Life on the road doesn’t mean boring food. A trained chef and ‘vanlifer’ Natalie Rodriguez proves that cooking in a tiny kitchen can result in bold, dynamic and delicious meals. With more than 60 plant-based recipes the author draws on her Puerto Rican heritage as she shares recipes in Tiny Kitchen Feast published by Hardie Grant Explore. An edited extract:
Coconut Soup with Pistachio Pesto
This recipe came about when my wife, Abigail, and I were creating pop-up oceanside restaurant menus in Mexico.
I wanted a light and delicate but flavoursome soup to start the multi-course meal. The coconut milk is subtle and the pesto gives the soup a slight brightness. I love this dish. It’s simple.
Guacamole with CarameliSed Ginger & Orange
Eating this reminds me of Baja Mexico because this recipe was born on the beach at one of our pop-up dinners.
Creating this was a happy accident and I don’t believe I can eat regular guacamole anymore. Most people who have tried this say the same thing. It’s definitely one of my signature creations and quite a crowd-pleaser.
Grilled Tempeh Kabobs with Miso Plum Glaze
This is a sweet, tangy sauce that takes on the char of the grill, symbiotically.
The grill gives the tempeh that slow-cooked BBQ flavor. The tempeh is great on its own or as part of a full meal.
Have it with rice or roasted potatoes, or slide the skewer into a taco. Keep piling the sauce on.
