Travelling can introduce you to a whole new culinary world. Food is such a huge part of culture that it is a shame to miss out on the weird and wonderful cuisine which makes up a culture. Therefore, travelling while vegan can often feel a little debilitating. But, it doesn’t have to be.
Gustavo is a jovial, Brazilian, cook. He’s also a vegan. “When I was a child I watched a man kill a pig… I was terrified. Since this time I haven’t been fond of animal products, in fact, I’d often get sick or suffer from allergic reactions when I ate them.”
“When I was 15, I stopped eating red meat. Then at 18, I learned about a meditation practice method named Quan Yin.” To be a practitioner at that time you had to follow the basic guidelines including: no smoking, no drinking, and follow a lacto-vegetarian or vegan diet. “When I became a vegetarian, I started researching more about the diet and found that it is good not only for my soul and my health, but it is also good for the environment.” Animal agriculture accounts for 18% of greenhouse gas emissions.
17 years on and Gustavo is still following the Quan Yin diet. In fact, in 2009 with the updated guidelines of the Quan Yin diet, he became a vegan. Since then he has explored the world of culinary delights that a plant based diet has to offer.
1. Travel with spices/ packable food.
2. Travel slowly, learn about a place, it’s best eateries and it’s cheap markets.
3. Take advantage of local fruits and veggies.
4. Drink a lot of water
5. Juice and/or herbal tea can be a good substitute
sal to taste
olive oil to taste
1-2 lemon (juice)
some fresh coriander
Cut open the avocado and scoop it all out, then mash using a fork.
Cube the tomato and cucumber and finely chop the coriander.
Add all ingredients to the avocado and mix.
Add olive oil, salt, lemon juice, fresh coriander (cilantro) and mix thoroughly.
Always better eat it fresh, it can be spread on bread/toast, crackers or used as a dip.
1 cup of any nut (brazil nut, cashew nut, almonds, etc.)
4 cups of water
pinch of salt (optional)
Vanilla extract (optional)
Soak nuts in water and leave overnight.
Wash and rinse nuts after soak.
Blend the nuts and 4 cups of pure water. Add some salt and vanilla extract to enhance flavor.
Strain, using a clean and thin cotton cloth.
Voila! It’s ready to drink.
Notes: You can use this raw vegan milk in smoothies, juices, recipes, etc. It lasts about 3 days in the fridge.
5 big tomatoes (organic of possible)
1 green bell pepper
1 medium-sized cucumber
1 medium-sized onion
1 clove of garlic
1 cup of canned sweet corn (optional)
3 Tsp olive oil
3 Tsp white vinegar
1 tsp salt
Cumin powder (optional)
Wash well and cut roughly tomatoes, cucumber and pepper.
Peel and cut onion into quarters.
Place them all into the blender cup.
Blend it whilst adding olive oil, salt, vinegar and cumin powder.
Blend until the liquid is even.
Strain, using a plastic or metal fine strainer.
Keep in the fridge for 2-3 hours minimum before serving.
When serving, add small cubes of cucumber, tomatoes, bell paper and garnish with fresh herbs like coriander, mint or basil.
1-2 cups of Coconut cream
1 1/2 cup of lentils
3 cups of water
2 teaspoons of grated/ finely diced ginger
Fresh chilli (to taste)
1 teaspoon of turmeric powder
3-4 garlic cloves
3 teaspoon of curry powder
1 teaspoon cumin powder
1 teaspoon masala powder
1 teaspoon of coriander powder
1 stick of cinnamon
Salt (to taste)
Pepper (to taste)
1 cup of cooked rice (basmati is the best option)
Dice the onion, chilli, carrot and garlic.
Warm the oil in a medium pot on medium heat.
Add curry powder, masala, cumin, coriander and pepper to taste. Mix until dissolved in oil.
Add tomato, garlic and ginger. Cover pot. Let it sit until tomatoes are mushy. Stir every 15 seconds. This should take about 3 minutes.
Add chilli and onion.
Let onions soak in spices for 30 seconds or so while continuously stirring.
Add lentils and turmeric. Stir for a few seconds.
Add 3 cups water*. Stir and wait to boil. Adjust heat to medium high. Pot should be covered.
Once it has boiled go back to medium heat and check lentils for softness.
Once lentils are soft add coconut cream, diced carrot and cinnamon.
Stir and wait to boil (on medium heat) do not fully cover the pot.
Add salt to your liking.
Serve with rice.
1 Slice of toasted bread
1 clove garlic
some olive oil
salt to taste
vegan ham or salami (if available)
Blend the tomatoes, olive oil, salt and peeled garlic until smooth.
Spread the mixture on the toasted bread.
Cut slices of vegan ham/salami and bake in oven until golden.
Place vegan ham/ salami on the bread on top of the tomato paste.
Note: Normally we use hard bread, from the day before or so. Alternatively, you can bake the slice of bread until it gets some gold color on both sides.
1 cup of water.
2 tablespoon of sugar (coconut sugar, or any dark, less processed sugar.)
Cut the ends, then quarter the lime.
Place the slice in a wide and not-so-long glass, add 2 Tbsp of sugar and 'pestle' them both using a plastic or wood pestle, do it until sugar is melt and lime absorbs it all.
Add ice cubes and water until approx. 3/4 of the glass/cup.
Stir well using your pestle.
Complete the glass with more ice cubes.
Ready to drink!
Note: You can make caipirinha using other types of fruits and liquids for a change.