Good to go — feeding yourself well on the road

In these pandemic times, when public spaces come with varying degrees of risk, our cars have become extensions of our homes — safe bubbles in which we can isolate ourselves from the world as we move through it.

Road trips are once again the primary vacation option this year, as we all look forward to a change of scenery while sticking close to home. You may be doing some extra planning before heading out on extended drives this summer, once regional or provincial pandemic restrictions allow you to do so, as each stop means added exposure.

If you’re limiting food stops but would still like to eat well, there are plenty of things you can easily make and pack for an on-the-road picnic. (Making your own is also a great way to take care of anything in the fridge that won’t last while you’re away.)

You could pack cheeses, charcuterie meats, crackers, dried fruit and nuts, even little jars of jam or chutney for a picnic table feast, or assemble a giant muffuletta sandwich — salamis, cheese, pesto and the like on a round loaf you can wrap and cut into wedges somewhere along the way. If the sandwich gets a little squished under a suitcase, all the better.

Try packing reusable cups with cubed fruit, cheese, bite-sized veggies or clumpy granola; you can store them in cupholders and eat with your fingers. And, when it’s hot out, don’t forget drinks — frozen water bottles and other beverages stay cold as they thaw. (Pack more water than you think you’ll need.)

If you do need to stop, options aren’t limited to the most populated roadside cafes; venture into a small town to check out less busy restaurants offering pickup that you can order online from your phone. Or stop at a grocery store to buy deli items and snacks, even bulk munchies and fresh fruit.

Here are three easy-to-make recipes that travel well.

Chocolate-Peanut Butter Energy Balls

I make energy balls all the time with nuts, dried fruit, coconut and remnants of nut butters, all pulsed in the food processor into a mixture that is moist enough to hold together when you squeeze it. These are chewy, sweet and salty, and travel so well — they don’t get soggy or break. And even if you set something on top of them and they get squished, you can easily roll them back into balls.

1 to 1 1/2 cups (250 to 375 ml) soft pitted dates, apricots and/or figs

1/2 to 1 cup (125 to 250 ml) walnuts or pecans (or any nuts)

1/4 cup (60 ml) dry oats (optional)

1/3 cup (80 ml) peanut, almond or another nut butter

1/2 cup (125 ml) coconut

3 tbsp (45 ml) cocoa

2 tbsp (30 ml) honey or maple syrup (or more, as needed)

A pinch of salt

In the bowl of a food processor, add the dried fruit with the nuts, coconut, cocoa, honey and salt; pulse until well blended and the mixture holds together when you squeeze it. If it’s too dry, add more nut butter, honey or soft fruit. If it’s too soft, add some oats or other dry ingredients. Look around the kitchen and get creative, you could even include bits of cereal, dry cookies or pretzels.

Roll into balls the size of a golf ball and store in a sealed container at room temperature. Makes about 10 energy balls.

Muhammara

Soft, chewy flatbreads and flavourful Middle Eastern dips like hummus, baba ghanoush and muhammara are perfect for road trips; flatbreads can be torn and won’t leave crumbs on the back seat. Thick dips are compact, won’t spill easily and improve in flavour after a few days. You can pick them up on the road or make your own. Muhammara is a delicious roasted-red pepper dip that’s easy to whiz up in the food processor.

2 to 3 roasted red peppers (homemade or jarred)

1 cup (250 ml) walnut halves, toasted

1/3 cup (80 ml) fresh bread crumbs (optional, leave them out for a gluten free snack)

2 tbsp (30 ml) pomegranate molasses (or to taste)

1 garlic clove

1/4 tsp (2 ml) cumin

1/4 tsp (2 ml) red chili flakes (or to taste)

Salt

1/4 cup (60 ml) (approximately) extra-virgin olive oil

In the bowl of a food processor, pulse the red peppers, walnuts, bread crumbs, pomegranate molasses, garlic, cumin, chili flakes and a big pinch of salt. With the processor still running, pour in the olive oil until the mixture is thick and smooth. You can free-pour the olive oil as it does need not be precise. Taste and adjust salt, chili flakes and pomegranate molasses, if needed. This recipe makes about 1 1/2 cups and will keep for at least a week.

Sesame Soba Noodles

Soba are thin Japanese buckwheat noodles that are nuttier and higher in fibre than most others, though you could swap in any other kinds for this recipe. You can also toss other veggies into this recipe: carrots, peppers, asparagus, radishes, pea pods, cauliflower or broccoli (blanched if necessary), which makes this a useful way to clear out your fridge before you head out of town.

To turn this into peanut noodles, add a big spoonful of peanut butter (or other nut butters) to the soy sauce mixture before tossing it with the noodles and vegetables.

1/2 lb. (250 g) buckwheat noodles, other fresh or dry thick or thin Asian noodles, or spaghetti

3 tbsp (45 ml) soy sauce

2 tbsp (30 ml) rice vinegar or lime juice

1 tbsp (15 ml) brown sugar or honey (optional)

1 tbsp (15 ml) sesame oil

A pinch chili flakes

Thinly sliced or julienned cucumber

2 green onions, chopped

Toasted sesame seeds, to finish

Cook the noodles according to the package directions, drain and rinse under cool water to stop them from cooking. Meanwhile, whisk together the soy sauce, vinegar, sugar, sesame oil and chili flakes. Drizzle over the noodles, add the cucumber and green onion and toss to coat everything well. Refrigerate until you’re ready to pack or serve it; sprinkle with sesame seeds before serving. This recipe serves four.