Vegan On The Run - Eating On The Go

There is something to be said for the convenience we Americans have when were on the go or traveling.  Having spent the last 12 years of my life traveling for work I know how busy and fast paced the lifestyle is.  It is also a big contributor to eating unhealthy, high calorie and fat laden foods.  That coupled with poor choices is a perfect recipe for health and weight disasters for countless Americans.
It is not an easy task to find convenient healthy food on the go.  There is light at the end of the tunnel though.  Vegan "friendly" restaurants are popping out of the wood work in every major city across the US.  With a little homework combined with the ease of todays technology you should be able to find a place suitable to your veggie/vegan palate right from your phone.
Probably the most overlooked thing about travel is what you can bring with you.  Nuts travel really well and are a super food.  Some fruits and veggies are awesome travel companions too.  If your traveling by car my favorite stops are fresh fruit and vegetable stands or road side farms.  Everything is usually super fresh and it also offers a great opportunity to get out of the car and stretch.  Granted it depends on what parts of the country your in and what time of the year it is.
More often then not if your entertaining clients or hitting a restaurant a little more upscale, you can call ahead and ask if they have veggie/vegan fare or if the chef would be up for the challenge and many would be delighted to accomodate!  When checking out a menu simply ask how dishes are prepared.  You can ask the dish be prepared by omitting certain ingredients.  Because there are so many people with food allergies this is usually not a big deal at all.  Almost always you can add items to a dish too.  Skip the meat and ask to have more or different veggies to something that strikes your fancy on the menu.  
If your at a loss on where to go or want to eat in (this usually consists of hanging around your hotel room with a microwave) you can normally find what you need at the local grocery store to make yourself a decent veggie/vegan meal.  I have worked numerous shows and events over the years and seen everything imaginable come to the buffet tables however I have also seen many healthy choices on the buffet stations as well.  When it comes to those type events you have to use your ability to choose right.  if there is nothing that works for you on the buffet station simply asking a server if they have something else available.  Don't be afraid to ask.  Most of these type events will include a pasta station.  You can create your own magic right there.  Just tell the pasta chef to use a new pan without butter and go from there.    
Now more then ever it is becoming much easier to satisfy a veggie/vegan diet on the road.  Remember the decision is yours and the options are endless.  Good luck, eat well and happy travels!
Thanks for visiting the blog!  Until next time,
Kel          

Recipe - Grilled Portobello Caps With Balsamic Tomato & Onion and Garlic Mashed Califlower

The title says it all!  Everything in this dish compliments each other, is pretty low cal and just simply it ROCKS!

What we need:
2 - large portobello mushroom caps
1/2 cup light fat free italian dressing
1/2 medium red onion
2 roma tomatoes
1/4 cup or less balsamic vinegar
1/2 head large cauliflower
salt & pepper
1 tablespoons olive oil
1/2 tablespoon Smart Balance buttery spread (more or less to taste and texture)
1/8 cup Soy milk (more or less to taste and texture)
1 tablespoon minced garlic (less or more to taste)
Whole grain thin rounds or whole grain bread of your choice (2 slices per cap)

Separate stems from caps of mushrooms if yours came with stems.  In a small bowl pour italian dressing enough to cover the bottom.  Add one cleaned mushroom cap down.  Add italian dressing to the first cap, not too much.  Set second cap the same way on top of the first again pour dressing in to cap, not too much.  Marinate in fridge until ready to use.  (6-8 hours-ish)  When ready to prepare entire meal begin by boiling cauliflower in water until fork tender.  Dice tomato and onion and add to a mixing bowl.  Add olive oil and balsamic vinegar mix well.  Refrigerate until rest is ready.  On grill pan lightly coat with olive oil and heat pan med / high.  Place mushroom caps on pan for 5 minutes per side rotating once.  If pan is too hot turn heat to medium.  What your really looking for is grille marks.  At the 4 minute mark press down on mushroom cap to flatten slightly.  Flip and repeat on other side of cap pressing down at the four minute mark.  While caps grille mash cauliflower an add Smart Balance, soy milk, garlic and salt & pepper to taste.  Mix thoroughly.  Toast rounds or bread.  Plate toast, top with mushroom cap down.  Spoon in some of the tomato, onion, balsamic mixture.  Top with other slice of toast.  Plate cauliflower.  Enjoy!

Theres no picture of this because we couldn't wait to eat it!  Portobellos make an awesome sandwich, they are meaty and delicious.  The balsamic - tomato - onion topping is stellar on these!  The toasted bun/bread make it easy to handle and keeps it all together and the garlic mashed cauliflower - simply amazing!        

Truly great eats!

Recipe - Black Bean Croquettes With Fresh Salsa

This is a great recipe that will leave you refreshed and satisfied! The salsa we made our own and I tweaked the seasoning to pack a little more flavor. Anytime you find something new to do with beans it is a welcome addition to any recipe box!

What we need:
2 - 15oz cans of black beans - rinsed
1 1/2 - teaspoon cumin powder
1 cup corn kernels - fresh, canned or frozen (thawed)
1/4 cup bread crumbs (for bean mixture)
1/3 cup bread crumbs (for coating)
2 - cups diced tomatoes
1/2 onion diced
1 - diced avocado
1/4 cup finely chopped italian parsley (divided in 2 piles, 3/4 in one pile, 1/4 in another)
1 - teaspoon chili powder (bean mixture)
1/2 - teaspoon chili powder (coating)
1/2 - teaspoon italian seasoning (bean mixture)
1 - tablespoon olive oil
salt & pepper to taste

Add beans and cumin to mixing bowl. Mash and mix until no whole beans are left. Mix in corn kernels and 1/4 cup of bread crumbs, salt, pepper and italian seasoning.
In a separate bowl combine tomatoes, onion, the larger pile of italian parsley and 1 teaspoon chili powder. Stir in one cup of tomato mixture to the bean mixture.
In another bowl combine 1/3 cup bread crumbs, 1/2 teaspoon chili powder, smaller pile of italian parsley and olive oil. Stir until all of the mixture and bread crumbs are coated with the oil.
Make 8-10 balls out of the bean mixture. Coat each ball lightly with the bread crumb mixture. Place on baking sheet and bake 20-25 minutes or until coating is golden brown color. Add avocado to the remaining tomato salsa mixture. Top and serve with salsa mixture. Enjoy!

The original recipe for these can be found here
The differences you will find are in using cilantro instead of italian parsley, no italian seasoning, and differences in spice ratios.

These babies are hearty, delicious and a nice new use of black beans.

Thanks for visiting the blog! Until next time,
Kel