Sac-town and other updates...

I feel like I've been living in my car. Which is basically what we have been doing, but it is ceasing to feel like a vacation, and now feels like we have been doing this forever, and this is just how we will live.

We are currently in West Sacramento, CA visiting Jamie and Trisha. We just put up a bunch of posts about what we have been doing the past week, so scroll down. Also, please leave comments. We like hearing from you.

In response to comments, and also general questions that we get along the way about our veganism, this is what we eat...

For Breakfast...
coffee, and
a hot cereal made of hard red winter wheat, oats, whole barley and millet (tastes kind of like oatmeal but has more nutrition), sometimes with pieces of dried fruit, or
whole wheat bagel with peanut butter and jelly, or
pancakes with maple syrup and wild berries if there are any by where we are camping

Throughout the Day...
trail mix, chips and salsa, this crazy pufffed snack called Veggie Booty - which looks like cheeze puffs except it tastes like veggies, peanut butter and jelly, chickpea salad sandwiches, fruit and vegetables (usually carrots), and leftovers of whatever we cooked the night before

For Dinner...This is where the magic happens, always different, always delicious (except this one time in Grand Tetons)...Here are some things we have done...
Roasted potatoes, squash, peppers and onions in little foil packets over the fire,
Whole wheat pasta tossed with homemade pesto and cannellini beans, served with a spinach salad with homemade rosemary balsamic dressing and garlic bread,
Mish Mosh (see the post below),
Ethiopian Red Lentil Curry (Misirwot), and
Southwestern Pasta toss with black beans, fire-roasted red and green bell pepper and jalapeno peppers, chipotles, onions and tomatoes.

The key for effective vegan camp cooking is to be prepared with a pantry of organic, whole-grain ingredients, such as pasta, grains and beans, and a collection of spices and dried herbs. We shopped at Frankferd Farms in Saxonburg, PA - down the street from M's parents' house, and brought the essentials from our spice cupboard. Then, as you are traveling, shop for locally grown produce and cook what's available. The best plan is a loose plan.

We keep our meals to one pot, or possibly to one pot and a frying pan, and plan ahead to roast vegetables or garlic whenever we have a fire. The rule in our camp is that you must lick your plate clean after you eat (yes, we use soap and wash them after that, but it's a lot easier without any little food morsels on them).

More recipes will be posted later, or possibly in a book that we will publish.