Vegan Traveler, Essential checklist
This chapter is part of the Tiny Guide for the Vegan Traveler. You can find the index here.
It's perhaps the most essential tool of the vegan traveler. Useful to peel and chop fruits and veggies, cut bread and so on. It can be a pen knife or, to avoid any problem with punctilious officers, we can choose a common kitchen knife: serrated, rounded tip, and fold into a towel in order to make explicit its culinary use.
It's quite useful to have with us a tiny container with a few grams of salt. Even if vegans develop a sharp sensitivity to flavors and their meals are usually low in salt, still in many occasions you'll feel a huge difference between presence and absence of this natural spice.
“An avocado and tortillas without salt is like a sky without stars”.
The hermetically sealed container
It allows us to save some food cooked at home for up to five to ten hours, depending on the temperature of the environment.
It also allows us to prepare some small salads in it, or to pour into the content of cans we find in supermarkets (legumes, con, spinach, sauces, etc.)
A tool that is useful to the vegan worker who spends lot of time out of home, and even more to the vegan traveler, is the large holes grater, like the one in the picture.
It takes little space, it's easy to carry, and deeply extends the variety of food we can prepare: we can indeed grate carrots, radish, beetroots, zucchini and so on. These can be consumed just like this in a salad with some oil and salt (See the Salad recipe in my Tiny guide to healthy cuisine), or with bread and other veggies.
In case of backpacking, especially if we camp in the beach or in some woods, our life can be strongly improved by the presence of a pot. We suggest an aluminum one, cheap and lightweight.
With it it's easy to prepare a lentil soup (See the Soup recipe in my Tiny guide to healthy cuisine), some rice, pasta...
Beware the aluminum! It's ok for a temporary use but it's not the best for health. We suggest not to scratch the metal: use a wooden spoon to cook and serve. Also avoid long lasting contact between the pot and acid foods (like lemon), vinegar and tomatoes.
In order to strongly improve our quality of life we suggest to always have some basic spices: ground pepper, oregano, curry, cumin, thyme.
The bottle for the water
Hydration is essential. Plastic bottles have two flaws: they're disposable, so they produce waste; and after a while they develop bad smell. Transparent plastic creates an environment that is favorable to the growth of algae: even if you can't see them, after a couple of months your bottle might smell and the water might take a bad taste.
For this reason the best option is the metal bottle with screw cap (like hiking ones). They're often made of aluminum, so the same recommendations as for pots apply: never use lemon flavored water. You will also feel the difference of the taste.
Continue to Chapter 6 • Author