Friday morning Jane and I loaded up the car for a long weekend trip to Arizona. Our primary reason for the trip was to visit a younger cousin who’s away at college in Prescott. We also decided to visit Sedona since it’s been nine years since we were there last. It was a beautiful autumn weekend in the Southwest.
But enough about our trip, let’s talk food – since that’s what this post and this blog are all about!
This trip required a bit more forethought than usual because we knew that food would be an issue. So, prior to our departure, Jane went out and got some goodies to take along. We had: grapes, apples and tangerines; there were also Triscuits and pretzels, and dried apricots. Sounds like overkill, but these wound up saving us from scrounging for more than one breakfast/lunch.
Before we took off on Friday morning Jane also prepared our lunch for the day: hummus in pita, and some carrot sticks to crunch on. I love Jane’s hummus, but the sandwiches suffered a bit sitting in a car for a few hours before we ate them. They tasted just fine, but the were practically falling apart, what a mess! Good thing we brought along some wipes!
I’m not going to detail all our meals, or the restaurants we ate at. Suffice it to say, that eating out vegan style can be a bit of a challenge. One meal we even wound up inadvertently eating cheese. The menu detailed the items in a dish, no cheese mentioned. The plate showed up, the restaurant was dark and we didn’t identify the cheese until the meal was half eaten. Bummer.
I’m sure we’re not the first vegans this has happened to, and it served as a reminder to ask about what we’re ordering.
But the most important thing we learned on this trip is that Taco Bell is a vegan’s friend. The black bean burrito without cheese is a yummy vegan meal. We had three in three days.