We love salads and we love croutons on our salads. Here’s a variation we tried recently with artichoke bottoms served wilted on top of fried bread.
We love playing around with vegan versions of our favorite BBQ recipes. This time we decided to try a tempeh-based recipe that looked like it would be easy to make in a van.
We recently enjoyed nopalito salad at a Mexican restaurant in San Antonio, and it was so good we decided to make our own.
Here’s a great dish to make in advance and take on the road, especially nice when the weather is hot and we don’t feel like cooking.
Stumbling on some really fresh and inexpensive papaya, we decided to make a fruity salsa to go with some salmon. Yum!
This recipe was introduced to us by our friend Claire. There’s a bit of labor involved, but well worth the effort.
While we’ll graciously devour an all-beef frank if you’re buying, we prefer to go vegan when it’s just us. Here’s an easy option that works just fine for us and van living.
Dehydrated coconut milk powder is great for van life because it takes up very little space. And it works really well in this curry soup recipe.
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!