Small kitchen BIG FOOD!

Sometimes I really have to hand it to us Airstreamers who are also foodies... whipping up gourmet meals in a kitchen the size of a broom closet is no easy task. You have to utilize space that is really not "utilizable" in a comfortable cooking sense. Our fridge is like an ass backwards game of Jenga. Go ahead and TRY to pull out that carrot without 42 other tubs, bottles and baggies falling out as the lone carrot grudgingly emerges from the puzzle. If your trailer is a 28' or larger you have the luxury of a small amount of counter space in your kitchen. Not true in the 25'ers. We have to use the table top in our booth for a lot of our food prep. It gets crazy in here on nights like tonight when we are both making stuff at the same time and have ingredients strewn out like a produce truck exploded.

Tonight's menu was Baja style tempeh tacos and fresh homemade salsa. I baked sliced tempeh in the oven for about 35 minutes in a marinade of Billy's garlic confit oil, honey, apple juice, a dash of tamari sauce and a pinch of cayenne. Billy made a slaw from chopped green cabbage, carrot, jalapeno, apple cider vinegar, salt and black pepper. He also made a Lime Crema sauce from plain yogurt, lime juice, fresh cilantro leaves, olive oil and salt (put the blender to puree.) We roasted a poblano and sliced it up along with a ripe avocado and I made a fresh salsa. I like to use cherry tomatoes, jalapeno, red onion, raw garlic, cilantro, olive oil, lime juice, salt and pepper. Most of what we made tonight was a variation on a recipe for the Baja tacos in The Veganomicon cookbook which is one of our favorites. If you want innovative, healthy and really tasty recipe ideas it is a killer book to pull from.




Everything was so good. I was missing having a cold beer with dinner but we forgot to grab some at the grocery today. Ahh well, I will more than make up for those missed calories later tonight when I pig out on dessert. I mentioned yesterday that I was going to be making Baking and Books recipe of Cardamom Rose Rice Pudding last night and ohhhh yeah people, I made it.



This stuff is problematic. I can't stop thinking about it. I kept sneaking back into the kitchen last night (well after 11 pm) to eat another spoon full of it. It is so aromatic being made from jasmine rice and of course cardamom. We bought a flat of strawberries today so the plan for tonight is to attempt death by rice pudding and fresh berries. Not a bad way to go out.