Traveling on a Whole-Foods Plant-Based Diet

As a passionate traveler, cruising boater, writer and cook, I find that food always takes center stage.  Searching out local markets, discovering healthy, flexible  restaurants and figuring out how to take enough provisions through security to manage a twelve-hour flight seem to percolate right to the top.

Managing a plant-based diet while traveling can be a job in itself – because we really do love to eat.  When we are cruising on our boat, or a on a charter yacht, at least we have a galley – although finding ingredients in far flung ports can be challenging (that’s half the fun).  But when we’re traveling by car or air and staying in hotels, often on assignment or at a meeting or convention, the challenges once greater are now moderating.  In the decade we’ve been eating plant-based, so much has changed. Plant-based eating has gone mainstream. We will always seek out the top one or two vegan restaurants in a new city or port to experience that chef’s perspective and learn something new – and also to relax with the knowledge that everything on that menu works for us without any questions.  The rest of the time, we generally manage quite well in regular eateries. These days there’s almost always a dish or two on the menu that if not totally plant-based, can usually be slightly modified. And if there isn’t, all we have to do is ask! “Vegetable forward” seems to be the phrase of the day

The problems we’ve encountered, the solutions we’ve devised, the research we’ve done, the food we’ve eaten, the books we’ve read, the documentaries we’ve viewed, the courses we’ve taken and and the adventures we’ve experienced are the main threads of this blog.  Hopefully many readers will share their own adventures – and their solutions as well.

2 Responses to Traveling on a Whole-Foods Plant-Based Diet

  1. C. Adams says:

    Why is it when you go to a vegan restaurant the food is so often dripping in oil? I like a little olive oil now and again, but at times it seems the real question that should be asked is “how much food do you want with your vat of oil?”

  2. Beth says:

    Have had similar experiences. Perhaps chefs think that oil makes up for missing animal fat. It does provide a certain unctuousness – but so does tofu, miso, tahini, soy yogurt, etc.

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