Thursday, June 6, 2013

Veggie Vacation: Eating In


If you are fortunate enough to be on vacation with a kitchen, the possibilities for cooking are endless.  Last week, we stayed at the Sheraton Broadway Plantation, and we had a fully equipped kitchen.  My family isn't vegan, or remotely close, so I had to make sure that I had plenty of things to eat.  They are very accommodating, but in the end, it's good to stock your kitchen with healthy things you want to eat.  Many of the places where we ate out had nothing better than a plain salad, so I used my time in the condo to get in lots of protein and veggies.

Stock the Kitchen!




I made sure to bring the protein powder I wanted, as well as a shaker bottle.  I find that if I start the day with a good 30 grams or so, eating lightly the rest of the day is easier to manage.  I also brought:

2 cartons of hemp milk
1 huge tupperware of almonds
1 huge tupperware of pistachios
1 cup of lentils
2 cups of red quinoa
2 cups of nutritional yeast
pink Himalayan salt
loose leaf green tea
salad dressing

Then, at the grocery store, I stocked up on many more items:

extra firm tofu
whole wheat bread
earth balance
avocados
vegan cheese slices
vegan burgers
zucchini
spinach
black olives
tomatoes
bell peppers
tortillas
1 package vegan brats

With ingredients stocked, I was able to throw together sandwiches or salads whenever I needed them.  I cooked a big pot of quinoa on the first day, and I threw that on spinach often for a filling meal.











Before we even got to the condo, we spent one night at my parents' house.  My mom was prepared.




Mom V's Veggie Packed Vacation Dinner!

Vegetable Stir Fry:

1 package chinese vegetables, stir fried with olive oil and soy sauce







Grilled Vegetables:

1 bag brussels sprouts, cut in half
2 huge portabello mushrooms, cut in pieces
both were marinated in lemon, oil, soy sauce and spices 

My dad cooked these on a grill plate outside, and they were really amazing.  Fact:  Brussels sprouts cook a whole lot faster out on a grill.



Asian Crunch Salad:

I believe this was just a bag from the grocery store, and while the sauce was sugary, it was vegan and REALLY delicious!


Needless to say, this was good, belly filling food. We had it all together with corn and lots of earth balance.  Yum!  We needed a lot of food to soak up the beer + hot tubbing.




We also had several meals throughout the week where we could all sit down and cook together.  It's always fun to find summer meals that can be modified for any vegans in the group.  You don't want to miss out on all the cook out fun!





Portabello Fajitas with Beer Beans



Ingredients:

2 portabello mushrooms, marinated in italian dressing and vegan bbq sauce
yellow, red and orange bell peppers, sliced
avocado
corn tortillas
corn on the cob
1 can black beans
1 1/2 jalepenos, chopped
1/2 c beer

Marinate mushroom for 2 hours, then grill gills down for 12 minutes
Saute peppers in olive oil until soft
Cook jalapenos in large pot until soft, add black beans and beer, simmer
Remove corn silk, wrap in husks and soak for 2 hours, grill

Once everything is cooked, assemble and cover in salsa!




Monster Double Veggie Burger




Ingredients:

1 large hamburger bun
2 vegan bocca patties
2 vegan cheese slices
1/4 avocado
pickled jalepenos
hot sauce
mustard
tomato

This thing was a BEAST and my favorite meal of the trip.  We had it on the last day.  I was standing in the kitchen, ready to pan fry my patties, and I said to my dad, "There are two bocca patties in the wrapper, I'm not sure I can eat two buns."  He looked at me and said, "Make it a double!"







Needless to say, I didn't go hungry!  If you want a vacation recap, check these out:

Vacation!

Quick Post

Photo Dump

Eating on the Road




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