There was a time in my life that I was quite the donut-phile.  I was known to drive with a singularity of purpose to a certain donut shop at 10:50 pm so that I could still catch their donuts while they were “hot now.”  My husband, then-boyfriend, wooed me by showing up at my apartment unannounced on a Saturday morning with my favorite varieties.  For Valentine’s Day that year I even bought him donut-patterned boxer shorts.  (Too much information?  Sorry.)  Then I went vegan, and I figured my donut-eating days were behind me…  While there are a few shops and companies selling cake donuts that are free of animal products, that was never really my bag.  Raised donuts – glazed or crème filled – was where it was at.  Hasta la vista, Long Johns and bye-bye, Bismarcks.  I gave a goodbye to glazed and didn’t look back…  Until, that is, I heard murmurings through the blogosphere about the mythical Ronald’s Donuts.

To look at it, Ronald’s is your typical mom and pop donut shop in every way – non-descript booths, locals reading newspapers while they slurp cups of coffee, and a long case of donuts.  But what differs is that about 70% of their offerings are vegan.  Yeast and vegetable shortening replace animal ingredients.  Interestingly, in and around the shop there are no signs anywhere noting their veganosity.  Only about 10% of Ronald’s customers are vegan or lactose intolerant, and they don’t want non-vegan donut enthusiasts to reject theirs before they’ve tried them.  So the other customers suck down vegan donuts unaware, and Ronald’s counts on vegans to spread the word to other vegans– and that they do.

For longer than I can remember I’ve been hearing tales told about Ronald’s Donuts.  There was even one time that I thought I’d procure a donut without a 4-hour drive ahead of it.  A friend of a friend was going to Vegas, and word was she was going to bring back donuts for us too.  Somehow we never received those sweet pastries…  Very suspicious.  So when we set out on our cross-country adventure, the first stop had to be Ronald’s Donuts.  One word of warning – they’re not healthy.  They’re not organic.  They’re donuts.

We pulled into the strip mall that houses Ronald’s, and when I walked inside I was greeted by one of the owners behind the counter.  I asked her which of the donuts were vegan, and she indicated the top two very long rows.  With that, I set about making some difficult decisions.  I finally pared it down to a glazed twist, a chocolate-covered soy custard filled, and a raspberry filled all to share with my husband, who was waiting in the car.

We had plans of saving one of the donuts for later, but those ideas were quickly squelched with our first taste.  The chocolate-covered soy custard filled reminded me of a Boston Crème donut – very light with a soft, almost sour crème inside.  The twist was airy and not overly sweet, but the very best of the bunch was the raspberry filled.  The strong raspberry jelly stood out against the mild yeasty donut.  In no time at all, all of the donuts had vanished, and we were headed down the highway.  The casinos and crowds of Vegas have never been a pull for me but one thing might bring me back someday – and that thing is Ronald’s Donuts.  It’s probably a good thing they don’t serve them hot.  The petrol costs might kill me.

Ronald’s is located at 4600 W Spring Mountain Road in Las Vegas.  Cash only.

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Over the past few months, I’ve spent a lot of time on the road.  There’s something romantic about road trips – crossing the country, seeing new places, watching how the terrain changes, and getting in touch with your inner Willie Nelson.  Still, nothing can make a trip breakdown quite like a lack of food, and nothing can perk it up like a stop at a cozy homegrown restaurant or a picnic in a park.  When I’m heading out on a long-distance road trip, I like to be prepared.  Before leaving home, I pack meals and snacks to eat along the way in addition to finding vegan and vegan-friendly establishments on Happy Cow or Google.  With directions in hand and a car filled with plant-based provisions, fire the engine and let the fun begin.

Here are some ideas of things I pack (with the amounts varying, of course, depending on how long of a journey is ahead).

Sandwiches with Field Roast slices, pickles, spinach, and whole grain mustard on seed-covered bread at a rest stop along the highway.

Meals

• Cereal & several single size servings of plant-based milk (also good to have for coffee or tea shops in places that may not offer it)
• Fixings for sandwiches made with hummus & fresh vegetables
• Fixings for sandwiches made with Field Roast slices, avocado, spinach, pickles, and a good slathering of mustard
• Fixings for sandwiches made with homemade pesto, artichokes, roasted red peppers, and slices of tomatoes
• Better Than Tuna salad (I like it with chopped chickpeas, veganaise, chopped celery, carrots, walnuts, pickles, and a dash of celery seed) served with crackers, tortillas, or lavash
• Asian kale salad (steamed kale tossed with sautéed garlic, rice vinegar, tamari, and a drizzle of sesame oil) with or without baked tofu
• Mexican salad with spiced black beans, carrot shreds, chopped spinach or romaine, tomatoes, onions, and corn chips

Better Than Tuna Salad with sunflower seed bread on elegant lap-side dining!

Crudite & Hummus

Snacks

• Sliced cucumbers, bell peppers, celery, broccoli, and carrot sticks for snacking and dipping
• Homemade or prepared hummus
• Single-serving guacamole or avocadoes
• Strawberries, grapes, blueberries, cherries, and raspberries in packages that won’t get crushed
• Bananas, apples, oranges

Other necessities:

• Stainless steel water bottle
• Swiss army knife for slicing avocadoes, opening wine, and you know, other emergencies
• To-go ware container tiffin, bowls, and/or plates for salads, cereal, and sandwiches
• Forks & spoons
• Chip-clips to seal bags of nuts, spinach, crackers, etc.

Even this little market in one stop town Logan, New Mexico - population 1,094 - had avocados, salsa, chips, and cereal with two choices of non-dairy milks. Miracles do happen!

Even the best laid plans bring surprises, and if I find myself on the third or fourth day of a trip that has gone on longer than I’d planned, it may come down to a trip to the local grocery store or even seeing what can be scrounged up at a gas station or convenience store.

If you find yourself in a similar predicament, consider these gas station possibilities to keep you satiated until your next stop:

• Cereal & nondairy milk
• Nuts and seeds
• Tortilla chips and jarred salsa
• Bananas, oranges, and apples

Stay tuned in the upcoming days while I write about the many vegan and vegan-friendly restaurants we visited along the way.  One thing is for sure, these two vegans didn’t go hungry!

In the meantime, tell me, dear readers, what are your favorite vegan meals and snacks to eat on the road?

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Therefore, it was with much eagerness that we made our way that Sunday morning… ahem, early afternoon… to Stephanie’s Bakery in Ocean Beach.  Ocean Beach has a strong beachy vibe, and locals were riding bicycles, walking their dogs, and meandering the streets in swimsuits.  When we arrived around noon, what we found was a nearly empty case in Stephanie’s Bakery.  I looked at the menu and thought surely these were just some display options.

“Is this all you have?” Leah asked the dusty blond man behind the counter.

“Yes, that’s it,” he said.  “We were already cleaned out once today, totally refilled, and were cleaned out again.”

“Oh,” Leah sighed, “we came all the way from L.A.”

The young man took pity on us and said, “Well, if you’re really interested, we can make more of a couple of varieties, but it will be a twenty minute wait.”

Of course, after a two and a half hour drive, twenty minutes was no big deal.  They did have a few remaining items in the case, and we each picked from those options while we waited.  David and I split a cinnamon roll, and Leah and Patrick also got one of their own.  The cinnamon rolls have crisp outsides and chewy insides.  As a fan of gooey cinnamon rolls, they were tasty but not exactly what I’d been envisioning.  They taste like cinnamon rolls your grandmother used to make, if, you know, your grandmother actually made cinnamon rolls.

I got a blueberry strudel, which was delicious and featured thick and rich blueberries oozing from the fluffy strudel.  Leah and Patrick shared a broccoli strudel with homemade vegan cream cheese.  I was having some food envy, because after a bite, it was my favorite.  The savory, warm broccoli was enveloped in pillows of cream cheese and surrounded by soft pastry.

Samosa strudel

After twenty minutes, we received two samosa strudels for David and myself.  As the name would suggest, they were filled with Indian spices, potatoes, peas, and carrots.  They were a little oily for my tastes, but still good.  Moral of the story, hit Stephanie’s early for the best picks of the day.

I’ve heard their pizza is also amazing.  Vegan pizza seems to be all the rage here in LA these days, and so I have lots of options where that is concerned.  However, I’ll want to check out Stephanie’s pizza the next time I find myself in San Diego.

Leah & Cadry in front of All Vegan

After walking around Ocean Beach for a bit, we jumped back in the car to make the short trip to All Vegan, which is a small store in San Diego that sells everything any fun and fashionable vegan could need.  They have a large variety of cute and stylish shoes for women and men, belts, purses, cookbooks, a wide array of vegan and animal rights-themed shirts, and much more.  The size of the store is deceptive, because what it lacks in size it makes up for in its significant offerings.  The proprietor, Joy Zakarian, made friendly chit-chat with us while David purchased a wallet, and told us about more vegan and vegan-friendly eateries in the area.

Next, we made our way to downtown San Diego and the Gaslamp Quarter.  We discovered once we got there that it’s more of a nighttime location.  There were lots of restaurants and some chain stores, like Urban Outfitters and Borders.  We passed Pokez heading into the downtown area, which has a large sign over their restaurant boasting “A Vegetarian Mexican Eatery.”  The dive-y restaurant has an eclectic array of paintings and a punk vibe.

Patrick asked the server how they made their chicken, and a flash of confusion passed across the server’s face.  Their chicken is made with chickens.  Although the sign outside says that it’s a vegetarian eatery, they also serve meat.  However, they did have all of the vegan and veganizable options clearly marked in their menu, which I appreciate.

David and I split the Veggie Burrito on a whole wheat tortilla, filled with beans, rice, salsa fresca, lettuce, and guacamole.  The burrito was a bit on the bland side but inoffensive.  We also split the Veggie Tacos, which came with rice and beans.  The shells of the tacos are deep fried, which makes them puff a bit.  They were quite good in the way that greasy junk food can hit the spot sometimes, and they reminded me somewhat of the Tasty Tacos I grew up on in Des Moines in my pregan days.

The restaurant is certainly affordable with most offerings costing around five dollars.  All in all, I wouldn’t recommend going out of your way to seek out Pokez, but if you happen to be in downtown San Diego and want to go somewhere with a lot of vegan offerings for not much money, it’s not a bad choice.

After being immersed in the concrete jungle, we yearned for pretty surroundings and seascapes.  We made our way to Point Loma to visit the old lighthouse.  The cliffs and beach around the area have stunning views, and we also walked through the Fort Rosecrans National Cemetery, which is unlike any cemetery I’ve ever visited.  This quiet but expansive cemetery overlooks the ocean, and is poignant and beautiful.

As we walked along the cliffs and watched surfers ride waves, the sun began to set on our San Diego weekend.  It was one of those refreshing weekend getaways that really makes you feel like you’ve had a chance to unwind and recharge even though it was only a matter of days away.  We’ll be back.

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First things first, sustenance was in order.  I headed to our refrigerator to make a tofu scramble, and discovered that everything was clammy and lukewarm.  The refrigerator was not working, and all of our groceries from home and from a shopping trip the evening before weren’t looking their best.  The Better-Than-Tuna salad was smelling funky and had to be let go.  We adjusted the temperature on the refrigerator and decided to chance it on the tofu.  I made a scramble topped with avocado very loosely based on the one in Veganomicon.

Photo by Patrick Shipstad

With brunch finished, we grabbed our swimsuits and towels and hit the street.

The long bridge to Coronado Island is about two miles from downtown San Diego.  From the bridge one can see San Diego on one side and Mexico on the other.  Although lots of people were heading to the island for the Fourth of July 15k Run/Walk and parade that day, we were able to find parking in one of the neighborhoods.  Art-in-the-Park happens the first and third Sunday of every month in Spreckels Park.  We meandered our way to the center of town and walked along the park admiring the paintings, photographs, and artwork.  Families were picnicking in the grass and waiting for a concert that was happening later that evening in a gazebo in the middle of the eight-acre park.

The island is only about a mile across, relatively flat, and easy to maneuver by foot.  We walked along Orange Avenue to the ocean and the world famous Hotel del Coronado.  The hotel was built over 120 years ago and boasts shops, restaurants, and a spa.  We took a peek inside, and then made our way to Coronado’s Central Beach for some fun in the sun.  Children were building sand castles and throwing balls, while teenagers soaked up some rays.   The beach was busy but very clean.  In fact, I saw a little girl drop a wrapper onto the sand, and immediately her brother, who looked about eleven or twelve, ran up to her, picked it up, and told her not to litter.  Even though I  live in Los Angeles, it’s easy to let weeks and then months go by without ever seeing the ocean.  That’s too bad, though, because there’s little else more calming than sitting by the water with friends, talking, laughing, and watching the waves hit the sand.

Eventually our stomachs got the best of us, and with no picnic to satisfy our appetites, we wandered back into town along the well manicured streets, chatting with friendly locals along the way.  Although, there aren’t any strictly vegetarian or vegan restaurants on the island, most of the restaurants displayed their menus in front of them, and there were plenty with veganizable options.  We wavered between Chinese and Italian, but settled on a cheeseless veggie-laden pizza, bruschetta, and salad before making our way to the evening’s fireworks over Glorietta Bay.  From the Bay, the skyline of downtown San Diego was a backdrop for fireworks lighting the night sky.

Back at the hotel that night, I called to the front desk about the refrigerator, which was still not working.  Someone came up to look at it and said the freezer had frozen the pipes, making it impossible to cool the main part of the refrigerator.  He advised us to move our food to the freezer and turn it down to thaw the pipes.

With that, I climbed into bed dreaming about the strudel that awaited me the next day from Stephanie’s Bakery.  Sweet dreams indeed.

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What better to do on a long holiday weekend than road-trip with my husband and a couple of good friends?  After much deliberation, David, Leah, Patrick, and I decided a getaway to San Diego was in order.  With the beach, nightlife, and shopping to explore, there was plenty to do to fill out a few days.  Plus, San Diego is only 2 ½ hours away, and so it would be a long enough trip to feel like we were getting away, but also short enough that we wouldn’t spend most of our time off sitting in holiday traffic.

Before we left, we set up hotel reservations at a suite hotel with kitchens in the room.  That way we could save some money and eat fresh, home-cooked meals.  (This didn’t turn out exactly as we’d hoped due to circumstances out of our control, but more on that later…)  Leah and I put together a list of foods to bring, so that we didn’t have to buy a bottle of extra virgin olive oil or a jar of cumin in San Diego when we could have just used what we had in the cupboard at home.  So in addition to the usual swimsuits and beach towels, we discussed who would bring the agave syrup and turmeric.  I had to laugh thinking about how different that is from most ideas about what to bring on a road trip.  We created a meal plan, so that our vegetables, grains, and spices would do double duty as much as possible.

Then I packed snacks and lunch for our time on the road.  The drive from LA can be stress-free, or it can be a parking lot.  You never know what you’re going to get, and so it’s best to be prepared.  I filled a sealable container with a generous amount of Better-Than-Tuna Salad from Vegan Table for sandwiches and a jar of peanut butter also for sandwiches.  I sliced carrots and celery into sticks and put all of that into my Playmate with plenty of fruit and a stainless steel bottle filled with water.  Leah picked up grapes and Organic Salt & Pepper Kettle Chips.  (So addictive.  Beware.)  We were ready to go.

On the way down to San Diego we played Twenty Questions and the alphabet game, and we were able to whiz around the holiday traffic without too much fuss.  After we checked into the hotel and unpacked, we headed down to Old Town San Diego to walk around the shops and have a bit of Mexican food to get in the spirit.  Let the fun begin!

MEAL PLAN

DAY ONE:  FRIDAY

Road trip snacks & lunch:

Better-Than-Tuna Salad Sandwiches

Peanut butter sandwiches

Kettle Chips

Carrot and celery sticks

Cherries, apples, and peaches

Dinner Out

DAY TWO:  SATURDAY

Breakfast:

Tofu Scramble

Ingredients:  Tofu, Carrots, Spinach, Broccoli, Onions, Garlic, Red Bell           Pepper, Avocado, Lemon, Turmeric, Cumin, Paprika, Oregano, Hot Sauce

Serve with whole wheat or corn tortillas, cherries & raspberries

Tea with turmeric & lemon juice

Coffee with cinnamon, rice milk, and agave syrup

Lunch:

Remaining Better-Than-Tuna Salad & bread from home, peaches, and salad

Salad ingredients:  Spinach, Cucumbers, Red bell pepper, Tomatoes, Onion, Lemon

Serve with water

Dinner:

Tacos

Ingredients:  Chickpeas, Cumin, Oregano, Paprika, Whole wheat or corn tortillas, Spinach, Tomatoes, Avocado, Lemon, Onion, Garlic, Hot Sauce

Serve with wine and water

After dinner snack:  Grapes

DAY THREE:  SUNDAY

Breakfast:

Peanut Butter toast, cherries, & raspberries

Green Tea with lemon & turmeric

Coffee with cinnamon, rice milk, and agave syrup

Lunch out

Snack:  Apples

Dinner:

Spicy Peanut Noodles

Ingredients:  Whole wheat spaghetti, Peanut butter, Tamari, Rice vinegar, Hot sauce, Red bell pepper, Carrots, Garlic, Onions, Cucumber, Broccoli

Serve with wine & water

Snack: Peaches

DAY FOUR:  MONDAY

Breakfast:

Peanut Butter Toast with cherries

Tea with lemon & turmeric

Coffee with cinnamon, rice milk, and agave syrup

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