On the Road Again.
Before becoming plant-based, travel planning was relatively simple – look at destinations based on our interests, schedules and budget; find a way to get there, somewhere to stay and things to do; finally, pack. Where and how to eat was mostly an afterthought. After all, every destination has restaurants, grocery stores, and we could always grab something fast on the road.
Not so fast. Now that we enjoy a whole food plant-based lifestyle, food choices play a key role in where and how we travel.
Let me start with the good news. You can enjoy a plant-based, even no oil, vacation or business trip without having to travel to a city known for its vegan fare. It just requires a little planning, ok, sometimes a good amount of planning, but that is ok; it will be worth it.
Choose your travel destination wisely.
Though I still may look for a place to go with lots of charm, a great view, or activities we enjoy, I start (and sometimes end) my search with exploring what vegan options exist where we plan to go. (Are you reading this hotel and restaurant owners? I don’t think I am alone in this one.) To find out if a destination has vegan-friendly options, go online and key in your destination and vegan and see what comes up. If you are open for destination ideas, search vegan, travel and whatever you like to do. VegNews has profiled several cities with not only options but specific recommendations. Another great resource is HappyCow, an app for your phone that allows you to find vegan and veg-friendly restaurants and markets near where you are or where you hope to go and includes reviews to guide your choice. And there are a growing number of travel destinations and immersion programs that feature healthy plant-based food options integrated into their travel experience. Do your homework and you may be delighted at what you find.
Eating Out.
We all know, unfortunately, that many vegan restaurants also serve food loaded with oil, salt and sugar, mock meats and, in the category of too much of a good thing, even too many nut-based or avocado-rich high fat meals. For anyone eating whole food plant-based without oil, all we may want or need is oatmeal (prepared with water) or a baked potato or a real salad bowl (with greens, and grains, and veggies, and legumes with a drizzle of balsamic perhaps). So just because there may be no vegan restaurants, doesn’t mean we can’t eat a healthy meal (and very affordably I might add).
The same rules apply for eating out back home. No vegan restaurants are necessary to enjoy a great road trip. Read online menus. Call ahead if not sure. Ask for vegan options with no oil or added fats. Ethnic restaurants are often a good choice, but even a steak house or diner may have a baked potato, rice (brown is best) and/or chickpeas, steamed vegetables, and a salad with balsamic vinegar on the table (maybe mix with some mustard).
Eating In.
What about your choice of where to stay. I really appreciate having a small fridge in the room so that when we do go out, we can enjoy leftovers the next day for breakfast. Yes breakfast. If traveling, sometimes oatmeal is easier to find or prepare en route, so mix things up. Also, if you know you will have a mini bar, ask them to empty it so you will have room for your potatoes! If you are not driving and have to rely on local resources, look for a local market with some fresh greens, grains and beans (low salt is best), you will have most of what you need.
Microwaves are harder to find, so I bring a small rice cooker with me that is easy to pack and is a great way to prepare oatmeal, rice or heat vegetables. Some like the 3qt Instant Pot but I like to travel light. Either option works. And you will save money making some of the simple meals at your home away from home. As a conference last year, it cost me about $12 for 2 days of food instead of the $50-60 others spent. You also have more control over what you are eating and can spend your money enjoying your destination in good health!
Become a Plant-Based Roadie.
Always come prepared. Going through TSA? If you are coming from home or somewhere you will have access to cooking and a fridge before your trip, bring a few cooked sweet potatoes. They are not liquid and will satiate you on the plane, even for a cross country trip. So much better than the fried chips with the oil laden hummus which may likely be the only ‘vegan’ option. Another great snack is roasted chickpeas (I like to coat with some Franks Hot Sauce and Sriracha before roasting at 400F for 15 mins).
TSA rules vary even with foods that have a similar texture, perhaps based on amount. I’ve made it through security with those little packs of hummus but when I tried to bring a sealed jar of chickpea miso as a gift, the TSA representative would not allow it. When he was ready to throw it away, I asked him if he knew any fellow TSA members who might want it instead since I never like to waste food. He said no and tossed it and then asked the question, ‘where do you get your protein’, to which I answered, you just threw it in the garbage! He was mortified and I am sure is still wondering if I made it through the flight without a protein source.
Pack light.
Lastly, even packing has changed. I now dedicate a portion of my suitcase or travel bag to bringing along a rice cooker, oatmeal, rice, Dr. McDougall soups or other prepared food (somewhat high in sodium but good in a pinch or best when served with other food, say on top of a potato), some sweet potatoes and/or chickpeas for the trip, a few apples. As you eat your way through your food on the trip, it leaves room for souvenirs to take home, which for me often includes vinegars, salsas, spices or cookbooks local to that region that I can modify to make plant-based and oil-free meals back home.
Safe trip!
