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.Read More →
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:
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.Read More →
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
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
2 Tbsp Extra Virgin Olive Oil
1 dash of paprika
fresh rosemary springs
Salt and Pepper
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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(T-Shirt created by Anxious Potato Co)
We love food that is plant based, healthy, sustainably grown, delicious and full of flavor. Damian has been a vegetarian for over 25 years and I have been mostly vegetarian for 5 years and currently am making the transition into a whole food vegan diet. Although the vegetarian and vegan diet has become more popular within the last few years, it is still quite difficult to find nutritious, fresh and healthy vegan food while traveling throughout the US. While cities might have better options, it is rare to find a vegan or even vegetarian-friendly restaurant outside of those bigger hubs.
When we heard of the 4th Annual North Florida VegFest that took place in Tallahassee on March 17th 2018, we were super excited to visit and to be able to experience this great event. The food was outstanding, with lots of variety from local and nearby vegan and vegetarian-friendly restaurants and vendors. The food options ranged from Brazilian Jackfruit Croquettes and Vegan Corn Dogs, to Vegan Jamaican Patties, Pizza, Indian Curries, Vegan Soul Food, Ethiopian Dishes, Vegan Mac’n’Cheese and Comfort Food, Vegan Burgers and Sandwiches, Healthy Smoothies, Vegan Ice Cream and Cheese Cakes and Sweets, Drinks and much more. It was a feast for the eyes and our stomach. Besides the super yummy food we loved the information that was available with representatives from Non-Profit organizations like Sustainable Tallahassee, Save Movement, Food Not Bombs, Farm Sanctuaries, Urban Farms etc. There were speaker at the Amphitheater who educated about the healthy plant based whole food diet and inspired with their own stories and their improvement of health by adapting to a vegan diet. From Cooking Demonstrations to Yoga classes, we loved the event and the spirit behind it.
The following Vendors and speaker are mentioned in our video (in the order of appearance), please check them out:
Veg Coach Ellen Jaffe Jones (Speaker and Author of Eat Vegan on $4 a Day)
Myriam Parham (Registered Dietician and President of the Florida Voices for Animals)
Also check out the following websites for upcoming VegFest and Vegan Events in the US and around the globe:
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