What Vegans Eat at Loon Mountain and Beyond


We got away! We got away!
After 8 months of sheltering in place in NYC, we stepped out of our comfort zone, loaded up the car and drove to Lincoln, NH for a relaxing week in the woods. Since COVID-19 is still very much among us, though at very low rates in New Hampshire, we decided we would bring all the food we would need for the week. This way we didn’t need to find a grocery store. We haven’t been to one in over 8 months! We were staying in a resort with a kitchen so preparing meals would not be difficult. There was a moment of hesitation before leaving New York when we looked at all the bags we were bringing that needed to be packed in the car. Fortunately it was only a moment. We packed up and were on our way. It was a 5-hour drive and we stopped once for gas. Otherwise it was a quiet, peaceful drive on a sunny day.
Check-in was smooth. Gary stayed in the car and I went into the lobby. I had read the rules a million times beforehand and knew only one of us could go in. I was pleased with the precautions they took against COVID. However, to be extra careful, we brought a big package of alcohol wipes and wiped everything down in our 1-bedroom condo before unpacking and settling in.
We ate well this week. I had made 3 dozen Corn Tortillas that we froze and brought along with us. Gary had made a batch of Healthy World Burgers the night before we left. We also brought a jar of homemade Cashew Yogurt, homemade vegan Butter, homemade Einkorn Flour Bread, Ezekiel Cinnamon Raisin Bread, FieldRoast sausages, Chao Cheese, homemade Ketchup, Brown Rice Pasta, canned Black Beans and Garbanzo Beans, Celery, Carrots, Yellow Potatoes, Purple Sweet Potatoes, Kalamata Olives, Kale, Red Cabbage, Brussels Sprouts, Romaine, Onions, Rolled Oats, Apples, Bananas, Figs, Dates and Date Paste, Peanut Butter, Sesame Butter, Shredded Coconut, Cinnamon Sticks, Secret Spice Mix, Tofu, Balsamic Vinegar, Maple Syrup, Olive Oil, Chocolate Chips, Soy Milk, Retromarcia Chianti Classico, Peak Beer, Edward & Sons™ Organic Cocoa Coconut Latte Mix, Teeccino, Bai Mu Dan and Hojicha teas, parchment paper and two big jugs of our own distilled water. Everything of course, was organic. Did I forget anything? Yes! Nutritional yeast. Can we live without it for a week??
I also packed all our toiletries including laundry detergent sheets (instead of liquid) and shampoo and conditioner bars from Ethique and Humby Organics that I got from Zero Waste Cartel. They made packing a tiny bit lighter.

Our first night here was on Halloween. We had cheese burgers made with our Healthy World Burgers and Chao Cheese slices on homemade Tortillas and Potatoes. We don’t have a microwave at home (on purpose) but we don’t mind using one on vacation. We used it a lot this week. For dessert, we had Chocolate Chips with Peanut Butter, Shredded Coconut and Dates.
Our little terrace had a great view of the full blue hunter’s moon over Loon Mountain. We relaxed after a long day, watching the movie Coco, which is about Día de los Muertos, the Day of the Day, where those who have died are remembered, loved and welcomed with treats. We had already decided to celebrate this holiday when we first watched the movie Coco last year. We brought along photos of our loved ones who have passed on and created our own ofrenda (altar) on the dining table in our condo.

Our week was filled with Oat breakfasts: hot oatmeal or cold rolled oats with apples, bananas, coconut, figs and dates, dollops of yogurt and soy milk. Lunch or dinner we had our burgers, or bean tacos. Gary made a gorgeous Pasta with Brussels Sprouts, Garlic and Olives one night. I can’t believe I didn’t take a picture of it. I was probably too hungry to think about that at the time. There was a great Kale Salad with Garbanzo Beans and Tahini Dressing and a Red Cabbage/Onion/Carrot Slaw that Gary hand chopped for about forever. It was delicious and lasted a few days.
Here are some of the highlights that I did photograph.
FRENCH TOAST! Gary asked for it and I made it. The batter consisted of 2 Mashed Bananas and Soy Milk. It was just enough to dip four slices of Ezekiel Cinnamon Raisin Bread. That parchment paper came in handy. I didn’t want to use the teflon coated fry pans so I baked the slices in a parchment-lined baking dish, 20 minutes on each side at 385oF. While it baked, I sliced a couple of apples and cooked them with a cinnamon stick. That was my topping. Gary added Maple Syrup too.

Here’s another breakfast. We had Tofu Scramble made with Celery, Onions, Carrots, Secret Spice Mix, Soy Milk, Olives and vegan Butter. I had saved some Aquafaba from a can of Garbanzo Beans and used it in the Tofu Scramble too, when deglazing the bottom of the pan. We also had Corn Tortillas, Cinnamon Raisin Bread, Home Fries, Field Roast Apple Maple Breakfast Sausages served with Hot Cocoa and Teeccino.

It’s a beautiful breakfast from any angle!

We took a day trip to Burlington, Vermont which was a 2-hour drive from where we were staying. We drove through the mountains on another clear, sunny day. When we arrived I was hungry! We stopped at Tomgirl Kitchen, a little vegan, organic eatery downtown. We had not been to a restaurant in over 8 months! I ordered the Kale Southwest Bowl with Cilantro Lime Dressing. It comes with a smoky walnut crumble with maple, chipotle chillies, a roasted almond apricot salsa macha, cilantro and pumpkin seed pesto, shredded kale, sesame seeds, red peppers, red cabbage, steamed forbidden rice, and avocado. I took my compostable bowl and ate at a picnic table outside. It was amazing.

Afterwards we walked around downtown Burlington and along Lake Champlain before heading back to Lincoln.
We walked a bit of the Lincoln Woods Trailhead in the White Mountain National Forest a couple of times and frolicked around the neighborhood on the day it snowed. We even recorded our podcast. Listen to hear more about our trip.
We did a lot, but not everything we set out to do, so we just may have to come back another time.

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