As I've been traveling and staying with friends and family, I find we end up spending the most time hanging out in the kitchen. What could be better than cozy cooking, chatting, and endless mugs of tea/coffee/mulled wine? Since I have some eating restrictions (vegetarian, no eggs, dairy rarely), I decided to make myself a little travel cooking kit.
Daiso, the fascinating Japanese dollar store- okay, $1.50 store- in San Francisco's Japantown mall (on the side with the bank) sells hese little plastic containers 3/$1.50. I bought 9. The labels are not necessary, but made me happy. If I happen to forget my kit in someone's fridge, my hosts will know what's what. Vinyl letters are a ridiculous way to label these- I planned on using simple circle stickers- but that's what I had!Earth Balance vegan margarine is perfect for making scones, pie crust, or spreading on toast. Miso and whatever vegetables I can get my hands on makes a fast, satisfying meal, and I use it in French Onion soup (always a crowd-pleaser). Yeast seems like a crazy thing to travel with, but if I make pizza with a homemade crust nobody will notice the lack of cheese or meat. Also great for a batch of cinnamon rolls. Tamari (high-quality soy sauce) makes everything better. Tea bags are an absolute necessity during & after cross-country travel. No need to put yourself in the hands of dubious airline coffee kiosks. I have a few empty containers left, and room in my suitcase, so I'm considering bringing Kalamata olives (awesome snack, perfect on salads or the aforementioned pizza), walnut oil (for baking), walnuts (for scones & salads), pesto would be awesome...
What ingredients would you take along in a travel-size pantry?
Images: Tess Wilson