Recipes for “May Long Weekend–Vegetarians!”

BREAKFAST RECIPES:

Eggless French Toast

Eggless french toast looks-and tastes-just like regular french toast! Great for even carnivores if you run out of eggs–they won’t know the difference.

Per Person:

  • 1/4 cup milk
  • 2 tsp. corn starch
  • 1/4 tsp. vanilla flavoring
  • fresh fruit, if desired
  • butter and syrup, if desired

Mix the first three ingredients together and dip bread in mixture like you would with regular French bread, then fry in butter in a hot pan, flipping after a couple of minutes or until underside if browned to your liking.  Top with butter and syrup, or fresh fruit, or whatever you like to top your French Toast with.

Fruit Salad (serves 4-6)

Note: There is another fruit salad recipe–Fruit Salad With Nutella.  You can access it by clicking here.

  • 2 cups watermelon, cut into 1″ cubes
  • 2 cups cantaloupe, cut into 1″ cubes
  • 1 cup of green grapes
  • 1 cup red grapes
  •  two mangos, peeled, pitted and diced into 1″ cubes
  • 1 cup blueberries
  • 2 bananas, sliced
  • 1 cup fresh pineapple, cut into 1″ cubes

Dressing:  1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup maple syrup, 1/2 teaspoon vanilla extract. Mix together and toss salad with dressing right away–the longer it sits in this dressing the better it tastes.

Orange-Baked Muffins

Access this recipe by clicking here.

Salsa Hash Browns (serves four)

  • 1 kg. frozen hash browns
  • 2 cups medium-hot store-bought salsa of choice
  • 1/4 cup butter, for frying

In a large, hot frying pan (two might be better), melt butter and add hash browns, frying and stirring until crispy, brown bits begin to form. Stir in salsa and continue to fry and mix for another minute or two.  Makes a great side to any type of breakfast.

Tofu Scramble (serves two)

  • 16 oz. extra firm tofu
  • olive oil
  • 1/2 cup red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 cups kale, chopped
  • 2 cups spinach, chopped
  • 1 teaspoon each salt, garlic powder, cumin, oregano, turmeric, mixed and stirred with 1/8 cup water or vegetable broth

Drain tofu and roll in a clean absorbent cloth with something heavy on top for about fifteen minutes.  While tofu is draining, prepare spices with water, mix and set aside. Fry onion and pepper until soft, about five minutes, then add kale and spinach, stirring until soft, about five minutes more. Remove from pan and set aside. Remove tofu and crumble into bite-sized pieces, using fingers or a fork. Add tofu to the pan, stirring for a minute or two, then add the spice mixture.  Mix well and cook for another minute, Add the vegetables, mix well, and serve.

 

SNACK/LUNCH RECIPES:

Spicy Olives

  • 2 cups olives of choice (the Mammoth Green olives seem to lend themselves best)
  • 2 tablespoons hot chili-garlic sauce

Note: Be careful when preparing this–if you get too close to the steam you’ll gas yourself with your own delicious home-made pepper-spray.

Place olives with juice in small saucepan and add chili-garlic sauce.  Heat gently, stirring, then allow to cool.  Place whole mixture into a sealable jar. The longer this sits, the spicier it is.

Tapenade and Baguettes

You can access this recipe by clicking here.

Vegetarian Nachos Supreme

  • 1 cup finely diced tomato (Roma is best because there is less juice)
  • 1 cup chopped green onion
  • 1 can black beans, drained and rinsed
  • 1 small can (about 3-6 oz. or 100-200 g) pickled jalapeno peppers, sliced (optional)
  • 1 can corn niblets, rinsed and drained
  • 1 small jar of roasted red peppers, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cups store-bought salsa
  • 1 package tortilla chips of choice
  • 4 cups grated cheese of choice; Monterey Jack, cheddar, or a mix of choice

In a bowl combine the first eight ingredients.   Place tortilla chips on a large sheet of foil, shaped into a bowl.  Add the mixed ingredients, then top with cheese.  Fold foil over, sealing nachos in (you might want to do this in batches), then place in Dutch oven or over coals on a grill. If on a grill, turn gently every five minutes for four turns, making sure the foil is sealed so the nachos don’t escape into the fire. When ready place foil in a bowl, open top and serve.

If you don’t want the vegetarian option, simply add four cups fried, crumbled hamburger to the mixture in the bowl before adding to tortilla chips.

Pull-Apart Pizza Bread

This needs to be made at home.  Then you can just wrap it in foil and heat it slowly over a grill before serving.

  • 1 pkg. Pillsbury Biscuit mix
  • 2 cups mozzarella cheese, grated
  • 1 cup Italian tomato sauce

Open biscuit mix and separate biscuits.  Place half the biscuits in a loaf pan, then half the tomato sauce and half the cheese over top.  Place remaining biscuits on top. Finish with the tomato sauce and the cheese. Bake in a 350° F. oven for about 45 minutes. Remove from pan and cool on a rack, then wrap in foil and freeze or wrap in foil and pack for camping.

DINNER

Super Protein Burger (Serves two to four)

  • 1 15-oz can black beans
  • 1/2 cup Willow Creek Three Lentil Mix
  • 1 cup cooked quinoa
  • 1/2 cup oats, processed into flour
  • 1/2 cup warm water mixed with 3 Tablespoons ground flax
  • 1 tsp. garlic powder
  • 1/2 red pepper, finely chopped
  • 1 Tablespoon dried minced onion
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. chili-garlic sauce
  • 1/2 cup walnuts, minced

Combine the ground flax with the warm water and let sit for 10 minutes.  Puree the black beans (if you’re making this at the campsite, just mash ’em with a fork), then in a bowl mix them with all the other ingredients.  Set aside for an hour to let the moisture absorb into the liquid. Meanwhile, brush a little oil on to a plate and your hands.  Form the patties by grabbing a handful, shaping into a ball and then flattening, placing each patty on to the oiled plate.  Mixture will be sticky. Pan fry patties as you would a burger, over medium heat with a lid, turning once to keep patty shape.

Avocado Crema:  one avocado, peeled, pitted and mashed, mixed with 1/4 cup plain yogurt or sour cream and 1 Tablespoon lime juice.  Season with salt to taste and use as you would mayo.

Roasted Red Pepper Crema: Drain and rinse about 6 oz. (100-200 g.) roasted red peppers and mince very finely.  Mix in a bowl with 1/4 cup plain yogurt or sour cream, and 1/4 tsp. each cayenne pepper and salt. Use as you would mayo or mustard.

 

 

 

 

 

 

 

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