This is Frank. We met him last May at Sara’s Diner, a hoppin’ eatery on Presque Isle in Erie, PA. Frank is an all beef dog so he was happy that Jazz is vegan!
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Check out this video of our trip to the Bottle Tree Ranch, which is a must see attraction on Route 66. The ranch is located on the National Trails Highway in Oro Grande, CA and has been maintained by Mr. Elmer Long for decades. Yet another reason to love the Mother Road!
Dear Along the Way with J&J Visitors,
We would like to thank all of you for helping us reach 10,000 views! We have put a lot of work into the blogĀ recently and we’re proud of every bit of our content.
Jay & I have learned so much in the last several months and its been great fun sharing our adventures with you. We hope that you will continue to visit us regularly to see what we’re up to and help us grow. And now, a quote:Ā “A good traveler has no fixed plans, and is not intent on arriving.” Lao Tzu
See you on the road! J&J
Camping season is here and we’re happy to finally be adding recipes to the blog!
The following recipe is for my Mom’s Pasta Salad. I have modified it to be vegan compliant but I will share the original with you as well. This wasn’t made in Lady T but I always make it before we go camping.
Step 1: The Pasta
I useĀ penneĀ pasta but you can choose something else if you like. Boil one box ofĀ penne until the pasta is “alĀ dente”. This means firm to the bite. If the pasta is overcooked, it will turn into mush once you add the other ingredients! I don’t add salt to the water but you can add salt to taste after mixing the other ingredients.
Step 2: The Onion
I like to use red onions because they are a not as strong and look more colorful in the mix. I usually dice about two-thirds of a medium red onion but you can modify this to taste.
Step 3: The VeganĀ Treatment
I had to try this recipe a few different ways before it was close enough to my Mom’s for me to enjoy. TheĀ SazonĀ (withoutĀ annatto) was always part of my Mom’s version, but I had to find substitutes for the mayo and bacon. Earth Balance Mindful Mayo is delicious and can be found at any Whole Foods store. McCormick’sĀ Bac’nĀ Pieces are made from textured soy and add salt to the recipe.
Step 4: Drain
Once your pasta is cooked, drain into a colander large enough for you to swish the pasta around. Immediately run cold water all over the pasta until completely cooled. This keeps the pieces from sticking together and doesn’t turn the vegan mayo watery from the heat.
Step 5: Stir It Up
In an airtight container (I use Lock & Lock brand) mix the pasta, 3/4 of a cup of vegan mayo, red onion, a quarter cup of imitation bacon bits, and a packet ofĀ Sazon. I also add the following:
- Fresh ground black pepper (to taste)
- Pinch of garlic salt
- Pinch of cumin
Your pasta salad will keep for up to three days in a sealed container. You will have to mix again if the salad sits for a while, as the oils from the mayo will settle to the bottom.
To make Mom’s original recipe, change the following:
- Substitute vegan mayo for Cains mayo. You can make it creamier by adding a whole cup.
- Substitute imitation bacon for real bacon pieces or chopped bacon strips
- Add a can of mashed white albacore tuna
- Leave the cumin out
There you have it! I love making this quick and easy recipe for the road and I hope you will too. Let us know how it turns out by visiting us onĀ FacebookĀ and posting your pics. Enjoy!
J&J
The Burlington Boathouse Dock on Lake Champlain
Burlington, Vermont
