This year my husband and I are spending time with both our families over the next few weeks, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we'll be spending a lot of time on airplanes, and not one of the flights includes a meal.
Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I'll be packing a few of these whole wheat pockets. Stuffed with spiced lentils, kale, and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature. So whether you're sitting in your cubicle or cruising at 30,000 feet, you can have a wholesome meal ready whenever you are.