Get Outside! Campfire Cooking
Where does the time go? This summer seemed to fly by much quicker than usual and school is already starting! Luckily, the weather is still fairly nice and depending on where you live, the somewhat cooler temps that are in the near future are perfect for getting in one last camping trip before packing your gear away for winter.
This past weekend I went on a family camping trip and it was a great way to get out of the city for the weekend and disconnect. Whether you are going back to school, have kids who are going back to school, or just need to charge up your batteries before the winter comes, a camping trip can be an inexpensive way to get away while also providing lots of opportunities for getting some exercise in.
Some activities that you can do while camping include hiking, biking, fishing, walking, canoeing, and many more that will get you up and moving around while enjoying your natural surroundings. Camping is a great way to make exercise fun and nothing goes better with exercise then a satisfying meal that will give you all the energy you need for the day’s activities.
While I’ve gone camping quite a bit in the past (not so much in recent years though), I’ve never cooked over the campfire, save hot dogs and burgers. For me, camping was always somewhat synonymous with hot dogs and smore’s. Though you can make vegan versions of both of those items, I took my veganism as a challenge to get me to actually cook over the campfire this time.
While I definitely wanted to challenge myself, I also wanted to keep it simple. Here are a couple of recipes that I used while camping this weekend – one for breakfast and one for dinner. These recipes are super simple and they only require one pot/pan each. So, if you are looking for ways to get outside before the kids go back to school, try taking a weekend camping trip – it may be just what you need to get through the back-to-school blues!
Campfire Tofu Scramble
A cast iron skillet and a spatula are all you’ll need to get this breakfast going – and a flame!
1 15 oz package Firm Tofu, drained, cubed
1/2 medium Onion, diced
1 Green Pepper, diced
1/4 cup Green Onions, chopped
1 Jalapeno, diced
3 oz Tempeh Bacon, chopped (bought or homemade – recipe coming soon)
Vegan Butter or Olive Oil for frying
1) Add about a tablespoon of butter or oil to the cast iron skillet and place the skillet on a grate over the fire. Once the butter or oil is hot, add the tempeh bacon and cook until golden brown on all sides.
2) Add the onions, green peppers, and jalapenos. Cook until veggies are soft and onions are translucent.
3) Add the cubes of tofu to the skillet and cook for approximately 10 minutes, stirring often to ensure even cooking. Remove skillet from heat and enjoy!
For this soup you’ll need a dutch oven or a durable pot that can go over an open flame and a spoon to stir – that’s it!
2 15 oz cans of Black Beans, undrained
1 15 oz can of Diced Tomatoes w/Green Chiles, undrained
3 oz Tempeh Bacon, chopped
1 tbsp Garlic, chopped
2 tbsp Ketchup
1 tsp Cayenne Pepper, ground
1 tbsp Bragg’s or Soy Sauce
1 tbsp Olive Oil or Butter
Lime Juice, optional
“Cheese” & “Sour Cream”, optional
1) Add the oil to the pot and place on a grate over the fire. Once the oil is hot, add the tempeh bacon and cook until brown on both sides.
2) Add the garlic, ketchup, soy sauce, and cayenne pepper and stir. Cook for about 1 min.
3) Add the cans of beans and the can of diced tomatoes (be sure not to drain the cans). Stir together and bring to a simmer. Let soup simmer for 15 minutes to 1 hour – depending on your time constraints.
4) Remove from heat and top with lime juice, cilantro, vegan cheese, and vegan sour cream. Enjoy!