Long Island is practically famous for its bagels, and I’m certainly no stranger to eating them piled with lox and slathered in cream cheese. Of course once I went vegan I figured my lox days were over!
So imagine my surprise when, years after going vegan, I was perusing VeganEssentials and saw that Sophie’s Kitchen makes smoked salmon. Technically speaking, there is a slight difference – lox isn’t really smoked, but has been cured in a brine or salt rub. But who cares? It’s close enough! So I ordered it right away.
Right out of the package, they definitely smell like fish – which was a bit weird to me honestly, although I appreciated the attention to detail in the fact that they did smell genuine! It was surprisingly “real”. They come in strips on a paper backing – you just peel off as many as you like. They don’t have too many calories either – only about 30 in each slice.
When you take them right out of the refrigerator, the texture is a bit rubbery. I still ate them this way for a while, but eventually realized that once at room temperature they’re so much better – basically a near perfect imitation of the lox I used to eat. (You can even briefly heat them in the microwave if you’re impatient like me!)
Another bonus is that they’re freezable! We’ve only found them so far at VeganEssentials, where they tend to sell out quickly, so we buy them in bulk. However, with mostly only me eating them (Richard has never been a “fish person” like I was so he’s not too keen on them), they take a while to get through. Being able to freeze them is awesome and works out really well.
One of my favorite ways to eat them is on bagels with vegan cream cheese, capers, onions and dill.
We’ve also used them for Philadelphia rolls when we make sushi, and they’re perfect for that (it’s also the only way Richard will eat them!). They’re great with avocado on toast too, and I’ve read that they’re also good cooked when incorporated into pastas.
Overall, this is an amazing alternative to smoked salmon that is versatile, delicious and surprisingly (almost eerily!) similar.
Ranch dressing is great with so many things – on salad (of course), wraps, and as a dipping sauce for veggies or hot appetizers. I’ve even used it for dipping my pizza into, à la upstate New York style!
Making this ranch is super simple and easy – perfect for when you want to whip up something quick!
I played with this recipe quite a bit to get the right measurements and quantities; prior to this I always just added equal parts onion and garlic powder, tasted it, then added more powders as needed. It may seem weird, but the use of powder is the key to this – something about the combination of the two makes it really have that ranch flavor.
Traveling as a vegan doesn’t have to be challenging. Sure, you’ll need to do some research, but it’s honestly not as bad as you may think!
I’ve traveled quite a bit since becoming vegan, and over the years Richard and I have come up with solutions to make it easier. Our first vacation together was the most difficult, because we just weren’t prepared at all. We stayed at an all-inclusive resort in Mexico, and although we always find vegan items at Mexican spots in New York, this resort turned out to be very different. Almost everything had some sort of meat in it, even the beans. We ended up eating french fries, guacamole and chips, and pasta with garlic and oil for most of our vacation – not that I would complain about such a diet every now and then, but to have it for nearly a week was a bit much!
Since then, we’ve learned some tips and tricks to make traveling as a vegan a lot easier. These are the things that have worked out best for us.
Do Your Research
First and foremost, take advantage of the internet. It’s possible you may even stumble upon a blog or article devoted to vegan options at your destination (like the amazing blog Richard found when we went to Iceland).
I also recommend using travel apps. We always either check out the HappyCow website before we go anywhere, or look at the app when we arrive. Although it doesn’t always show you everything (since it’s based on user input), it’s a great way to learn what restaurants and stores are vegan and vegan-friendly, and to see reviews of them as well. Two other useful apps – available for the iPhone only – are VegOut, which is powered by HappyCow, and Veganagogo, a translation app to help you express your needs in the local language.
Carry On Some Snacks
If you’re not sure when your next meal will be, it’s important to pack some snacks in your carry on, especially for long flights and trips with layovers. Although more and more airlines are offering vegan meals now (yay!), if that’s not the case on your flight, or if there is potential for long delays before you get to your destination, having some snacks with you makes a huge difference.
Call Ahead
If you’re going to a resort, by all means, call or email them and let them know you have dietary restrictions. Most places are more than willing to accommodate you. However, if you feel there is a language barrier or you don’t feel confident that you’ll truly be obliged, then you can always bring some items with you (as outlined below).
Calling ahead also holds true if you’re going to a specific restaurant. Most chefs would prefer to know you’re coming in advance so they can prepare, rather than learn that you have dietary requirements when you actually arrive.
Bring Some Items With You
Before one trip where we didn’t think we’d have many – if any – options, Richard decided to bring a few things with us. Honestly, I thought he was crazy, and made fun of him for it (just a little), but it turned out that in the end, he was right. It was a great idea which we’ve continued to periodically implement when we travel.
You have to ensure to do the following:
Have a sturdy, zippered lunch bag that you can put freezer packs in (this bag will be packed inside your checked baggage).
Bring freezable items that will last a flight (what you can bring may vary depending on the flight duration) – we usually bring any of the following (always unopened!): Tofurkey slices; vegan cheese slices or shreds; a block of tofu; vegan mayo (a small jar, not the normal large ones) or butter; vegan burgers, sausage or bacon.
You have to declare these items when you arrive at your destination – I supposed you could risk not doing so, but we don’t take that chance! So far it’s never been a problem for us, and we’ve done it multiple times. As soon as we tell them they’re not actually animal products and there are no fresh fruits or vegetables, they send us on our way.
You can always get fresh items at the supermarket from wherever you’re going – and at the end of the day, that may be all you need. But if you want to bring some familiar vegan items that you know you can’t get where you’re going, this is a way to do it that works for us.
Those are my tips that I’ve found useful in my travels so far. Is there anything you always try to do when you travel as a vegan?
Nut and seed pâtés are a good way to indulge in something a bit more filling when incorporating raw foods into your diet. This is a very simple pâté made from sunflower seeds that can be used as a dip or filling for wraps, mushrooms or sushi. This recipe is adapted from Jenny Cornbleet’s site (which I highly recommend, as well as her book Raw Food Made Easy for 1 or 2 People) and makes 2 servings.
Ingredients
1 cup sunflower seeds, soaked and drained
1/3 cup sun-dried tomatoes, soaked and drained
1-2 tablespoons water
1 tablespoon lemon juice
1 clove minced garlic
1 tablespoon red onion, minced
Dash of sea salt
Directions
1. Put all ingredients except the red onion into a food processor and mix until it forms a paste-like consistency.
2. Transfer to a mixing bowl and stir in the red onion.
Enjoy as a dip with crudités or as a stuffing for veggies.
In the past few months I have really developed an interest in raw foods, and have even done several raw food fasts. Each time I notice how well my body responds to this type of diet, and how energetic and “light” I feel, both emotionally and physically. While some raw recipes can be very time-consuming, so many of them are quick, easy and satisfying. Stuffed avocados not only fit the latter category, but they are also fun to eat! Additionally, they are very versatile as to what they can be filled with; for a less raw version, they can be stuffed with various fillings such as amaranth, quinoa or TVP salad.
Ingredients
2 avocados
2/3 cup of raw corn
1/4 cup diced tomato
1 tablespoon of fresh chopped basil
1 tablespoon of olive oil
Pinch of salt and pepper
Directions
1. Mix together the corn, tomatoes, basil, olive oil, salt and pepper.
2. Cut avocados in half. Remove pits.
3. Fill each avocado with the corn mixture.
Serve with more basil on top as a garnish and a drizzle of olive oil.
Quesadillas have always been a favorite of mine, and after having a vegan version of them at a local veggie spot I decided to try making my own. This recipe is very general and is meant to be a basic guideline. Quesadillas are so versatile and are great with veggies, olives, faux meats, beans, etc. I decided to use Westsoy seitan strips; they are pre-cooked and only need to be heated, so I just tossed them into my quesadilla without cooking them first. Each tortilla is one serving.
Ingredients
1 whole wheat tortilla
Daiya cheddar
Chopped tomatoes
Seitan strips
Directions
1. Spray a pan with cooking spray and bring to medium-low heat.
2. Spread a thin layer of Daiya onto half of your tortilla, then add the seitan, tomatoes and any other veggies of choice. Cover with more cheese and fold the tortilla over.
3. Transfer to the pan and cover with a lid so everything heats through. Cook for about five minutes (until tortilla is a bit browned and cheese is melted), flipping once.
Tempeh is a lovely alternative to tofu, and some prefer it for its firmer texture. This is the first time I’ve ever cooked with it; for this stir-fry I used Lightlife Organic Flax Tempeh. Note that if you use unpasteurized tempeh, it will need to be cooked more. This recipe makes about four servings.
Ingredients
1 package tempeh
1 cup of green beans
1 cup of sliced carrots
1 yellow onion, chopped
1 small can of water chestnuts
1/2 cup soy sauce
3 cloves garlic, minced
1 teaspoon fresh ginger
2 tablespoons coconut oil
2 tablespoons sesame oil
2 teaspoons cornstarch
1/3 cup water
Directions
1. Combine soy sauce, garlic, and ginger in a bowl. Cut tempeh into pieces and marinate in mixture for about 20 minutes.
2. In a skillet over medium heat, sauté the tempeh and soy mixture until browned on all sides; add the onion and sauté until translucent, then remove from heat.
3. In another skillet over medium heat, add the coconut oil and sesame oil, then the beans, carrots and water chestnuts. Stir continuously, then add the water and cornstarch.
4. Once the veggies are cooked to your liking, stir in the onions and tempeh and mix thoroughly until heated through.
