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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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PER SERVING: 87 CAL.; 3G PROT.; 0.1G FAT; 17G CARB.; 0 CHOL.; 287MG SOD.; 2G FIBER. VEGAN

Quesadillas

6 whole wheat tortillas 1/2 lb. regular or vegan cheddar or

Monterey Jack cheese, grated 6-oz. can chopped green chilies Red bell pepper slices (optional)

Oil and heat griddle. Place tortillas on griddle; cook briefly, then flip. Spread equal amounts of cheese, chilies and red pepper if desired on half of each tortilla. Fold tortilla so filling is covered. Cook until tortilla is golden brown, then toast other side. Cook until cheese melts. Makes 6 quesadellas.

PER SERVING: 188 CAL.; 9G PROT.; 9G FAT; 16G CARB.; 26MG CHOL.; 267MG SOD.; 1G FIBER. LACTO/VEGAN

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No-Bake Brownies

1 1/4 cups graham cracker crumbs 1/3 cup chopped pecans 1/3 cup water 3 Tbs. powdered soymilk 6 oz. semi-sweet chocolate chips

Before trip, combine graham crackers and pecans. Seal in plastic bag or container.

In camp, add water and soymilk powder to saucepan; mix thoroughly. Cook over medium heat until warm. Add chocolate chips to saucepan; stir until melted and thoroughly combined with soymilk. Remove from heat. Add graham cracker mixture; mix well. Press into oiled 8-inch square pan. Let sit 30 minutes. Cut and serve. Makes 6 servings.

PER SERVING: 266 CAL.; 3G PROT.; 13G FAT; 34G CARB.; 0 CHOL.; 154MG SOD.; 3G FIBER. VEGAN

RELATED ARTICLE: TIPS FOR COOKING AT CAMP

* Be familiar with the meals you plan to cook. it's a good idea to practice new recipes at home, at least inside on the stove, and better yet, outside on your camp stove.

* Put pre-mixes and other dry goods into plastic sealable bags or reusable containers. You can write instructions on small slips of paper and include these with the mixes. Label containers with a permanent marker. Place everything for a particular meaal (except perishables) together in a larger bag or container. (It may seem wasteful, but you can reuse these bags.) Double-bagging will keep your food more secure and decrease food odors, making it less likely that your food will be vandalized by hungry critters. Carry food separately from stoves and fuel to avoid contamination.

* Make sure you're comfortable with operating your stove before you set out into the wilderness. A heat diffuser also is useful for tempering the heat of many camp stoves, which tend not to be very adjustable.

* Carry along an extra meal or two in case of emergency, or in case you decide to extend your trip. Choose only the lightest, most compact and simplest of foods for this purpose: instant oatmeal, instant soups, hummus mix and instant dried chili (available in natural food stores) are all good choices.

* A wide variety of dried and freezedried vegetables, beens and other products are available by mail order from Wee-Pak; call (800) 722-2710 to receive a product list and order form. You can make ordinary meals more interesting and diverse by simply incorporating a small amount of dried mushroom slices, bell pepper flakes, or freeze-dried peas or broccoli.

* Although I have yet to find an exclusively vegetarien back-country cookbook, there are several useful cookbooks on this subject. I recommend Wilderness Cuisine by Carole Latimer and Simple Foods for the Pack by Claudia Axcell, Diana Cooke and Vicki Kinmont.

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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