Archive for Cooking

Road Recipe – Vegan Jambalaya

We hope you enjoy this wonderful recipe that Jay found for me a couple of years ago and adapted to my taste. This is my all time favorite vegan dish but you can use any sausage you like!

Step 1: Ingredients

  • 1/2 cup chopped yellow onion
  • 1/2 cup green bell pepper
  • 1/2 cup chopped celery
  • 2 tsp chopped garlic
  • 1 chopped shallot
  • 1 chopped jalapeno
  • 1.5 cups of frozen okra
  • 2 cans of petite cut tomatoes
  • 1 cup white instant rice
  • 2 cups water
  • 3 tbs olive oil
  • 1 package of  vegan sausage (we use Tofurky)

Vegan Jambalaya Ingredients

Step 2: Heat olive oil in large pot and add chopped onion, pepper, shallot, and jalapeno, cooking until tender. Add garlic and cook for another 2 minutes until fragrant, stirring frequently.

Vegan Jambalaya Ingredients
Step 3: Stir in tomatoes (with juice), sausage, water, okra and rice. Add Cajun and other seasonings to taste. Bring to a boil, then reduce heat and simmer for 25 minutes or until rice is tender.

Vegan Jambalaya Ingredients
Serve and enjoy!

Vegan Jambalaya Ingredients

Road Recipe – Vegan Veggie Bake

This is a quick and delicious vegan dish that I’ve made for Jazz several times at home. We tried it while on the road this past September and Lady T’s 21-year-old oven worked flawlessly!

Step 1: Ingredients

  • 4 tbs olive oil
  • 1 onion diced
  • 3 carrots, sliced
  • 3 stalks of celery, chopped
  • 2 shallots diced
  • 1 can Goya or other cannellini beans (drain & rinse)
  • 1 can diced tomatoes
  • 3 cloves garlic diced
  • Black pepper
  • 1/2 cup panko crispy bread crumbs
  • 1/2 cup vegan Parmesan-style cheese (Jazz likes Go Veggie brand)

Veggie Bake Ingredients

Step 2: Preheat oven to 350 degrees. Heat two tablespoons of olive oil in a medium pot, then add onions, carrots, celery, and shallots. Cook until tender (about 8 minutes).

Veggie Bake Ingredients
Step 3: Add beans, tomatoes with juice and garlic. Add black pepper to taste. Cover loosely and cook another 8 minutes.

Step 4: Combine cheese and breadcrumbs in a small bowl and mix thoroughly. Transfer veggies to baking dish and cover with cheese mixture. Bake in the oven until juices boil and top is golden brown. Veggie Bake Ingredients
Serve as a main or side dish. Enjoy!

Veggie Bake All Done!

Road Recipe – Burrito Bliss

Here is another of our favorite road recipes! I made these several times last year when we were traveling Route 66 and we just enjoyed them again over Memorial Day weekend. These burritos are quick, easy and can be adapted to your taste. This is the vegan version but I make Jay’s with real cheese and turkey franks.

Step 1: Ingredients

  • 1 bag of Uncle Ben’s Ready Rice, Spanish Style – This rice microwaves in 90 seconds. If you don’t have a microwave in your rig, you can use “boil in bag” rice and season it.
  • Lavash wraps – I like Alpine Valley Bread brand but any lavash or burrito wrap will do.
  • Mrs. Renfro’s Habanero Salsa – We like the hot stuff but you can use any salsa.
  • 1 can  of Old El Paso Vegetarian Refried Beans
  • 1 can of Goya Black Beans
  • 1 can of Green Giant Mexicorn
  • I packet of Goya Sazon (without annatto)
  • Go Veggie Vegan Mexican Style shreds or your favorite Mexican cheese shreds
  • Light Life Vegan Jumbo Smart Dog (1 per burrito) or your favorite franks. 



Step 2: Cook

In a small pot, cook the refried beans on low heat, stirring frequently. In a separate pan, fry your dogs using fat-free cooking spray.
Drain the Mexicorn and black beans and mix together in a medium pot. Sprinkle in half of the Sazon packet and add a pinch of black pepper.


Step 3: Chop Chop

I like yellow onion in my burritos, Jay doesn’t. Chop enough onion for your taste.
On a separate plate, slice your dogs into half inch rounds.

Step 4: Assemble Your Burrito

Place one lavash or burrito wrap in the microwave for 10-12 seconds, just enough to warm it up. If you heat it too much, it will split when you start adding the ingredients. DON’T heat your wrap in the oven. This may cause your wrap to dry up and tear apart. You can throw your burritos in the oven if you like after you have rolled it.

Add a base layer of refried beans, which will help everything else stay in place.

Base Layer
Add your rice, black bean/corn mix, salsa, onion, cheese & “meat”.
Sprinkle a little of the remaining Goya Sazon on each burrito.

Build your burrito

Step 5: Tuck & Roll

Take the lower part of the wrap and fold it up over your ingredients, then pull it down to tuck everything in. Then take the left end and fold it over. Lastly, roll your burrito until it’s sealed. You may now pop your burrito into the oven for a lightly toasted outer layer. Enjoy!

All Done!

First Recipe Post!

Camping season is here and we’re happy to finally be adding recipes to the blog!

The following recipe is for my Mom’s Pasta Salad. I have modified it to be vegan compliant but I will share the original with you as well. This wasn’t made in Lady T but I always make it before we go camping.

Step 1: The Pasta

I use penne pasta but you can choose something else if you like. Boil one box of penne until the pasta is “al dente”. This means firm to the bite. If the pasta is overcooked, it will turn into mush once you add the other ingredients! I don’t add salt to the water but you can add salt to taste after mixing the other ingredients.

Pasta Salad Recipe

Step 2: The Onion

I like to use red onions because they are a not as strong and look more colorful in the mix. I usually dice about two-thirds of a medium red onion but you can modify this to taste.

Pasta Salad Recipe

Step 3: The Vegan Treatment

I had to try this recipe a few different ways before it was close enough to my Mom’s for me to enjoy. The Sazon (without annatto) was always part of my Mom’s version, but I had to find substitutes for the mayo and bacon. Earth Balance Mindful Mayo is delicious and can be found at any Whole Foods store. McCormick’s Bac’n Pieces are made from textured soy and add salt to the recipe.

Pasta Salad Recipe

Step 4: Drain

Once your pasta is cooked, drain into a colander large enough for you to swish the pasta around. Immediately run cold water all over the pasta until completely cooled. This keeps the pieces from sticking together and doesn’t turn the vegan mayo watery from the heat.

Pasta Salad Recipe

Step 5: Stir It Up

In an airtight container (I use Lock & Lock brand) mix the pasta, 3/4 of a cup of vegan mayo, red onion, a quarter cup of imitation bacon bits, and a packet of Sazon. I also add the following:

  • Fresh ground black pepper (to taste)
  • Pinch of garlic salt
  • Pinch of cumin

Your pasta salad will keep for up to three days in a sealed container. You will have to mix again if the salad sits for a while, as the oils from the mayo will settle to the bottom.

Pasta Salad Recipe

To make Mom’s original recipe, change the following:

  1. Substitute vegan mayo for Cains mayo. You can make it creamier by adding a whole cup.
  2. Substitute imitation bacon for real bacon pieces or chopped bacon strips
  3. Add a can of mashed white albacore tuna
  4. Leave the cumin out

There you have it! I love making this quick and easy recipe for the road and I hope you will too. Let us know how it turns out by visiting us on Facebook and posting your pics. Enjoy!