It’s been awhile since I’ve posted travel tips and I know there are some new folks reading (hi!) so I thought I would share how I am prepping this morning for a weekend away.
How you prep depends upon where you’re staying. For instance, last weekend we stayed at a B&B so we didn’t have access to a kitchen (and I was told by the inn keeper that they probably could not accommodate me for a vegan breakfast). We did a little research on potential vegan-friendly restaurants for lunch and dinner and I brought cereal, almond milk, and fruit for breakfast, as well as fruit and crackers for snacks.
This weekend we’re staying at a condo in the mountains so we have a full kitchen – we only plan to eat out once – so I’m bringing lots of fun stuff!
Snacks: hummus, crackers, vegetables, fruit
Breakfast: cereal, fruit, fresh juice (I juiced up about a half a gallon of fruits and veggies to take along)
Juice: carrots, celery, beets, cucumber and grapefruit
Lunch: vegan lunchmeat and bread
Dinner: I’m in charge of making a vegan dinner Saturday night for one omnivore, two vegetarians and me. The menu: homemade Cinnamon-Ginger Seitan, root veggies (potatoes and carrots with garlic) mashed in homemade vegan butter and veg-broth, gravy (mix) jacked-up with cinnamon and ginger, and a huge salad (kale massaged with avocados and tossed with dates and Phoney Baloney’s coconut bacon bits).
Wine: Always.
We’ll take a cooler and a market basket, both of which are easy to transport and the basket can accommodate my 4-quart pressure cooker.
What are your road trip travel tips for vegans?
Finally, it’s International Women’s Day!
I shared some encouragement for my women readers on Facebook this morning. Take a look!
11 thoughts on “Road Trip Prep, Vegan-Style”
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Great weekend for a mountain getaway, with this storm coming! Yay! Are you skiing?
I’m terrified of skiing, @twitter-464809434:disqus! LOL I am going to try snowshoeing, though! 🙂
We just came back from a weekend and I always pack oatmeal and raisins in a jar. Then I cook up a big batch and eat it for breakfast for a few days. Crackers, brushetta, bread, fruit and applesauce are essential and easy.
GREAT tips, @facebook-1324862068:disqus! Thank you!
That dinner you’re cooking sounds fantastic! Also, love that you’re taking your pressure cooker on the road. That’s so JL!
You know it, @a2da25b31bb18ec3b56b64a7de22d4cc:disqus! 🙂
yum! tonight i made vegan pizza for dinner. all farmer’s market toppings-garlic, onions, shitake mushrooms, arugula, and spinach. i used daiya cheese, but not too much. there is only one slice left 🙂
@2a3ab45f615b99b59f08d2b52da45bf8:disqus, that sounds terrific!
Bringing a pressure cooker on the road – that’s such a good idea.
I think most of our road trips (and travel in general) consist of planning out a route that is near other vegan-friendly restos. But I’ve done the sandwich/potato salad thing a few times and really like it. And apple crumble muffins for dessert, because all three are relatively easy to make 🙂
Oh, yummy ideas, @MeShellG:disqus !