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balsamic vinegar

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What do I bring for vegan camping?

August 4, 2013 by Veronica Grace 41 Comments

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I went camping for the past 2 weekends this summer in the Rocky Mountains and although it’s a lot of work packing and setting everything up, it is fun getting out of the house, away from the computer and offline for a little while to just relax. Here’s some photos of our tent site to start.

Campingtent2

I will admit I was a little concerned with ravenous mosquitoes and rain so I got an eating tent as well, which was handy as it did indeed rain pretty hard twice over the weekend so at least some of the stuff was protected and we could sit under the tent and wait for the rain to pass. The funny thing is we were the ONLY people tenting in this area, everyone else had trailers and toy haulers to hide in. It’s definitely more work tenting, but it’s more affordable and still kind of fun. Although it is quite chilly each morning!

Campingtent

Oh and we also went to do some dirt biking….

Um yeah so I’m apparently trying out dirt biking, even though I have no experience riding dirt bikes or motorcycles in general. It’s probably the scariest thing I’ve ever done, but I got all this second hand gear to try it out. And I’m super glad I did!

Dirtbiking2

Let’s just say that I came home with 8 bruises (2 big ones on my legs) and a smashed thumb from dropping the bike on myself and falling over several times going up and down steep rocky hills. It’s not easy learning how to to shift a manual transmission bike and steer and not be scared of crashing going down a giant hill at the same time lol. I’ll be trying it again, but I have to say I’ve never been so sore in my life. I could barely move the next day after coming home because of the bruises on my legs, and my arms and shoulders were exhausted from picking up and pushing the 250 lb bike up and off me and up and down the hills I couldn’t do.

 

Dirtbiking

I feel ridiculous in this outfit. The pants are very high waisted and so thick and bulky they make me sweaty.  I also feel like I’m wearing space boots and an astronaut’s helmut!

 

Dirtbikes

 

Here’s our dirt bikes, my bf so lovingly built this little red one for me. I can’t imagine riding anything more powerful, it already feels beastly enough for me… lol

And now you’re probably thinking I’m insane and wondering what the point of this post was, well I want to show you what I brought for food camping, because a few of you wanted to know if I had any “camping recipes” on Facebook. Well I wouldn’t say recipes, but quick meal ideas because honestly spending time prepping, cooking and cleaning WHILE camping in a tent isn’t my kind of idea of fun. I needed a break from food prep and clean up, so I tried to make everything super simple to prepare. The last thing you want to be is hungry and cranky trying to start a camp fire and reach for snacks instead of a healthy meal.

So here’s my list of the top 6 things I brought for vegan camping to keep things simple and healthy for the weekend

Fruitplate

1. The first thing I bring camping is pre washed and cut up fruit, each packaged in their own individual containers. (Ex. watermelon cubes in a giant container, pineapple chunks in a medium container etc.) This ensures that the fruit stays fresher longer so juicy fruits such as watermelon and pineapple don’t speed up the ripening process of berries or change their flavor. I brought watermelon, pineapple, red grapes, blueberries and strawberries. I always do my fruit this way and store it separately as I like fresh tasting fruit and not mushy muddled flavors. Whenever I want some fruit I can just grab a plate and a fork and plate some up for breakfast, a side for lunch or a snack. Almost half of my cooler is packed with large containers of prepared fruit to keep me eating fresh and healthy even in the great outdoors.

Veggiekabobs

2. Veggie kabobs are next on my list because I don’t make them at home very often and it’s kind of fun to cook over the fire or a camp stove. I pre wash and slice up all of my veggies and place them in a container and can easily assemble as many as you like for your side dishes. For my kabobs I used yellow and green zucchini, bell pepper, red onion, and mushrooms. I used a metal grate like this to place over the camp stove or fire to cook them.

Veggiekabobs2

Instead of brushing the veggie kabobs with oil, I like to drizzle or marinate them in balsamic vinegar and sprinkle a salt and pepper grinder mix over top of them for roasting. If you really like the veggies to absorb flavor I suggest using a little bag or container to toss and marinate them in balsamic vinegar. I was making mine very quickly and just drizzled a bit on top before grilling.

RoastedCorn

3. Fresh corn is another fun food to bring camping. I got some fresh corn on the cob (you can find this organic and gmo free from farmer’s markets and some health food stores so please don’t freak out) and put it in the cooler along with my ice. When I went to take it out it was actually soaked in water, and this was quite helpful. Pre soaking your whole corn cobs helps them retain moisture while cooking.

RoastedCorn2

Next peel off just the outer layers of the corn husk, leaving the thin inner layers, wrap the cobs tightly in tinfoil and then place directly on a low fire or hot coals for about 20 minutes just until tender. This was the first time I’ve ever put corn directly on a fire and it turned out great! Camping food doesn’t have to be anything complicated, I just keep it really simple and let me tell you my friends were certainly jealous of my fresh and tasty meals I made!

Deluxe Dijon Tofu Scramble With Mushrooms, Broccoli, Pepper and Zucchini

4. For hearty breakfasts I made a double batch of my Deluxe Dijon Tofu Scramble and kept the seasoned tofu in one container and the sliced veggies in little bags separately so I could cook as much as I needed each day over the camp stove. Super easy and nice to have a hot breakfast when it’s cold every morning.

Vegan Chickpea Quinoa Burger with Lemon and Thyme

5. For fun I also bring some veggie hot dogs and veggie burgers (see my chickpea quinoa burgers, yam black bean burgers and spicy Mexican black bean burgers). You can also get vegan marshmallows as well to roast over the fire.

credit theartfulgourmet.com

6. To round out my veggie offerings I also brought mixed salad in little ziploc bags for easy serving and used balsamic vinegar as a quick dressing.

So there you have it, a little insight to my vegan camping adventures and what I bring to keep it simple and healthy in the great outdoors. What do you think? What do you like to bring camping and where do you go camping?

Filed Under: Articles, Cooked Vegan Recipes, Dinner, Side Dishes Tagged With: balsamic vinegar, blueberries, dirt biking, grapes, mushroom, onion, pineapple, red pepper, salad, strawberries, tent, tofu scramble, vegan camping, watermelon, zucchini

Fat Free Plant Based Roasted Brussels Sprouts, Fennel and Portobello Mushrooms (Oil Free Vegan Recipe)

December 9, 2011 by Veronica Grace 20 Comments

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FTC Notice: This blog post contains affiliate links that help support the blog.

Oil free roasted Brussels sprouts and balsamic vinegar are a delicious combo and a great accompaniment to any meal!

Ahh Brussels sprouts, you either love them, hate them, or fear them…. As a kid I definitely didn’t think I liked them. lol They looked like baby heads of cabbage, and they were green and my mom really never made them. So whenever I would see them at a restaurant or buffet I would avoid them because they were “new and scary”.

Brussels sprouts don’t really scare me now. But you do need to know how to cook them. If you undercook Brussels sprouts they can be really spicy and hard to chew, if you overcook them they can be quite bitter, mushy and unappetizing. I’ve most commonly had them just steamed, but I wanted to try a take on a vegan roasted side dish that had Brussels Sprouts in it.

If you’re going to boil or steam them instead, here’s a quick tip, if you cut an X in the stem of the Brussels sprout it will help it cook faster and more evenly inside, instead of being overcooked on the outside and undercooked on the inside!

I found a vegan Brussels sprouts recipe for inspiration from Celeste’s Vegan Goodness, omitted the oil and switched up portobello mushrooms for the shiitake and added some more seasonings to make it oil free and low fat vegan. If you’ve never tried fennel before either, here’s your chance to check it out. It has a licorice-eque flavour to it and contrasts well with the shallots. This is a delicious way to roast your Brussels sprouts without oil.

(Fat Free Plant Based) Roasted Brussel Sprouts With Fennel and Portobello Mushrooms (Oil Free Vegan Recipe)

Serves 4

Ingredients:

4-5 cups trimmed Brussels sprouts (about 2 lbs)
1 fennel bulb, sliced into half moons
3 1/2 cups sliced portobello mushrooms (about 8 oz)
2 cups sliced shallots (about 3 large)
1-2 cloves of garlic sliced
1 cup low sodium vegetable broth
5 tbsp balsamic vinegar
4 tsp Herbs De Provence
1 tsp Herbamare or sea salt
1/4 tsp fresh ground pepper



Directions:

1. Preheat oven to 400 F/205 C.
2. Place sliced Brussels sprouts in a large mixing bowl.
3. Place sliced fennel in mixing bowl.
4. Slice mushrooms into thick strips and add to bowl.
5. Peel and slice shallots. Remove rings and place and add to bowl.
6. Peel and slice garlic and add to bowl.
7. Add vegetable broth, balsamic vinegar and herbs, salt and pepper. Stir gently to combine. We’re using vegetable broth here instead of oil to season and moisten the ingredients so the herbs will stick.
8. Lightly spritz a 9×12 large roasting pan with light cooking spray or use a reusable non-slip mat (my preference).
9. Pour in veggies and arrange so that they are evenly spaced out.
10. Roast for 30 min. Stir and roast an additional 30-35 minutes until Brussels sprouts are tender.
11. Serve as a side dish or add to salad or Buddha bowls for a savory ingredient.



Additional Tips:

To prepare Brussels sprouts, slice off the tough root at the bottom and peel off 2-6 of the outer leaves depending on how dirty or discoloured they are. Slice in half once peeled.

To prepare fennel, cut off the green tops and fronds. Discard. Slice fennel bulb in half and then cut out the bottom root in a triangle like you would cut out the core of a cabbage. Slice fennel lengthwise.

If you don’t like fennel or don’t have any fennel, you can omit it from the recipe as well. I would just use more Brussels sprouts then to bulk it up.



All done!

Serve with your favourite main dish and devour!

What do you think? Have you ever made roasted brussels sprouts in a dish?




Filed Under: Cooked Vegan Recipes, Dinner, Side Dishes Tagged With: balsamic vinegar, brussels sprouts, fennel, gluten-free, low-fat, mushrooms, nut-free, portobello, rosemary, soy-free

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