Tiny Kitchen Feast is a fresh and exciting cookbook with more than 60 plant-based recipes, inspired by author Natalie Rodriguez’s life on the road. As a trained chef and ‘vanlifer’, Natalie shows us that cooking in a tiny kitchen can result in bold, dynamic and ‘un-boring’ meals.

Life on the road doesn’t mean sacrificing good food. Alongside her delicious and flavourful recipes drawn from her Puerto Rican heritage, Natalie reveals the lessons she’s learned while cooking on the road. Her easy and accessible recipes are proof that wholesome food can be made by any cook, in almost any space. Start the day with a C.B.L.T. (coconut bacon, lettuce and tomato sandwich), before moving onto tantalising appetisers like roasted-strawberry bruschetta and campfire-inspired grilled tempeh kabobs with miso-plum glaze. Natalie also provides new twists on hearty favourites like smoked poblano and Manchego mac ‘n cheese, as well as saffron pineapple lemonade. With practical tips, mouthwatering meals and insightful tales, Tiny Kitchen Feast will inspire you to not only eat well, but to live well too.

Author Biography

Natalie Rodriguez is a professionally trained chef, self-proclaimed poet, wife, dog mom, and full-time traveller from the USA. Growing up in her Puerto Rican grandmother’s kitchen, she has a natural affinity for cooking. She attended the Culinary Institute of Charleston in 2013 and quickly started a career as a chef. But after over a decade of the food and beverage grind, she felt a relentless pull to travel and to expand her humanity. She and her wife Abigail quit their jobs, sold all of their belongings, and bought a van to travel around the US. Three years and counting of life on the road, and Natalie has cooked in her van in just about every landscape you can think of from Baja and Mexico, to Canada and Alaska. She does the occasional private chef dinner and shares her life journey on her Instagram page @letsplayrideandseek. There you can find excerpts from her travels, cooking videos and recipes.

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