For breakfast, I’ve prepared four smoothies, packaged in Tupperware and frozen (I expect that they’ll thaw by the time they reach Alabama): Raspberry-Fig (pictured above), Mango-Coconut, Wild Blueberry, and Beet-Carrot-Spinach Juice Pulp. All contain kale, spinach, chia or hemp seeds, almond butter, and Edensoy Extra soy milk to fulfill all the guidelines of my daily breakfast checklist. I also packed a bag each of brown rice puffs and millet puffs to stir into the smoothies each morning.
For lunch, I’ve packed a giant container of mixed salad greens, four carrots from my favorite Plahnt Farm, a Tupperware full of roasted beets (also from Plahnts), another Tupperware of roasted kabocha squash (yup, this one’s from Plahnts, too!), two cans of Eden beans (one kidney, one black turtle), a jar of Liquid Gold Dressing, a pack of brown rice cakes, four frozen Vegetarian Burgers from Nature’s Bakery, a jar of tahini, and a jar of seaweed sauerkraut from Powerkraut. This should aptly furnish the standard giant salads I enjoy for lunch everyday at home.
For dinner, I’ve prepared a crock-pot full of curry, inspired by a recipe from the Gluten-Free Goddess. I followed the recipe fairly closely, but reduced the oil to 1 tbsp, substituted the onion for a leek, omitted the celery (I never have any in the refrigerator), used Napa cabbage, replaced the apple with broccoli Romanesco (I have an aversion to apples cooked in savory dishes), and left out the agave nectar. To serve alongside the curry, I cooked up a large batch (2 cups uncooked) of Countrywild Rice—a blend of Wehani, long-grain brown, and Black Japonica rice from Lundberg. Both are tucked safely inside giant Tupperware containers, ready for reheating.
And just in case I find myself a bit peckish, I’ve included four bottles of GT’s Kombucha, two bags of kale chips from Rhythm Superfoods in Bombay Curry and Zesty Nacho flavors, two Larabars in Cherry and Apple Pie flavors, and three teabags each of Kukicha and Vanilla Rooibos.
Comment Provoking Questions: How do you respond to inquiries of your diet? What are the most common questions people ask? What are your favorite travel foods? How do you prepare for a trip to a place where you know there is a lack of vegan-friendly food?
Until next time, Ali.