Wheat-free and maybe even grain-free yepsure, but no corn tortillas? Riceless? Don’t know if I’m ready for that yet.
On the path anyway, with this recognition–all the sauces are tomato and onion mostly.
I mean the spaghetti sauce. The curry simmer sauce. The salsa, and with a heavy dose of green chili added, even the enchilada sauce.
Tomato, and onion, and chili, and some combination of spice and ‘other’ appropriate to the cuisine. Italian basil. Coconut milk, turmeric, ginger for curries. Cumin and cilantro and lots more chili for the Mex.
Maybe certain variations are prepped at the house before sojourn, and fridged for reconstitution on the road.
What is necessary in terms of that fridge and those stoves and the electrification to shore-power them or even eventually solar-power them can begin to take shape. It’s true that I’m tervigersating
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Resauces
2-Ingredient Chickpea Flour Tortillas
Chickpea Flour Tortillas! Trying ElaVegan’s Recipe
Socca: the GF Chickpea Flatbread that will change your life
Italian chickpea flatbread – Farinata a modo mio… Farinata made My Way
VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple to Make!