My mom's potato salad and other suggestions was:On-The-Road-Again foods

[Guest guest]

I have been thinking about this quite a bit because I

am taking three big trips this summer...I know I am

doing the carrots, bag of grapes, and other easy to

eat while driving fruits and veggies.

I was thinking about keeping compact and stoping at

loads of grocery stores as we go along to get what we

need instead of buying it all before we leave. That

might also cut down on any waste.

My favorite road sandwich before going vegan (easily

veganized) was a tofurkey sandwich with mayo and

mustard and a slice of colby jack cheese. If we had it

I would put lettuce or spinach on it and tomato and

pickle. Yum. Now I do all that with veganaise and skip

the cheese.

We would put everything in little tupperwear

containers and keep the bread in those big rectangular

totes (along with chips and other easliy crushed

items). We would stop to assymble sandwiches at rest

stops.

My mom always made her famous potato salad and I have

yet to make it vegan cause i can't figure out what to

do about the hard boiled eggs. I have tried Tofu and

it just doesn't work.

Here's the recipe for that:

5 lb. idaho potatos, bake at 400 until tender (about

an hour)

6 hard boiled eggs, sliced, then sliced again on an

egg slicer

5 c. mayo

1 c. yellow mustard

2 c. chopped up pickles

cut up the potatos (we leave the skins on) and let

cool for an hour (easiest to place in the fridge to do

this...) then add all ingredients and mix (we do it

with our hands and it's super messy and fun)

 

She also made this one that is a vinager potato salad:

5 lb. idaho potatos, bake at 400 until tender (about

an hour)

6 hard boiled eggs, sliced, then sliced again on an

egg slicer

5 c. mayo

1 c. sugar

1 c. Vinegar

2 c. sweet pickle relish

1/2 c. dill seed

1/2 c. red onion (usually left out cause I hate

onions)

Cut up the potatos (we leave the skin on) and place in

a large tub. Pour sugar, vinegar and dill seed over

and stir. Place in the fridge to cool and marinate for

1 hour.

Mix in remaining ingredients (again, we did this with

our hands...super messy and fun )

--- ~ PT ~ <patchouli_troll wrote:

> This is what we usually do as well.

> It is so much nicer to take a cooler of

> your own healthy foods and find a

> nice spot to picnic along the road than

> to stop at a fastfood place. *s*

> i will have to remember to keep a jar

> of nuts in the car; that is a great idea.

> What are some of your favorite totable

> take-along recipes for road trips?

> This is a great group question topic since

> the summer travel season is fast approaching.

>

> ~ pt ~

>

> The first rule is to keep an untroubled spirit.

> The second is to look things in the face

> and know them for what they are.

> ~Marcus Aurelius

> ~~~*~~~*~~~*~~~*~~~>

> , Taylor

> <veralinnyumsweet>

> wrote:

> > I haven't had fast food in years--main strategies

> are

> > keeping nuts in the car to snack on, and bringing

> a

> > cooler with sandwiches on daytrips. Works well

> for my

> > small family,

> >

> > Laura-Marie

>

>

>

>

 

 

 

 

 

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[Guest guest]

>

>I was thinking about keeping compact and stoping at

>loads of grocery stores as we go along to get what we

>need instead of buying it all before we leave. That

>might also cut down on any waste.

 

In hotels and at people's houses it never goes to waste with Scott and I!

 

>My favorite road sandwich before going vegan (easily

>veganized) was a tofurkey sandwich with mayo and

>mustard and a slice of colby jack cheese.

 

Have you tried the VeganRella slices. Pretty yummy.

 

> If we had it

>I would put lettuce or spinach on it and tomato and

>pickle.

 

Pickles...mmmm....

 

>We would stop to assymble sandwiches at rest

>stops.

 

All those nice picnic areas are fabulous for playing frisbee and walking

the dogs too!

 

>My mom always made her famous potato salad and I have

>yet to make it vegan cause i can't figure out what to

>do about the hard boiled eggs.

 

I leave them out, but some substitute tofu bits. What about using tempeh

roasted with a sprinkling of soy sauce, then crumbled into it? Faux bacon

bits? Dog pee? (okay, I'm joking about the last one, obviously, but I swear

that's what eggs smell like.

 

Veronica

 

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