Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it can be popped like popcorn or cooked like oatmeal. On a cold day, hot sorghum is easy to make and will stick to your ribs.
This cake is made in a pressure cooker! You need a cake pan small enough to sit inside your cooker, on some kind of platform (I use a cheap aluminum mini loaf pan). Other than that, it’s not too different from baking a cake in an oven.
1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos
2 tbsp minced ginger
1 clove garlic, minced
1/8 tsp white pepper
1 tbsp sriracha, red chili paste, or red pepper flakes, to taste
Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots.
Use an immersion blender to mix the sauce ingredients in a mason jar, or whisk together in a bowl until thoroughly blended.
Mix the sauce into the noodle and veggie mixture, and serve with the cucumbers, and garnish with sesame seeds.
A few years ago, we discovered the deliciousness of cold brew coffee. It’s surprisingly simple to make, tends to be less bitter than drip coffee, and takes up far less of our precious counter space.
Before we committed to buying gadgets specifically for cold brewing coffee, we tried it the low-tech way: adding 1/8 cup to 1/4 cup coarsely ground beans to a one-quart mason jar with filtered water, and letting it steep in the fridge for 8-24 hours. We filtered it using a standard coffee filter or cheese cloth, which took a little while, and could be messy, but it did the job.
So we upped our game by buying the right tool for the job: a mason jar infuser for cold brew coffee. After steeping for 8-24 hours (depending on laziness and caffeine needs), we remove the filter and start a new jar, so at any given time, we have a jar brewing and a jar brewed and ready for drinking.
We usually like our coffee cold, but if we want something hot, we warm it up on the stove or in the microwave. Having cold brew on hand takes a little planning, but it’s worth it. And cold brewed coffee can stay delicious in the fridge for a week or two, unlike the sad sludge that happens in a drip coffee maker that’s been left out for a few hours.
Tea can be cold brewed, too! Add 3 or 4 tea bags to a one-quart jar of water, and steep in the fridge for 8-24 hours. It does not brew as strong, but it’s rarely bitter, and it makes a great iced tea. We especially love to do this with spiced chai, and adding Califia Farms vanilla almond milk creamer after brewing.
And yes, we do buy our creamer in those quart-sized 6 packs! We love it so much and hate the thought of traveling where it might not be available, so it’s well worth the space in our pantry. Coffee and tea are available almost anywhere, but traveling with food allergies can be tough if you like cream in your coffee.
Gluten-Free RV is a participant in the Amazon Services LLC Associates Program, and some links in this post are affiliate links. This means that there will be no additional cost to you if you shop at Amazon.com using these links, but we will receive a small percentage of those purchases as a commission. Your purchases are confidential: we will never know what you buy or if you buy anything.
Counter space and storage are both premium commodities in an RV. Jen and I are vegan, gluten free, and prefer eating less processed foods, so we buy lots of fresh fruits and vegetables. Storing fresh food is a real challenge in our small space. We are always looking for ways to improve.
We wanted to add a hanging fruit basket over one of the prep counters on the kitchen slide. We found this 3-tier basket with an overhead hook. RV roof slides are typically built from insulating foam board sandwiched between two thin sheets of plywood with a metal frame for stability. The interior surface of our kitchen slide ceiling is only ¼ inch thick panel board with a durable wallpaper covering. Using an anchor for the hook would be a real challenge, and could damage the ceiling. Most in-wall anchors could not hold enough weight, or were unable to operate fully due to the Styrofoam, or would just not fit into the space. We tried using 3M wire hooks and had some success. But with a half-pound limit per hook and using two hooks, they managed to do the job for a few days before the adhesive gave out.
Supporting the baskets without hanging from the roof?
The middle of all three baskets had a hole that would accommodate a large wooden dowel. One trip to our local ACE Hardware for supplies and we were ready to go.
adjustable height foot
closet support rod pocket.
I measured the height of the space and calculated the height needed to account for the foot, rod support bracket, and anti-slip pads. After cutting the wooden dowel, I installed the foot into the bottom end of the dowel and inserted three hooks about an inch down from the top. I added pieces of the anti-slip pad to the bottom of the foot and to the top of the dowel. The closet rod support cup was attached to the roof with a simple anchor to offer stability when the basket tree is in use. Final assembly was pretty simple at this point. The dowel was fed down the center of each basket, the chains were hung from each of the three hooks, and the top of the dowel was placed into the cup installed on the ceiling of the slide. The foot extends to provide the pressure needed to keep our new fruit and veggie tree standing upright.