We spent the last 4 days out in Vermont camping. With a sweeping view of the Green Mountains, unplugging and getting away from everything but our thoughts and conversation was welcomed and enjoyed. I had the most fun picking out our food, shopping and prepping so that we could throw together delicious meals that didn’t compromise our kind lifestyle.
With a wide open flame to grill as you wish, food tastes…amazing. What it did for me was it put into perspective how easy it is to cook compassionately while camping. With a little bit of chop and prep work, zip lock bags, and tons of fresh fruits and veggies- you’ll be nourishing your mind and body.
Apple Cinnamon Campfire Oats
In a skillet or pan, heat water over the fire. Add oats until preferred consistency. Stir in chopped apples. Drizzle agave nectar and sprinkle cinnamon. Stir. Plate and add more agave and cinnamon.
Tofu Breakfast Scramble
Follow same instructions over the campfire. Add left over sausage.
Mixed Berry Campfire Oats
In a skillet or pan, heat water over the fire. Add oats until preferred consistency. Stir in chopped strawberries and blueberries. Drizzle agave nectar and maple syrup. Stir. Plate and add more agave.
Ezekiel bread with Tofurky, dijon, lettuce and tomato. Served with fresh fruit salad.
Vegan Hotdogs on whole wheat rolls with Kettle Chips and watermelon.
Field Roast ‘sausages’ with peppers and onions, grilled veggies and corn on the cob.
Your favorite veggie burgers with Ezekiel buns, grilled veggie mix, pickles and fruit salad.
BBQ Tempeh and Vegetable Skewers
Marinade chunks of Tempeh for 24-48 hours in Annie’s BBQ sauce and a few tablespoons of apple cider vinegar. Soak skewers. Place favorite veggies (broccoli, baby bell mushrooms, corn), pineapple, potatoes and tempeh on skewers. Grill over fire until tender.