RV travelling can be a lot of fun.
It’s nice being able to travel without having to pack and unpack, and being able to leave somewhere very quickly if you don’t like it, or stay longer if you’re enjoying it.
To quote Jay from The Inbetweeners, “It’s a sense of freedom that you don’t get with other holidays.”
Will responds, “It’s a sense of shitting in a bucket in a cupboard that you don’t get with other holidays…”
Much like Will, I enjoy the freedom, but miss, er, certain creature comforts. Like having a bath a few times a day, unfettered access to a salt-water lap-pool, high-speed internet, and basic vegan food – like tempeh, tofu and lentils.
One of the other luxuries I miss is a large kitchen and nice appliances. A small fridge, a small stove, and a microwave that works as a convection oven means that I don’t always have the meals I want, or can’t always prepare meals in the way I’d usually like them.
And when you’re in a 30 foot RV, you can’t always shop at the local, organic, health food store. Your best bet to park your splendid beast is at the local Walmart. Which may have guns, and bullets , but not always tofu or lentils.
This recipe is one I whipped up with some tinned goods in less than glamorous circumstances. Due to factors beyond our control, our pay was 14 days late – not the best situation to be in when you’re on the road. We were waiting for it to come into our account and had to kill a day on the roadside at a rest stop in hot, humid Kansas, without air conditioning or electronics.
- 1 can of tomato soup. Usually I’d use a mix of crushed tomatoes, fresh chopped tomatoes, and tomato paste – but one is not picky when one is at a rest area in Kansas and starving
- ½ cup of uncooked quinoa
- 1 can of lentils
- 2 cups of frozen vegetables – “Californian Mix” – broccoli, cauliflower, carrot, corn and beans
- 2 tbsp of olive oil
- 1 tbsp of pre-minced garlic
- 4 tbsps of garam masala curry powder
- 1 tbsp of paprika
- Cayenne pepper
- Cracked pepper
- 2 cups of water
- Heat your olive oil in a pot over medium high heat. Drop in your garlic, giving it a swirl for about 20 seconds or so.
- Drop in your tinned soup, then your quinoa.
- Add your curry powder, paprika, and cayenne pepper. I add lots of cracked pepper, but you can miss this step – it’s more the consistency for me.
- Bring the heat down to medium, and let the soup and quinoa cook for about 10 minutes. If the soup doesn’t entirely cover your quinoa, or the soup absorbs quickly, add a cup or two of water.
- Add your frozen veggies and your lentils, and cook for a further 10 minutes.
Prep time: 20 minutes
Serves: 4 people.
You can connect with South Nomad, Jessica, over at Google+.