We Ate Like Kings

29 Thu, 2010 § 5 Comments

Because we didn’t have any climbing gear to pack, we had ample room for food & cookware.

A mere sampling of our car camping eats:

Angela’s In A Jiffy Curry Chickpea Burgers

The first time we had these, they kind of fell apart in the oven, but I loved the flavor.  I do not know if it was the freezing before hand or the pan frying method, but they were an awesome arrival dinner our first night.  The outside browned & crisped up just slightly.  I’ll be making them like this at home.  SO GOOD!

Process until smooth:

  • ½ C Oats
  • 2 Carrots
  • 1 ½ tsp Curry
  • ½ tsp Paprika
  • ¼ tsp Tumeric
  • ¼-½ tsp Sea Salt, to taste
  • ¼ tsp freshly ground Black Pepper
  • 1 tsp Parsley flakes [optional–did not use]

Add:

  • 1 ½ C cooked chickpeas  [add these as 1/2C increments]
  • 1T coconut oil, melted

Stir in:

  • 3T Sunflower seeds
  • ¼ C Pepitas (pumpkin seeds)

Wet hands & shape into patties.  Angela suggests baking at 375* for about 20 minutes.  Like I mentioned, freezing “raw”, then pan-frying seems to be the way to go though or at least finish them off on the grill if you bake them.

~

Flax & Oat Breakfast Power Muffins.  Another treat from Angela [can you tell I have a blog crush on her yet?]

I love how I feel after eating these — not heavy & gross like many muffins leave me — but I will probably tweak this a bit, because I’m not completely loving the flavor & texture yet. If I discover a tweaking trick, I’ll share.

~

Veggie & Black Soy Bean Scramble in Rice Tortillas


Campfire Salmon with Blackberry Sauce

~

Scape & White Bean Dip via Ashley, who is amazingly creative in the kitchen.

We love hummus, but it’s nice to switch it up a bit; white beans are usually our next go-to.  The garlic scapes give this a nice, pale shade of green & make me think this would be an excellent dip to sneak in some spinach [no one will ever know] & make it even greener & more fun!  We devoured this with raw cauliflower & Olive chips.

Process until fine:

  • 4 Garlic Scapes, chopped
  • Juice from 1 lemon

Add:

  • 2 C White Beans, cooked
  • ½ tsp Sea Salt
  • Pepper, to taste

Stream in 1T EVOO at a time, alternating with 1T water until you reach the desired consistency.

  • ¼ C EVOO
  • 2-5T Water

Quinoa Granola

I wanted an afternoon-energy-boosting-snack that was not oat based [since the muffins were primarily oats].  This granola, with its complete protein quinoa, seemed the perfect fit.  It was lovely sprinkled over large lunch salads.  Mmm…strawberries & balsamic.

I checked midway through cooking & decided it needed dried cherries thrown in; I’m glad I did.  This simple granola is not super flavorful, so the cherries amped it up some.  This creative spin on granola is sure a party, but not exactly a party in my mouth.  Next time, I’ll follow Ashley’s suggestion & add coconut butter in the mix; I might also swap walnuts for cashews, which Dave will like more.  Even so, I can’t stop munching on it — it’s great with rice milk — so it must have something my body needs.

Wine

We never have wine — alcohol for that matter — while camping, because…well, I guess it’s just not our usual style.  For this trip though, we found this 2007 “earth friendly” Cabernet Sauvignon from California & even managed to safely pack the wine glasses.  Neither of us really cared for this particular bottle; we found it fairly acidic.  Dave & I enjoy saving & writing on some of our corks; we display them in a bowl at home: mini-journals of special occasions, friends, events, etc.  [Thanks for the awesome idea Julie!]

Tea

Essential for me while camping.  It warms me up on those cold, cold mornings & soothes my tummy in the evenings.  Camping seems to throw my digestive system for a loop; & next thing I know, it’s off & I feel less than terrific.  Ginger & Lemon Tea does wonders for calming my tummy, & I’m anxious to explore other blends that may help.  Though the weather was generally quite hot on this trip, I still enjoyed my tea by simply adding cold water or rice milk after it brewed.  In the future, I think I’ll take fresh lemon to add to water in the morning like I do at home.  This is an amazingly cleansing way to start off your day.

Raw Brownie Balls

Rich.  Decadent.  Glorious.  These are a favorite indulgent from TKD that do not feel indulgent; raw desserts are like that — they just seem clean & nourishing even — so I make these often.  These little beauties are even growing on Dave: from his first taste test came this reply: “kind of nutty” [not a lover of nuts in treats] ; this time: “mmm, chocolatey.”

Process until coarsely ground:

  • ½ C raw Walnuts

Add & pulse until well combined:

  • ½ C Pitted Dates
  • ½ C Carob Powder

Add:

  • ½ C Maple Syrup
  • ½ C Organic raw Almond Butter
  • ½ tsp Pure Vanilla Extract [I used half a Vanilla Bean]
  • ¼ tsp Sea Salt

Process until thick & smooth.

Add:

  • ½ C whole raw Almonds

-Pulse a few times until combined, keeping chunky for crunch.

-Form the mixture into golf-ball-sized balls in your hands.
-Roll in unsweetened, shredded coconut. [I leave some plain.]
-Place in a sealed container in the freezer until hardened.
-Allow to sit outside the freezer for a couple minutes before devouring 😉

To me they taste like heaven & brownies [hence the name alteration — she calls them Raw Balls, which just sounds weird to say to people].

I made about 17 balls [my “golf balls” are kind of small, so I can eat two at a time & not feel bad :P].  I could probably get 18 out of these by the time I scrape all the sticky batter & stop “taste testing” — did I mention — they taste like brownie batter!

~

What do you normally eat while camping?  I’m anxious to try other meals & make more of our camping experiences “gourmet”. 🙂

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§ 5 Responses to We Ate Like Kings

  • […] effortless over the fire — & take up less space than the climbing gear — we savor “gourmet” camp meals [Salmon with Blackberry Sauce, Chickpea Burgers, Eggs & Bacon, etc]; we even enjoy actual […]

  • Ashley says:

    Wow. All of your eats look fabulous. I have to make those raw brownie balls soon!! Thanks for the shout outs. Glad you liked the garlic scape dip + granola!! 🙂

    • Allie says:

      They were SO GOOD — we loved them — thank you for the great recipes! You DEFINITELY need to experience raw brownie balls! 😉

  • Deener says:

    If you remember the South Park Song…chocolate salty balls, maybe this is what he’s talking about… ha ha ha.. Great recipe! Can’t wait to try them!

  • ashley says:

    i made the quinoa granola this weekend also and really really love it. I couldn’t find hemp seeds so I added some flax seeds and some sunflower seeds as well. I also added in some 1T of almond pulp (left over from making my own almond milk). I think it needs a little bit of dried fruit to sweeten it up naturally just a bit more. Can’t wait to bring some to school this week! Share any super good recipes that either stay for a long time or that I can freeze so I can cook only so often (no chance in the future for much time with school) to take for my lunches. I noticed you can freeze the brownie balls…so this is next on my list to try! XO

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