What I Eat on a Roadtrip: Whole Food Plant-Based

Written by on in Blog, Recipes

I recently went on a short roadtrip to see the total solar eclipse! Watch the video to see how I prepped to maintain my whole food plant-based lifestyle on the road. Recipes are below!

https://youtu.be/g7er6nXteFw

    Jump to a specific recipe using the links below:

    Instant Pot Yukon Gold Potatoes

    1. Place the trivet in the bottom of your Instant Pot.
    2. Scrub your potatoes and load as many you’d like in your Instant Pot (Use whatever size Instant Pot you have and fill the inner pot with as many as you can fit below the lid).
    3. Add a cup of water and secure the lid.
    4. Cook at high pressure for 15 minutes* and allow a natural release.
    5. Store in the refrigerator uncovered for up to 5 days.

    *Please note you may need to adjust the time for larger or smaller potatoes.

    Instant Pot Quinoa

    Ingredients

    • 1 cup quinoa, rinsed well
    • 1½ cup water

    Directions

    1. Add ingredients to a 3 quart or larger Instant Pot.
    2. Secure the lid and set to cook at high pressure for 3 minutes.
    3. Let the pot natural release, then fluff quinoa with a fork.
    4. Use immediately, or store in an air tight container in the fridge for up to 4 or 5 days.

    Quinoa Chickpea Salad

    Square glass storage container full of quinoa, chickpea, veggie salad.

    Makes about 3 servings

    Ingredients

    • 1 cup uncooked quinoa
    • ¼ cup red wine vinegar
    • 1 or 2 tablespoons dijon or stone ground mustard
    • 1 can low sodium chickpeas
    • 1 cup chopped or sliced cherry tomatoes
    • ½ red bell pepper, chopped
    • ½ orange bell pepper, chopped
    • ¼ large red onion, chopped
    • 2 or 3 small center celery stalks with leaves, chopped
    • 4-inch section of an English cucumber, chopped
    • 15 black olives, chopped
    • ½ cup parsley, chopped

    Directions

    1. Cook the quinoa on the stove or using my Instant Pot directions. Transfer to a mixing bowl to cool.
    2. Whisk together the vinegar and mustard and set aside while you prep the rest of the ingredients.
    3. Add the chickpeas and all of the chopped veggies to the cooled quinoa.
    4. Add the dressing and stir to combine everything.
    5. Chill in the fridge for up to 4 days and serve cold.

    Mango Cauliflower Smoothie/Soft Serve

    Three pyrex containers full of cauliflower mango soft serve

    Makes about 2 to 3 servings

    Ingredients

    • 7.5 ounces cauliflower
    • ½ cup cooked soybeans
    • 1 small avocado
    • 7.5 ounces frozen mango
    • fresh ginger to taste
    • 1 cup soy milk (or other plant-based milk)
    • 1 cup water

    Directions

    1. Add all ingredients in the order listed to a high powered blender.
    2. Blend for about 30 seconds to 1 minute or until smooth.
    3. Serve immediately or store in the freezer.

    Blueberry Refrigerator Oats

    Pyrex container full of blueberry refrigerator oatmeal next too the lid with a smoon resting on it.

    Makes 2 servings

    Ingredients

    • 1 cup rolled oats
    • 2 tablespoons ground flaxseed
    • 1 teaspoon pumpkin pie spice or cinnamon
    • 3 or 4 chopped walnuts
    • 2 tablespoons date sugar
    • 1 cup frozen wild blueberries
    • 1 cup soy milk or other plant-based milk
    • 1 cup water

    Directions

    1. Add all ingredients to a mixing bowl and stir to combine.
    2. Portion this into individual storage containers and chill in the fridge overnight or at least a few hours. You can keep these up to 2 or 3 days in the fridge.

    Simple Cabbage Slaw

    Plastic storage container full of cabbage slaw

    Makes 3 or 4 servings

    Ingredients

    *I don’t measure on this one, I just add a little of this and that, so amounts are estimates, adjust as needed.

    • 16 ounce package cabbage slaw mix
    • 1 or 2 tablespoons stone ground or dijon mustard
    • 1 or 2 teaspoons tahini
    • 1 or 2 teaspoons date syrup
    • 2 or 3 tablespoons balsamic vinegar
    • 1 teaspoon dried dill
    • 1 teaspoon granulated garlic
    • black pepper to taste

    Directions

    1. Add all ingredients to an air tight storage container.
    2. Shake until well combined.
    3. Add a little water or more vinegar as needed to fully cover the cabbage mix. Taste and adjust amounts to your preference.
    4. Store in the refrigerator for 3 days.

    Pepperoni Pasta

    Plate with a yukon gold potato cut in half and a large pile of pasta with veggies topped with vegan parmesean

    Makes 1 serving

    Ingredients

    • ⅓ cup dried red lentils, plus 1 cup water
    • ½ small red onion, chopped
    • ½ red bell pepper, chopped
    • 1 large tomato, chopped
    • ¼ teaspoon granulated garlic
    • ¼ teaspoon granulated onion
    • ⅛ teapspoon black pepper
    • ½ teaspoon sun dried tomato powder
    • ½ teaspoon pepperoni spice from Local Spicery
    • 1 cup frozen spinach
    • ¾ cup dried whole wheat rotini
    • Optional: vegan parmsean

    Directions

    1. Add red lentils and water to a large pot. Cook for about 15 minutes or until lentils have softened and absorbed all the water.
    2. Add onions, peppers, tomato, spices, and spinach to the pot and stir to combine. Cover and simmer for 10 to 20 minutes.
    3. Meanwhile cook the noodles per package directions, reserving some of the cooking liquid.
    4. Once the noodles are fully cooked, transfer to the pot with the vegetables and add a little pasta water as needed.
    5. Serve immediately and top with vegan parmesean.