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Two Burner Life

Two Burners, Plant-Powered, Endless Possibilities.

05/28/2026

Deluxe Soy Curl Tacos ‼️
Soy curls rehydrated with Better Than Bouillon and Joloff spices, shiitake mushroom, zucchini, onion, bell pepper, serrano pepper, garlic, and red beans topped with a creamy garlic sauce made with sunflower seeds, chili garlic Cholula, and shredded cabbage on flour tortillas. Yum!
Two Burners, Plant-Powered, Endless Possibilities

05/17/2026

I probably should have gone ashore for some provisions today, but I was chasing a couple gremlins (one that was all in my head, thanks Gaylen) and working on a couple projects. I am still soaking into this new life or a this new version of the life I had begun on Ruth Ann.
My pantry is well stocked but I'm pretty low on freshies. Tonight I made skillet dish consisting of lots of basmati rice, rehydrated soy slices, rehydrated oyster mushrooms, onion, garlic, jalapeno, the last of my zucchini, and roasted red bell pepper from a jar substituting for fresh. I also made a salad out of thinly sliced cabbage and sweet onion with vegan Mayo, red wine vinegar, and a couple dollops of ajvar, a West Asian spread made of roasted red pepper and roasted eggplant.
Dessert was an apple and some tequila.
Two Burners, Plant-Powered, Endless Possibilities

05/12/2026

I can hardly believe it's true but I am back on the water; in fact, found a new-to-me boat. sv Mollynogger and I left the dock and moved to the Banks Channel anchorage this afternoon. A new boat means a new galley but I still have a two burner stovetop. This time, however, I also have a combination convection / air fryer / microwave unit as well. I have big plans to expand the offerings here at Two Burner Life. It's been a lot of work prepping to get this far, but I threw together some supper. Soy curls, rehydrated oyster mushrooms, zucchini, onion, garlic, bell pepper with some leftover Chinese takeout rice topped with vegan Mayo and Pickapeppa spicy mango sauce.

Check out my channel if you're interested in more details about the boat.

Two Burners, Plant-Powered, Endless Possibilities

05/05/2026

2nd breakfast aboard sv Mollynogger
Tofu Scramble!
Still on the dock unpacking and organizing and still close enough to civilization to have lots of freshies.
Zucchini, bell pepper, jalapeno, onion, garlic, and rehydrated shiitake mushroom bits with Jamaican Curry. Then a half block of tofu crumbled on top with scramble seasoning and a couple shakes of Pineapple Pepper (like lemon pepper with a sweeter fruit). Topped with vegan mayo and Tabasco Sweet ans Spicy.
Yum!
Two Burners, Plant-Powered, Endless Possibilities

04/29/2026

Peruvian Fast Food, y'all!
I'm traveling, bought one boat, sold another, and I'm not cooking tonight. My go-to spot smack dab between I-94 and the Turnpike in Fort Pierce is .
Fried yuca with hot sauce *AND* garlic sauce before the black beans splashed with garlic onions off their condiment bar which I eventually dumped right on top of the yellow rice. And a mango juice.
Two Burners, Plant-Powered, Endless Possibilities

BubbaThePirate

04/28/2026

So ... I did a thing on a road trip. Pics in comments. More next week.

04/17/2026

Sometimes you get a craving and you just have to throw something together on the fly. Also, comfort food is not always very colorful. Tonight for some reason after deciding I was going to make pasta, I decided it needed to be stroganoff. My version: onions sauteed in the pan, after 5 minutes or so added five or six cloves of garlic and a cup of rehydrated shiitake mushrooms cut into 3/4 inch squares. The mushrooms were rehydrated with a half a teaspoon of Better Than Bouillon No Beef Base. I added several splashes of Worcestershire sauce to the veggies in the skillet. While the pasta was cooking I made a quick cabbage salad with onion, garlic, and bell pepper. Once the pasta was done and drained, I tossed it into the skillet and then added some homemade cashew sour cream. I'm not sure why but I sprinkled some cashew parmesan on top as I plated my supper.
Two Burners, Plant-Powered, Endless Possibilities

04/16/2026

Super quick lunch!
I threw some onions in the skillet and after they were translucent I added leftover tempeh and some fresh jalapeno. After about 5 minutes on medium, threw in some leftover canned black beans and some pinto beans from a batch I made last night. Yes, this time the tortillas are store-bought but I am using up food in my pantry. Next week I will explain. Tacos assembled with homemade cashew sour cream and Chocolate Chipotle hot sauce from Hell's Kitchen, topped with shredded cabbage.
Two Burners, Plant-Powered, Endless Possibilities

04/15/2026

More fun with pulses! Tonight I made 5 Munute Blender Burgers from (black beans and oats) and served it on Red Lentil buns from (she calls them Red Lentil Bread Rolls). Good stuff! Healthy. Hearty. Filling!
Two Burners, Plant-Powered, Endless Possibilities

04/14/2026

Quick lunch: yesterday's leftover Mex Tempeh skillet in red lentil tortillas with shredded cabbage, tomato, vegan mayo, and Garlic Cholula. Yum!
Two Burners, Plant-Powered, Endless Possibilities

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