If you’ve ever been on a road trip with me, you know that I travel with food. Here are two dishes you can prepare in a hurry to take with you on a road trip. Bring reusable forks, spoons and bowls, then pull over at a rest stop to eat this healthy food instead of getting fast food. It makes plenty so that you can eat it for lunches or snacks throughout your weekend getaway. These dishes are also perfect for a cook-out, tailgate, or potluck because they yield plenty to share.
(Please forgive the low quality, iphone photo!)
- 6 cups cooked beans, or 4 cans of beans rinsed and drained. Use a mix of beans such as chickpeas, kidney beans, black beans, or white cannelloni beans
- 1/2 red onion, diced
- 1/2 jar roasted red peppers, diced …
- and/or 1/2-1 jar artichoke hearts (either marinated or non-marinated is fine), chopped in halves or quarters
- 1 jar pitted olives, chopped (either kalamata, black or green are fine, it depends on your preference)
- olive oil (start with 1 teaspoon and add more to suit your preference)
- vinegar (try white wine, red wine, apple cider, and/or balsamic, starting with 2 teaspoons and adding more to suit your preference)
- lemon juice (start with 1 teaspoon and add more to suit your preference)
- dried herbs such as oregano and basil
- salt and pepper, to taste
- Mix everything together. Shake/stir until well coated. Eat immediately or let marinate for added flavor. This will stay good for at least 5 days, but you probably won’t let it last that long!
Sun-dried Tomato Quinoa Cous Cous
- 2-4 carrots, shopped into rounds or half moons
- 1 cup cous cous (preferably whole wheat)
- 1 cup mix of red and white quinoa, rinsed and drained
- 1 jar oil-packed sun-dried tomatoes (I prefer the jar from Trader Joe’s) Note: the oil is important here because it flavors the rest of the dish. If you don’t have oil-packed jar, then you’ll need to add in oil (such as olive oil).
- 1-2 TBS pine nuts (or more!)
- In a medium saucepan, add about 1-2 teaspoons of oil or 1-2 tablespoons water and heat over medium heat. Add carrots and shake them around while they cook a couple times a minute, for about 3 minutes or until carrots are soft and beginning to brown
- Add 3 3/4 cups water to the saucepan with the carrots and bring to a boil
- Add the quinoa and cous cous, return to the boil, stir, then reduce the heat to a low medium (just at a simmer) and cover. Cook for about 10-15 minutes
- Meanwhile, drain about 1/3 of the oil out of the jar of sun-dried tomatoes. If you want this to be especially tasty and are not as concerned about the fat content, leave in more oil. If you are more concerned about fat content, use less oil.
- Once the quinoa and cous cous are done cooking, pour them into a large travel dish container (I use a glass 8 inch by 8 inch pyrex). Stir in the sun-dried tomatoes and remaining oil from the jar. Add the pine nuts and mix.
For both of these dishes, be flexible and creative when you making them. Taste as you go. Serve together, or eat separately.
This recipe is from the cookbook, Color Me Vegan. It makes a huge amount of food. Enough for three people to eat dinner and three lunches after that. So, six full servings.
First you make the walnut pesto in the food processor, using fresh basil, chopped walnuts, garlic, oil and lemon juice.
Meanwhile, cook two cups of quinoa, saute the tofu, then saute 1 bunch of kale separately. Mix together, add chopped sun-dried tomatoes, then stir in the pesto.
This recipe for Spanish Quinoa is very easy, healthy and delicious. It is from the cookbook, Peas and Thank You. It consists of only 5 ingredients. I used marinara sauce instead of tomato sauce. You can probably figure it out from there. Then I added cooked chickpeas and served next to my favorite kale recipe.
Have I mentioned I love asparagus season? There’s only about a month left, so we’ve been eating it every week. I found a recipe in my latest issue of Vegetarian Times that I modified and put into a salad.
To prepare, chop up the asparagus into 1 inch pieces.
Slice the garlic and green parts of green onions or spring onions.
I also had some dried sweet red pepper lying around that I accidentally bought, so I decided to throw that in the mix. I soaked it in water for 10 minutes to reconstitute, then through it in the saute with the onions, garlic and a bit of oil.
(Because I’m putting this in a salad with salad dressing, I didn’t add any spices here.)
Then add the asparagus and cook until soft but crisp. Remove from heat, and add fresh mint leaves and almonds, if you have them.
Mix with greens, cooked quinoa and chickpeas.
Top with rhubarb salad dressing. Delish.
This is one of our “fall-back,” weeknight meals because it is easy to throw together and leaves some room for creativity. Matt usually makes this.
Start by cooking a cup or two of quinoa.
Meanwhile, saute onion in oil or water, then add red pepper flakes, chopped squash and jalapeno peppers, season with taco seasoning (we use Trader Joe’s’). Cook until the squash is tender (about 7 minutes). Then add black beans, corn (frozen, fresh or canned) and salsa. Cook until flavors have mixed (a few more minutes).
We don’t normally measure this anymore; we just play around with it until we get a good mix.
You can eat this by itself on quinoa or in a wrap with hummus and avocado:
I love asparagus season. It is one of my favorite vegetables, but it’s only in season a few months out of the year. Last year the season flew by me and I barely ate any local asparagus. This year I vow to eat as much as I can.
This recipe is an easy, one-pot, weeknight meal. The recipe is from Whole Foods (click for the full recipe). Ingredients include:
- red onion
- sundried tomatoes
- lemon juice
- lemon zest
Start with sauteing red onion and garlic, then add sundried tomatoes, then add the rest (except for asparagus and cashews) and cook for 15 minutes.
Lay the asparagus on top, cover again, and cook for 5 more minutes or so. You are supposed to cut up the asparagus into 1 inch pieces, however I overlooked that step and had already washed my knife and cutting board, so I didn’t do it. It would’ve tasted better that way, but oh well, I was tired. (I suggest you follow the recipe directly in the link above.)
After 5 minutes, add salt, mix, top with cashews and enjoy.