We’re accruing a list of frequently asked questions. One of these has been coming up relatively often lately as people dig a little deeper into how we are living full time on the road. People want to know- what do we eat? First, I think there is a pretty common misconception that living in an RV is like camping. When we embarked on this lifestyle, it was with all of the comforts we considered necessary in mind. We were all very clear that this should in no way ever feel like we were sacrificing in some way. And I can safely say (we talk about this regularly) that everyone feels completely satisfied and comfortable with the RV life. We have a perfectly regular living quarters with all of the regular areas- just laid out a little differently and squashed into a smaller space.
As far as the kitchen goes, our food knowledge, planning, preparing, and consumption is always changing and improving with our awareness. And, while I lack the vast counter space of our suburban dwelling, the way that I consider and prepare food has not ever back-stepped with our change in living quarters. In fact, we’ve become even healthier! I believe in whole ingredients. I believe in preparing food from ingredients that are recognizable and basic. I was recently asked where I keep all of my boxed and canned pantry items in the RV and I was confused for a moment. I have only the occasional organic jarred pasta/pizza sauce and a box or two of Annie’s organic macaroni and cheese. Why would these require lots of space?
The misconception is that cooking from basic ingredients requires more space. It doesn’t. In fact, it requires less… and less money, too. We eat only organic (and local if we can help it) produce and choose the most organic and basic of other ingredients as well. It is amazing to me to compare shopping carts with those who are buying boxed, frozen, canned, etc. foods. Their carts are overflowing and their receipts are frightening! I can make so many different things with the ingredients that we buy and they are so satisfying that my smaller cart of groceries actually amounts to a much more creative, frugal, and healthy lifestyle.
I think I’ll start sharing some of my favorite recipes here. Please include yours or links to them in the comments section! I’m always looking to try new things as is Sadie – my 6 year-old sidekick in the kitchen.
I suppose I should have started with some amazing entree with lots of local green stuff but, since the Patriots lost tonight and we are in mourning, I will offer up one of our favorite breakfast items that served as comfort food for us tonight:
Gingerbread Pancakes – Of course, I can’t leave well enough alone. I alter every recipe I come across. I use grapeseed oil in place of vegetable and reconstituted goat’s milk in lieu of cow’s (I have also used rice milk with success). For a more crepe-like pancake (and for vegan alteration), we’ve used 1 tbsp of milled blueberry flaxseed with 3 tbsps water instead of the egg. Delicious!
To save time, I will often make extra of the dishes I make- hot dishes serve well for lunch the next day. In this case, I always make a second batch of the dry mix to put in the pantry for another day when I will just have to whip up the wet mix, combine, pour, and flip!