We’ve been eating lots of green salads lately, and thought we’d take a detour to pasta and more Asian flavors. A cold soba noodle salad was the answer.
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!
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.
We love our curry, and this adaptable recipe can be made with any of your favorite vegetables.
Pickled eggs are great for traveling, as a snack on the road, or added to salads and poke bowls.
This is not your typical Japanese restaurant miso with only a few strands of seaweed and a little tofu floating in a thin broth. This is a hearty bowlful of veggies, protein and flavor to satisfy your hunger.
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!