Camping trip recipes To the uninitiated, they're camping trips. To those in the know, we acknowledge them for they really are -- outdoor, overnight vegan food parties! Whatever ya call them, everyone agrees, our camping trips have the best food! Here are some recipes for foods enjoyed at past camping trips. Some of these recipes are for foods prepared at home and then brought on the trip while the hot entrees are typically the foods over a camping stove. You can see photos of our outdoor trips in the photos gallery. |
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Black Olive Tapenade (Butano 2003) Mexican Gazpacho a la Butano de Team Banana (Butano 2003) Bruschetta with Fresh Tomato & Basil (Butano 2003) Buckwheat Pancakes (Butano 2003) Raspberry Bars (Butano 2003) Low-Fat Blueberry Muffins (Butano 2003)
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Blue Ribbon Chocolate Chip Cookies (Arroyo Seco 2003) Veggie Billy Chili (Yosemite 2003) Spaghetti with Chunky Vegetable Sauce (Yosemite 2003, Arroyo Seco 2003) Tofu Scramble (Yosemite 2003, Butano 2003) |
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This should make about 7 or 8 muffins
Preheat the oven to 350 F
In a medium bowl, mix together:
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of blueberries
1/4 tsp cinnamon
1/4 tsp nutmeg
In a blender, mix until very smooth:
8 oz firm silken tofu
1/2 cup sucanat
1/2 cup water
1 tbsp lemon juice
1 tbsp nutritional yeast
2 Tbsp vanilla
Pour the blended mixture into the flour mixture and
stir just until all of the dry ingredients are well-moistened. Spoon the
batter into a lightly greased or oil sprayed muffin tin. Bake for about
25 minutes. Let cool for at least 1/2 hour before trying to get them out
of the muffin tray. Enjoy.
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You will need:
1 1/3 cups pitted kalamata olives
1/4 cup drained capers
2 Tbsp extra virgin olive oil
2 large cloves of garlic, chopped
1 tsp dijon mustard
1/2 tsp herbes de Provence
Freshly ground black pepper to taste
Bread
Combine the olives, capers, oil, garlic, mustard,
herbes de Provence and pepper in a food processor fitted with the metal
blade. Process until a coarse textured paste is formed. Serve at Room
temperature accompanied with toasted bread.
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Mexican Gazpacho a la Butano de Team Banana
1/2 tsp ground cumin
2 cloves garlic
4 Tbs fresh lime juice
1/4 cup olive oil
2 tsp salt, or to taste
5 large ripe tomatoes, chopped
1 cucumber, seeded & diced
1 red onion, peeled and finely diced
kernels from 2 ears of corn
2 firm-ripe avocados, peeled, pitted and cubed
6-7 sprigs of fresh cilantro, stems removed
Mix cumin, garlic, limejuice, olive oil and salt together
in food processor. Add tomatoes and puree. Pour into large bowl and add
water if soup is too thick. Stir in corn, avocado, cucumber and red onion.
Taste and add lime juice, olive oil, or salt as necessary. Chill. Add
cilantro just before serving.
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Lining the pan with parchment paper makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut).
11/2 cups (7.5 ounces) unbleached all-purpose flour
11/4 cups quick-cooking oats
1/3 cup (2.3 ounces) vegan granulated sugar (I use Florida Crystals since
it’s organic)
1/3 cup packed vegan light brown sugar (I use Hain organic brown sugar)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans or almonds, or a combination
2/3 cup Earth Balance spread, softened but still cool
1 cup raspberry preserves
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line a 9” square pan with a sheet of parchment paper. Leave a bit of overhang to make it easier to remove the bars after they’ve cooled.
2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add margarine; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
3. Transfer 2/3 of mixture to prepared pan and use hands
to press crumbs
evenly into bottom. Bake until starting to brown, about 20 minutes. Using
rubber spatula, spread preserves evenly over hot bottom crust; sprinkle
remaining oat/nut mixture evenly over preserves. Bake until preserves
bubble around edges and top is golden brown, about 30 minutes, rotating
pan from front to back halfway through baking time. Cool on wire rack
to room temperature, about 1-1/2 hours, then remove from pan using paper
handles. Cut into squares and serve.
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Blue Ribbon Chocolate Chip Cookies
You may want to cut the quantities in half. This recipe makes LOTS of cookies! The recipe says to bake for 25 minutes, however I find that 10-12 minutes is plenty. Any longer and they burn. Your mileage may vary.
2 cups Earth Balance Spread
3 cups sucanat
1 cup soft silken tofu
2 teaspoons vanilla extract
4-1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
3 cups chocolate chips
Blend together sucanat and margarine with a fork. Stir in the tofu and vanilla. Whisk until the tofu disappears. Note: 1 cup of tofu is slightly less than a 12 ounce box of silken tofu.
In a separate bowl, mix dry ingredients together. Then,
add wet ingredients to dry ingredients and mix until just combined. Fold
in the chocolate chips. Place 2 tablespoons of batter 4 inches apart on
a greased double layered cookie sheet or regular cookie sheet. Bake in
a preheated oven at 375 degrees for 25 minutes. Let cool for about 5 minutes
and remove from cookie sheet to finish cooling.
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Recipes from Vegan Food Parties
