Planning 101: Foraging Fare While Traveling

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Three weeks done. One more to go. I’m halfway through “Team of Rivals” on CD and have logged more than 2,500 miles on my Corolla (check engine light still shines brightly one year later). I’ve driven by the Nantahala River, over the bridge connecting the Outer Banks to Manteo, through Pisgah National Forest, and near the infamous battleship in Wilmington. As I mentioned in an earlier post, the most daunting task for me this year wasn’t necessarily the hours behind the wheel or ensuring my transmission didn’t give out winding up Highway 276 in extreme fog. I was more concerned about: what am I going to eat? (Perhaps less of a surprise since I love to think about food)

Fortunately, this here thing called the Internet makes lessens any dietary concerns thanks to sites like Yelp and other vegan resources (shout-out to Vegan Carolina!) giving the 101 on places that accommodate the plant-based lifestyle.

The photo above comes from Flaming Amy’s Bowl in Wilmington [note: she does apparently have a Burrito Barn in Wilmington as well!]. Back in Phoenix, we had a similar Mongolian-style “build your own bowl” restaurant called Wok Wok that sadly closed in just a couple of years. I was ecstatic to find this gem in New Hanover County. It offered tons of vegetables, plant-proteins (tofu, black beans), and vegan sauce options. If you go, go hungry: all-you-can-eat deliciousness.

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The following day, I ended up at the Tidal Creek Co-Op to mooch free WiFi in between presentations. Above, please meet my lunch: sweet and sour tofu with roasted vegetables over brown rice and a banging salad. While you are seeing the only three hot bar options, they were: 1) incredibly tasty; and 2) all vegan. I could have eaten my weight in that tofu.

Although I lack photos of several delectable meals, I did spend a great deal of time at Earth Fare cafes in Charlotte and Huntersville. Again, free WiFi drew me in, and the $16 salads I built (alright: slight exaggeration but I’m sure I could build a salad that large quite easily) absolutely satisfied. While the Huntersville one was larger, I do have a to give a thumbs down to its layout (not conducive to organized plate filling from hot/salad bar) and no ingredients list for the items, so I had to be extra mindful of what I grabbed.

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Please ignore that pathetic thumb nail. I found this gem at the Tidal Creek Co-Op and HOLY SMOKES DO I WANT MORE! I shall find a recipe soon. Does someone out there have one to share?

Other saving graces on this trip:

  • Green Safe Cafe in Asheville (I almost refuse to eat anywhere else in the #AVL when visiting – the citrus kale salad bowl is, by far, my go to item).IMG_20140318_115816
  • Cabo Fish Taco in Charlotte: now, I doubt my beer battered tofu tacos were vegan but THEY WERE INCREDIBLE (it was beyond noisy in the restaurant and I was stationed as far away from our server as possible); many other options available for the non-fish eating crowd (apologies for the blur of a photo)IMAG1500Just ONE more overnight left next week (Boone!) and you better believe I already know where I’ll be dining. I’ve also made great use out of my cooler bag by carting my own fare to and fro: lots of veggies and hummus, apples, cuties, bananas, and Lara bars.

Are you as anal retentive in planning where you will eat meals on for work/vacations/a random Thursday night?

2 thoughts on “Planning 101: Foraging Fare While Traveling

  1. I make lists of restaurants to try when I am travelling. I like to know if there’s anything acceptable near my conference site, the museum I’m visiting, etc. I can usually find “something” OK to eat, but it’s great to have more than one choice!

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