Road Trip!

Somewhere in Oklahoma...

 
  A slight change of plans leaves Sean and I without the RV for the next 6 weeks or so, on a cross-country road trip to the east coast, visiting with family and friends.
So how do we live out of a Dodge pickup truck, on the interstate, for several days with a strict plant-based diet?

Here are some tips for a successful vegan road trip:

1. Bring a camp stove!  If you want a hot meal that doesn't come from a truck stop microwave, I highly recommend a small one or 2 burner camping stove.  Don't forget a pot and a pan.  (camp stove recipes to follow)

2. Pre-mix spice packets.   This is so great for road trips or camping trips, and I've been doing it for years.  In a ziplock bag or empty spice jar, I always pre-mix an italian seasoning blend, and in another I pre-mix a southwestern spice blend. These come in so handy on the road.

Italian spice blend- equal parts garlic powder, oregano, fennel seed, parsley, basil, red pepper flakes, salt, and pepper
Southwestern spice blend- equal parts chili powder, oregano, cumin, smoked paprika, chipotle powder, onion powder, salt, and pepper.

3. Research in advance.  Know what stops you might want to take along your route to find good produce and bread.  You can also look into veg friendly dining options in cities along your route, but if you're in the middle of nowhere, you should be prepared to feed yourself.

4. Bring easy non-perishables like rice, pasta, and cans of beans (don't forget a can opener!).  Also stocking up on veggies that can last a few days without refrigeration or in a cooler is a good idea.  Potatoes, tomatoes, kale, onion, & avocado are some great choices for your trip.  A small bottle of olive oil comes in handy and travels well, as does tempeh or vegan deli slices for quick sandwiches.

5.  Bring a trail mix to snack on.  Dried fruits and nuts are fast, easy, and you can eat them while you drive.

Easy camp stove recipes:  

Rotini with Potatoes and Cannellini Beans
serves 2-3 cook time 10-15 min

½ lb whole wheat rotini pasta
1 large yukon gold potato, cubed ½" cubes
2 tsp italian spice blend (see above recipe)
1 can cannellini beans
3-4 leaves of kale, discarding vein, chopped
½ cup cauliflower, chopped
2 cloves garlic, minced
2 tsp olive oil

In a pot, add potato and water for boiling the pasta.  When water boils, add pasta.  After 5 minutes add beans (with their juice) and cauliflower.  When pasta is al dente, add garlic and kale to water.  Strain immediately.  Return to pot.  Stir in spice blend and olive oil.

Rice and Smoked Tempeh
serves 2-3 cook time less than 10 minutes (Gluten Free)

1 cup cooked rice
1 tsp southwestern spice blend (see above recipe)
1 zucchini chopped
½ of a red onion, chopped
3-4 slices of tempeh, chopped
1 tomato chopped
½ tsp liquid smoke
1 tbsp olive oil

In a pan over med heat, add oil, onion, tempeh and liquid smoke. Sauté 5 min.  Add rice, zucchini, tomato, and spice blend.  Sauté just until hot.  Serve immediately.

* Great with corn chips or wrapped in a burrito shell.

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RV Cooking in Bear Country

 RV Cooking in Bear Country

  As you may already know, I cook with a lot of spices.  Cooking with spices = scented food.  Scented food attracts all kinds of critters, including bears.  Don't be scared!  You can avoid rare bear encounters with a few tips for RVing in bear country.

- Never leave food outside, no scraps, not even in dishwater, no garbage.  If animals have access to your food, they will not only try it, which is not good for them, but they'll come back again, looking for more.  Feeding wildlife can make them very aggressive, which can cause safety issues to people, pets, and can result in enforced death to the wild animal now causing problems.

- Keep all garbage and recyclables inside until they can be put in a bear proof dumpster bin.

- Dump any leftover scented soups, sauces, or dish scraps down the toilet.  Not outside.

- Food inside the RV should be hidden in cabinets or out of sight, especially in parks and campgrounds with smart bears that know what to look for.

- Never leave windows, doors, or vents open when you're not around.


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Pioneerin'

Me & The Pioneer.

I am a vegan home cook.  I’m a foodie.  I live in an RV.

It is very important to my husband and I, that we avoid foods that are processed, pre-packaged, and/or containing preservatives.  We stick to a strict plant-based mostly local & organic diet.  

Most of my recipes call for ingredients common to me, but I would imagine not so common to your average RV pantry.  I try to make most of my food from scratch.  I use lots of fresh produce, whole grains, and have quite the spice shelf for a camper kitchen.

Grocery Shopping

My husband and I have lived all over the country, and at this point a major factor in choosing a city to live in, is the grocery store options of that area.  Sounds crazy.  Well living near a natural foods grocery store with an awesome bulk section makes being a vegan, no preservative eating, local, organic, fresh, spicy, home cook  soooo much easier, even on the wallet!  Bulk sections carry dried beans, grains, nuts, dried fruits, flours, legumes, and spices.  Without wasteful packaging, all the things your vegan heart desires cost much less and you can get it in the exact quantities you want.  Everything you eat, besides fresh produce is there.

From Scratch Basics

When I have some time to dedicate to cooking,  I choose to make some staple foods that I then bottle or freeze, for easy use later in my everyday quicker dinners.  For example, I make a loaf of seitan and then slice it and freeze it.  It is much cheaper than buying seitan, and I can just take out the amount I need for a meal and leave the rest frozen.  A loaf can last me over a month.

Other staples I make and bottle, bag, refrigerate, or freeze:

Beans (purchased dried, then pressure cooked, then frozen in baggies), salad dressing, hot sauce, and veggie burgers

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