Eating on a Cruise Ship: 7 Nights At-a-Glance

My type-A personality really shines when I start recording my meals throughout each vacation - my husband always knows what I am up to when I pull out my sheet of scratch paper divided into segments for each day of that vacation. 

My complete review of my dining experience on board Royal Caribbean's Oasis of the Seas can be viewed on this page as well, but if you would just like to see all of my meals at a glance, well, here you go lucky vegan. 

I realize that is appears that I eat meals akin to those of an elephant, so this is where I will remind you that A.) portions are smaller in the dining room because several courses are available, and B.) in the buffet I would often sample small spoonfuls of dishes that looked interesting and were plant-friendly. 

Breakfast

n/a 

made mock "French toast" with walnuts, raisins, banana, syrup, hot tea

Hawaiian oatmeal, fruit salad
coffee drink from Starbucks

1/2 bagel, fruit salad
mixed plate: potatoes, tofu, bean sprouts, green onion, cabbage, cucumber 
(sounds strange, but it was tasty!) 

oatmeal with assorted toppings, 1/2 bagel with jam, kiwi, potatoes with veggies on top, miso soup
(sounds like a lot but I had very small servings of each!)

potatoes, orange slices, PB&J toast, oatmeal
(again, small portions!)

oatmeal

Lunch

dal over steamed rice, green beans (made-to-order, no butter), salad with veggies and cous cous

variety of cold salads, cooked vegetables, fruit salad, tofu and veggie wrap

miso soup, roasted red pepper hummus and pita, asian braised broccoli

veggie burger w/ toppings, french fries, mixed salad

large salad, hummus with tortillas, veggie burger, french fries

"chicken"with plum sauce, rice, mixed salad, jicama and mango salad, tofu dish, few nachos with beans/rice/guac/lettuce

several Indian dishes, rice, 1/2 vegetable sandwich, grilled veg panini

n/a 
​
Dinner

artichoke and eggplant tart
soft shell tortillas w/ roasted veggies and TVP chili
pineapple, strawberry, kiwi starter eaten for dessert

featured salad with balsamic instead of the original dressing
steamed vegetables
baked potato
(later had a vegan pizza)

minestrone
insalata mista
eggplant dish

fruit platter
chilled mango and pineapple soup
pasta

summer fruit plate
bosc pear and arugula salad
moussaka
cherries jubilee with soy ice cream

(buffet dinner in lieu of formal night)
lentil salad over traditional salad
green been salad
rice with tempura vegetables
veggie sandwich

eggplant and kalamata tartare with hummus and pita
sweet and sour "chicken" with veggies over jasmine rice
chocolate cake with bananas