In preparation for our trip I made a double batch of granola. I added a cup of millet and 1/4 cup of flax seeds to my usual recipe just to try something different. This was enough granola to cover breakfast Saturday and Sunday morning. We brought along raisins and soymilk to complete the meal.
I wanted to make something special for the car ride on Friday. Sometimes I miss the days of stopping at a deli and getting ham, egg and cheese on a roll. Don't misunderstand me, I don't miss the ham, egg and cheese but I do miss the experience. I mean why the heck can't a vegan breakfast for the road be fun?? With this in mind I set out to make a healthy, vegan breakfast sandwich that wouldn't fall apart in my lap if I was driving. I think I came pretty close.
On my pre-camping shopping trip I discovered some frozen hash browns that were vegan. I cooked these in the oven while I pan fried some Boca Breakfast Links which I just discovered had cultured whey from milk. Damn it, I really thought they were vegan. Oh well, mistakes happen, especially when gorcery shopping with four kids. Anyway, there are other vegan breakfast link options so pick when of those when you make this yourself.
I cut a whole wheat pita in half and placed half of a hash brown, two breakfast links and several slices of tomato into each one and voila we had a fun breakfast sandwich for the road. My only complaint, aside from the whey, is that its really salty but it sure was a crowd pleaser.
For dinner Friday, I made veggie hot dogs and a tossed salad. It wasn't very fancy but it did the trick. I had intended to make baked beans but no one was that hungry after the late lunch we had from Greenstar Co-op.
Saturday was a bit more creative, probably because we were a bit more hungry. We had veggie burgers with a homemade macaroni salad which was super simple to make. I made these in everyone's individual bowls mainly because I had no large bowl to mix it in. The amounts aren't at all exact and they really don't have to be. This was a really big hit.
I divide the following into 6 bowls:
8 sliced tomatoes
1 can black olives, drained
1 small jar green olives, drained
about 4 cups of cooked pasta
2 large zucchini cut into rounds and then into quarters, sauteed until tender crisp and tossed with 2 Tbs balsamic vinegar
I also brought along hummus, whole wheat bread, canned pineapple, almonds, peanuts, salsa and tortilla chips.