Three weeks from today I will be driving from central Pennsylvania to southern Arizona with my girlfriend, dog and (possibly) elderly pussy cat. As a vegan any road trip can become a challenge. Often you end up eating french fry lunches and iceberg salad dinners at local and fast food restaurants. This time with some pre-planning and creative thinking, my intentions is to prepare most of our meals, stopping at the occasional vegan or vegan friendly restaurant. For those days that road exhaustion overtakes any inclination to cook: noodle dishes, soups and oatmeal, which can be prepared with the addition of hot water.
Space will be limited so I can only bring limited cooking equipment. As of today, October 26th I intend to bring: one long paring knife, cutting board, ice chest, electric tea pot, Vita mix blender, saucepan, frying pan, ladle, large spoon, dish detergent, steel wool scrubby, medium metal bowl, spatula, 2 sets of chopsticks, 2 forks, 2 knives, 2 spoons, press pot, tea strainer and rice cooker. Grocery shopping will be done initially the day before we leave with supplementation as we come across local foods.
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