John and I decided to travel south to the Redwoods National and State Parks for Spring Break. We car camped the entire time and decided beforehand that bringing a cooler of food would be our best guarantee of having healthy, vegan selections at all times. To make things easy, we pre-planned stir-fry meals by washing/chopping the veggies and buying jars of sauce that could be cooked on our camp stove. We also brought pasta and tomato sauce along with a log of Polenta. And, for an easy night, a can of soup and vegan hot dogs to cook over the fire. All meals were very tasty, quick, and most important to me, healthy and vegan! For lunch, we brought whole wheat tortillas, pre-chopped lettuce and red peppers, and hummus. (We were also supposed to have vegan steak strips for the wraps but I forgot to throw them in the cooler!) Snacks included rice crackers and hummus, Larabars, Kettle Chips, tortilla chips and salsa, and Rice crispy treats (recipe below!). Breakfast was simple: cereal (just the plastic bag, to save room in the cooler), Almond Milk, and coffee with soy creamer. Everything fit into a cooler, along with two bags of ice, and one canvas bag.
Puffed Cereal Bars
1/2 c honey (I used agave)
2 T vanilla
1 c coconut
1/2 cup almond butter (I used peanut butter)
3 c crispy rice cereal
2 c raisins (I used chocolate chips!)
Heat agave, almond butter, and vanilla until liquid. Put other ingredients in a bowl and pour liquid over top. Stir well. Press into 9x13 pan. Chill for 1 hour. Cut into squares.
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