This is such an easy recipe, but the key is the broth. It’s all about the ginger and garlic!
These vegan delights will surprise you! They’re so decadent, and quite easy to make in the van.
If you don’t mind a lot of slicing, this is a great recipe! It has lots of different flavors, textures and spice that combine so satisfyingly on the palate.
We love to make hummus on the road. It’s easy and cheap and better than store-bought. But it’s Fall now and Ren saw a recipe for pumpkin hummus so we decided to make it with sweet potatoes instead.
We came up with this recipe to use up a bunch of veggies in the fridge that were on their last legs.
When we start to see fresh corn in the markets, we’re bound to buy a few ears and figure out what to do with them later. This spicy corn soup fit the bill perfectly!
This is a recipe we came up with to use bits and pieces of leftover veggies we had sitting in our van fridge. You can use most any legume and swap out any of your favorite veggies. It makes for a nice break from green, leafy salads and holds up better when the days start to get hot.
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.
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!