Going through seven Western states in less than two weeks is faster than we usually travel.
But we’re on a schedule and meeting up with West Coast Tripawds between Washington and San Francisco over the next two weeks, all before Thanksgiving.
Despite boondocking in parking lots and making do with just water and electric in other places, I’m doing my best not to abandon the healthy, semi-vegan eating habits I adopted back at Jerry’s Acres, after NuRVer Sara introduced me to the “How It All Vegan cookbook.
Adopting a vegan diet has always been something I wanted to do, because I’ve never felt completely at ease about eating fish and dairy products. But I’ve continued to eat these things to keep the peace between Carnivore Jim and I in the kitchen.
However, once one of us (who shall remain nameless) was told he had high cholesterol and potential pre-diabetes, I knew it was time to get serious about cutting the animal products and processed crap out of our diet.
Vegans have always been a side-show curiosity to me. My initial impression of them was that they always seemed to be the hippy dippy ones in the health food store who are sniffling and malnourished looking. I wondered how anyone could get by without eating some kind of animal fats and cheese.
But now I know my impressions were wrong. This awesome little cookbook has shown me that with some simple food item replacements (i.e., use apple sauce instead of eggs in baking), adopting a vegan eating habit is easier than it seems. It’s not all about tofu and flax oil either. And so far, neither Jim nor I have been sick since starting this diet. Jim’s also dropped some serious weight too.
Upsides to the vegan diet while living in an RV:
- I’ve got tons more room in the fridge and freezer, because it’s not filled with dairy products.
- Our food bill is less now that I’m not buying $4 blocks of cheese every week.
- Most meals are so easy to prepare, making cooking and cleanups while boondocking a snap.
Jim isn’t thrilled with everything I’ve made out of the cookbook, but he’s being a good sport as always, and eating what gets served when I’m in the kitchen. I know he won’t admit it, but even he feels better now that his arteries aren’t weighed down with the fatty foods. On the special occasions when we do have sweet stuff laden with sugar, it tastes twice as nice.
Here’s one of my favorite recipes from the How It All Vegan cookbook. See how simple eating vegan is? Try it while you’re on the road, it doesn’t get much easier or tastier than this.
Tanya’s Asian Creation
- buckwheat noodles (enough for 4 people)
- 2 cups cubed squash (butternut is my favorite)
- 2 tbsp olive oil
- 1 lb. medium tofu, cubed
- 1-3 tsp pepper
- 1 tsp salt
- 3 stalks green onions, chopped
- 4 tbsp flax oil
- Bragg’s Liquid Aminos (garnish)
- gomashio (garnish made with ground up sesame seeds, salt & kelp)
In a medium pot, boil the noodles in water on high heat. Meanwhile, in a medium saucepan, saute the squash in the oil on high heat for about 5 minutes, then add the tofu, pepper and salt. Continue cooking until the squash can be easily pierced with a fork. Add the onions, cover and set aside. When the noodles have finished cooking, rinse in hot water then place back into the pot and toss with the flax oil to prevent sticking. Place them into a bowl or on a plate and top with the squash mixture, then garnish with Braggs and gomashio. Makes 2-4 servings.