Saturday, April 7, 2012

Tips for Going Plant Based - Plant Based Travel (Part 2)

Part 2 - Your destination & eating in someone else's home

The first thing I do when I get off the plane is head for the nearest grocery store. If you can get to a Whole Foods that is even better but for the sake of this article, I'll talk about what you can get in an average grocery store in small town America.

In general, you probably won't be able to whip up fancy meals like you do at home and you probably won't have access to your usual appliances like rice cookers and Vita Mix blenders. I have every kitchen gadget known to man so I'm really working blind in someone else's kitchen!

You need to shop wisely and shop smart. You need to buy items that work together to create various meal components that are quick and easy.

I usually don't take trips that are more than 3 days and 2 nights so I'll do my grocery list based on my average trip. You'll need to adjust it accordingly.

First off, you can assume that the people you are visiting have normal condiments like ketchup, mustard, olive oil or canola oil, salt, pepper and basic spices plus a few pantry basics like peanut butter and old fashioned oatmeal but anything else you may need that is more exotic - you will need to buy.

Keep in mind that this is the time to buy the prepared and packaged items like pre-cut lettuce and pre-sliced mushrooms. Don't take over someone's kitchen completely by having to do prep work unless you are very comfortable doing so.

Here is my basic grocery haul for a trip:

bagged greens
grape or cherry tomatoes
green onions
shredded carrots
sliced mushrooms
ripe avocado

red grapefruit
bananas (they should be as ripe a you like them for immediate eating)

Tofurky deli slices
extra firm tofu

whole wheat bread
flour tortillas
pre-cooked brown rice
plain corn chips

black beans
vegetarian refried beans

prepared hummus
nutritional yeast
Bragg's amino acids or soy sauce
maple syrup

old fashioned oatmeal
peanut butter

Meals you can make:

oatmeal + diced banana + maple syrup = breakfast

oatmeal + peanut butter = breakfast

tofu + nutritional yeast + mushrooms + green onions = tofu scramble

kiwi + red grapefruit + grapes = breakfast

whole wheat toast + peanut butter = breakfast or snack

tortilla + peanut butter + banana = snack

black beans + brown rice + salsa + avocado = mexican rice bowl

tortilla + refried beans + salsa + nutritional yeast = burrito/taco

tortilla + Tofurky slices + shredded carrot + chopped tomatoes + lettuce + hummus = wrap

corn chips + hummus = snack

tortilla + tempeh or garbanzo salad (see recipe below) + avocado = wrap

whole wheat bread + mustard + Tofurky slices + vegenaise = sandwich

lettuce + assorted vegs + soy sauce + nutritional yeast = salad with salad dressing

mushrooms + green onion + zucchini + brown rice + tofu chunks + soy sauce + olive oil = stir fry

corn chips + refried beans or black beans + salsa + nutritional yeast = nachos

brown rice + cinnamon + maple syrup = dessert

grapes or a banana = portable snack

garbanzo bean salad (see recipe below) + whole wheat bread = sandwich

avocado (make guacamole) + corn chips = snack

apple + peanut butter = snack

hummus + veggies = snack

Tempeh Recipe Salad

My friend Morgan has this delicious recipe for tempeh salad. You can eat it straight out of the bowl or in a wrap or even on top of a salad. I make mine much more simple- the marinated/pan fried tempeh, shredded carrot, a little dill, a chopped green onion and a dollop of Vegenaise.

Garbanzo Salad Recipe

Much like a tuna salad, this garbanzo salad can be made with whatever you have. Mash up the garbanzos with some carrot, green onion, nutritional yeast, and a little Vegenaise or hummus and you have a sandwich and wrap filling and a salad topper.

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