Remember the days when airport food meant eating from vending machines? Here is proof that foraging on the road is improving. This is an excerpt of the 14th annual Airport Food Review from the Physicians Committee for responsible medicine that was just released today:
This year’s survey found that 71 percent of airport restaurants offer at least one plant-based, vegan meal option—a 25 percent jump from 2001, when just half, 57 percent, offered doctor-approved meals rich in the healthy basics: vegetables, fruits, whole grains, and legumes.
LAX gets top ranking this year with 90% of its restaurants offering a plant-based option. Minneapolis-St. Paul International Airport comes in last place, receiving a failing grade, with plant-based entrées available at just 56 percent of its restaurants.
(See that, even the worst of the lot, has 56% healthy options)
Scott and I were just in LA to visit his family and to see StarWars together and we found great food in the airport – giant veggie burritos that were made right there. I asked if they could be made vegan and the cashier said she’d switch the white rice for brown because the white had butter on it, hold the cheese, and add guacamole. Kudos for the knowledgeable staff at Wahoo’s!
Before you get started, I want to warn you that this is not a traditional recipe, this one is quick and simple enough for a week-night. Click this link if you were looking for a traditional recipe and want to bail out now.
Mine is low-fat, gluten free, and either vegan or vegetarian depending on whether you use mozzarella cheese or a vegan substitute. In case you worry that this is sacrilegious, don’t. First of all, the traditional dish it isn’t from Parma at all, despite the name it is from Southern Italy. Second, there are many regional variations on eggplant Parmigiana, also called eggplant parmesan in the USA, and third, there are two completely different traditions that claim the name, one is the baked casserole type and the other is the stacked slices type. I like the casserole type best but each slice of eggplant is generally salted, pressed, dipped in egg, breaded, then fried, and finally baked with sauce and cheese. That is just too many calories and way too many steps for me. Continue reading Every-day Eggplant Parmigiana→
Today is menu-Monday and this is one of Scott’s favorite everyday recipes. I like it because it uses up leftovers, stores well, and reheats well.
You’ll need a blender, a 13 x 9 pan, and an oven
1 pint cream or milk
About 10 oz of raw or cooked vegetables, 1 head of broccoli, stems cut small or 10 oz package of broccoli florets, mushrooms, green beans, peppers, marinated artichokes, really anything along these lines will work. Continue reading Scott’s Crustless Quiche Recipe→