We love wild mushrooms, so this past Christmas I gave Rusty an oyster mushroom growing kit. This is the story of what happened… and a recipe!
Did you know that red lentils cook in half the time as brown lentils? They make for a fast and delicious soup that uses less fuel, and that’s important to us living in our van.
This salsa is fresh and citrusy, without too much spice. Serve it up with a stout chip that won’t break under the weight of a big chunky scoop of deliciousness!
Jackfruit is one of those vegan meat alternatives, and done right it is so close to pulled pork or shredded chicken that many can’t tell the difference. It’s a perfect choice for vegan tacos.
When it’s hot outside, and you don’t want a heavy meal, try this special treat that’s surprisingly van friendly.
Our friends, Teen and Jeff, recently served us this fabulous stew over mashed potatoes… and it was divine!
This recipe is adapted from a recipe given to us by our friends Teen and Jeff. It’s very van-friendly in that most of the ingredients are non-perishable.
Now that we’re wintering in South Florida again, we’re naturally inspired to make more Latin-inspired recipes. This burrito is straightforward and easy to make in our van.
So here is another tried and true solution for what to do with veggies going bad in the fridge before we can get around to eating them.
We love BBQ, and we often make our own from scratch. But sometimes when you’re on the road, it’s just easier to use store-bought.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!