Hello from Florida! My sisters, niece and I are in Florida visiting my folks for our annual “is winter over?” vacation. I thought I’d share a few photos that some of you might find helpful when planning vegan travel.
As most of you know I live in Colorado Springs. Whenever possible I fly out of our small airport because I can leave my house an hour and 15 minutes before my flight and have plenty of time to get through security, grab a burrito (breakfast, lunch or dinner!) in the food court
and be at the gate precisely at boarding time.
This trip, however, I flew Southwest airlines so I needed to drive to Denver. Between car time, tolls, and parking for seven days it was time to consider the Colorado Springs Shuttle. I picked it up at a hotel that is just a five-minute drive from home and 90 minutes later I was at the Denver International Airport. Forty-five minutes later I was seated at Root Down in Terminal C and ordered this tofu scramble for breakfast.
And then I ordered this sandwich for take away – a girl’s gotta plan for lunch on an airplane!
The reuben, made vegan by using the country-fried tofu.
On the first morning at Mom and Dad’s I visited the local Publix to pick up food for the seven-day visit. I scored!
I picked up a few bags of greens, mushrooms, nuts and seeds, as well as vegan convenience food alternatives, to prepare while my family makes their meals. For instance, when they made eggs for breakfast, I whipped up this tofu and kale dish.
We spent the afternoon at my aunt’s pool – hey, look, she has Vegan for Her on her kitchen counter!
She made homemade tortilla chips (in coconut oil) and big old batch of guacamole.
The perfect pool-side nosh that paired nicely with our drinks.
That night Dad planned to grill sausage for dinner. I added onion and mushroom to this Tofurky Kielbasa and wrapped it up in foil and placed it on the grill for about 20 minutes.
We went to a Cheesecake Factory for lunch and I had this [delicious] kale salad (tossed with vinaigrette instead of buttermilk dressing)
and an [average] bunless-veggie burger, hold the bun, cheese and mayo.
Over the next few days I plan to make a Beyond Meat not-Chicken salad, black-eyed pea hummus, and vegan nachos with pinto beans and Daiya cheese. I love to make yummy. veggie-filled, whole foods dishes for breakfast and noshing on huge salads and I love to have vegan alternatives to foods familiar to my family. They can see just how simple it is for me to find a vegan version of favorite foods.
2 thoughts on “Vacation in food photos (Vegan travel)”
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That Tofurky looks scrumptious. Thanks for sharing.
It is gray & rainy where I am. I hope you get to enjoy nice weather.
Thanks, Kathy! The sun is finally shining! I will definitely use the foil technique on the grill with Tofurky again. Super-yum!