One of the best bits about traveling in France is enjoying French foods. Words like chef, gastronomy, cuisine, Michelin stars and café spring to mind. They take food seriously in France. Very seriously. Lunchtime, anywhere from 12.00pm to 14.30pm, is sacred. Lock-keepers on the waterways go off for déjeuner (lunch). In smaller towns – the shops close. We like that. My other half and I are often asked what we eat. I thought I would share what vegans eat while barging in France. We eat similar food back home.
Soy yogurt and berry confit parfait
French food varies considerably from region to region. In the south it’s all olives, garlic and tomatoes whereas near the German border they love sauerkraut and sausages. Where we had been traveling, in Burgundy, they’re famous for Boeuf Bourguignon, Bresse Chickens and good quality wines – amongst other things. Don’t underestimate the influence North Africa and the Middle East has had on French food. Couscous is a favourite meal. In Paris we hunt down one of the many Lebanese restaurants. They serve the most delicious made-on-the-spot falafel and salad plates.
Vegan snacks
As a vegan couple I won’t lie, it is trickier to eat out. But it’s tricky no matter where we go. However, each year it gets easier. People don’t realise how fast the plant-based food movement is growing in France. In the world actually. We check out Happycow.net before we get to a place. If we can’t find anywhere to eat, then we improvise, taking inspiration from what we find in the French supermarkets and see on the menus at cafes and brasseries. You don’t have to be in France to enjoy French food. Plenty dishes, particularly what is known as peasant cuisine such as Ratatouille, are already vegan. Swap out eggs for corn starch and dairy cream for soy cream to make a crème brûlée. Skip the beef and use mushrooms to make a Mushroom Bourguignon. Maybe some of the ideas that follow might add a Gallic touch to your vegan home cooking?
Marinated tofu steak with veggie risotto
I was prompted to write this section as one of the books I took with me to read on the boat was – The Happy Vegan – by Russel Simmons. I thought he did a great job explaining why he went vegan. It made perfect sense. He backed up all his arguments with supporting information. One thing he speaks about – is how he finds and makes food when he goes away. I thought this information might help someone who follows a plant-based diet on the French Waterways or even visiting France – to plan and make meals. Or maybe help someone who wants to increase the pant-based quotient in their diet?
One of the things Russel says, and it’s so true, is that vegans eat the same as everyone else. They just make their food differently. Burgers, cheeses, omelettes, meringues and yoghurt for example, are not off the menu. It just requires using different ingredients, techniques and flavourings to make them. The easiest way to find recipes for your favourite food in a vegan version is to go on-line and search for food you would like to make – with the word vegan next to it. Try vegan meringues or vegan omelettes. You will not believe how many recipes come up.
The Galley
Most boats have a gas hob and oven. Ours has a ceramic electric hob – but no oven. So, baking and grilling are out of the question. Since we like to eat as much fresh and raw food as possible, it’s not been a problem. We have a small kettle BBQ that we sometimes fire up and make food like kebabs, stuffed foods or fire roasted veggies. We have a small fridge/freezer which means we must shop fairly regularly. A stick blender is an absolute must. If you don’t have one available, then pack one. They aren’t particularly heavy and are extremely useful. The more powerful the better. You can make delicious smoothies, soups, juices, pâtes, nut cheeses, nut milks, salad dressings, pistous and sauces with a stick blender. I also cannot live without a coffee grinder. They are small, and not only do they make fresh coffee, I use ours to make flours from grains and nuts and also to mill flax seeds.
The story contnues – here.
