Summer time in the van means more cold meals… and more salads. But this beautiful specimen was served to us by my mother (in-law) during our latest Tulsa visit.
When watermelon is at its peak and on sale at the many roadside farm stands we pass while traveling, we love this easy summertime dish, which requires very minimal cooking time.
I recently had a craving Rusty volunteered to try his hand at a vegan version of this classic Asian dish.
A humble veggie wrap seems like it would be a no-brainer, just throw a bunch of veggies on a wrap, and roll it up, right? But some veggie wraps are better than others, and there are some tips for successful rolling.
We like to serve this couscous dish with fish and a dollop of remoulade sauce. Pictured here is seared tuna and a quick remoulade made with mayonnaise, Sriracha, and capers.
We usually do stir-fry over rice, but we saw a recipe recently that used udon noodles, extra dark soy sauce and oyster sauce for a dark, caramelized Asian spin on our usual recipe.
When we’re feeling the need for something a little more decadent, this dish fits the bill.
This is a simple soup that comes together quickly. The generous portion of fresh grouper, combined with the coconut milk, lime and spicy peppers make this a standout recipe sure to tingle your taste buds.
We think this is the very best way to cook jackfruit! And you don’t have to buy those pre-made packages of BBQ jackfruit when you can make your own at home.
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!