Vegan Life

Sous Vide and Veggies

February 21, 2022 By Vegan

You already know how versatile Vegan cooking can be, and how you can make the most from alternative ingredients. What you’ll learn from this guide that’s dedicated to Sous Vide cooking and Veggies will blow your mind.

What’s the advantage of cooking veggies in Sous Vide?

To this day, many people believe that Sous Vide is mainly for cooking meat. To some degree, many professional chefs love cooking meat with this method, since this is simply foolproof at overcooking select cuts of meat. But the innovation of cooking vegetables inside a vacuum-sealed plastic bag also offers possibilities for everyone who loves cooking. The biggest advantage of cooking veggies through Sous Vide is no doubt the preservation of flavor.

It doesn’t end there since the essential vitamins and proteins in vegetables aren’t lost while they cook. This is part of the science behind Sous Vide since everything is vacuum-sealed. Only what you put into the bag will cook in its juices and often can have spices and herbs which add a more complex flavor to your veggie side dish. Many home-based cooks will add a whole new layer by pan-searing certain veggies to get that great char-broiled exterior.

Cooking to perfection

Sous Vide is not hard to learn and despite what you might have heard, there are very few components that you’ll need. You can do it on the cheap with a simple Ziplock freezer bag that you squeeze the air out as best you can. This can be placed into a pot of water that’s on low heat, on an induction oven, or an adjustable temperature cooking pad. As long as the water temperature stays at 180-185F degrees, you can cook for an hour.

Amazingly, you can cook a slew of dozens and dozens of veggies anywhere between 15 minutes to an hour and get freshly cooked veggies that won’t be soggy or mushy. The thicker your vegetable will be, it usually takes longer to cook, so keep in mind a whole potato will take 3 hours to totally cook, yet cubed pieced can cook in less than 50 minutes. With that being said, you can also invest in a decent Sous Vide setup with a vacuum and sealer bag.

It also helps to get better results with a bag that’s sealed using a vacuum and a Sous Vide cooker. Many are on the market and are cheaper than you think. They’ll mount onto plastic cooking tubs or cooking pots. All you have to do is set the temperature and set the alarm when it’s done. Many of the newest Sous Vide cooking units are Bluetooth connected, so you’ll get instant notification that lets you know your veggies are ready.

The best veggies to cook in Sous Vide

What are your favorite vegetables that you typically boil, steam, or grill? Chances are, you might be missing out on flavors that you’ve never experienced before. Imagine that the flavor that gets lost through boiling often tastes better from steaming. Now imagine that grilled vegetables won’t lose juiciness from becoming dehydrated. The science behind Sous Vide allows the starch molecules to remain intact instead of being reduced to stringy fiber.

There is a certain amount of water that is lost when vegetables are traditionally cooked. Sous Vide retains these liquids and softens these starches so the exterior skin will become fork-tender without being totally mushy. The result is a vegetable that is literally a flavor bomb. These flavors that you’ll taste are increased since they weren’t lost to start with. Certain veggies are recommended for cooking Sous Vide style.

The best vegetables often include root-based variants which include:

carrots,
beets,
potatoes,
broccoli,
asparagus,
green beans, c
auliflower,
eggplant,
Brussels sprouts, and
artichoke.

But if you have a favorite veggie, it can be easily cooked using this method. For anyone who has ever loved eating corn on the cob, you’ll love this flavor. When it comes to cooking it inside a sealed bag, you’ll never go back to basic boiling ever again.

The Sous Vide method

There is nothing like preparing fresh vegetables that are cooked at their peak of freshness. The advantage of Sous Vide packaging is that entire veggie meals can be prepared in bulk and vacuum sealed. You can add all of your marinade of spices and flavors. These can be labels and stored in the freezer for months at a time. Since vacuum seals remove the chances of air getting into your bag, these premade side dish packs will remain fresher.

When it comes time to cook them, you take them out of the freezer and let them thaw in the fridge for half a day. You won’t lose color, flavor, or crunchiness because there is no chance of freezer burn to set in. The best method is to buy sealing bags that have a good vacuum on them and is plastic that is nice and thick. You don’t want to skimp on vacuum seal bags, so buy a brand that is made from quality material.

Your vacuum sealer should also be a brand that isn’t cheap but isn’t going to be a piece of junk either. Something that you’ll use all the time should be long-lasting and have a good warranty that lasts at least 2-5 years. The same applies to your Sous Vide cooker which should reflect several functions. These should include setting the cooking time, temperature setting, and possible Bluetooth connections so you can get updates on your smartphone.

Summing up cooking veggies

While some veggies you can still cook using traditional methods, once you find out what Sous Vide can do for you, you’ll want to switch right away. You’ll be glad to know that entire meals can be cooked in your Sous Vide tub, some items might go great when mixing them together. You’ll find ideas online from nearly any website dedicated to Sous Vide, but be sure to look for lots of ideas found here too.

You would be surprised how many of these recipes can easily be converted to this method. And the health benefits that go with enjoying food that offers intense flavors that are better than ever, you’ll have to be the real judge.

Ultimate Veggie Tray Ideas

February 5, 2022 By Vegan

It doesn’t matter if you happen to be a vegetarian or vegan, yet it seems that everyone loves a great spread when it comes to veggie trays. They simply have universal appeal due to the various goodies that are more designed to be appealing and colorful. We want to share some of the best ideas that make the ultimate veggie tray at your next party or event. For starters, you’ll want to invest a few bucks on a good mandilion slicer to make some of the designer cuts we’ll be discussing.

What makes a good veggie tray?

This is often a hard question to answer if you’ve never had the opportunity to put together a vegetable platter or tray. It does become a lot easier when you think of the kinds of veggies that you like the most and lists them on a piece of paper. As many as you can name that are great to eat raw should be on the list. Obviously, you can’t eat them whole and these little crunchy treats are better when sliced and portioned into bite-size bits.

But then, the big dive into the presentation and how everything is arranged will become a major concern. This can be more intimidating to some since this requires being creative. There will also be a collection of various dips and sauces that give vegetables more zest and flavor. Another big question will undeniably include the right wine to pair with your veggie collection.

No matter what time of the year you decide to make a veggie tray, we also have plenty of ideas for seasonal events and holidays. So in the end, these ideas and tips will give you the confidence to put together several types of veggie platters for any occasion.

Types of Veggies

Nearly all vegetables that are raw can be eaten when prepared correctly. There are only a few that aren’t very good if you consume them raw. The worst choices include potato, red kidney beans, eggplant, squash, zucchini, and Brussels sprouts. These should be cooked before they are served and can be part of a platter that features an array of cooked veggies. Green beans (aka French beans) and snap peas are better if they are blanched beforehand.

There are lots of progressive websites that are now pushing people to not eat raw carrots, broccoli, cauliflower, turnip, button mushrooms, sprouts, kale, cabbage, apples, baby spinach leaves, and tomatoes. Their claims are now saying that veggies will be healthier if they are steamed or cooked so they release more nutrients. If this way the case, then- this would limit many of the all-time favorites that go onto a fresh veggie tray.

Types of cuts/slices/portions

You might know how to slice and dice vegetables but for veggie trays, you can’t just plop down some slices and expect them to look very appealing. To get the most out of decorative cutting tips, you’ll need to consider what would look attractive on a tray or crudité platter. Many cutting and slicing styles are used for cooking, and veggie trays are quite different.

You want to make slices that are long and thin, but not too thin to be able to pick up with your fingers. Each slice should reflect the overall shape of a vegetable and use that as its strength and not a weakness. Carrots would look better as long carrot sticks rather than rounded-looking chip slices. Oval-shaped veggies can be sliced in half and then cut into long strips that bring out the natural beauty that can be better seen.

Visually, any portions that are sliced need to be laid out in separated stacks that resemble graded steps. Smaller items like mushrooms look great when you can see the familiar stalk and cap sections, but save the unattractive awkward end-pieces for making into dips. Obviously, colors are important for adding more interest to veggies that might disappear into a sea of green, so mixing red, orange, yellow, and purple all around will balance this out.

Tip on Dips

Vegetarians and vegans don’t agree on ingredients since vegans have defined their preference for dairy and fish and even float between definitions. There are actually 5 different types of vegetarians whereas vegans hold the line with only two divisions of vegan and raw vegan. But don’t let that spoil the fun, since there are dips that are universally delicious such as hummus, artichoke dip, onion-garlic dip, and many more dip varieties.

Making a veggie dip can include certain kinds of beans, which are often not welcome for vegetarians. For the most part, several recipes provide a refreshing dipping sauce for your veggie tray. And don’t forget that strong colors such as beet or avocado add festive color to bland-looking dips. If you do make a variety of dips, providing individual dip cups might be better so everyone can add these onto their plate.

Wine Pairing Ideas

It’s not an easy task to consider which wine is going to be best for crudité platters and veggie trays. It will certainly range from white, rosé, and red wines, but not limited to rose wines, or sangria. It’s a matter of choice that happens to be something that is often dry white wine. Acidic wines seem to pair best with raw vegetables, especially when the finish is dry rather than full-bodied.

Another tip is to choose a wine that features more herbal flavor to counter the sharp bitter taste of some veggies like broccoli and or carrot. This is when a good Sauvignon Blanc or similar herbal-flavored wines. The wide variety of typically dry wines is not limited to one country. Perhaps the best choice is to mix and match beforehand with a small tester platter of veggies to see which one tastes better for you.

Festive Veggie Trays

There is always going to be an occasion where family and friends get together. It applies to holidays such as Thanksgiving, Halloween, and obviously the 4^th of July. There are also quirky celebrations that include the Superbowl or Labor Day. It might be a birthday or weekend party, and don’t forget that Cinco de Mayo and St. Patrick’s Day are big opportunities for making a veggie tray.

No matter what time of the year or whatever the reason, a vegetable platter can entertain the senses with a little help from decorating each crudité platter to the appropriate theme. This is where creativity takes charge so you can play with these little veggies even more. This gives you a chance to create and build decorations that are specifically themed for each celebrated event.

Vegan Grilling & BBQ – Grilling Veggies and Beyond

January 2, 2022 By Vegan

Making vegan dishes in the kitchen requires a lot of creativity and added flavors to make select dishes taste as close to the real thing as possible. When it comes to BBQ, there is one taste that is seldom mentioned, and that includes natural smoky flavors. Come and read why using a BBQ smoker for Vegan BBQ grilling will be your biggest change in achieving real tasty flavors you can’t get any other way. See more on various types of smokers that will change the way you prepare your vegan based dishes. BBQ isn’t just for meat eaters!

Why is a BBQ grill a Vegan’s best friend?

No matter if you’re a vegan or vegetarian, a kettle grill or any type of outdoor smoker can be your greatest asset. It’s excellent for grilling veggies of all kinds and gives them an original smoked flavor that you can’t get with ordinary spices or added flavors. It’s a deep and rich taste that goes deep into any kind of food that goes onto the grill. Aside from that, the added char-broiled flavor on veggie burgers and grilled Portobello mushrooms are amazing!

Different smoky flavors

Not all smoke is the same and can be mixed and matched to suit your taste. Among the most popular wood to use for grilling include maple, alder, almond, cherry, brandy cask, pear, pecan, red cedar, and whiskey oak barrel. Hickory isn’t exclusive but gives Portobello mushrooms a real kick for tasting more like a juicy burger. Hickory is also a big hit if you want to make fake bacon using carrot strips to slap on top of your burgers.

A remarkable sear

You just can’t get that iconic grill mark on your food quite like an outdoor grill. These marks are easy to get and help pack in roasted flavor to any veggie or meat substitute. Adding just a little bit of oil onto the grill before your veggies go on, will help to create the perfect layer that separates your vegetable and the grill. Combined with the benefits of indirect heat, entire meals can be created within minutes.

A multitude of BBQ dishes

Now that many vegan-friendly burgers are now plant-based, names like the Impossible Burger and Beyond Burger can be enjoyed at home. There are also bio-friendly fish, seafood, and shellfish made from algae that are perfect for grilling. There are vegan sausages and hot dogs with a host of meat patties and nuggets that are perfect for putting on the grill. Not to forget mentioning that tofu and seitan meat meats are perfect for smoking and grilling.

What are the best veggie grill dishes to try?

If you’re still on the fence about trying barbecue, perhaps you just haven’t found the right recipe that will motivate you further. Here are some highly attractive recipe suggestions that are much better on the grill than anywhere else.

Veggie kebabs

Imagine the amazing flavors of zucchini, red onion, bell peppers, cocktail tomatoes, and anything else you want to grill on a wooden skewer will make a tasty BBQ treat. Slice up your favorite vegan or vegetarian meats and season as you like. Either way, the resulting flavors that mingle together in harmony will no doubt knock your socks off!

Grilled Portobello mushroom burger

If you’ve tried Portobello mushrooms before, you haven’t tried this version grilled to perfection on a BBQ grill. You can toast your buns off to the side so you get just the right amount of toasting and add a substitute cream cheese sauce using your favorite salad dressing and a little bit of soy blended in.

Beer can cabbage sandwich

If you’ve heard of the wildly popular beer can grilling challenges, here is one that gives purple cabbage a real run for the money. It’s not going to be as decadent as an Arby’s Roast Beef Sandwich but if you love the taste of smoky and sweet cabbage stacked up layer upon layer with a generous sauce that includes peanut butter, Sriracha sauce, and BBQ sauce all mixed together on a nice big toasted bun.

Grilled personal pizza

Making pizza in your oven just doesn’t have the kind of heat that makes real pizza taste as it should. Real wood-fired pizza ovens have a smoky flavor that permeates the entire pizza dough and across the toppings. We’ve selected a pizza that contains loads of tasty toppings that are suited for vegetarians and vegans, and even the dough is perfectly vegan-friendly. For this, you’ll also want to have a Cordierite Pizza stone for your kettle grill.

Buffalo grilled mushrooms

Now this recipe isn’t specifically vegetarian since it contains blue cheese, but then again this can be substituted for something else. It’s perfect for grilling on an outdoor grill inside a griddle. It’s a wonderfully messy and juicy mushroom dish that can be added to any meal as a side dish or includes any of your favorite nuggets, patties, and meat replacement favorites. What makes this stand out is the spicy buffalo sauce goes great if you put it all inside a pita, or between toasted buns.

Make healthy eating a grilling lifestyle

Most people don’t spend nearly as much outside as they could be spending. Many of us have been staying inside for insane amounts of time. Even if you have a small patio or backyard, grilling on a barbecue always has an evergreen appeal. It’s a great reason to bring friends together and create meals that are memorable as well and is healthier than cooking indoors. There is something special about cooking on a grill outside that has universal appeal.

Putting together a grill setup is also a lot cheaper than you think since most kettle grills are sold as a standard kit at your local hardware store or warehouse superstore. Unlike cooking with meats and greasy foods with fat will gunk up the grill much faster than veggies will, so it’s easier to clean the grill -as a result! Even with leftover corn on the cob husks, these can be dried and used as cleaning scrapers to remove excess oil that’s become baked on.

Why Washing your Produce is Critical!

June 20, 2019 By Vegan

Why Wash Produce?

The produce on grocery shelves generally looks clean and appetizing. So why wash it? Rachel Allen, a licensed practical nurse who is furthering her studies in the Health Coach program at the Institute for Integrative Nutrition explains:

“Chemical pesticides and chemical fertilizers are commonly used on conventional produce. Normally the produce is sprayed several times during the growth season to keep pests away and ensure good growth…It then can remain on the produce during transport and sale.

She then explained what consumers can do to help combat the potential for chemicals littering their produce.

“Organic produce does not use the same chemicals and chemical fertilizers but rather natural fertilizers and natural pesticides. These natural fertilizers are usually a type of manure, animal waste, and can leave different types of bacteria on the food. With both conventional and organic, the produce is washed before transport but not thoroughly enough to remove the contaminants.”

Some conventionally grown produce contains higher concentrations of dangerous pesticides than others. The worst offenders have been dubbed “The Dirty Dozen” since there is a main factor of 12 of them.

Busting Produce Cleaning Myths

Many consumers believe exceptions exist when it comes to having to wash produce. In most cases, the experts would beg to differ:

Organic produce: While you don’t have to worry about chemicals, Allen reminds us that organic produce may still be coated with traces of manure and bacteria that could cause illness.
Produce that you peel: Some people feel that if you’re not going to eat the peel, you don’t need to wash the produce. Unfortunately, if you haven’t washed the produce first, your knife can transfer pesticides, fertilizers and germs to the inside of your fruits and vegetables.

The jury is still out when it comes to “pre-washed” produce. Although many experts feel it’s fine to skip that extra wash, others, including Hooker, disagree. She states:

“I would wash all produce. It is far too easy to contaminate by handling the produce and other foods.”

What to do if you’re unsure sure whether produce is safe to eat without washing? Ms. Allen from Chop Your Veggies advises:

“If in doubt, wash it.”

Avoiding Microscopic Misery

Consuming pesticide or fertilizer residue may result in health problems that won’t become apparent for years. If you eat produce that’s coated with certain bacteria on the other hand, the unpleasant effects will make themselves known much sooner.

Wash conventionally grown and organic produce thoroughly to avoid:

E. Coli: E. Coli is naturally present in the intestines of many animals. If you’re unlucky enough to ingest enough of this bacterium, the symptoms can include severe diarrhea, vomiting and abdominal pain lasting for five to 10 days. A few strains of E. Coli can even be life threatening.
Salmonella: A Salmonella infection brings symptoms including headache, stomach cramps, diarrhea and fever that may last between four and seven days.
Listeria: Ingesting Listeria can also create major suffering with fever, headache, upset stomach and vomiting. Listeria may be life threatening in some cases.

Properly Cleaning Your Produce

Just running produce under the tap for a few seconds probably isn’t enough to insure a safe eating experience. Instead:

Wash your hands first to avoid contaminating your produce with any new germs.
Cut away damaged, punctured or bruised areas of produce.
Thoroughly wash produce under running water. Ms. Allen suggests using warm water and gently rubbing the produce by hand. Steer clear of soaps, detergents, chemicals or bleach, which could leave behind dangerous residue. If you feel you must use something beyond water, consider a solution of one part distilled vinegar and three parts water.
Dry produce with a clean paper towel.

When it comes to delicate berries Ms. Allen recommends a little TLC:

“I wash berries by placing them in a bowl and swishing the water around as it runs, pouring it out and repeating a few times. This cleans the berries and keeps them better intact.”

These other fruits and vegetables also require special attention:

Leafy greens: Before washing, Ms. Allen advises separating tightly bound leaves to be sure all surfaces get cleaned. Then gently wash greens, soak for a few minutes and drain.
Mushrooms: After a quick rinse, gently wipe fragile mushrooms with a clean, damp paper towel.

To further reduce your risk of food borne illness, choose produce that’s less likely to be contaminated with high concentrations of bacteria in the first place. Ms. Allen recommends careful but relatively simple inspection:

“I feel the best way to choose produce is to look for healthy produce. Look at the produce stacked with it to make sure none of the produce around it has gone bad. If it has been stacked- pick it up and feel it. Is it firm or soft? Is it dry and intact or soft and slimy in spots? Also smell it. Does it smell good or like the compost pile? Does it smell at all? For example, carrots should be firm and orange and have green leaves on top; the leaves should have firm stems, not soft. “

The Vegan Traveler – How to Eat Vegan on the Road

August 3, 2018 By Vegan

Maintaining a Vegan Diet on the Road

Maintaining a good diet is challenging whenever anyone is on the road, and it can be particularly difficult for vegans (or anyone else with special dietary needs).

Here you will find some good, sensible advice for maintaining your vegan diet while on the road, whether you are traveling close to home or visiting another country.

Naturally, you want to pack as much nutritious food as possible, keeping in mind that it has to travel well.

Eat perishable foods, like fruit, before it gets bumped and bruised.

Enjoy sandwiches before they become stale. Be careful of cheese substitutes, they can still spoil.

Carrots and hummus are always easy to take along, as are trail mix and homemade or store-bought nutrition bars.

If traveling by plane, check with the airline about their policy regarding bringing your own food onboard. Make sure they know you have special dietary needs.

At your destination, be mindful that eating fresh fruits and vegetables can be a challenge while traveling. Do your best you get them as much as possible while limiting unhealthy choices that can typically define “travel food.”

Traveling by Car

If you’re taking a car trip and can stop for a picnic lunch, pack a cooler with pasta salad, fixings for wraps or sandwiches, soy yogurt, fruit, veggies with dip, and whatever leftovers you happen to find in the refrigerator that morning.

But at some point, you may feel bored with whatever you brought and weary from traveling and just want to pick up something at a place off the highway.

Here are two very helpful websites:
Vegan Eating Out — Fast Food
Listing of fast food places, Restaurants, Listing of restaurant chains that don’t go in the fast food category.

Packing a Meal to Go

If possible, packing up food for a meal or two can be a great option!

Reusable containers are good for the environment, though they can present complications while traveling.

On a car trip, I pack up any leftovers we have in the house to get us through the first meal on the road.

Depending on the circumstances, I also try to use bento-style containers while at our destination. They are a healthy, convenient option to tote along vegan fare while sightseeing and ensure that finding a vegan meal will not be a problem.

These reusable containers are excellent options if you are able to fill them with “real food” and wash them out by the end of the day. Sometimes, I’ll just use a wet wipe to clean them out until they can be properly washed.

Dine at Local Vegan-friendly Restaurants

You may want to do a little research on restaurants with vegan options for the place you’re visiting.

Both of the following websites are excellent tools for finding restaurants around the world, categorized as vegan, veg-friendly, and having some vegan options. The first one, VegDining, has a membership you can purchase that entitles you to a discount at participating restaurants.

VegDining

Lots of information about vegetarian and vegan restaurants around the world. Discounts at participating restaurants with membership card.

Happy Cow

Extensive list of vegetarian and vegan restaurants.
Effective planning can reduce the stress of maintaining a healthy vegan diet while traveling.

You may not be able to anticipate everything, but the more potential difficulties you can address ahead of time, the easier the travel will be!

Being a Welcomed and Satisfied Vegan Houseguest

If you are going to stay with friends or family who aren’t vegan, it’s best to discuss the meal plans with them ahead of time so you know if you will be responsible for preparing your own food. If you are, bring any recipes you think you’ll need, along with any specialty ingredients you may not be able to purchase in the area.

If possible, you may choose to give your host a shopping list so they can pick up whatever you need before you arrive. It could be that your host is happy to prepare meals for you but could use some ideas and/or recipes. Give some suggestions, doing your best to make it easy for them to feed you.

Vegan a Go-Go!

One book that was written for vegans on the road is Vegan a Go-Go! by Sara Kramer.

This book has recipes that are meant to be simple enough to prepare when you’re away from home, assuming that you have access to a grocery store (or someone’s pantry) and a kitchen — at least a microwave oven. It also has some helpful hints for packing food and navigating restaurant options.

Hotels and Hostels

In the event you will be staying in a hotel, try to find accommodations that provide at least a small refrigerator and maybe even a microwave oven so that you can prepare simple meals.

Some hotels allow guests to keep food in a refrigerator located somewhere other than in the room itself. If you stay at a bed-and-breakfast, the owner may allow some use the kitchen facilities. Letting people know that you have special dietary needs can lead to you having privileged access to kitchen facilities.

One option that is very appealing to some travelers is to stay at a hostel. A hostel is a little like a college dormitory. There is a common sleeping area with a half-dozen beds or so, perhaps a lounge area, and a kitchen.

This can be a great way for vegans to travel because hostelers can prepare their own food in a real kitchen. (Some kitchen facilities are better than others.)

Staying in hostels also provides a good opportunity to meet other travelers. There are hostels across the United States and all over the world. Hostelling International is a good place to get started to learn about hostelling.

International Travel

If you are traveling internationally, there are particular considerations – such as how to tell someone you’re vegan in a foreign language. Click here for a list of appropriate phrases in a multitude of languages.

If you prefer such information in print form, The Vegan Society has a handy little gem called The Vegan Passport.

You may also want to check out this website for some ideas regarding foreign travel: A Beginner’s Guide to Traveling as a Vegan.

The Veggie Trekker

This is a small, easy-to-carry book packed with requests for vegan food in 68 languages. You can say these phrases while on your journey, or just point to the correct lines in the book so your waiter (or other person) will understand your dietary needs.

My Experience with Foreign Travel
I do not have extensive personal experience with world travel. I did go to the Netherlands on a business trip and didn’t have significant difficulty finding food in the hotel restaurant or at local places my coworkers and I went to for a couple of meals.

I also went to Canada a couple of times for work, but that’s not so very foreign, eh! For all of these trips, I packed things like vegan nutrition bars and packages of peanut butter crackers to get me through any “emergencies.”

My biggest international adventure was a trip to Scandinavia. My traveling companion and I spent most of our time in Sweden, both in the amazing capital city of Stockholm and Abisko National Park in the Arctic Circle. We also visited Finland and Denmark.

While traveling, we stayed at hostels, which allowed us to prepare a lot of our own meals. But here’s the thing: We weren’t always able to purchase fresh ingredients, and I hadn’t fully appreciated how difficult it might be to find vegan food when dining out. In Sweden, they eat a lot of cheese and a lot of fish – a lot!

I had anticipated that I might soften my vegan standards by eating things like muffins or pancakes, if necessary. But I truly had not envisioned so much food covered with cheese, which was totally unappealing to me. After a ridiculous number of meals of pasta and tomato sauce, I found myself getting crankier and crankier; I realized it was because I was experiencing a lot of meal-related stress.

Traveling to Foreign Lands

Things to Consider

Vegan Food Travel if you are going to a foreign country, you want to have solid information regarding what kind of food is commonly eaten there.

If you discover that most foods have dairy (or fish or other meat), you need to make a decision about how to proceed.photo credit: ben+maggie via photo pin cc

Do you want to bend your dietary rules while traveling (“When in Rome…”)? Are you able to choose a more vegan-friendly destination? Will you bring enough nutrition bars to last you the entire trip and accept that you will HATE them by the end?

If you’re going to a country where you don’t speak the language, are you willing to risk accidentally eating something that isn’t vegan? That isn’t vegetarian?

There are no “right” or “wrong” answers to these questions. They are simply things you have to decide for yourself.

Easy Snacks

I always tote along packs of peanut butter crackers, Luna bars, and Cliff bars for my kids and myself.

Convenient Packages of Vegan Food

Wherever you go, be sure to bring along plenty of packaged food to get you through any “emergencies” in which you find yourself with limited options.

This kind of food may include nutrition or granola bars, packages of peanut butter crackers, trail mix with coconut, dry cereal, oatmeal, small shelf-stable containers of soymilk, and canned or boxed meals or soups that can be easily heated on a stove or in a microwave oven. The idea is to bring food that does not have to be refrigerated and can be stored and prepared easily or carried along with you in a small bag. The food should be as healthy and nutritious as possible while being convenient.

Final Thoughts

There are definitely challenges that face the vegan traveler, but with good planning and some flexibility, these difficulties do not have to be an undue burden. Knowing what to expect, making arrangements ahead of time, and packing your own food help to make travel more enjoyable.

Certainly, it is not be possible to anticipate every situation you will face on the road – that is part of the excitement of traveling! But most needs can be met within reason, and being a vegan does not have to feel like a major detriment to your journey.

Happy trails!

What Are Your Tips and Tricks?

Please share what works for you when maintaining a vegan diet on the road!

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