What are some good (healthy) vegetarian foods to make/bring for a road trip?

Question

What are some good (healthy) vegetarian foods to make/bring for a road trip?

Answer 1

apples, carrots, celery, grapes, pears, oranges

pretty much anything that can keep for a few days, with or without a cooler

Answer 2

raisins

apples

granola bars

protein bars

peanut butter sandwiches

shelf stable soy milk

pretzels

crackers

fruit leather

lentils mixed with lettuce and carrots and topped with Italian dressing

carrots

celery

granola

trail mix

nuts

seeds

apple sauce

juice boxes

pita and hummus

pasta salad

salad

slices of bell pepper

jicama

Answer 3

Here are some recipes that are easy to make and will be easy to pack and bring on a trip

Orange-Ginger Tofu Triangles

INGREDIENTS:

1 pound firm tofu

1 cup fresh orange juice

1/4 cup rice vinegar

1/3 cup soy sauce

1/3 cup canola oil

4 teaspoons dark sesame oil

3 cloves garlic, minced

1 tablespoon minced fresh  ginger root

1/4 teaspoon red pepper flakes

1 green onions, cut into 1-inch

strips

1/4 cup coarsely chopped fresh

cilantro

2 dried chipotle chile pepper

(optional)

DIRECTIONS:

1. Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu.

2. In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro. Cut the stems off the chiles, remove the seeds, and place the chiles in the baking dish. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

Sweet Potato Burritos

INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans,

drained

2 cups water

3 tablespoons chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard 1 pinch cayenne pepper, or to

taste

3 tablespoons soy sauce

4 cups cooked and mashed

sweet potatoes

12 (10 inch) flour tortillas,

warmed

8 ounces shredded Cheddar

cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

4. Bake for 12 minutes in the preheated oven, and serve.

Three Bean Salad

INGREDIENTS:

1 (15 ounce) can green beans

1 pound wax beans

1 (15 ounce) can kidney beans,

drained and rinsed

1 onion, sliced into thin rings

3/4 cup white sugar 2/3 cup distilled white vinegar

1/3 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground black

pepper

1/2 teaspoon celery seed

DIRECTIONS:

1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Feta Cheese Foldovers

INGREDIENTS:

3 tablespoons thinly sliced

green onion

8 ounces feta cheese

1 egg 1 (17.5 ounce) package frozen

puff pastry, thawed

1 egg yolk

DIRECTIONS:

1. In a small bowl, beat egg yolk with 1 teaspoon water.

2. Crumble cheese, and blend with green onions and egg.

3. Cut pastry into twelve 3 inch squares. Place a mounded tablespoon of filling in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover, and chill until ready to bake.

4. Bake at 375 degrees F (190 degrees) for 20 minutes, or until golden brown. Serve warm, or at room temperature.

Orange and Onion Salad

INGREDIENTS:

6 large oranges

3 tablespoons red wine vinegar

6 tablespoons olive oil

1 teaspoon dried oregano 1 red onion, thinly sliced

1 cup black olives

1/4 cup chopped fresh chives

ground black pepper to taste

DIRECTIONS:

1. Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.

2. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper

Baked Sweet Potato Sticks

INGREDIENTS:

1 tablespoon olive oil

1/2 teaspoon paprika 8 sweet potatoes, sliced

lengthwise into quarters

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.

2. In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.

3. Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Baked Tofu Bites

INGREDIENTS:

1 (16 ounce) package extra

firm tofu

1/4 cup soy sauce

2 tablespoons maple syrup

2 tablespoons ketchup

1 tablespoon vinegar 1 dash hot sauce

1 tablespoon sesame seeds

1/4 teaspoon garlic powder

1/4 teaspoon ground black

pepper

1 teaspoon liquid smoke

flavoring

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.

2. Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.

3. In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.

4. Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

Five Pepper Hummus

large green bell pepper

1 (16 ounce) can garbanzo

beans, drained

4 fresh jalapeno peppers

1 (16 ounce) jar banana

peppers, drained 1 clove garlic

1 tablespoon ground cayenne

pepper

2 tablespoons ground black

pepper

1/4 cup tahini

DIRECTIONS:

1. Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.

2. Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.

Gingery Carrot Salad

INGREDIENTS:

1 pound carrots, cut diagonally

into thin slices

2 tablespoons cider vinegar

1 tablespoon olive oil

2 tablespoons Splenda

1 clove garlic, grated 1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1 teaspoon grated fresh ginger

1/8 teaspoon seasoned salt

1 dash cayenne pepper

1/2 cup raisins

DIRECTIONS:

1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

Deliciously Organic Carrot Spread

INGREDIENTS:

1 tablespoon canola oil

2 1/2 cups chopped carrots

3/4 cup chopped onion

1/2 cup filtered or spring water

1/4 cup soy milk

1 tablespoon miso paste 1/2 cup roasted cashews

3/4 teaspoon fine sea salt

1 1/2 tablespoons real maple

syrup

1 1/2 teaspoons Chinese five-

spice powder

DIRECTIONS:

1. Heat canola oil in a large saucepan over medium high heat. Cook carrots and onion, stirring occasionally, until carrots are tender and onions are translucent. Do not allow the onions to brown. Add water, and bring to a boil. Cover, and simmer for 15 minutes; set aside to cool.

2. When mixture is cool enough to process safely, transfer to a blender or food processor. Add soy milk, miso paste, cashews, salt, maple syrup, and Chinese five-spice powder. Blend until smooth. Cover, and refrigerate until ready to use.

Answer 4

Even while on vacation you still have to think about your health. Stick to the food chart:

-Fruit Granola Bars

-Apples

-Soy Nuts

-Bring little packets of peanut butter and jelly along with bread to make sandwiches

-Carrots in packets  in those plastic containers that come with ranch

-Cookies

-Rice Cakes

-Yogurt Bars

-Fruit Juice Packets

-Dried Fruits

-Trail Mix

-Seeds

-Nuts

-Salad with vegetables in a container where it won't spoil

-Protein and iron bars

-Foods with extra Calcium and Vitamin C

Make sure you don't go to complex when you will be traveling. There is so much more delicious things you can bring along. Have fun!

Answer 5

we always make sushi with salmon and avocado in the middle, very yummy and nutricious.