On our month long trip in Baja, improvisation was key. We couldn’t depend on our usual “things to buy” whenever we’re in the States. We were at the whim of what the markets had to offer. We lived the gentrified millennial dream: eating locally and seasonally. We travel with a fairly wide selection of spices and seasoning so we can whip together basically anything we want. We can throw together American, Indian, Korean, Mexican, or Vietnamese pretty easily. This salad was inspired a traditional Vietnamese chicken salad, gỏi ga, then fused with our love of grill seafood from the streets of Vietnam.
Read MorePlant-based or vegetarian are phrases that could make some scrunch their nose. I am very guilty of this. Vegetarian, or healthy meals, are, from my experience, bland affairs with very little depth. The dishes that try to have some kind of identity are usually barely passable versions of extremely gentrified curries hailing from southeast asian countries….
Read MoreI’m down for eating healthy. I’d be lying if I said I don’t need to. My roundness would be my Pinocchio nose if I was. I would eat a wonderful salad, or a hipster-tastic ancient grain bowl filled with all the millennial healthy buzz words and the latest of alternative ingredients, only to dig for snacks no more than half an hour later…
Read MoreOne of the many misconceptions about Indian curries is the idea that they’re stews which take a very long time to simmer away. But in reality, they’re quite the opposite! From start to finish, you can be done and eating in 20 minutes. A little bit of extra-ness goes a long way when you’re on the road…w
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