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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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DAYTWO

Breakfast: Spicy Hash Browns, English muffins

Lunch: Tabouli, dried fruit,rice cakes, fig bars

Dinner: Instant split-pea soup, Mushroom-Tofu Pilaf,Fruit Crisp

Spicy Hash Browns

1 1/2tsp. onion powder 1 tsp. granulated garlic 1 tsp. ground coriander 1 1/2 tsp. ground cumin 1/2 tsp. vegetable seasoning salt 1/4 tsp. pepper 8 oz. instant hash brown potatoes 6-oz. can chopped green chilies Nonstick cooking spray or 1 to 2

Tbs. canola oil

BEFORE TRIP, mix together onion powder, garlic, coriander, cumin, salt and pepper; store in plastic bag or container.

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In camp, rehydrate hash browns according to package directions. Mix with spice mixture and chilies.

Spray a skillet with nonstick cooking spray, or heat oil in a skillet. Add potato mixture to skillet; saute until browned. Serve with English muffins, toasted on griddle. Serves 6.

PER SERVING: 49 CAL.; 1 G PROT.; 0. 1 G FAT; 11 G CARB.; 0 CHOL.; 6MG SOD.; 1 G FIBER. VEGAN

Tabouli

Traditional tabouli is a cinch to make at the campground. 6 sun-dried tomatoes, diced (not oilpacked variety) 1 1/2 cups tabouli (bulgur salad) mix 1 1/2 cups boiling water Leftover Cabbage-Jicama Salad

BEFORE TRIP, add tomatoes to tabouli mix; seal in plastic bag or container.

In camp, place tabouli mixture in bowl; pour boiling water over tabouli. Let stand 15 minutes. Mix in any leftover Cabbage-Jicama Salad, if desired. Serves 6.

PER SERVING: 140 CAL.; 15G PROT.; 4G FAT; 3 1 G CARB.; 0 CHOL.; 457MG SOD.; 7G FIBER. VEGAN

Mushroom-Tofu Pilaf

3/4 tsp. onion powder 1/2 tsp. granulated garlic, or to taste 1/4 cup bell pepper flakes (optional) 1 Tbs. vegetable stock powder, or

enough to flavor 3 cups water Salt and pepper to taste 3 cups quick-cooking brown rice 3 cups water 6-oz. baked savory tofu, diced 4-oz. can mushrooms, drained instant split-pea soup

BEFORE TRIP, mix together onion powder,

garlic, pepper flakes if desired, vegetable stock powder, salt, pepper and rice. Store in plastic bag or container.

In camp, boil water in large saucepan. Stir in rice mixture, tofu and mushrooms. Remove from heat and let stand 5 minutes, covered. Fluff with fork and serve. Serves 6. Serve with instant split-pea soup.

PER SERVING WITH SOUP: 368 CAL.; 19G PROT.; 1G FAT; 69G CARB.; 0 CHOL.; 827MG SOD.; 5G FIBER. VEGAN

Fruit Crisp

Filling:

1/4 lb. dried apples, peaches or pears 1 oz. (about 1/4 cup) dried cherries, blueberries or cranberries 1 tsp. cinnamon 1/4 tsp. nutmeg Juice of 1/2 lemon 1 cup hot water

Topping:

1/2 cup quick-cooking rolled oats 1/2 cup whole wheat flour 1/2 cup granulated sugar cane juice (see glossary) or sugar 1/4 cup chopped toasted almonds Dash salt 3 Tbs. margarine

BEFORE Trip, combine dried fruit, cinnamon and nutmeg in plastic bag or container. In another bag or container, combine all topping ingredients except margarine.

In camp, pour fruit mixture into nonstick skillet. Pour lemon juice and water over fruit; let stand 10 minutes. Add more water a little at a time if necessary to rehydrate fruit.

Mix margarine with topping mixture; spread over fruit. Cover and cook over low heat 20 minutes. Serves 6.

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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