On the move again

What to make when moving every few days

We’ve finally moved! After being in one place for many months it’s nice to be underway and seeing new sights.

But, it also means I need to remember how to plan meals when we’re moving often and spending some time boondocking.

I’ll admit, there was a fair amount of cheating. We spent time in some places with great vegan options so we took full advantage.

Restaurant Highlights

I’m not going to subject you to photos of every single dish (don’t worry, they’ll be in future videos!) but here are a few highlights.

La Rana Vegana - Cabo San Lucas

This was one of my favorite meals. We love La Rana Vegana and have never been disappointed in their food. So glad they survived the pandemic.

quesa birrias from la rana vegan in cabo san lucas.
Quesa Birrias - crispy tacos filled with vegan cheese and jamaica (hibiscus flowers) served with a stock similar to enchilada sauce.

Namaste India - Cabo San Lucas

I make Indian food at home from time to time but it was a treat to be able to get it out. And it was delicious!

Pura Vida Cafe & Store - Todos Santos

Pura Vida is a health food store that is really well stocked and also carries local produce. This is the only place I’ve seen kimchi in southern Baja. The cafe menu is simple but perfect for lunch. Great smoothies here too.

Holy Balls in Plaza Amigos - Todos Santos

An all-vegan falafel spot? You know we were going to hit that up! Everything is fresh and made in-house.

Namataste - La Ventana

Ha, that’s a fun play on words. Lots of bowls on the menu here and most can be vegan. Many restaurants have trouble with vegan mac & cheese so this one was a pleasant surprise.

Nomada Restaurante - La Ventana

There were a surprising number of vegan options in La Ventana for its size. If you want healthy AND tasty food, Nomada is your spot.

entomatados veganos at nomada in la ventana.
Entomatados Veganos - corn tortillas filled with veggies and drenched in tomato sauce with a side of chickpeas, lettuce, sprouts, and avocado

KM-0 - La Ventana

This coffee and smoothie bar had a small menu and a bunch of desserts. Great coffee and vegan pancakes. Too bad they didn’t have any vegan desserts.

Travel Food

So, what are my plans for quick meals on travel days?

Oh, and I should mention that we’ve stayed down here too long and it’s now very hot. Why is this an issue? In our RV, if you are running the A/C, you are not running anything else that takes significant amps. Like a microwave or Instant Pot. You have to turn the A/C off while using those.

Now, this isn’t a big deal with the microwave because it isn’t going to take that long. But the Instant Pot can use a lot of energy until it beeps.

We’re going to be eating sandwiches, burgers, and bowls for most meals.


I’ve got two meals worth stashed away. Kathy Hester’s Instant Pot Black Bean Quinoa Burgers are healthy, filling, and freeze well. (Click sample recipes to get the recipe.)


My bowl plans will be limited to the ingredients I can get here. Some of my specialty ingredients have been depleted. Burrito bowls are on the menu, for sure. And surprisingly I can still make Korean Noodle Bowls. This dish is great at room temperature or even cold. Find both of those recipes in an early issue of Spoonfed here.

Another easy bowl is potato/sweet potato, beans, and veggies drizzled in a tahini sauce. I got some beans in the freezer and in shelf-stable packs ready for this. I’ll use frozen or fresh veggies depending on what I’ve got. If I can, I’ll pre-cook the potatoes in the Instant Pot and just heat them up when needed.


Normally, I’d get some vegan cold cuts for Kevin but that isn’t really a thing down here. Instead, I’m making Tofu Salad and Curried Chickpea Salad sandwiches. The Tofu Salad is an old standby but the Curried Chickpea Salad is new to us. We’ve really been diggin’ it. Of course, I haven’t take a photo yet. But I promise it’s tasty.

Curried Chickpea Salad


2 cups chickpeas
1 teaspoon curry powder
1⁄2 cup raisins
1 cup celery, diced
1⁄4 cup cashews, chopped
1/4 cup red onion, minced
1/4 cup vegan mayo
salt and pepper to taste


In a medium bowl, smash the chickpeas to your liking. I like all of them at least broken up if not completely pulverized.

Next, add the remaining ingredients through the mayo. Stir well to combine. Taste and season with salt and pepper to your taste.

Note: I’ve been making my own oil-free vegan mayo with this recipe.

Time to wrap this up! We’re going to try to leave here tomorrow and there are many things that we need to do today: laundry, shopping, dinner plans, work, etc.

By this time next month we should be back in the U.S., maybe even this time next week. Wish us luck!