Since I am a healthy eater, adhering to a plant based vegan diet, it is important to me to have a functional kitchen. I put a lot of thought into putting this mini-van kitchen together in a way that didn’t require a lot of stuff, but still got the job done. For example I have one large sauce pan with a steamer basket and lid, and one frying pan. That’s it for pans. I have two forks, knives and spoons, and one set of bamboo utensils including spoons and spatulas. I have two bowls, two plates and a couple storage containers with lids. I’ve got two dish towels and a couple dish cloths. Trader Joes also carries these amazing inflatable sponges that take up very little room. All of the above fit into my Walmart crate that fits on the bottom rack of my two rack shelf unit. The Coleman two burner cook-stove fits perfectly on the top rack.

I love my igloo 12 volt fridge/cooler. You can set it upright or use it like a regular cooler. I choose to set it upright to create more space for my two small drawers that house my food and spices.

I am giving you a tour today as I create a delicious Tempeh Stir-fry.  A very quick and easy recipe that can be made in fifteen minutes.  I just saute’ red onion and peppers, add a block of cubed tempeh (a fermented soy product) and add spices, like cumin, turmeric, chipoltle chilli seasoning, and Tamari.  I brown the tempeh first and then throw in the onions and peppers, but you could do it the other way around.  I just like my veggies lightly cooked.

For a quick “van tour” my friend Hinton took a video that you can watch here.