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.
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 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.
This is what I was cooking for the hikers when Rusty walked into my hostel on the AT all those years ago.
The contrast between warm chickpeas and chilled raw vegetables is wonderful. Fresh mint and tahini dressing also add some amazing flavor complexity.
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 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!