TRAVEL menu:

Travel Menu | OMventure.com

I adore buying fresh ingredients and seeing pretty presentation (but I don’t really enjoy cooking), so the travel menu below inspires me to fix tasty food…quickly. These meals are also easy to pack in my tiny travel kitchen containers, to eat warm or cold. This can save time, money, and create happy travel bellies. XO


DRINKS

Water

filtered water with fresh cucumber slices or berries

Hibiscus Tea

filtered water, hibiscus tea, fresh ginger slices, and matcha powder (with a straw)

Matcha Tea

filtered water, matcha tea, with 15 fenugreek seeds and 7 saffron ribbons

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BREAKFAST

Cereal

whole grains, ground flax, seeds, nuts, berries, ceylon cinnamon, and pure plant milk

Whole Fruit

sliced apple, kiwi, mango, peach, or pear

Greens

greens lightly sauteed in water (or vinegar)

GREENS / SALADS

Baby + Micro Greens Salad

baby greens, microgreens, cucumber, peas, green onions with avo basil dressing: avocado, basil, garlic, lemon juice, apple cider vinegar

Curly Kale

lightly sauteed in water (tastes like it’s been buttered)

Kale + Quinoa Salad

green curly kale, white quinoa, pumpkin seeds (dressing coming…)

Mediterranean Bean Salad

kidney, cannellini, and garbanzo beans mixed with Kalamata olives, parsley, garlic, red onion, and red wine vinegar

Chickpea Salad

chickpeas, diced large cucumber, diced small red onion, lime juice

Potato Salad

cooked baby potatoes tossed with celery, green onion, parsley/basil, chives, black olives, mixed with fresh dill/pickle relish, Dijon mustard, and pepper (or mixed with Plant Mayo: blended cashews and/or tofu*, water, lemon juice, vinegar, mustard, onion; optional: garlic, paprika)

Tabouleh Salad

parsley, white quinoa, cucumbers, onions, lemon juice, mint

"Tuna" Salad

mashed chickpeas tossed with celery, sweet tangy apple, fresh dill/roasted nori flakes, lemon juice and mixed with Plant Mayo: blended cashews and/or tofu*, water, lemon juice, vinegar, mustard, onion; optional: garlic, paprika

 
 

BURGERS / SANDWICHES / TACOS / WRAPS

“BLT” Sandwich

“BLT” spread (listed below) on whole grain bread, stacked high with greens and tomato slices

Fresh Wrap

fresh lettuce, mixed greens, sprouts, slivered cucumber, shredded carrot, thinly sliced red onions, and avocado slices; wrapped and dunked in chilled Dill Dip/Dressing: blended cashews and/or half pkg firm tofu*, 1.5 T red onion, 3 T lemon juice, 1 T distilled white vinegar, then fold in dill, and chill

"Fish" Tacos

warmed corn tortilla topped with black beans, sliced green onion, cilantro (optional: sauteed oyster mushrooms, cabbage, roasted nori flakes, or avocado) and topped with diced mango and pear in squeezed orange and lime juices

Sweet Portobello Avocado Burger

2 sliced portobello mushrooms (per person) sauteed with onions, garlic, tamari, balsamic, water, then placed on avocado toast/buns

Warmed Tortilla

warmed corn tortilla, beans, and sweet corn layered with sauteed onions, mushrooms, and spinach, topped with cilantro and avocado/guacamole, drizzled in lime juice

Sauteed Wrap

sauteed sweet onion, mushrooms, sweet potato, zucchini, and spinach wrapped up with a spread of one’s choice (listed below)

SOUPS / STEWS

Mushroom Stew

baby potatoes, veggie broth, bayleaf, crimini mushrooms, portobello mushrooms, onions, carrots, celery, peas, garlic, oregano, parsley, thyme, pepper

Lentil Stew

sweet potatoes, lentils, garlic (optional additions: mushrooms, turmeric, cinnamon)

Potato Stew

baby red potatoes, sweet potato, crimini mushrooms, onions, garlic, and miso

 
 

DRESSINGS / SPREADS / GRAVIES

Avocado

sliced or smashed

Balsamic / Vinegar

drizzled

Berry Vinaigrette

blend berries, water, balsamic, plus green onion and/or maple syrup

“BLT” Spread

cup of soaked cashews (I used to sprinkle in sea salt) blended with just enough water to do so, then lightly blend in a handful of delicate spinach leaves (no stems), and juice of 1 lemon

Cashew Gravy

soaked cashews, veggie stock, caramelized yellow onion, arrowroot, rosemary, black and white pepper

Plant Mayo

blended cashews and/or tofu*, water, lemon juice, vinegar, mustard, onion; optional: garlic, paprika

Dill Dip/Dressing

blended cashews and/or half pkg firm tofu*, 1.5 T red onion, 3 T lemon juice, 1 T distilled white vinegar, then fold in dill, and chill

“Honey” Mustard Dressing

blended vinegar, water, mustard, maple syrup, and possibly turmeric/paprika

Hummus / Baba Ganoush

spread or dipped

Lemon Tahini

blended tahini, water, garlic, lemon juice, and possibly maple syrup

SNACKS / SWEETS

“Chips” and Dip

sliced cucumber (or veggie of choice) dipped in chilled Dill Dip/Dressing: blended cashews and/or half pkg firm tofu*, 1.5 T red onion, 3 T lemon juice, 1 T distilled white vinegar, then fold in dill, and chill

Baby Carrots + Hummus

dipping baby carrots in hummus is one of the most unexpectedly satisfying snacks (that can easily turn into a meal)

Energy Bar

maple syrup, almond butter, sunflower seeds, carob, dates/raisins, coconut, almonds, sesame seeds

Raw Vegan “BLT” Rounds

“BLT” spread (listed above) dolloped atop lettuce and a tomato round

Mango Salsa + Chips

garlic, 1 mango,1 bunch green onions, 1 bunch cilantro, juice from 1/2 lemon, juice from 1/2 lime, then scoop up with baked tortilla chips (corn tortillas brushed with vinegar/lime, quartered, baked)

Peach Salsa + Chips

4 cloves garlic, 1 small red onion, 4 large peaches, 1 bunch green onions, 2 bunch cilantro, lemon juice, lime juice, then scoop up with baked tortilla chips (corn tortillas brushed with vinegar/lime, quartered, baked)

Nori Greens

roasted nori seaweed sheets (no oil), right out of the bag (satisfying when craving a salty or sweet snack)

Cinnamon Apples or Pears

apple or pear steamed with lime juice and cinnamon, served alone or on whole grain toast

Warmed Berries

sliced berries, warmed in the sun

*our upcoming goal is to use white beans for our dips, instead of cashews/tofu, so we can gobble down as much as desired.


om: a mantra...used in contemplation...

venture: to go somewhere that is unknown...


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