once the water is boiling, cover and reduce heat and allow to sim-mer until the carrots are tender (about 12 minutes).

In the meantime, chop all four Gardein cutlets into bite-sized pieces. I’ve found that if the cutlets are only slightly thawed, they are easier to cut and keep their shape. Thawed too much and they crumble and fall apart as you are cutting them. Because the inside of the cutlets will still be frozen, you will need a heavy duty knife.

Next, shred one cup of uncooked spaghetti noodles into a dry measuring cup. Add the chopped cutlets and the noodles to the simmering mixture and, once again, bring to a boil. Once boiling, simmer until noodles are cooked (around 8-10 minutes).

Faux Chick*n Rice Soup Variation: If you prefer to use rice instead of noodles, you can substitute 3/4 cup of rice for the noodles. You will need to let the rice simmer for a longer time than the noodles (around 15 minutes).

Soup is one of my favorite foods to take along on RV trips, especially during the cooler months. I especially love noodle soups with a tasty broth—like a classic chicken noodle soup, sans the chicken, of course. This veganized adaptation of a classic chicken noodle soup recipe is the bomb. I guarantee if you make this soup for your meat-loving fellow RVers, they won’t know the difference.

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Creamy Pumpkin Soup

Makes 8 servings

Ingredients:


3 cups pumpkin, peeled and diced

3 cups water

1 tablespoon Better than Bouillon No Chicken Base

1 cup Silk Original creamer

1/8 teaspoon salt

1/8 teaspoon pepper

½ tablespoon Bragg Organic Sprinkle 24 Herbs & Spices Seasoning

Instructions:

Melt margarine over medium heat in large pot. Add the pump-kin, water and Better Than Boullion. Bring to a boil. Reduce the heat and simmer about 15 minutes. Add Silk creamer and seasonings and stir on low heat for about 10 minutes while smashing pumpkin chunks with a potato masher or other handy kitchen tool to create a nice texture in your soup

My husband and I once had workamping positions as pumpkin lot managers. Since we were surrounded daily by thousands of pumpkins, naturally, many of our meals contained pumpkin. This recipe is a vegan adaptation of a yummy recipe that was given to us during that experience.


Corn, Carrot, and Potato Chowder

Makes 4 servings

Ingredients:


½ onion, diced

2 tablespoons brown rice flour

4 cups water

1 ½ tablespoons Better than Bouillon No Chicken Base

2 large carrots, finely chopped

5 potatoes, cut into small cubes

1 cup kale, finely chopped

1 bay leaf

1 can cream corn

½ teaspoon pepper

Instructions:

Melt margarine in saucepan. Add onion and stir for about 2-3 minutes. Add flour and mix together. Will form a thick paste. Add 4 cups of water and the Better than Bouillon broth and stir. Once the soup base is well blended, add the carrots. Stir and heat on medium high heat for about 5-7 minutes. Add potatoes, kale and bay leaf and heat for about 12-15 minutes or until potatoes and carrots are tender. Add cream corn and pepper and stir. Enjoy!

To me, this corn, carrot, and potato chowder is the quintessential autumn soup. Not only is it ideal for the season, but it’s also ideal for those on a gluten-free diet since the recipe calls for brown rice flour instead of white flour (although, you could use regular flour if you want). If you plan to bring this to an RV potluck, make sure to double the recipe.

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Vegan Pups in a Blanket

Makes 4 servings

Ingredients:

1 can Pillsbury Crescent Rolls

4 Smart Dogs Veggie Pro-tein Links (or Tofu Pups)

¼ cup Daiya cheddar style shreds

Instructions:

Heat oven to 375 degrees. Slice Smart Dogs in half and cut slits down the middle of each of them. Stuff Daiya shreds into the slits. Open can of crescent rolls and separate the dough into triangles, then wrap a triangle around each Smart Dog. Place on an ever-so-lightly greased cookie sheet and bake for 10-15 minutes, depending on your RV oven. Just get ‘em golden brown.

This is a vegan adaptation of a tried-and-true RV potluck favorite!


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Black Olive Tapenaude

Makes 4 servings

Ingredients:

1 six ounce can black olives

3 tablespoons marinara

3 tablespoons olive oil

2 tablespoons balsamic vinegar

dash of pepper

fresh basil if you have it

Instructions:

Blend it all up in a food processor and voila, you have a great party spread!

This yummy snack can be whipped up in just moments and pairs nicely with French bread, toasted pita, crackers, or raw veggies.

Warning: This dish is addictive; so if you’re taking it to a potluck, you might want to triple or even quadruple the recipe.

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Yummy Hummus Dip

Makes 4 servings

Ingredients:

1 16 ounce can of chickpeas

3 tablespoons chickpea liquid from can

1 ½ tablespoons tahini

2 cloves garlic, crushed

4 tablespoons lemon juice

2 teaspoon low sodium soy sauce

¼ teaspoon salt

3 tablespoons olive oil, divided

pinch of paprika

Instructions:

Put all of the ingredients—except for one tablespoon of olive oil—in a food processor. Blend until everything is smooth and creamy. Once blended, place the hummus into a small serving bowl and drizzle a tablespoon of olive oil and paprika on top.

Black Bean Hummus Dip VariationOne variation is to swap out the chickpeas for a can of black beans. Rinse the black beans thoroughly before using them, and don’t worry about adding extra liquid. The black bean mixture will be smooth enough without needing any extra liquids.

I know that many people opt for really exotic flavors in their hummus, but I’m happiest when my hum-mus doesn’t have any one flavor overpowering the others. This basic hummus recipe is an adaptation of a recipe that I’ve seen online. The ingredients are all perfectly blended to create a delectable hummus.

For those that want their taste buds tackled with more flavor, it’s a great base that you can add more excit-ing ingredients to—like extra garlic, cayenne pepper, red chiles, or jalapeno peppers.

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SandwichesRV trips and tasty sandwiches go together like peas and carrots. They’re simple to prepare, and can be easily consumed while you’re headed down the highway, gawking at beautiful scenery. This section con-tains several of my road trip favorites.


Mock Tuna Salad

Instructions:

Drain two cans of Great Northern beans and rinse them in a colander. While they are draining, finely chop your celery, onion, and carrot. Put the beans in a large bowl and, using a fork, mash them along the sides. The beans will mash easily. (If you want them to more resemble tuna, you could put the beans in a small food chopper, but make sure they are really dry so the resulting beans will have more of a meaty-looking texture). Once the beans are mashed, add the Dijon mustard, dill relish, salt, and pepper. Stir until nicely mixed. And finally, add the Vegenaise and stir, stir, stir. If you prefer a creamier salad, mix in another tablespoon of Vegenaise, just for fun!

Tip: To transform this lip-smacking mock tuna salad into a delightful sandwich, just add some bread and garnish with lettuce, vine-ripened tomatoes, and red onions. Country Oven brand makes yummy vegan sandwich bread and buns that I am able to purchase at Fred Meyer stores in the Pacific North-west. You can also roll it up in some vegan tortillas and make scrumptious wraps! And don’t forget to slather on a little more Vegenaise for good measure.

While the title of this recipe is mock tuna, rest assured that I have no desire to mock any fish; I mean, who in their right mind would, right? However, I do have a craving to let fellow RVers know that there is a meat-free and scrumptious way to enjoy a traditional picnic favorite that usually calls for tuna or chicken.

This recipe calls for Great Northern beans. Like tofu, Great Northern beans are delicate in flavor and tend to absorb the essence of whatever they happen to be blended with. Since they are packed with fiber and protein, they’re also good for you too!

Makes 4 servings

Ingredients:

• 2 15 ounce cans Great Northern beans

• 4 stalks celery, finely chopped

• ¼ cup onion, finely diced

• 1 medium carrot, super sliced and diced

• 2 teaspoons Dijon mus-tard

• 2 tablespoons dill relish

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 2 tablespoons Follow Your Heart Vegenaise

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Hippety Skippety

Makes 2 servings

Ingredients:

1 medium avocado

¾ tablespoon miso paste

1 small tomato, sliced

1 tablespoon Vegenaise

1 carrot, shredded

4 leaves kale

4 slices of bread

Instructions:

Mash avocado together with miso paste. Toast all four slices of bread and spread ¼ tablespoon Vegenaise on each slice. Put even amounts of tomato, carrot, kale and avocado/miso blend to make sandwiches. Enjoy!

You’ll feel like you’re in a hippie commune—or just visiting Portland, Oregon—while you’re eating this live foods sandwich that features nutritious ingredients like the superfoods kale and miso.


Tofurky Lurkey

Makes 2 servings

Ingredients:

1 onion soup packet

4 cups water

8 Tofurky deli slices

6-8 large mushrooms, sliced

3 stalks celery, diced

1/2 block Follow Your Heart Mozzarella cheese alternative

2 tablespoons Vegenaise

2 vegan hoagies

1 small tomato, diced

1 small avocado, sliced

Instructions:

Cook soup packet on stove according to directions. Chop cel-ery and put in soup pot. Slice mushrooms and cut cheese into slices as well. Put hoagies under broiler for a few minutes until the bread is lightly browned. Take them out and put Tofurky slices and cheese on them and top with mushrooms. Put back under broiler until mushrooms are nicely cooked. Once done, take them out of the oven and slather at least one tablespoon Vegenaise on each hoagie. Take celery out of soup and spoon on top of hoagies. Top with tomato and avocado slices. Ladle soup into bowls and use the soup for your dip.

This sandwich is a vegan homage to an old favorite that I used to enjoy at 300 East, a restaurant I fre-quented while attending college in Charlotte, North Carolina. You use the French onion soup as a dip for the sandwich. It’s a messy meal, but a delicious one.

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Sneaky Sloppy Joes

Makes 4 servings

Ingredients:

2 cups TVP

2 cups water

½ medium onion, finely diced

2 stalks celery, finely diced

2 carrots, finely diced

10 ounces marinara sauce (my favorite is Newman’s Own)

3 tablespoons ketchup

2 tablespoons barbecue sauce

2 tablespoons water


3 teaspoons brown sugar

2 teaspoons distilled white vinegar

1 teaspoon dry mustard

½ tablespoon vegan Worcester-shire sauce

½ teaspoon garlic powder

½ teaspoon pepper

Instructions:

Combine water and TVP and stir until the mixture resembles pale ground beef. Boil 2 cups water in small pot on the stove. Chop up the onions, celery, and carrots and put them in the boiling water. Reduce heat and simmer for about 8 minutes. Lightly grease a skillet. Put on stove on medium heat. Combine all of the rest of the ingredients in the skillet. Drain the veg-gies and stir them in with the rest of the Sloppy Joe mix on the stove. Heat for about 10 minutes.

I’m calling these sneaky, cause they’ve got three veggies snuck right into the recipe which makes this dish taste even more awesome! This budget and farm animal-friendly meal also makes a great potluck dish.


29

Heartier Fare When I’m really ready to get my grub on, I choose some of the meals in this section. Whether it’s a hearty lasagna or some tasty bean and “cheese” nachos, these recipes are yummy and filling in your tummy!


TVP “Meaty” Spaghetti

Makes 4 servings

Ingredients:

8 ounces spaghetti noodles

½ cup TVP

1 cup hot water

2 cups marinara sauce (my favorite is Newman’s Own)

¼ finely diced onions

¼ cup finely diced green pep-pers or celery

¼ cup finely diced carrots

¼ cup finely diced broccoli

2 garlic cloves crushed


Instructions:

Boil spaghetti noodles for 8-12 minutes. While the spaghetti is getting wiggly, dice the heck out of all of those veggies. Once you’ve crushed your garlic, pour one tablespoon of olive oil in a medium-sized frying pan on low heat and add the garlic. Stir like crazy, you don’t want to burn it, but you do want to get it kinda bubbly. Once your little garlic pieces are dancing around, add the other tablespoon of olive oil and those diced up veg-gies. Increase to medium heat for about 10 minutes; you want your veggies nicely sautéed but not scorched. Once spaghetti is cooked, drain, and put the noodles back in the pot. Add 2 cups of marinara and keep on low heat. Add your veggies and mix. You’re ready to top it with some vegan parmesan and call it a meal!

This traditional pasta dish uses cruelty-free TVP instead of burger crumbles and has a whole cup of veg-gies snuck right into the sauce. Ain’t nobody who tastes it gonna be the wiser, but you are going to be healthier because of it.

31

Zen Bowl

Makes 4 servings

Ingredients:

2 cups white rice, steamed

1 can kidney beans

1 can pinto beans

½ cup vegan sour cream

1 avocado, sliced

2 tomatoes, chopped

salsa (to taste)

Dressing:

1 can chickpeas

½ cup juice from can

juice of one small lemon

2 garlic cloves, minced


½ tablespoon olive oil

Instructions:

Steam rice and heat kidney and pinto beans in some water on stove. While those are cooking, make your dressing by combining all dressing ingredients in food processor. Chop your avocado and tomato. Scoop ½ cup rice into bowl and top with a nice portion of both beans, a dollop of sour cream, avocado, tomatoes, and some salsa. Drizzle the chickpea dressing on top and it’s ready to eat!

This recipe pays homage to several restaurants in Portland that serve yummy rice and bean bowls.


TVP “Meat” Loaf

Makes 6 servings

Ingredients:

1 cup hot water

1 cup TVP

2 celery sticks, finely diced

¼ cup onion, finely diced

¼ cup tofu, mashed

1 tablespoon nutritional yeast

3 slices torn bread (or ½ cup bread crumbs)

¾ cup non-dairy milk

½ teaspoon dry mustard

1 teaspoon pepper

1 teaspoon crushed garlic

¼ cup ketchup

Instructions:

Preheat oven to 350 degrees. Stir together water and TVP until the consistency resembles burger crumbles. Chop up your veggies, mash your tofu, and tear up your bread. In a big bowl, dump all of the ingredients and mix together. Put in casserole dish and bake for one hour. Easy!

There’s no pink slime in this tasty rendition of a classic dish.

33

Laid Back Bean Nachos

Makes 4 servings

Ingredients:

• Can of pinto beans (or black beans)

• Blue corn tortilla chips (my favorite brand is Garden of Eatin’)

• ½ cup salsa (Newman’s Own works nicely here)

• 1 large avocado

• ½ cup vegan sour cream

• ¼ cup Daiya mozzarella style shreds

• ¼ cup Daiya cheddar style shreds

Instructions:

Turn the broiler on in your oven. Open the can of pinto beans and pour them into a colander or food strainer. Rinse the beans and then put them in a small pot with just enough water to cover them. Put the pot on the stove on medium-low heat. Next, cover a cookie sheet with aluminum foil and spread a thin layer of tortilla chips on the sheet. Grab your Daiya shreds and sprinkle lightly on the chips. Throw that cookie sheet in the oven for a few minutes, until the shreds melts. While the shreds are melting, go ahead and cut your tomato and avocado into small cubes. Take the cookie sheet out of the oven, and then grab a big plate to slide the foil onto. Once you’ve got the chips on your plate, dollop some sour cream and salsa on top of them. Strain the beans and pour them on top of the chip heap too. Then toss the toma-toes and avocados on the top of the mound. The only thing left to do now is dig in!

This cholesterol-free, compassionate nacho plate recipe is easy to make in your RV kitchen and sure to be a hit at any LTVA potluck.


Slow Cooker VegiSoup Mix Delight

Makes 4 servings

Ingredients:

1 cup Bob’s Red Mill Vegi- Soup Mix

2 cups water

1 cup Imagine Organic Creamy Portobello Mush-room Soup (If you don’t have any on hand, you could also just use one more cup of water; it still tastes great!)

1 dried bay leaf

1/2 tablespoon Better Than Bouillon “No Chicken” Base

1/4 cup rice

1/2 cup water

Instructions:

Add all ingredients except the last two (1/4 cup rice and 1/2 cup water) to the slow cooker and turn on high. After about an hour, stir the mixture to be sure that nothing burns onto the sides. After it cooks for about 2.5 hours you can add in the 1/4 cup of rice and that last 1/2 cup of water. Don’t add the rice too soon though, it cooks quicker than the ingredients in the Vegi Soup Mix and can get too mushy. You basically want to add the rice about 60 minutes before the recipe is finished cooking. Total time in slow cooker will be approximately 3 to 3.5 hours.

The main ingredient in this simple meal is Bob’s Red Mill Vegi Soup Mix which is chock full of yummy delights like green and yellow split peas, barley, lentils and vegetable pasta.

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CasserolesThese dishes are ideal for taking to RV potlucks, but they taste so good you might not be able to wait to dig in. It’s a good idea to have a spare bag of chips handy—just in case you eat it all before you get there. Then at least you’ll have something to contribute at the potluck.


Dang Good Squash Casserole

Makes 8 servings

Ingredients:

2 medium yellow crookneck squash, sliced

2 medium zucchini, sliced

1 ½ cup carrots, julienne

¼ cup onion, chopped

15 ounces Imagine Creamy Portobello Mushroom soup

1 cup vegan sour cream

2 ½ cups Pepperidge Farm Herb Seasoned Stuffing Mix

½ cup Earth Balance marga-rine, melted

dash of salt

Topping:

2 tablespoons Earth Balance margarine, melted

½ cup Pepperidge Farm Herb Seasoned Stuffing Mix

Instructions:

Preheat oven to 350 degrees. Boil 3 cups water on stove in small pot with dash of salt. Slice squash and zucchini and put in boiling water for 5 minutes. Drain. In large bowl, combine carrots, onion, mushroom soup, and sour cream. Add squash and zucchini. Combine ½ cup melted Earth Balance with 2 ½ cups herb stuffing mix and add mixture to the rest of the ingre-dients. Spoon mixture into lightly greased casserole dish. For topping, melt 2 tablespoons margarine and mix ½ cup of herb stuffing mix into it. Spread on top of mixture in casserole dish and bake in oven for 30-45 minutes.

Gluten-free version – Make gluten-free seasoned bread crumbs to replace the stuffing mix. Here’s how:

*6 slices of vegan, gluten-free bread

*3 tablespoons Earth Balance margarine, room temperature

*1 teaspoon seasoning mix (I prefer Bragg Organic Sprinkle 24 Herbs & Spices Seasoning)

Shred up the bread and pulverize it, along with the Earth Balance margarine, in a food processor.

This recipe is a vegan adaptation of a recipe I’ve used since 1995 and it’s the perfect autumn casserole dish.

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“Cheesy” Veggie Casserole

Makes 4 servings

Ingredients:

2 cups broccoli florets, chopped

1 cup carrots, finely chopped

5 ounces Imagine Creamy Portobello soup

¼ cup vegan sour cream

¼ cup Vegenaise


¼ cup Daiya mozzarella style shreds


¼ cup French fried onions

¼ teaspoon black pepper

Instructions:

Preheat oven to 350 degrees. Bring 2 cups water to boil in large pot. Add broccoli and carrots and cook for about 8 to 10 minutes until slightly tender. In bowl, stir soup, sour cream, mayonnaise, both cheeses, nutritional yeast, half of the French fried onions and the pepper. Drain vegetables and mix in bowl with rest of the ingredients. Transfer mixture to a casserole dish. Sprinkle with remaining French fried onions. Bake 30 minutes.

This super simple casserole is a treat on the taste buds and a breeze to whip up in any RV kitchen.


Texas Potato Casserole

Makes 8 servings

Ingredients:

½ of 32 ounce bag of frozen shredded style hash browns

¼ cup Earth Balance margarine, room temperature

¼ cup finely diced onions

¾ cup Imagine Creamy Porto-bello Mushroom soup

¾ cup Imagine Organic Creamy Celery soup

½ cup vegan sour cream

½ cup Daiya cheddar style shreds

½ cup Daiya mozzarella style shreds

½ teaspoon salt

½ teaspoon pepper

Topping:


1 cup Corn Flakes, crumbled

Instructions:

First, preheat your oven to 350 degrees. Then grab a big ol’ bowl and dump half of that bag of hash browns in it. Add the Earth Balance margarine, onions, both soups, sour cream, Daiya shreds, salt, and pepper. Mix all of that up until it’s super well-blended. After that, just throw it in a small casserole dish. Now you need the topping. Just melt the 2 tablespoons of Earth Balance margarine and put them in a small bowl. Next, crush the heck out of those Corn Flakes and then mix them into the margarine. Once they’re all mixed up, spread them on top of the rest of the ingredients in the casserole dish. Put it in the oven for approximately 45 minutes (could be 60 minutes de-pending on your finicky RV oven) and voila! You have a creamy, vegan hash brown casserole dish ideal for taking to your next music jam/potluck.

My mom’s Texas Potato Casserole dish (aka Hash Brown Casserole) was my all-time favorite casserole dish growing up. Throughout the years, I’ve made this recipe countless times. However, I never could get it right as a vegan dish, because until recently there was never a good substitute for cheddar and mozzarella cheese. Thankfully, using Daiya cheddar and mozzarella style shreds enabled me to add this scrumptious casserole dish back into my recipe collection. Texas Potato Casserole is a perfect companion to the RV life-style because it calls for few ingredients and makes a great potluck dish.

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Classic Green Bean Casserole

Makes 6 servings

Ingredients:

1 28 ounce can green beans

1 cup soy milk

10 ounces Imagine Creamy Portobello Mushroom Soup

1 teaspoon pepper

1 1/2 cup French fried onions, divided

Instructions:

Preheat oven to 350 degrees. Blend green beans, soy milk, mushroom soup, pepper, and 1 cup of French friend onions together and put in small casserole dish. Sprinkle with remain-ing fried onions. Bake for 30 to 45 minutes.

There’s really only two ingredients that need to be changed to make your go-to green bean casserole into a vegan potluck and holiday favorite.


Creamy Broccoli and Cauliflower Casserole

Makes 8 servings

Ingredients:

1.5 cups rice, cooked

1 cup broccoli florets, chopped

1 cup cauliflower, chopped

¼ cup onion, finely diced

¼ cup Earth Balance margarine, room temperature

¼ cup Daiya mozzarella style shreds


¼ cup vegan sour cream

¾ cup Imagine Creamy Portobello soup

¾ cup Imagine Creamy Celery soup

1 teaspoon Better Than Bouillon No Chicken Base

½ teaspoon pepper

1 teaspoon Bragg Organic Sprinkle 24 Herbs & Spices Seasoning

Topping::

2 tablespoons Earth Balance margarine, melted

1 cup Corn Flakes, crumbled

Instructions:

Cook rice separately while you chop the veggies. Preheat oven to 350 degrees. Blend all ingredients in a large bowl and put into casserole dish. Put melted margarine in bowl and crush Corn Flakes into it, then sprinkle on top of the casserole. Bake for 45 to 60 minutes.

This tasty dish is filled with lots of scrumptious ingredients and will keep Snowbirds feeling cozy on cold winter nights.

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Mackin’ that Faux Cheese

Makes 8 servings

Ingredients:

1 cup macaroni noodles

½ cup carrots, chopped

½ cup celery, chopped

2/3 cup nutritional yeast

1 tablespoon low sodium soy sauce


¼ cup coconut milk

¼ teaspoon pepper

½ block firm tofu, pressed and crumbled

¼ cup Daiya cheese blend (mozzarella and cheddar style shreds)

2 slices bread

1 tablespoon Earth Balance margarine

1/2 cup soy milk

¼ cup cashews

1 teaspoon Dijon mustard

juice of ½ lemon

Topping:

Bread crumbs made with 2 slices bread plus one tablespoon margarine.

Instructions:

Boil the noodles until they are slightly al dente. Preheat oven to 350 degrees. Slice carrots and celery, steam, drain and blend them in the food processor along with nutritional yeast, soy sauce, and olive oil. Dump into large bowl along with coconut milk, pepper, crumbled tofu, and Daiya cheese blend. Add drained noodles into bowl as well. Rinse food proces-sor and shred up two slices of bread into the food processor, Earth Balance margarine, soy milk, cashews, Dijon mustard, and lemon juice. Pulverize and dump in the bowl with the rest of the ingredients. Mix well and put in an 8x8 baking dish. Rinse the food processor and prepare for the topping. Shred two slices of bread and add one tablespoon Earth Balance. Pulverize in food processor and spread on top of casserole. Bake at 350 for 30 minutes.

This vegan mac n’ cheese recipe is guaranteed to be a potluck hit.


Oops! I Made a Lasagna

Makes 8 servings

Ingredients:

1.5 to 2 jars marinara sauce, divided (I prefer Newman’s Own Marinara Sauce)

1 package DeBoles Rice La-sagne

1 bag frozen, chopped spinach (at least 10 ounces)

1 large can non-marinated artichoke hearts, chopped (at least 12 ounces)

1 large can sliced mushrooms (at least 8 ounces)

1 ½ teaspoon Italian seasoning blend

5 tablespoons olive oil, divided

1 teaspoon pepper

1 pound firm tofu, crumbled

¼ cup lemon juice

1 teaspoon dried basil

4 cloves garlic, minced

½ cup raw cashews

3/4 cup Daiya mozzarella style shreds, divided

3/4 cup Daiya cheddar style shreds, divided

Instructions:

In a bowl combine 1 jar marinara sauce with spinach, artichoke hearts, mushrooms, Italian seasoning blend, pepper and 2 tablespoons of olive oil. In food processor, combine tofu, lemon juice, basil, garlic, 2 tablespoons of olive oil and cashews. Blend until the consistency is that of ricotta cheese. Spread 1 tablespoon of olive oil with about 3 tablespoons of marinara along the bottom of a large lasagna pan. Line several of the uncooked lasagna noodles along the bottom. Pour a layer of the marinara vegetable sauce on top of the noodles and spread it out. Then spread ½ of the faux ricotta cheese mixture on top. Spread ¼ cup of each of the Daiya shreds onto the layer as well. Add more sauce if you wish. Create another layer of noodles and spread your sauces and other mixtures on top. Now, create the top layer of noodles and spread a generous portion of marinara sauce on top. Add the last ¼ cup of each of the Daiya shreds. Put in oven and cook for around 60 minutes.

While visiting my house a few years ago, my sister whipped up the best-tasting vegetarian lasagna I’d probably ever eaten. I loved it so much that she gifted me with a frozen version so that I could still enjoy her cooking weeks after she left my house. However, a few months after she created that classic recipe, I became vegan. So, her recipe sat in my recipe collection gathering dust until one day I got inspired to make the recipe not only vegan, but gluten-free as well. The best part about this recipe is that it’s easy to make in an RV kitchen because there aren’t too many ingredients. The only issue you might have is storing the leftovers and the best remedy for that is to bring this dish to your next RV potluck.

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45

The Sweet StuffYou will not miss the eggs or butter in these classic recipes that taste even better than the real thing.


Velvety Chocolate Mousse

Makes 8 servings

Ingredients:

1 package silken tofu

10 ounces semi-sweet chocolate chips

3 tablespoons maple syrup

3 tablespoons agave

1 1/2 teaspoons vanilla extract

Instructions:

Blend tofu and vanilla extract in blender until creamy. Next, melt the semi-sweet chocolate chips, along with two table-spoons of water, on low heat on the stove top. Be careful not to burn the chips. Once chips are melted, pour them into the blender along with the maple syrup and agave and mix until all the ingredients are nicely blended. Scrape the contents into a large bowl and put into the refrigerator for at least an hour. Once the mousse has set, pour into serving dishes and sprinkle with some of the leftover chocolate chips.

This rich, creamy, and silky chocolate mousse will satisfy any chocolate craving. It’s unbelievably simple to make and freakishly delicious.

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Chocolate Haystacks

Makes 12 servings

Ingredients:

1 12-ounce bag vegan semi-sweet chocolate chips

1 12-ounce bag of chow mein noodles

This ridiculously easy recipe is an oldie, but goodie. I used to love eating chocolate haystacks as a kid and I enjoy noshing on them just as much as an adult.

Instructions:

First, melt the chocolate chips on super low heat in a large pot on the stove. Be careful not to burn the chocolate chips. The best way around this issue is to stir, stir, stir! Once all the chocolate chips are melted, pour in the chow mein noodles, just a few ounc-es at a time and stir. Once the chow mein noodles are completely covered with chocolate, spoon stacks of them onto a baking sheet covered with wax paper. Once you have your haystacks complete, put them in the refrigerator for about 30 minutes and they are ready to eat!

Note: Feel free to half this recipe. You’ll still have plenty of hay-stacks to last you for several yummy servings!


Best Ever Chocolate Cake

Makes 8-10 servings

Ingredients:

1 ½ cups flour

1 cup sugar

5 teaspoons unsweetened cocoa

1 teaspoon baking soda

2 teaspoon vanilla

1/3 cup canola oil

1 tablespoon vinegar

1 cup water

Chocolate Frosting

Ingredients:

¼ cup Earth Balance marga-rine, room temperature

2 cups powdered sugar

¼ cup cocoa powder

1 teaspoon vanilla

3 tablespoon soy milk

Instructions:

Preheat oven to 350 degrees. Mix together dry ingredients and then add wet ingredients and stir. Pour into lightly greased 8 x 8-inch baking pan. Bake for 30 minutes.

Instructions:

Cream all of the ingredients together until well blended. If you like your frosting thicker, reduce by one tablespoon of soy milk, if you like it thinner, add a tablespoon.

This recipe has been around for ages and is often called the Depression Era cake recipe. Not only is it light, moist and delicious, it’s vegan too!

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Crazy Carrot Cake

Makes 8-10 servings

Ingredients:

• 1 1/4 cup sugar

• 2 cups unbleached white flour

• 1/2 teaspoon of salt

• 2 teaspoons baking pow-der

• 1/2 teaspoon of baking soda

• 2 teaspoons cinnamon

• Pinch of allspice season-ing

• 3 cups carrots, shredded

• 1/2 cup orange juice

• 3/4 cup canola oil

• ¼ cup water

• 1/2 cup raisins

• 1/2 cup walnuts, chopped

Cream Cheese Frosting

Ingredients:

• 1/4 cup vegan cream cheese

• 1/4 cup Earth Balance margarine

• 2 cups powdered sugar

• 1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees. Mix all dry ingredients together, then add in carrots, orange juice, oil, water, raisins, and nuts. Lightly grease 13 x 9 inch baking pan. Pour batter into pan and bake for 45 minutes or until inserted toothpick comes out clean. While cake is baking, cream together cream cheese and margarine. Slowly add powdered sugar and vanilla while still stirring. Frost when cake is completely cool.

The carrots themselves aren’t crazy in this recipe, but what is crazy is how good it tastes. I found this reci-pe online a few years ago and made a few minor tweaks. Since then, it’s been my go-to carrot cake recipe.


Chocolate Chip Cookie Perfection

Makes 2 dozen

Ingredients:

¾ cup sugar

¾ cup brown sugar

1 cup Earth Balance margarine, room temperature

1 ½ teaspoons Ener-G egg replacer

3 tablespoons water

2 ¼ cup unbleached white flour


½ teaspoon salt

½ package semi-sweet vegan chocolate chips

Instructions:

Preheat oven to 375 degrees. Cream the sugar and margarine together. Add everything but the chocolate chips and mix well. Now add the chocolate chips and mix them into the batter. Drop cookies onto baking sheet and bake for 8-10 minutes. Since RV ovens are notorious for hot spots an uneven baking, it’s a good idea to invest in an Airbake cookie sheet and keep a close eye on your cookies.

To me, Betty Crocker’s classic chocolate chip cookie recipe has always been the perfect one. Here is my veganized rendition of that recipe

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Luscious Lemon Cake

Makes 8 servings

Ingredients:

1 ½ cups unbleached white flour

1 cup sugar


1 large lemon, including zest

¾ cup water


3 tablespoons applesauce

1 teaspoon vinegar

2 teaspoons vanilla

Lemon Frosting

Ingredients:

¼ cup softened Earth Bal-ance margarine

3 tablespoons vegan cream cheese

2 cups powdered sugar

1 teaspoon lemon juice

1 teaspoon lemon rind

1 teaspoon vanilla

1 tablespoon soy milk

Cake instructions:

Preheat oven to 350 degrees. Mix dry ingredients together. Grate your lemon and let the shavings collect in a liquid mea-suring cup. Next, juice your lemon and pour into the measuring cup with the shavings. Add water. Pour this lemon water into the bowl with the dry ingredients. Then add canola oil, apple sauce, vinegar and vanilla and stir well. Once mixed, pour into lightly greased 8-inch cake pan and bake for anywhere from 35-45 minutes depending on your pesky RV oven.

Frosting instructions:

Using either a sturdy spoon or your handheld mixer, cream the margarine and cream cheese together. Then add in the pow-dered sugar and keep mixing while adding in your lemon juice and rind, vanilla and soymilk. The mixture will soon resemble a fluffy, pale yellow cloud.

This recipe is a slight adaptation of a popular vegan cake recipe I’ve seen floating around on the internet. A lemon cake is a tangy and delicious alternative for those craving more than just a vanilla cake. It’s perfect for spring and summer RV potlucks.


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Tasty BeveragesThese fun refreshments will help you wash down all that scrumptious food!


Orange Creamsicle

Makes 2 servings

Ingredients:

6 ounces frozen orange juice concentrate

1 cup Silk Original Creamer

¾ cup water

½ cup sugar

1 1/2 teaspoons vanilla

1 cup ice cubes

Instructions:

Put all of the ingredients into a blender and blend away. Easy!

This is a vegan rendition of the popular Orange Julius copycat recipe. You can use regular soy, almond, coconut, or rice milk and the drink will taste good. But it will be darned tootin’ good if you use Silk Original Creamer instead.

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Banana, Almond, and Oat Smoothie

Makes 4 servings

Ingredients:

1 ripe banana

2 frozen bananas

1 tablespoon agave syrup

½ cup rolled oats, pre-soaked

1 cup soy milk (or other non-dairy milk)

3 tablespoons almond butter

3 tablespoons flax

2 tablespoons chia seeds

½ tablespoon acidophilus powder

2 cups ice cubes

Instructions:

Soak the oats for at least 2 hours and drain the water from them. Add all of the ingredients together in a blender. Easy!

This hearty, nutritious shake is great for breakfast or any time of the day.


Mocha Vegachino

Makes 2 servings

Ingredients:

3/4 cup double strength coffee, cold

1 cup Silk Original Creamer

4 tablespoons chocolate syrup

2 tablespoons sugar

2 cups ice

whipped cream (optional, however if you decide to use it, Soyatoo makes a tasty soy and rice whipped cream in a box.)

Instructions:

Brew coffee and put it in the refrigerator for at least an hour until it is cold. Put coffee, creamer, chocolate syrup, sugar, and ice in a blender and blend until you get the right consistency. Top with vegan whipped cream for added deliciousness!

This is a vegan version of a Mocha Frappuccino. And boy is it good!

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Lovely Lavender Lemonade

Ingredients:

2 cups boiling water

1/4 cup dried lavender

3/4 cup sugar

8 lemons, juiced

5 cups water

2 cups crushed ice

Instructions:

Boil water in medium-size pot on stove. Once boiling, turn off stove and place lavender in pot. Allow to steep for about 10 minutes. Strain out lavender as you pour water into a 2 quart pitcher. Add sugar and stir until sugar is dissolved. Next, squeeze juice from lemons into the pitcher and stir. Add more water to fill the pitcher, adjusting the level to your desired taste.

Nothing says summer quite like the refreshing taste of lavender lemonade.


Erin Lehn Floresca has been enjoying a veg lifestyle since 1996. She is the RV Editor at BellaOnline.com and a freelance writer and editor for multiple Natural Awakenings magazines across the U.S. Her travel memoir, Little Snowbirds: A Love Story on Wheels will be released in the fall of 2012. She is also a professional voice artist and actor. She currently resides in Portland, Oregon with her darling husband and daughter. In her spare time, she likes to plan RV escapes.

Erin Lehn FlorescaFreedom | Adventure | FunErinLehnFloresca.comErinsVoice.comRV.BellaOnline.com

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VEGAN RV ROAD TRIP - erinlehnfloresca.comerinlehnfloresca.com/wp-content/uploads/2013/03/VEGAN-RV-ROAD-T… · 4 Vean ad ri Introduction According to a 2008 study published by Vegetarian