Thursday, December 10, 2009

Holiday Travel Temp

Holiday traveling may present a special issue for vegans; try getting through an eight hour drive on potato chips from the gas station alone; and maybe a tomato juice if you're lucky (and lucky enough to pay less than a dollar an ounce!) With a little foresight and preparation, a satisfying meal for 2-3 servings can be made in a short time and travels well. Chopsticks optional; forks may be easier in the car!

Vegan Supper To-Go!

3 large carrots, peeled and sliced
3 celery stalks, sliced diagonally
1 medium onion, chopped

In a large skillet on med heat, add 2 tablespoons of oil and saute the carrots, celery, and onion for about 10 minutes, stirring frequently. Season a bit with ¼ tsp each of: salt, pepper, celery salt, and onion powder.

1 package tempeh, sliced into cubes
2 tablespoons tobasco sauce; Texas Pete is a good choice
2 tablespoons Bragg's apple cider vinegar
1 teaspoon olive or avacado oil

In a separate medium skillet on med, add a bit of oil and allow it to heat up. In a medium bowl, mix the wet ingredients together, then add the tempeh and tumble with a fork until all sides of all cubes are coated. Once the oil is hot, add coated cubes to the pan and situate evenly and allow to saute for about 3 minutes per side, or until light browning occurs. Add a little extra oil here and there if the tempeh absorbs too much from the pan.

1 cup sushi rice OR brown rice
2 teaspoon vegan boulion
1 teaspoon oil
½ teaspoon salt
water (use the knuckle trick)

This you may want to consult the directions on the rice package; I picked sushi rice because it cooks much faster than long grain rices. If you are using brown rice, be sure to start Ahead of time! For either rice, it is a good idea to saute the rice for a couple of minutes in the oil before adding water to enhance the flavor.

1 green pepper, washed & chopped
Soy sauce or Bragg's
Ginger root, frozen
2 cloves garlic, chopped

Now add about ½ the amount of the cooked rice to the vegetable saute we started with along with the green pepper and garlic. Add about ½ teaspoon fresh grated ginger, 2 teaspoons Bragg's soy proteins, juice from ½ lemon. Let cook just until the green pepper starts to change color. Now pack up in a plastic travel container, add some fresh cilantro, leave room for the tempeh on top, and test the seasoning; top up with a little soy sauce if needed- my guess is you probably won't!

Now, you can gas up and hit the road without worry for what the gas station snack bar bringeth or that there is only fast food from here to there!

No comments:

Post a Comment