This is delicious van-friendly recipe. However, this makes a lot of soup, so be prepared to have lots of leftovers.
Potato Leek soup is perfect for the chilly rainy days we’ve been having lately, and it’s easy to make in our tiny van kitchen.
This is our healthy and delicious version of Beef Stroganoff that substitutes mushrooms for beef and coconut milk for sour cream.
Preparing risotto takes a little more cooking time than a regular rice or pasta dish, but if you’re propane-rich this dish is well worth it.
This tastes so surprisingly good! This is a vegan version of salmon lox and bagels… and It’s easy!
Harvest bowls can be made with any of your favorite ingredients, but they should have a balance of cooked and raw veggies and fruit, nuts or seeds for crunch, and a sauce that ties it all together.
This is a great recipe to have on hand when you want a delicious meal with a “gourmet” feel. All the ingredients are pantry staples, except for the fresh parsley and lemon.
We love chili but rarely make it in our van because this recipe makes too much… so, sometimes Rusty makes his chili when we’re at a campground and can invite others to join us.
We recently purchased a few Patagonia Provisions and took them on a 2-day backpacking trip and we were very pleased with the taste, ease of cooking, and versatility. Here are some of our recipes using Patagonia Provisions foods.
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!