Going away may seem like an opportunity to get away from the kitchen, but when you are vegan and you are visiting a place that isn't vegan friendly, you will need to do alot of preparing and improvising. It was only a three day getaway and we drove there, so we had that on our side. Besides packing ski/snow gear, we packed a large box of ingredients:
- Almond milk, vegan butter
- Bisquik mix / applesauce / syrup
- Split pea soup (homemade) & pasta (GF)
- Chips, pretzels, popcorn
- Bananas, apples, grapes
- Granola, Zbars
- Bagels, cereal, peanut butter
- Tofurkey & Chao cheese
Let's go back the beginning of the week... before the trip. Our breakfasts were typical but one morning I made a pot of Cream of Wheat and left out nuts, maple syrup & cut up fruit. Everyone took what they wanted or opted for cold cereal.
Lunches included some of the leftover meatless crumble I made last week mixed with tomato sauce (home canned) over pasta. The snacks are carrots, fig bars, etc.
Dinner included one "pantry meal". This means I look in the pantry and come up with something. This is sometimes a fail, other times a success. This was a keeper! I saute'd onions and garlic, added a large can of fire-roasted tomatoes and let it cook a few mins. Added a can of coconut milk and let it stew about 20 minutes while I cooked large pearl cous cous in homemade veggie broth (see earlier post). AMAZING in like 30 minutes!!
Another night was a Chipotle Grill night where we each have our favorites - rice and beans in bowl, grilled veggie burritos with guac, sofritas bowl with lettuce and salsa and beans. Great meal and it doesn't feel like greasy fast food!!!
My favorite this week was India meets Italy!! (pictured) I made a large batch of Naan. As I make them, the kids come running and grab a piece so with what I had left, I topped them with some homemade sauce, Diaya Cutting Board cheese and fresh basil and heated enough just to melt the cheese. Perfect!!
Ok, now on to the trip. For the road, we had some granola, grapes and pretzels to nosh on. We left after dinner so we were pretty well nourished. The first morning, I made the pancakes with the maple syrup we got from the visit we made last week to the farm. For lunch, the ski chalet only had fries and veggie burgers as our options but that was fine. Bland but ok with a little mustard. We had Chinese from a local take-out place. Not much to choose from other than white rice, veggie fried rice and steamed veggies.
The next morning we took a chance and went to a diner. The home fries were amazing but we have a feeling the grilled veggie wraps we ordered were saute'd in butter because the two of us who ate them had major stomach issues within two hours!!! Even though we asked, they didn't seem to understand. Dinner we played it safe and I heated up the homemade split pea soup and served it over gluten free pasta. The next lunch was the sandwich I put together in bagels with Tofurkey/Chao cheese. We packed them and kept them in the chalet while we were skiing. I also brought some hot cocoa mix and made it in thermoses. The end of the trip we made it home in time for dinner and threw a cauliflower crust into the oven and topped it with some veggies and sauce. Perfect no hassle.
All in all, it was a success despite the diner fail!
If you have any questions about preparing for a trip or want any recipes, email me thevisitingvegan@gmail.com
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