For those of you following Veet’s Vegan Cooking School on Instagram
you will probably remember I recently went away on a camping road trip and promised to bring back some recipes from my time on the road. Well here is the first installment. Now I am back in my big kitchen with all my fancy equipment I really miss my camp food. I love that I only had one pot to wash up and that I made just enough food for the two of us with no left overs to have to deal with.
I love all of the recipes I share with you here and plan to make them while I am at home too. The quantities are for two big eaters so it may feed 3 people. Just tweak the recipes to suit your situation and where you don’t have the ingredients I mention substitute, as camp food is really easy to change around to adapt to what is on hand.
Camp Tip One - a tip is to take a box with jars of the spices you will mostly need. I had my spice box on hand it was fabulous.
Camp Tip Two -take a few cans of cooked legumes or beans. Have a can of organic tomatoes on hand.
Camp Tip Three - crush some cashews before going in order to have them all ready as these are great for thickening stews, soups and curries and it is less time consuming to have them already crushed rather than having to chop them up while you are on the road.
Happy camping everyone or happy one pot meal prepping if you are making these recipes at home.
Black Bean and Mixed Nut Patties
These are great to put in sangers (sandwiches) or slice up to add to salad or wraps. I made them several times for our travelling days.
1 can drained black beans or adzuki beans
Handful of roughly chopped mixed nuts- any nuts will do except for peanuts (can use seeds instead)
1½ tsp dried oregano
1 tsp smoked paprika
¾ tsp cumin seeds
¾ tsp ground coriander
¾ tsp cayenne (optional)
1 tbsp tahini
2 tbsp chia seeds oaked in ½ish cup filtered water
Juice of ¾ medium lemon (or to taste)
½ cup besan flour
2 tbsp ground cashews (or sunflower seeds)
Salt and pepper to taste
Mash the black beans just a little with a fork – you can leave a few whole beans if you want.
Add all the other ingredients and mix.
If its dry you will need to add a bit more water and check for the flavour.
If it’s too wet you can add more besan flour.
Heat up some oil in a frying pan. Turn the gas down to a medium heat and fork in some mixture (yes I use a fork as it makes random shaped patties, which is fun for camping. Cook for approx. 3 to 4 mins on each side or until the patties are cooked through.
This was our go-to on the days we set up camp late as it was so easy. It also was so nourishing and made us feel at home in our new campsite,
2 tsp ish fine grated or chopped ginger
½ medium carrot diced or grated
½ small sweet potato diced
4 small mushrooms cut into 8ths
Whatever other veg you have- one night I had ½ zucchini, on another 4 small florets or broccoli plus the stalk diced, another I had cauliflower and my favourite was when I had baby spinach leaves
2 to 4 tbsp miso paste (depending on how strong the miso is)
Cayenne to taste(optional)
1 tbsp tahini per person
Place the ginger, carrot and sweet potato in your saucepan with 2 cups of water. You may need to add more water depending on how much soup you want. I just three quarter filled the saucepan which was the right size for us.
Bring to the boil then simmer for 5 minutes.
Add all the other veg except the spinach and simmer for 5 minutes. Add more water if you feel the soup needs it .
Then add the spinach and simmer for 1 minute then turn off the heat.
Place the miso paste in a bowl and add about ½ cup of the soup broth, mix together until thinned.
Add the paste to the soup and mix.
To serve add 1 tbsp tahini to each bowl and spoon in the miso soup.
While berries are in season just wash them and spoon them onto your toast. You can put vegan butter or tahini on your toast first or peanut butter even. That’s it.
Hiking Pasta Salad
We went on a day’s hike and took this pasta salad along. I had taken a jar of my homemade cashew cheese with us but you could easily buy an organic one to take with you. We had just visited the Apollo Farmers market and bought the most delicious organic snap peas and broad beans so that is why they are used in this recipe however you could use all sorts of other veggies. Zucchini, fresh peas, beans, broccoli, to name a few.
1¼ cup dried gluten free pasta, cooked to the packet instructions.
4 pods broad beans or 8 green beans (slice the beans small on the diagonal)
6 snap peas sliced
2 big handfuls of rocket
3 large tbsp fermented cheese
Finely chopped basil leaves, about 6 large ones
Pinch of turmeric
Salt, pepper and chilli to taste
Add the broad beans or other veg to the pasta when cooking. Reserve 2 tbsp of the pasta water.
Mix the cashew cheese with the basil and turmeric, add the pasta water to this mix.
When the pasta is cooked mix in the cashew cheese.
Season with salt, pepper and chilli and then fold through the rocket leaves and sprinkle on the sugar snap peas.
How is Veganuary going everyone?
Very curious to know how Veganuary is going for those of you who are new to following a vegan diet? It can be quite daunting to eliminate things you are used to eating out of your diet but there are plenty of ways to sub for those things.
I like to make sure I have a cashew cream cheese
. In the fridge for those snack times as when I gave up cheese snack times were the hardest for me.
If you are craving meats then making the Spag Bolognese
can give you some texture and adding smoked paprika to meals gives you that smoky flavour that comes from eating pig.
All the people that I personally know who started veganuary
last year are still enjoying their new vegan lifestyle and just last week a long time friend texted me to say she and her family are enjoying veganuary. So it really is doable and it’s not too late to sign up.
Let me know if you need any help or any specific recipes. Also right now there is still one place left in the January 17th to 19th Vegan Foundation Cooking Course
so if you want some added inspiration let me know and I will book you in.
Have a wonderful week.