Wilderness Dining: Healthy Food for Camping or Hiking

There's something special about eating outside. I don't know what it is, but food just tastes better in the great outdoors, whether that's in the back garden, on a picnic, or during a camping trip.  Packing healthy food for a camping or hiking trip can be tricky and even more so when you're vegetarian or vegan. You want the convenience of pre-made food, but not at the expense of your health. While you may spend several hours prepping all the food to ensure healthy eating on the trails, it's the necessary step to ensure you and your family have fresh, organic foods on the trails.

Staple foods and buy fresh ingredients as needed:

• Small bottle of olive oil
• Small jar of Marmite, jam or Nutella in a small pot
• Tins of beans/chopped tomatoes/sweetcorn
• Packet of microwave rice
• Packet of tortilla wraps
• Bread rolls
• Small bottle of organic tomato ketchup
• Small portions of dried herbs/spices in little bags  
• Tea bags
• Liter carton of fruit juice, frozen to use as ice pack in the cool box
• Packet of vegetarian dried burger/sausage mix or frozen burgers/sausages/veggie bacon

Cooking equipment with us:

• Camping kettle
• 2 x 1 ring gas stoves
• Small frying pan
• Small saucepan
• Small sharp vegetable knife
• Vegetable peeler
• Can/bottle opener
• Tongs/spatula/spoon
• Skewers
• Foil 
• Plastic cutlery/picnic set
• Small chopping board

All of the recipes/ideas below either require no cooking, or can be cooked on a one/two ring camping stove.

Breakfasts

• Fried eggs/omelette/baked beans/veggie bacon/veggie sausages/hash browns/tinned spaghetti with fresh bread.
• Warmed croissants/crumpets/mini pancakes/waffles/pastries.
• Scones with jam.
• Cereal with or without milk/non-dairy milk.
• Cereal/flapjack bar.
• Fresh/tinned fruit.

Lunches

• Filled sandwiches/baguettes/bagels.
• Tinned/packet soup and bread.
• Baked beans/tinned spaghetti and crusty bread.
• Instant noodles.
• Crudites, breads and dips - Buy tubs of dips (hummus, tzatziki, salsa etc), bread-sticks, pitta bread etc. Make cucumber, pepper and carrot crudites.
• Pittas stuffed with ready-made felafels and salad.
• Veggie burgers, hot dogs or sausages in bread rolls.
• Ready-made onion bhajis/vegetable pakoras/samosas with naan.

One Pan Camping Meals

Garlic mushrooms - heat a drop of oil/butter in a pan. Add sliced mushrooms, a chopped red pepper and a large clove of crushed garlic. Cook until most of the liquid has evaporated. Serve on warm ciabatta or garlic bread.

Quick veggie chilli/curry - Fry a chopped onion in a drop of oil. Add either 2-3 tsp mild chilli powder/fajita seasoning OR 1 tbsp curry powder/paste. Add a tin of ratatouille (or some chopped veg and a tin of chopped tomatoes) and a drained tin of beans/chickpeas/lentils. Bring to the boil and simmer for 5 minutes.  Serve with wraps/nachos or naan bread.

Macaroni cheese - Buy a pot of 'fresh' cheese sauce and a bag of fresh pasta. Cook the pasta and drain. Pour the sauce over and heat through.
(Vegan option - use a tub of 'fresh' tomato and basil sauce and egg-free pasta.)

Quorn & vegetable pilaf - Make a simplified version using packet rice: Fry a chopped onion in a little oil, add some chopped veggie sausages or meat-free pieces and cook for 5 minutes. Add 1-2 packets of flavored microwave rice and a drained tin of sweetcorn. Heat until piping hot, stirring regularly.

Vegetable fajitas - Make these with paneer/halloumi cheese, or Quorn pieces. Simplify spices by just using mild chilli powder or fajita seasoning.
(Vegan option - omit the cheese and add extra beans.)

Veggie couscous - a drop of oil in a pan. Fry 1 chopped onion until soft. Add a drained tin of chickpeas and heat through. Stir in 1 or 2 packets of instant Moroccan flavored couscous. Add the required amount of boiling water, cover and leave to heat through as directed.

Sloppy Joes - Make using ready-made bbq sauce.

Quick Mexican quesadillas/burritos - Heat a tortilla wrap in a pan, spread with some tinned refried beans a dollop of tomato salsa and a sprinkle of mozzarella cheese. Roll up the wrap and flip over to warm through. Or try these green vegetable burritos or the very tasty Hawaiian quesadillas  (vegan option - use vegan melting cheese.)

Middle Eastern pittas -  Heat a wholemeal pitta in a pan, split open and spread the inside with some olive paste. Fill with a few ready-made falafels, a chopped tomato and some crumbled feta cheese. Pop back in the pan to heat through. (Vegan option - omit the feta.)

Pesto spaghetti - Don't panic, I realise that pesto generally contains Parmesan or Grana Padano cheese, which contain rennet, but I've found that the cheaper supermarket brands contain vegetarian 'hard cheese' instead (eg: ASDA smart price pesto.) Cook some fresh or dried spaghetti. Drain and add a good dollop of pesto. Stir through and serve.
(Vegan option - use vegan pesto or sun dried tomato paste.)

Cheese fondue - Add a glug of dry white wine and a handful of Gruyere cheese to a tub of fresh cheese sauce. Heat until bubbling gently. Alternatively, double wrap a whole Camembert cheese (plus box) in foil and cook on the bbq or stove for around 15 minutes, turning once or twice. Serve with chunks of ciabatta or breadsticks to dip in. 

Frittata - Fry a chopped onion and a pepper in some oil. Add a drained tin of sweetcorn and break in 4 eggs. Mix well and cook for a few minutes until the eggs are cooked through. Serve with crusty bread.


Patatas bravas - Heat 2 tbsp oil in a large pan/frying pan. Shallow fry some (partially-defrosted) frozen potato chunks until cooked. Throw in 1 jar of tomato and chilli sauce and heat through.

Two Pan Camping Meals

Noodles and stir fried vegetables - Buy a pack of stir fry vegetables, a sachet/jar of black bean or sweet and sour sauce and 2 small packs of 'quick noodles'. Boil a pan of water. Add the noodles, bring back to the boil, cover and remove from the heat.  Meanwhile, heat a drop of oil in a pan. Fry the veg for 2-3 minutes. Add the sauce and heat through. Drain the noodles and top with the veg and sauce.

Sausage and bean stew -  Chop an onion and fry in a drop of oil. Add some chopped veggie sausages and brown for a few minutes. Add a tin of tomatoes, a tin of baked beans, a small tin of sweetcorn and some mixed herbs. Cook for 10-15 minutes. Meanwhile make up some instant mash, or cook some pasta, new potatoes or rice.

Mexican rice burritos - Fill wraps with a combination of Mexican rice, refried beans and grated cheese.

[via We Don't Eat Anything With A Face]

Four High-Protein Vegetarian Alternatives to Soy

Vegetarian Protein Foods Not Named Tofu or Tempeh

“Four Alternatives” list: four high-protein, non-soy, vegetarian foods.  A lot of people seem to think soy is the only decent source of protein out there for vegetarians.

Seitan

For a long time, I thought seitan was another soy product.  Turns out, it’s made mostly from wheat.  And it has a texture very similar to meat, earning it the nickname “wheat-meat.”  A four-ounce portion of seitan has between 20 and 30 grams of protein, making it the most densely-packed vegetarian protein source I know of.  That it could pass for meat in a vegetarian dish is pure bonus, even if it’s not quite a whole food. You can find seitan at most health food stores, but if you are feeling adventurous, you can make it at home.

Beans

Nothing new here; beans are a staple of almost every vegetarian athlete’s diet.  My favorites are lentils, chickpeas and black beans, but almost every starchy bean contains 12 to 15 grams of protein per cooked cup.  Soybeans, interestingly, contain the most of all (29 g per cup); perhaps that’s why soy plays such a big role in many vegetarian diets.  Lentils, at 18 grams per cup, come in a distant second.

Quinoa

Some call it a super-grain; technically it’s a pseudo-grain.  Quinoa is actually a seed, and it comes in at 11 grams of protein per cooked cup.  It has the benefit of being gluten-free, too.  Quinoa contains a bitter coating that helps it to avoid being eaten by birds, so rinse your quinoa well before you cook it.  (Cooking only takes 12-15 minutes in hot water.)  Quinoa makes a good substitute for rice as part of a high-protein vegetarian meal.

Broccoli

Chances are, you’ve never thought of broccoli (or any green vegetable) as a high-protein food.  But per calorie, vegetables like broccoli and spinach are very high in protein.  The “problem” is that they take up a lot of room in your stomach, so it’s hard to eat enough of them to make them a significant source of protein.  Still, at 5 grams of protein per cup, broccoli deserves a place on list, if only because it’s interesting.

[via No Meat Athlete]

Trying Meatless Mondays? 7 Ways to Go Meatless Every Day of the Week

If you are on to Meatless Mondays, kudos to you for taking a step in the right direction. Undoubtedly, you’ve discovered it’s not so terrible, and now that you’ve got some momentum, why not up the ante a little and ditch the meat more often?

While it might be a bit much to expect everyone to give up turkey, cold turkey, it doesn’t mean a meatless meal or two on the other days of the week is out of the question. There are great vegan options for every time of day, all occasions, and any craving imaginable—even meat.

So, here are seven simple ways to go seven days as a part-time vegan.

 1. Fake it. Then, Everyone Is Happy.

Contrary to popular belief, giving up meat and dairy doesn’t mean you have to give up all your favorites. There are great alternatives to nearly every beef-y buffet you’ve grown accustomed to: meatless burgers, cheese-less pizzas, mock meatloaf, and—for the brunch-lovers out there—egg-free omeletes. Not sure about them. Well, devote one meal a week to exploring what we are eating on the greener side of life. You may just dig it.

Recipe Suggestions:

Vegan Omelette: Looking for protein? This has more than the egg equivalent.

Veggie Burgers: 15 Recipes, Countless Benefits—Try a new one every week.

Lentil Loaf—A side of mashed potatoes, a little gravy, and you’ve got a classic.

 2. Forgot Milk? Go Nuts.

How many times have vegans of the world heard the initial gasp of I just couldn’t live without cheese? Usually, this is the deal-stopper for lactose lovers. It still doesn’t change the fact that milk and all those milky products just aren’t quite living up to the hype they once carried. They taste great, but that’s not to say that a nice cashew pepper jack can’t get the job done just as well, maybe even better. A vegan variation means cheese isn’t necessarily off the table.

Recipe Suggestions:

10 Vegan Cheeses That Will Knock Your Socks Off—A taste-testing party.

Vegan Baked Nut Cheese—Got crackers?

 3. Eat Your Vegetables. You’re an Adult Now.

Maybe as children, our palettes were so unrefined as to need casseroles and cream sauces to cover up the fact that we were eating vegetables, but most people eventually reach a point where at least a few vegetables are enjoyable. Then, it’s actually possible, palatable, and potentially pleasing to have a veggie-based—not just vegetarian, but vegetable—meal every day. They are faster to make and increase the likelihood of reaching the daily-recommended dosage. Mom will be so proud.

Recipe Suggestions:

20 Ways to Enjoy Kale, the King of Greens—Nutritious incarnate.

Roasted Winter Vegetable Soup—A big, warm bowl of goodness.

Vegan Eggplant Noodles—Quick, simple, and balanced.

4. One Word, So Many Possibilities: Sandwiches

Sandwiches are the ubiquitous lunchtime choice. They stack up clean and fit nicely into the little brown bags and briefcases. Up until the recent cluster of peanut allergies, there was even a recognized, viable vegan option in the PB&J. But, somewhere between the bottom piece and the top piece of bread, many of us seemed to have forgotten that anything can go between. It doesn’t always have to be meat and/or cheese. There are a whole lot of fast and filling options out there.

Recipe Suggestions:

Chickpea “Tuna” Salad Sandwich—If you’ve just got have something familiar.

The Cracked Sandwich—For a simple, straight-up vegetable stacker.

The Vegan Gutbuster Sandwich—Need something substantial for lunch?

5. Travel Vicariously through Your Food

It’s a big world out there, and a sizable chunk of it goes without meat for every meal, or every day, or ever at all. Why not see what they’re up to? If Meatless Mondays are working out for you (which they must be if you are reading this), then World-y Wednesdays might just be a hit, too. Imagine trying a dish from a different country every week. Would it make any difference if that meal were meatless? Of course not, it’s still providing you with that certain cultural élan you were after.

Recipe Suggestions:

African Groundnut Stew—Ever even heard of this? Sounds funky.

Flashworthy Alu Palak (Curried Comforting Potatoes with Spinach)—Ah, India.

5 Delicious and Surprisingly Meatless Recipes for Taco Tuesdays—Or, Wednesday.

6. Sweet, Fatty Redemption

Yep, meatless dessert is possible. Heck, even dairy-free if need be. Contrary to popular perception, it is downright easy and worthwhile to whip up a vegan dessert. Often, you don’t even have to bother cooking them (and that doesn’t mean a fruit cocktail). Plus, there is the added bonus of getting to pretend it’s healthy. Sometimes, it even is. Regardless, there are vegan options far and wide that will put just the right ending to a beautiful meal.

Recipe Suggestions:

Raw Vegan Chocolate and Almond Fudge—Who needs an oven?

10 Scrumptious Cheesecakes That You Won’t Believe Are Vegan—Try them all!

Simple Vegan Sugar Cookies—Easy. Familiar. Delicious.

7. Get Real. Go Full-on Crunchy.

Meatless Mondays? Articles citing vegan recipes for mid-week dining. You’ve probably even watched some documentaries about the modern-day food industry and the sorry state of factory farming. That might even be why you’re here. Face it: If you’ve made this far in the article, you’re becoming one of us. Strap on some sandals, get some patchouli, and embrace the veggie power. There is plenty of room at the table, so jump right on in to the crunchy, granola wave we’ve been riding.

Recipe Suggestions:

Peanut-Butter-Maple-Pecan and Coconut “Bacon” Granola—Crunch.

Cooking with Tofu + 10 Delicious Recipes—Not just for hippies anymore.

Vegan Cherry Garcia Ice Cream—Ben & Jerry’s…Grateful Dead…the munchies?

[via One Green Planet]