TRAVEL menu:

Travel Menu | OMventure.com

To turn our favorite travel food into simple meals, we follow our travel menu below. I adore fresh ingredients and pretty presentation (but I don’t really enjoy cooking), so the menu below inspires us to fix tasty food…quickly. These items are also easy to pack in lunch containers so we can enjoy eating them warm or cold. This can save us time, money, and create a happy travel tummy. XO


DRINKS

Water

filtered + purified

with fresh cucumber slices

or berries

Hibiscus Tea

with fresh ginger slices

and matcha powder

(plus a straw)

Matcha Tea

with 15 fenugreek seeds

or 7 saffron ribbons

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 and vinegar


SALADS

Baby + Micro Greens Salad

baby greens, microgreens, cucumber, peas, green onions

(avo basil dressing: avocado, basil, garlic, lemon juice, apple cider vinegar…)

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 with Plant Mayo (listed below)

"Tuna" Salad

mashed chickpeas tossed with celery, sweet tangy apple, fresh dill/roasted nori flakes, lemon juice

mixed with Plant Mayo (listed below)


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 (listed below)

"Fish" Tacos

warmed corn tortilla topped with black beans, sliced green onion, cilantro

(optional: sauteed oyster mushrooms, cabbage, roasted nori flakes, or avocado)

topped with diced mango and pear in squeezed orange and lime

Sweet Portobello Avocado Burger

2 sliced portobello mushrooms (per person)

sauteed with onions, garlic, tamari, balsamic, water

tossed 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

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,

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

(our upcoming goal: use white beans instead of cashews/tofu*)

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 + chill

(our upcoming goal: use white beans instead of cashews/tofu*)

“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 (listed above)

Baby Carrots + Hummus

dipping baby carrots in hummus is one of the most unexpectedly satisfying snacks

(that can easily turn into a meal)

Raw Vegan “BLT”

“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

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

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

*The latest research on soy helps me determine if I should consume it. Yet even though research seems to recommend it, if I eat tofu regularly my body doesn’t do well. I get allergy shiners (dark circles around my eyes), I start to smell mediciny (like my body has aged to an elderly state), and I just don’t feel so great. However, this could just be me because I have lot of allergies/autoimmune issues. So I keep soy to a occasional minimum. Since we find my Dill Dip/Dressing so addictive (when using tofu), we want to instead use cashews for small batches and white beans for larger batches (so we can eat as much as desired, without consuming too many nuts). XO


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

venture: to go somewhere that is unknown...


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