We Ate Like Kings
29 Thu, 2010 § 5 Comments
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]
- 1 ½ C cooked chickpeas [add these as 1/2C increments]
- 1T coconut oil, melted
- 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
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.
- 4 Garlic Scapes, chopped
- Juice from 1 lemon
- 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
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.
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!]
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
- 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.
- ½ C whole raw Almonds
-Pulse a few times until combined, keeping chunky for crunch.
-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”. 🙂