Embarking on my journey as a vegan musician since my teenage years, I’ve witnessed a remarkable evolution in the accessibility of vegan food, particularly the flourishing availability of whole plant based options. Despite the positive changes, I’ve developed a habit of packing a selection of staple items in my bag for every tour destination, not only to simplify my meals upon arrival but also to manage costs effectively. As I prepared for my recent performance in Seattle, here’s a glimpse into the essentials I brought along:
1. Unsweetened soy milk, which I use for my overnight oats and coffee in the morning.
2. Muesli and a metal container for my overnight oats, which I pop in the mini fridge with the soy milk before bed.
3. Bananas for the oats and for snack.
4. Lions mane mushroom powder, which I put in my coffee to keep my mind clear.
5. Rice crackers and bean dip (which is bubble wrapped below) for snacking.
6. I also bring a small meal for the plane which I put in my carry on book bag so I don’t have to buy overpriced airport food.
Then when I land, I love exploring different restaurant options for lunch and dinner. Happy travels!
