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.
This is a simple go-to recipe made with ingredients you can find just about anywhere on the road.
I don’t know who invented Broccoli Ramen Salad, but they are truly a genius, especially because it’s the perfect dish for vanlife.
We love wild mushrooms, so this past Christmas I gave Rusty an oyster mushroom growing kit. This is the story of what happened… and a recipe!
Now that we’re wintering in South Florida again, we’re naturally inspired to make more Latin-inspired recipes. This burrito is straightforward and easy to make in our van.
So here is another tried and true solution for what to do with veggies going bad in the fridge before we can get around to eating them.
This is our healthy and delicious version of Beef Stroganoff that substitutes mushrooms for beef and coconut milk for sour cream.
Preparing risotto takes a little more cooking time than a regular rice or pasta dish, but if you’re propane-rich this dish is well worth it.
We love chili but rarely make it in our van because this recipe makes too much… so, sometimes Rusty makes his chili when we’re at a campground and can invite others to join us.
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!