Vegetarian Meals?
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AmericaOverland
Explorer
Fruits, some veggies, some greens, very little in the way of overt fats (avocados, nuts, seeds). As little cooked foods as possible.
This makes it very difficult to backpack in certain situations, and it takes a bit of planning for staging your produce (most ripe fruit out of the fridge at room temperature, less ripe fruit in the fridge, and bring them out as you eat the ripest fruit) and for access to stores with plenty of produce.
Stephanie
This makes it very difficult to backpack in certain situations, and it takes a bit of planning for staging your produce (most ripe fruit out of the fridge at room temperature, less ripe fruit in the fridge, and bring them out as you eat the ripest fruit) and for access to stores with plenty of produce.
Stephanie
FishPOET
Adventurer
Tonight's dinner....Pasta Primavera
Tracy steamed the artichokes and blanched the asparagus. She only used the artichoke hearts.
Saute mushrooms and garlic in olive oil. Add asparagus and artichoke hearts, set aside.
Saute cherry tomatoes and garlic in olive oil. Cook pasta, add splash of balsamic vinegar and water to tomatoes and simmer.
Melt Unsalted butter. Add heavy cream and lemon zest.... NOT a low fat meal! Simmer, then add Parmesan cheese and cooked noodles. Top with sauted tomatoes, mushrooms, asparagus & artichoke.
Tracy steamed the artichokes and blanched the asparagus. She only used the artichoke hearts.
Saute mushrooms and garlic in olive oil. Add asparagus and artichoke hearts, set aside.
Saute cherry tomatoes and garlic in olive oil. Cook pasta, add splash of balsamic vinegar and water to tomatoes and simmer.
Melt Unsalted butter. Add heavy cream and lemon zest.... NOT a low fat meal! Simmer, then add Parmesan cheese and cooked noodles. Top with sauted tomatoes, mushrooms, asparagus & artichoke.
xcmountain80
Expedition Leader
We are in the process of going 3/4 veggi 1/4 protein as it is better on the budget. I have cooked a dozen meals I could easily recreate in the field. Well I could recreate most things in the field without problems but the one thing I'm having trouble with is a dutch baby pancake.
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Corey
OverCamping Specialist
Long long long ago, around 1977 after doing two years of chef/food preparation school, I landed a job at a restaurant in West Seattle called the Alaskan Junction Restaurant.
Some on here may remember that joint from years ago, as before that it use to be a dime store in the 60s.
Anyways, one of my favorite meals on the menu was called "Beef And Vegetable Saute."
It was basically just a bunch of vegis thrown into a deep pan and wine and oil added to woo the crowds there with 2' flames shooting up out of the pan.
The beef I forget which cut it was.
But many of the meat recipes I learned growing up I have adapted over to vegetarian cooking.
Veghead cooking is a lot easier than most think, you basically just substitute you main protein with a non meat item.
Some use other vegetables prepared to taste like meat such as eggplant, and I have had some that is very good like that.
However I do prefer the vegi meats on the market such as Boca chicken burgers, nuggets, Tofurky dogs, Morningstar maple flavored sausage (seven days a week I eat two patties of the latter with breakfast, the list of meat substitutes could go on and on.
Anyways to make a long story short, I have been doing this vegi diet since 1982.
Here is what I did today to test out my new Lodge 10" skillet on top of the stove.
I was going to use my new Lodge 10" Dutch Oven, but I decided to try the skillet.
The grub barely fit into it, but as it cooked it settled down as seen by picture two.
I always make extra so I can have left overs.
I can use the leftovers for the filling for an omelet tomorrow morning, or I may save it for a side dish with stroganoff for dinner.
Ingredients:
* Two Tofurky Kielbasa sliced up into 3/4" chunks (These are great cooked on a camp stove grill too)
* One whole red pepper sliced into thin strips
* One half of a sweet onion sliced
* One whole zucchini sliced into thin chunks
* Several medium brown mushrooms halved
* One tomato cut up into chunks
* Morton Nature’s Seasons Seasoning Blend in the pan, and more added after on my plate
That is the only salt I use now.
I weaned myself off of Johnny's Seasoning Salt over a year ago to get away from the MSG.
I was hooked up that stuff for years.
I added the onions first to the Dutch Oven to brown a bit, then I added all of the other grub at the same time and let saute and stirred it most of the time.
Also nuked up one bag of Uncle Ben's Rice Pilaf for the nuker.
http://www.unclebens.com/rice/ready-rice-rice-pilaf.aspx
Ready in 90 seconds, and I find the taste of about as good as the rice pilaf I use to make from a box and had to add water, margarine, ect to, and cook on top of the rang for 25 minutes or so.
Meal was washed down with a bottle of Henry Weinhard's Root Beer.
The only pop I will drink is this.
http://www.beveragesdirect.com/detail-1238-Henry_Weinhards_Root_Beer_24_Pack.asp?aid=15
I get mine from Safeway by the 12 pack often for $8 on sale.
This meal would be very easy to fix out while camping.
Either cut up all of the ingredients at home and vacuum seal, or prepare whole while in camp.
Since I picked up one of those vacuum machines last year, I will try that this season with all of the ingredients sealed up into one bag.
These same ingredients by the way make for excellent kabobs.
Some on here may remember that joint from years ago, as before that it use to be a dime store in the 60s.
Anyways, one of my favorite meals on the menu was called "Beef And Vegetable Saute."
It was basically just a bunch of vegis thrown into a deep pan and wine and oil added to woo the crowds there with 2' flames shooting up out of the pan.
The beef I forget which cut it was.
But many of the meat recipes I learned growing up I have adapted over to vegetarian cooking.
Veghead cooking is a lot easier than most think, you basically just substitute you main protein with a non meat item.
Some use other vegetables prepared to taste like meat such as eggplant, and I have had some that is very good like that.
However I do prefer the vegi meats on the market such as Boca chicken burgers, nuggets, Tofurky dogs, Morningstar maple flavored sausage (seven days a week I eat two patties of the latter with breakfast, the list of meat substitutes could go on and on.
Anyways to make a long story short, I have been doing this vegi diet since 1982.
Here is what I did today to test out my new Lodge 10" skillet on top of the stove.
I was going to use my new Lodge 10" Dutch Oven, but I decided to try the skillet.
The grub barely fit into it, but as it cooked it settled down as seen by picture two.
I always make extra so I can have left overs.
I can use the leftovers for the filling for an omelet tomorrow morning, or I may save it for a side dish with stroganoff for dinner.
Ingredients:
* Two Tofurky Kielbasa sliced up into 3/4" chunks (These are great cooked on a camp stove grill too)
* One whole red pepper sliced into thin strips
* One half of a sweet onion sliced
* One whole zucchini sliced into thin chunks
* Several medium brown mushrooms halved
* One tomato cut up into chunks
* Morton Nature’s Seasons Seasoning Blend in the pan, and more added after on my plate
That is the only salt I use now.
I weaned myself off of Johnny's Seasoning Salt over a year ago to get away from the MSG.
I was hooked up that stuff for years.
I added the onions first to the Dutch Oven to brown a bit, then I added all of the other grub at the same time and let saute and stirred it most of the time.
Also nuked up one bag of Uncle Ben's Rice Pilaf for the nuker.
http://www.unclebens.com/rice/ready-rice-rice-pilaf.aspx
Ready in 90 seconds, and I find the taste of about as good as the rice pilaf I use to make from a box and had to add water, margarine, ect to, and cook on top of the rang for 25 minutes or so.
Meal was washed down with a bottle of Henry Weinhard's Root Beer.
The only pop I will drink is this.
http://www.beveragesdirect.com/detail-1238-Henry_Weinhards_Root_Beer_24_Pack.asp?aid=15
I get mine from Safeway by the 12 pack often for $8 on sale.
This meal would be very easy to fix out while camping.
Either cut up all of the ingredients at home and vacuum seal, or prepare whole while in camp.
Since I picked up one of those vacuum machines last year, I will try that this season with all of the ingredients sealed up into one bag.
These same ingredients by the way make for excellent kabobs.
Herbie
Rendezvous Conspirator
Doug, that looked so good we had to try it for dinner last night. Excellent!
The wife and I both enjoyed it, but both independently concluded that it needed kalamata olives added! In retrospect, maybe it just needed a little salt, since I do tend to under-season when I make a recipe the first time. I think if we to take this recipe on-trail, we will probably pre-cook or at least par-cook the pasta and bag it separately. I really hate dealing with a big mess of pasta water (if it doesn't all become broth).
Thanks again, great dinner!
Far far north
New member
I always throw in a bag of soy curls or TVP when I go camping since it can be used for and with almost anything and it's a great source of protein.
Easy to cook, just hydrate in water, or throw it whatever you are cooking, or you can chop it up, or fry it, or grill it, or etc....
And it tastes great to.
Easy, long lasting, cheap, healthy and light weight.
Easy to cook, just hydrate in water, or throw it whatever you are cooking, or you can chop it up, or fry it, or grill it, or etc....
And it tastes great to.
Easy, long lasting, cheap, healthy and light weight.