This is what I was cooking for the hikers when Rusty walked into my hostel on the AT all those years ago.
Colcannon is a rich, dreamy Irish potato dish, traditionally loaded with butter and cream. We’ve lightened up our version with plant butter and nut milk.
The contrast between warm chickpeas and chilled raw vegetables is wonderful. Fresh mint and tahini dressing also add some amazing flavor complexity.
This recipe is both healthy and full of warm flavorful goodness all the way from nose to tongue to tummy.
The lion’s mane fungus is one of our favorite fungi to harvest in the wild. It has no look-alikes that should be avoided, and It taste almost like lobster. Yum!
This is one of our go-to dishes, especially when we have lots of stray vegetables that need to be used up. It’s comfort food for the road.
This quick and tasty dish comes together in about 15 minutes. Use any of your favorite vegetables, and add tofu or shrimp for extra protein.
We love spicy and all the complex flavors of Indian Dishes. This recipe is very easy to make and can be altered to use any of your favorite veggies and/or tubers.
This might not seem like a van-friendly dish, but trust us… it is. Whenever we find parsley, tomatoes and cukes on sale, we can’t wait to get our fix.
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!