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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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CRACKERS AND COOKIES:

12 biscottis 2 to 3 bags cookies of your choice (fig bars, gingersnaps, etc.) 12-oz. box crackers or flatbread 1 1/4 cups graham cracker crumbs (about 1/3 lb. graham crackers) 1 bag mini rice cakes

DAIRY AND SOY PRODUCTS:

1/3 lb. cheddar or Monterey Jack cheese 3 Tbs. margarine (plus more for spreading on bread) 1/2 cup soymilk 3 Tbs. powdered milk or soymilk, plus more for pouring over cereal 6 oz. baked savory tofu

DRIED FOODS:

10 oz. dried apples 1/2 cup chopped dried apricots 1 oz. dried cherries, blueberries or cranberries 1 1/2 cups couscous 3/4 lb. farfalle (bow-tie pasta) 12 sun-dried tomatoes Enough dried fruit of your choice for 3 meals

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GRAINS AND FLOURS:

2 cups Cream of Rye, Cream of Wheat or other quick-cooking hot cereal 3/4 cup multi-grain flour or pancake mix 1/2 cup quick-cooking rolled oats 3 cups quick-cooking brown rice 2 1/3 cups plus 1 Tbs. whole wheat flour

HERBS AND SPICES:

1 tsp. basil 2 tsp. chili powder 1 tsp. dried chives 1 tsp. cinnamon 1 tsp. ground coriander 2 1/2 tsp. ground cumin 2 tsp. curry powder 1 tsp. ginger 1 1/2 Tbs. granulated garlic 1/4 tsp. nutmeg. 2 1/2 tbs. onion powder 1 tbs. oregano 3/4 tbs. paprika 3 Tbs. dried parsley 1 tsp. vegetable seasoning salt Salt and pepper

MIXES AND POWDERS:

2 cups instant hummus mix 1 package instant pesto mix (enough to make 4 servings) 1 cup instant polenta 8 oz. instant hash brown potatoes 7 oz. instant refried beans 2 packages instant split pea soup mix or enough to make 6 servings 1 1/2 cups instant tabouli mix 1 oz. tomato powder or tomato soup mix or 3 oz. tomato paste 1 tbs. vegetable stock powder or enough to make 3 cups stock

NUTS:

3/4 cup toasted almonds 1 1/2 cups roasted cashews 1/3 cup chopped pecans 1/4 cup pine nuts

PRODUCE:

1/2 small green cabbage 1 small jicama 2 lemons 2 medium zucchinis Enough raw vegetables for 1 meal

OTHER:

4 tsp. baking powder 1/2 cup brown sugar 2 Tbs. canola oil 6 oz. semi-sweet chocolate chips 2 tsp. instant coffee Nonstick cooking spray 2/3 cup granulated sugar cane juice or sugar 1 Tbs.sugar

Equipment List

At home I seldom use any aluminum cookware or bakeware. But aluminum is ideal for camping because in addition to being lightweight, it distributes heat fairly welf. For the recipes here, I would bring along the following:

GENERAL EQUIPMENT:

Stove and fuel (1 liter of

liquid fuel should

suffice for a three-day

camping trip) 10-inch nonstick skillet Square nonstick griddle 2-qt. aluminum saucepan

with lid 3-qt. aluminum saucepan

with lid 2- to 3-qt. (lightweight)

mixing bowl 8-in. square aluminum

baking pan Measuring cup Wooden spoon Can opener Small knife (if you have a

Swiss Army knife, you

don't need another

knife, and you might not

need a can opener

either) Rubber spatula Ladle Pancake turner Tarp (for food preparation

surface, or to construct

cooking shelter) Cord (for hanging tarp) Small dish towel Hot pad Personal eating

dishes/utensils/cups Water bottles

OTHER NON-FOOD ITEMS:

Lunch container/

resealable bags Small dish sponge or

scrubber Small container of

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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