Full-Time Vegetarian RV Living and Camper Van Conversion

After searching for a van for four months we finally found one that was suitable for our budget and needs. We converted it all by ourselves on a campground where we were staying at in our travel trailer at the time in Tallahassee, Florida. Most of this month was spent working our remote jobs and in our off-time we worked on the van build, enjoyed vegetarian RV-living as well as regular workouts and running.

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Top 10 Best Vegetarian Cookbooks 2018

This is our list of favorite vegetarian cookbooks. Do you love fresh and vibrant vegetarian meals as much as we do? Then this list is for you!
We love eating plant based foods that are healthy, fresh and full of nutrients. They make your bodies happy and energized.
Whenever possible, we shop at farmers markets wherever we go and pile up on those colorful seasonal veggies that are full of healthy vitamins and minerals.  And although we love to just whip up dishes from scratch using whatever we have at hand, it is the food-lover in us that appreciates a beautiful cookbook.  These books inspire us and help us to mix things up to try new dishes and meal combinations.
We hope you’ll enjoy our list of our favorite vegetarian cookbooks and that it’ll inspire you to try new recipes!

Please note: To support our cause, we use affiliate links and may receive a commission for purchases made through these links at no cost to you. We are not sponsored by anyone and list only gear that we are personally use and love. We selected the items we recommend purely based on personal satisfaction and because we like their quality.


Green Kitchen at Home: Quick and Healthy Vegetarian Food for Every Day

by David Frenkiel and Luise Vindahl

A great cookbook with creative, vibrant and healthy recipes that don’t need much time to prepare and are easy to make. The recipes are vegetable based and contain vegetarian, vegan and gluten free dishes. The book also includes great tips on how to save time when planning and preparing meals for the week as well as a section for recipes that are more time-consuming for those special occasions or weekend feasts. The photos look mouth watering and the recipes are simply delicious.


Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals

by Lukas Volger (Author),‎ Michael Harlan Turkell (Photographer)

A wonderful cookbook with inspiring and creative vegetarian recipes for the Asian food lover! The dishes are full of flavor and taste with beautiful photos that make the stomach growl. These recipes are easy to follow and most don’t take a lot of time to prepare. The book also includes base recipes for broths, noodles, sauces and condiments.


The Power Greens Cookbook: 140 Delicious Superfood Recipes
by Dana Jacobi

A great inspiration for those who want to incorporate more greens into their diet. The recipes include 15 different power greens from Arugula to Watercress that are loaded with healthy nutrients. The book includes vegetarian, vegan and gluten-free recipes for delicious main dishes, hearty salads, dips, spreads, snacks, and even drinks.


Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment

by Nina Olsson

Such beautiful, colorful, nutritious and delicious dishes! This recipe collection is a great inspiration for a healthy vegetarian diet that combines various tastes from around the globe and proves that vegetarian food is everything but boring. Many recipes are vegan and gluten-free as well.


Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals

by Susie Middleton (Author),‎ Randi Baird

Delicious and healthy vegetarian dinner meals are made easy with this recipe collection by combining fresh seasonal produce with staple ingredients like noodles, grains, beans, greens, toast, tortillas, eggs, and broth. This book contains 125 recipes as well as tips on a well-stocked pantry, and make-ahead meals.


The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

by Cara Mangini

A great guide on how to best cut all kinds of vegetables into pieces. This book contains great techniques of vegetable butchery as well as 150 simple but delicious vegetarian recipes for any kind of occasion. Eat your veggies made easy!


River Cottage Veg: 200 Inspired Vegetable Recipes

by Hugh Fearnley-Whittingstall

A beautiful cookbook with over 200 delicious seasonal vegetarian and vegan recipes from comfort foods, salads, soups, pasta, rice, meze, tapas, dips, spreads, breads, side dishes and on-the go meals. The award winning writer has always been an advocate for sustainable foods, and this book is a celebration for the love of veggies.


Eat Your Vegetables: Bold Recipes for the Single Cook

by Joe Yonan

A great recipe collection for the single vegetarian household or anyone who would like to incorporate more vegetarian dishes into their meals. This book contains 80 delicious and globally-inspired vegetarian, vegan, and flexitarian recipes, practical information on shopping, storing, and reusing ingredients, as well as essays on a multitude of meatless topics.

 

The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love
by Susan Pridmore

This cookbook contains vegetarian recipes that are easy to make with easy-to-find ingredients for simple everyday cooking. From 5-Ingredient recipes to 30-Minutes meals and One Pot dishes, this book helps to keep things simple.

 

How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
by Mark Bittman

The vegetarian classic cookbook has been completely revised and improved with a modern take on vegetarianism. New recipes include more vegan options as well as a new chapter on smoothies, teas, and more.

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What We Eat In A Week – Vegan/Vegetarian RV-Life

Traveling as a vegetarian or vegan can be tough in rural America as it can be hard to find vegan and vegetarian friendly options. Our number one solution is to cook your own meals! We love a healthy, vibrant plant based diet, and shop weekly at the local farmers markets if possible and substitute other staples from local markets in the area. Since we live in a 26 foot travel trailer and also in our converted cargo van where space is minimal, it can be challenging at times, but at the same time we love the simplicity of it.

We try to keep it eco-friendly by avoiding the use of plastic packaging whenever possible. We bring our own reusable shopping bags and produce mesh-bags, avoid the use of aluminum foil, but if we use it we choose recycled aluminum foil. And of course using biodegradable dishwashing soap and avoiding water waste is a must. We are eating mostly vegan plant based foods which is better for the environment as well as more ethical and better for animal wellbeing. On special occasions we eat cheese, eggs, dairy products and honey, but we try to keep it at a minimum. We hope to help inspire you to make some creative but simple meals. Bon appetit!

 

These are our kitchen gadgets that we use in the RV and Van:

Omega VRT350 Heavy Duty Masticating Juicer

Ninja Master Prep Chopper, Blender, Food Processor

Duxtop 8100MC 1800W Portable Induction Cooktop

The Stone Earth All-In-One Sauce Pan by Ozeri, APEO & PFOA-Free Stone-Derived

Coleman Cast Iron Skillet

KRUPS Electric Kettle

PUR Faucet Water Filter

Hydro Flask Insulated Water Bottle

Nordic Ware 365 Indoor/Outdoor Grill-Steam-Bake Multi Cooker

Nordic Ware 365 Indoor/Outdoor Large Pizza Pan

Oster Expressbake Bread Machine

Countertop Toaster Oven

Sparkle Soda Siphon-Silver

Corelle 20 Piece Livingware Dinnerware Set

Lunchskins Reusable Sandwich Bags

Bee’s Wrap Reusable Food Wraps

Compostable Garbage Bags

Please note: To support our cause, we use affiliate links and may receive a commission for purchases made through these links at no cost to you. We are not sponsored by anyone and list only gear that we are personally use and love. We selected the items we recommend purely based on personal satisfaction and because we like their quality.

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Sumter County Farmers Market, Webster, Florida

On our travel through Florida we came across Florida’s oldest Farmers Market located in Webster, FL. The Sumter County Farmers Market which was started back in 1937 by local farmers to sell vegetables and cattle and later on has added other good which has grown into Florida’s largest Flea Market. The Farmers Market takes place on Saturdays 8AM-3PM. There is a large assortment of fresh produce grown on local family farms and the Flea Market has 2,000 vendors that sell crafts, antiques, jewelry, clothing, leather goods, tools, birds, flowers, household goods, body care products and much more. There is a beer garden for the thirsty as well as a Farmers Market Restaurant with a farm to table Country Style Buffet that serves Breakfast, Lunch and Dinner and is open 6AM until 8PM Mon-Sat.

We love Farmers Markets and buy our produce as much as we can from Farmers Markets wherever we go. This was the first market we’v been to that had fresh Black Eyed Peas and we absolutely had to buy them! We made a vegan bean stew and the recipe came out so delicious that we make it every time we find fresh Legumes or Peas!

 

Black Eyed Peas with Heirloom Tomato and Roasted Veggies

(Ingredients For 2 People)
For the Black-Eyed Peas:

2 1/2 cups of freshly picked black-eyed peas
1 large tomato
3 Tbsp Extra Virgin Olive Oil
1 cup of water
1 onion
3 garlic cloves
1/4 jalapeno pepper
1 bunch of fresh thyme
1/3 tsp cumin powder
1/3 tsp coriander powder
1/3 tsp paprika
¼ tsp Cajun spices
Salt and pepper to taste

For the oven-roasted veggies:

2 red peppers
1 yellow squash
¼ butternut squash
1 potato
1 jalapeno
2 Tbsp Extra Virgin Olive Oil
1 dash of paprika
fresh rosemary springs
Salt and Pepper

Instructions:

Wash the produce and soak and wash the black-eyed peas.
Use a mid-sized pan with a lid and put on stove. Turn on the oven to 450 F and let it preheat.
Peel and cut the onion and add together with olive oil and a few springs of thyme to the pan, turn on stove to medium heat and stir-fry until onions become translucent. Take the rest of the thyme leaves off the stalks and set aside.

Cut ¼ of the jalapeno into small pieces and add to the pan. Cut the tomato into small pieces and add to the pan, then peel the garlic clove and press into the pan as well. Add all spices, salt and pepper and after a couple minutes add the water and stir occasionally while letting it simmer, then turn stove to low heat once it starts to bubble.

In the meantime, peel the potato and butternut squash and cut into bite-sized pieces, then cut the rest of the vegetables into bite-sized slices, including the remaining jalapeno and add to a bowl. Sprinkle with olive oil, salt and pepper, paprika and rosemary springs. Toss and turn so the veggies al get a nice coat of olive oil and spices and herbs, then put on a baking sheet and into the oven for about 30 minutes.

Check on the Black-Eyed Peas after about 30 minutes and add the remaining thyme leaves. They should be cooked to perfection within about 45 minutes total. Once everything is cooked to your liking remove the veggies from the oven and serve together with the Black-Eyed Peas.

Bon appetite, enjoy!

 

 

 

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