I just found the book I wrote camp recipes in when we were road tripping in November and December last year and realised that I still have some beauties to share with you. The recipes are so easy for camping as they all only need one saucepan or wok to cook them in. Which also makes them great for one pot meals in the home.

 

Once again all these recipes fed two big eaters, so you will need to work out the quantities to suit your families.

 

Also a few tips again

- take some toasted seeds camping with you, sesame seeds, pepitas and sunflower seeds are great.

- take some ground cashews or almonds with you, these are great for thickening any soups, curries or stews.

- take a tin of cooked beans, a tin of jackfruit and a tin of coconut milk with you.

-  make a pepita sprinkle to take with you for pasta and salads

 

Would love if you could share these recipes on Facebook or Instagram and tag me. It would really make my day and also help me get the message to people that I have a weekly blog. Thanks in advance.

 

Read the other camp recipes I have posted. Camping Meals Made in One Pot 

 

 

This is one of those easy as recipes. Just make sure you soak the lentils and rice for at least an hour before hand, three hours would be best. I soaked mine in the morning and put them in the esky soaked so that when we stopped to set up camp they were ready and waiting to be cooked. 

 

2 small handful basmati rice (you can use brown rice too)

2 small handfuls of moong dhal or red split lentils

½ saucepan of filtered water

1 tsp finely grated ginger (or finely chopped)

1 onion finely diced

½ sweet potato diced small

½ carrot diced small

Other veg diced that you may have around 1 cup full mushrooms, cauliflower, green beans, broccoli, zucchini – whatever you have)

Handful of spinach

½ tsp turmeric

½ tsp ground coriander

½ tsp cumin seeds

1 tsp Veet’s Curry Powder

1 tsp salt or to taste

1 tsp chilli flakes or 1 fresh chilli (optional)

Dollop of coconut yoghurt if have

Squeeze of lemon

 

Place lentils, rice, spices, chilli, salt, onion, ginger, carrots and sweet potato in the saucepan with ½ saucepan of boiling water (if using brown rice add the rice first and bring to the boil and simmer for 5 minutes before adding the rest of the ingredients just listed).

Bring to the boil, turn to a simmer and add veggies of your choice except the spinach and cook for 5 to 8 minutes. 

Add the spinach and cook for a further 5 minutes or until the rice and lentils are cooked through.

Add more filtered water if you want it more soupy and you may need to add more salt for flavour balance.

Serve into bowls with a dollop of coconut yoghurt and a squeeze of lemon.

 

 

I used a wok to make this. I cooked the quinoa first, it took only 10 minutes to cook as I had soaked it.

 

1 cup cooked quinoa 

¼ red cabbage shredded finely

1 onion diced

2 cloves garlic chopped small 

1 carrot grated

1 tin of jackfruit chopped up 

1 tsp finely grated ginger

1 tbsp finely chopped mint (if you have)

1 tbsp tamari

Salt and pepper to taste

1 chilli chopped (optional)

Juice of 1 orange

Rocket

Small amount of olive or avocado oil 

Toasted sesame seeds (have these toasted before leaving home)

 

In the same wok or pan you cooked your quinoa add some oil and sauté the onion and garlic with a pinch of salt, for a few minutes, then add the chilli if using, red cabbage and jackfruit. Stir for 5 minutes or until the cabbage is as tender as you like to eat it. Fold in the mint, carrot, orange juice and quinoa and season with the tamari and salt and pepper to taste. 

 

Serve with the rocket and toasted sesame seeds.

 

 

2 tsp grated ginger

1 carrot grated or diced

½ bunch spinach 

1 yellow or green zucchini

2 tsp of garam masala or Veet’s curry powder

½ tsp turmeric

½ tsp cumin seeds

1 tsp coriander

1 bay leaf 

1 chilli (chopped fine) 

2 cloves garlic cut small 

200ml coconut milk

2 small handfuls of soaked red split lentils

¼ cup ground cashews 

 

 Place the ginger, bay leaf, garlic, lentils and spices in a saucepan with 1½ cups filtered water. 

Bring to the boil and then add the vegetables and cook on a low heat for 15 minutes or until everything is tender. 

Add the coconut milk and bring to heat then mix in the ground cashews to thicken.

 

Serve with rice.

 

 

4 cloves chopped garlic 

1 tin tomatoes or 4 tomatoes diced

½ head broccoli cut into florets

½ carrot finely diced

6 small mushrooms diced

3 florets of cauliflower

Handful of spinach 

1 tbsp fresh oregano or 2 tsp dried oregano

1 bay leaf

Chilli (optional)

1 cup gluten free pasta

Salt and pepper to taste

Splash of olive oil

Pepita sprinkle  

 

In a saucepan add the oil, garlic, bayleaf and some salt. Stir for a few minutes then add the tomatoes and some water (around 2 cups to start), bring to the boil.

 

Add the pasta, the broccoli, carrot, mushrooms and cauliflower and cook until pasta is cooked through. Will take around 10 minutes depending on the pasta you buy.

 

Add the chilli if using and pepper and salt to taste. Serve with pepita sprinkle.

 

 

You can serve this with guacamole or even pea guacamole which I made before we left and we had this on our first night.

 

1 cup basmati rice rinsed or soaked

240g cannellini beans

2 tsp smoked paprika

½ cup zucchini diced

1 corn cob with kernels removed

1 tsp cumin seeds

2 bay leaves

2 tsp dried oregano

3 tbsp ground cashews

Splash of apple cider vinegar or lemon juice

2 chillies finely chopped

2 garlic cloves finely diced 

1 onion finely diced 

Splash of oil 

 

In a saucepan add the oil and fry the onion and garlic with the bay leaves, cumin, oregano and some salt. Add the zucchini, corn kernels, rice and two cups of water.

Bring to the boil then simmer for 10 minutes. Add the beans, paprika, cashews, apple cider vinegar and chilli and a bit more water if needed and cook for a few minutes or until all the flavours combine. You may need more salt.

 

 

I still have five places left in the Vegan Cooking Course in March and I am aiming to have all those places snapped up by the end of the week. So I am calling in all of you who would love to join in the new movement of food. Vegan cooking. Whether you want to cook simple food or gourmet food in your home, for your family or loved ones this course is for you. This course has been running for four years now and with each intake it improves and improves. I have been saying for the last four years that I will run this course for ever but who really knows that. Not me. Things are changing at the moment so I feel booking in now is the best option.

 

Also those thinking about trying out a foundation course before committing to the full training, Vegan Cooking Course is the one to do as you will also be in time for the early bird price for the full training. So make March the month to come check it out.

 

Can’t wait to meet you and work with you in the kitchen.

 

Please let your friends know about the course, as even if you don’t want to come they may be interested or better still come along together.

 

Have a fabulous week everyone creating fabulous food.

 

Love Veet