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Cooking by the campfire - menus and recipes - includes related articles on required ingredients, required equipment, and cooking guidelines

Vegetarian Times, June, 1995 by Jasmine Star

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DAY ONE

Breakfast: Cream of Rye with Apricots and Almonds, raisin toast

Lunch: Hummus, raw vegetables, bread or crackers, dried fruit

Dinner: Cabbage-Jicama Salad, Pesto Pasta, garlic bagels, biscotti

Cream of Rye with Apricots and Almonds

6 servings Cream of Rye, Cream of

Wheat or other quick-cooking

cereal 1/2 cup chopped dried apricots 1/2 cup chopped toasted almonds Powdered milk or soymilk, and

sweetener of your choice

(optional) Raisin toast (optional)

BEFORE THE nup, mix cereal with apricots and almonds; store in plastic bag or container. In camp, cook cereal according to package directions. Top with reconstituted milk and sweetener, if desired. Serve with raisin toast, if desired. Serves 6.

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PER SERVING: 1 50 CAL.; 4G PROT.; 3G FAT; 26G CARB.; CHOL.; 13 1MG SOD.; 3G FIBER. LACTO/VEGAN

Hummus

2 cups hummus mix 3/4 tsp. granulated garlic 3/4 tsp. paprika 3/4 tsp. onion powder Dash cayenne (optional) Suggested accompaniments: crackers

or flatbread, dried fruit or

raw vegetables (optional)

Before trip mix hummus mix, garlic, paprika, onion powder and cayenne, if desired; store in plastic bag or container.

In camp, prepare hummus mixture according to package directions. Serve with your choice of accompaniments. Serves 6.

PER SERVING: 162 CAL.; 5G PROT.; 5G FAT; 22G CARB.; 0 CHOL.; 587MG SOD.; 5G FIBER. VEGAN

Cabbage-Jicama Salad

Jicama, a root vegetable, adds a crispy crunch to this simple salad.

Dressing:

1/3 cup soymilk 2 Tbs. canola oil 2 Tbs. lemon juice 4 tsp. onion powder

Salad:

1/2 small, green cabbage, chopped (about 2 cups pre-shredded) 1/2 tsp. salt 1 small Jicama, peeled and chopped

Before trip, mix dressing ingredients and store in small container with tight-fitting lid. At camp, mix cabbage with salt; let sit at least 15 minutes. Add Jicama and dressing; mix thoroughly. Serves 6.

PER SERVING: 8 2 CAL.; 1 G PROT.; 3G FAT; 9G CARB.; 0 CHOL.; S 1 MG SOD.; 2G FIBER. VEGAN

Pesto Pasta

1 package (4 servings) instant pesto mix 1 tsp. dried basil 4 tsp. dried oregano 1 tsp. granulated garlic 2 Tbs. dried parsley Salt and pepper to taste 1 Tbs. sugar 3/4 lb. farfalle (bow-tie pasta) 6-oz. can tomato paste 2 cups water 2 medium zucchinis, quartered and thinly sliced 1/2 cup grated Parmesan cheese (optional) 6 garlic bagels, halved

BEFORE TRIP, combine pesto mix, basil, oregano, garlic, parsley, salt, pepper and sugar; store in plastic bag or container.

In camp, cook pasta according to package directions until tender; drain.

In a saucepan, combine tomato paste, water, pesto mixture and zucchini; bring to a boil. Reduce heat; simmer 2 to 3 minutes. Pour sauce over pasta, toss and serve. Garnish with cheese if desired. Serve with bagels, toasted, if desired, on griddle. Serves 6.

PER SERVING: 335 CAL.; 13G PROT.; 5G FAT; 63G CARB.; 1 MG CHOL.; 415MG SOD.; 5G FIBER. VEGAN/LACTO (Optional ingredients not included.)

BAKED GOODS:

6 garlic bagels 6 English muffins 1 loaf raisin bread 6 whole wheat tortillas

CANNED GOODS:

2 6-oz. cans chopped green chili peppers 4-oz. can sliced mushrooms 6-oz. can tomato paste

Cooking by the campfire - menus and recipes - includes related articles on required ingredients, required equipment, and cooking guidelines

Vegetarian Times, June, 1995 by Jasmine Star

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