...but that's just part of the fun for them. The water was cold but gorgeous...



...and we had a great day at the beach!


Cooking was quick with our simple accommodations- I love the minimalism that camping forces! To make our meals easier, I did most of the food prep at home. I chopped all of the fruits and veggies and bagged them for each meal. For breakfast we had tofu scramble burritos one day (one of my veg bags contained all of veggies and a small container of pre-measured seasonings) and then instant oatmeal (we added a few goodies like peanut butter, bananas, raisins, applesauce, etc.) the next day.

Tofu scramble burrito prep on the camp stove:


Lunch was PB&J sandwiches for the kids and Indian samosas (wheat tortillas with a mixture of potatoes, peas, and Indian spices that I prepared at home) for us. For dinner I pre-made my favorite lentil recipe (red lentils with kale) so we just had to heat it up when we were camping. The second night we had pasta with sauteed veggies (pre-chopped and bagged) and, of course, vegan s'mores (we used Sweet and Sara vegan marshmallows which are fabulous)!

We also brought along tons of snacks including Larabars, zucchini bread, Super Charge Me cookies, sesame cashews, fruit, and veggies with hummus.

Here is a menu brainstorm that I did before planning the meals for our trip. I know this list will come in handy for me on future trips!

Breakfast:

• Pancakes
• Oatmeal
• Tofu veggie scramble with potatoes (or as burritos)
• Scones (Dreena Burton's Squirrelly Scones- YUM!)
• Cinnamon rolls
• Bagels with peanut butter or vegan cream cheese

Lunch:

• Sandwiches (PB&J, tofu or tempeh, soy cheese)
• Samosas Lentil and/or grain salad with veggies

Dinner:

• Chili and cornbread
• Veggie burgers and sweet potatoes or grilled corn
• Veg kabobs, hummus, pita bread
• Pasta with sauteed veggies
• Soup and bread
• Red lentils and kale with bread

Snacks:

• Muffins or quick bread
• Cookies
• Veggies and dip
• Fruit (incl. apples w/PB)
• Bars 
• Nuts
• S'mores!

Vegan Zucchini and Sweet Pepper Pancakes
Makes about 8 pancakes

1 large zucchini, grated or finely chopped
1 sweet bell pepper (2, if the peppers are small), grated or finely chopped
1 Tbsp parsley (I used Italian parsley), finely chopped
1/2 yellow onion, grated or finely chopped
~1/2 cup amaranth flour*
~1/2 cup garbanzo (chickpea) flour*
1 tsp baking powder
Sea salt and black pepper to taste

*Note: I chose amaranth and garbanzo flour for the extra protein and iron content. You can use any kind of flour that you like.

1. Finely chop and combine the zucchini, pepper(s), parsley, and onion (a food processor makes this really fast).
2. In another bowl, combine the flours, baking powder, and salt and pepper. Then add the flour mixture to the veggies.
3. Lightly coat a pan with olive oil or cooking spray and heat over medium heat. When hot, shape the pancake mixture into patties and cook until brown on both sides.

Paired with a salad of baby lettuces and edible flowers that was lightly dressed in lemon juice and olive oil, these pancakes were perfect for lunch today! I think they would also be good served along side a tofu scramble and some fresh fruit for breakfast.

Vegan Whole Wheat Naan
Makes about 8-10

1 cup lukewarm water
1/4 cup olive oil
2 Tbsp + 2 tsp unsweetened non-dairy yogurt
1 1/4 tsp salt
1 1/4 tsp sugar
1 1/4 tsp dry active yeast
2 cups whole wheat flour*
2/3 cup white flour*

1. Place all ingredients in a bread machine in order recommended by the manufacturer and turn to "dough" cycle.

OR

1. Dissolve the yeast in about 1/4 cup of the water; stir in the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
2. Mix the rest of the water with the salt, olive oil, and yogurt and set aside.
3. Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.

When dough has finished, preheat a griddle on medium-high heat. Divide dough into 8-10 balls. Roll each ball flat on a floured surface (bread should be thin- about 1/4 inch thick). Place flat doughs on the hot griddle (oil shouldn't be necessary) flipping once the first side has browned well.


*A note about flour: I kept 2/3 cup white flour in the recipe so the bread would maintain a soft texture. You can use whatever ratio you like.

If you haven't ever eaten quinoa, I encourage you to give it a try this week! You can buy it at most grocery stores (it is also frequently available in bulk) or even at Costco.

Here are four ideas to get you started:

1. Add lightly toasted sesame seeds and sea salt to cooked quinoa and serve as a side dish.
2. Toss cooked and cooled quinoa with a bit of olive oil, apple cider vinegar, sea salt, pepper, and your favorite veggies for a great grain salad or green salad topper.
3. Instead of oatmeal for breakfast, top warm cooked quinoa with almond milk, fruit, and nuts or seeds.
4. For meals that are usually served over rice or noodles, use quinoa instead.

1. Place all ingredients in a bread maker in order suggested by manufacturer and set to "dough" setting. Check a few minutes into the process and add flour or water, if necessary, so that the dough isn't crumbly and dry or sticky.
2. When the bread maker has finished, divide the dough into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).

OR

1. Dissolve the yeast in about 1/4 cup of the water; stir in 1 tsp of the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
2. Mix the rest of the sugar with the salt, olive oil and remaining water and set aside.
3. Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.
4. Place dough on a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rise for about an hour.
5. When the dough has finished rising, divide it into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).

Grilling pizza
I don't have a pizza stone or peel or any other fancy pizza-making equipment. Here are my basic instructions for grilling pizzas on a gas barbecue grill.

1. Preheat your barbecue grill on high. Just before placing the crusts on the grill, turn the temp down to low to medium-low. Place as many crusts on the grill as you can fit and leave the top of the barbecue open. Let brown slightly on one side only then remove from the grill, flipping so that the cooked side is up on the pan.
2. Top the cooked side of the crusts with your favorite sauce and toppings. Note: I recommend slicing the veggies very, very thin so they get cooked enough when the pizzas go back on the grill.
3. Place a sheet of aluminum foil coated with olive oil or cooking spray on the grill and place the pizzas on top. Make sure the grill is on low heat and close the lid. Watch the bottom of the pizzas closely- they will brown quickly! Remove them as soon as they are done and enjoy!

Vegan tempeh quesadilla
Serves 2
1/3 cup finely chopped red onion
2 cloves of garlic, minced
2 tsp olive oil plus more for tortillas
Fresh cracked pepper
Sea salt to taste
1/2 block of tempeh, finely chopped (for extra protein and iron)
1/2 tomato, chopped
1/4 cup chopped fresh basil (I used the purple basil from my CSA)
Vegan cheese, grated
2 whole wheat tortillas

1. Combine the tomato and basil and set aside.
2. Add the olive oil and some fresh cracked pepper to a skillet then turn heat to medium. Once the oil is hot, add the onion and garlic. When the onion starts to brown, add the tempeh and sea salt. Cook until tempeh is lightly browned.
3. For each quesadilla, sprinkle cheese on one half then top with tempeh and tomato mixtures and a little more cheese to glue it all together. Fold in half and lightly brush or spray the outside of the tortilla with olive oil. Cook over medium heat, turning once, until browned on both sides then cut into triangles and serve.

Raw Tomato Sauce
3 large tomatoes
2 shallots, peeled
Handful fresh basil leaves
1 cup re-hydrated sun dried tomatoes (soaked in warm water for about 20 min.)
2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 garlic cloves
1-2 tablespoons agave nectar
Sea salt and fresh cracked black pepper to taste

1. Place all ingredients in a food processor and process until smooth.

Italian "Nut Meat"
1 cup walnuts
1 tablespoon extra-virgin olive oil
1 handful of fresh basil
1/2 red bell pepper, chopped
1-2 tablespoons sun dried tomatoes (soaked if dry)
1/4 teaspoon sea salt, to taste

1. Place all ingredients in a food processor and process into small pieces.

Rice with greens and pecans
~4 cups cooked rice (a mix of brown and wild rice is excellent here)
2 inch piece of kombu (optional)
1 block of tofu (not silken), cubed
Olive oil
1 cup sliced shiitake mushrooms
2-3 cloves of garlic, minced
1 large bunch of chard (or other greens), washed and chopped
~2-3 Tbsp low-sodium soy sauce
Fresh cracked black pepper
3 green onions, chopped
1/2 cup toasted pecans
Sesame oil to taste

1. Cook the rice first. I added a 2 inch piece of kombu to mine while it was cooking to add flavor and nutrients. When the rice was done, I finely chopped the kombu and stirred it back in.
2. Heat about 1 Tbsp of olive oil in a skillet and add the tofu cubes. Stir fry until browned. Just before removing from the heat, season with soy sauce or your favorite sauce (I used a teriyaki sauce from Trader Joe's). Cook a minute more and set aside.
3. Heat another tablespoon or so of olive oil in a large skillet over medium heat. Saute the mushrooms until they are starting to soften. Add the garlic and cook until mushrooms are beginning to brown.
4. Add the chard and cook until it is bright green and wilted. Add about 2-3 Tbsp of soy sauce and stir in the rice. Add lots of pepper and cook for a few minutes.
5. Stir in the green onions and pecans and cook for a minute or two more. Add the tofu cubes and drizzle with sesame oil to taste (~2 tsp). Taste and add more sesame oil, pepper, or soy sauce if needed.

1. Add a handful of fresh spinach, romaine lettuce, or other leafy green (iceberg lettuce doesn't count!) to a smoothie.
2. Add grated carrots or zucchini or pureed red bell peppers (or other veggies) to your pasta or pizza sauce.
3. Puree steamed cauliflower in with your mashed potatoes.
4. Replace 1/2 of the oil in a baked goods recipe with pureed carrots, pumpkin, or sweet potatoes/yams.
5. Mix the liquid portion of your pancake batter in a blender and add raw zucchini or carrots or cooked sweet potatoes/yams before blending.
6. Include grated veggies in baked goods: try zucchini or carrot muffins.
7. Add finely chopped greens or broccoli to your soup. If you don't like the "chunks" (as my kids say), try pureeing veggies and adding them to the broth.
8. Add sliced veggies (like red bell pepper) to a sandwich, wrap, or quesadilla.
9. Replace french fries with a side of baked sweet potato "fries".
10. Add broccoli, zucchini, or spinach to lasagna or enchiladas.
11. Make homemade veggie burgers and include red bell peppers, broccoli, carrots, zucchini, or other veggies in the mix.
12. Replace spaghetti noodles with zucchini that has been sliced with a vegetable peeler. Top with your favorite pasta sauce.
13. Add your finely chopped veggies to rice or grain dishes.
14. Make roasted red pepper dip or add pureed veggies to hummus.
15. Try preparing your veggies in a way that you haven't tried before. E.g. if you hate steamed brussels sprouts, try roasting them. Roasting veggies brings out their natural sweetness and they taste great!

Something-out-of-nothing broccoli soup
Serves ~4

2 cups soymilk
2 bay leaves
Several sprigs of fresh thyme
Fresh cracked pepper
5 or so cloves of garlic, unpeeled
~1 Tbsp olive oil
2 cups water
~1 1/2 tsp sea salt
1/2 a large onion, chopped
1-2 stalks of celery, chopped
1 large package of frozen broccoli (or 1 bundle of fresh)
1 15oz can cannellini or other white beans, thoroughly rinsed (for protein)

1. Place the unpeeled garlic cloves on a piece of foil and drizzle with olive oil. Then loosely wrap the garlic in the foil and place on a tray in a toaster oven (or regular oven) heated to 350°. Roast until fragrant and soft- ~20-30 minutes.
2. While the garlic is roasting, combine the soymilk, bay leaves, thyme, and pepper in a sauce pan and bring to a simmer over medium heat. When the milk reaches a simmer, add the water, salt, onion, celery, broccoli, and beans. Bring to a boil then reduce heat to medium and cook until the broccoli is tender.
3. When the garlic is ready, pour off the olive oil into the soup. Squeeze the garlic cloves out of their peel into the soup. Remove the bay leaves and thyme sprigs. Puree the soup with a stick blender until smooth-ish. Season with additional salt and pepper, if desired.

Ginger Lime Soup
Serves 4-6
2 Tbsp olive oil
4 yams, peel and cubed
1 cup sliced shiitake mushrooms
3 green onions, chopped
1 inch of fresh ginger, minced
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
juice of 3 limes
4 cups vegetable broth
2 cups water
2 cups baby spinach
1/2 cup chopped cilantro
1 Tbsp toasted sesame oil

1. Heat olive oil over medium heat and add yams and shiitake mushrooms. Stir fry until tender but not mushy.
2. Add green onions, ginger, and garlic and cool for another 2-3 minutes.
3. Add broth, water, soy sauce, and lime juice. Bring to a bowl then lower the temperature and simmer for a couple of minutes.
4. Add spinach, cilantro, and sesame oil. Serve soup over cooked soba noodles.

1. Hummus
2. Guacamole
3. Chickpea salad
4. French green or black/beluga lentil salad
5. Quinoa salad
6. Raw nut burger

1. Place all ingredients in a food processor and process until well blended and starting to clump together.