Tag Archives: 1,000 Vegan Recipes

Camping Fare

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Camping Fare ~ From Vegetate, Vegan Cooking & Food Blog

“Some national parks have long waiting lists for camping reservations. When you have to wait a year to sleep next to a tree, something is wrong.” — George Carlin

Keith and I recently got out of town for a couple of fantastic nights of cabin camping on the coast. We always like to prepare our food in advance before we go camping so it’s easier to relax and enjoy ourselves while we are there. Then we just have to fire up the old camping stove, heat, and eat! 🙂 This was our menu this time around…

Breakfast: Some sweet-tart Cran-Apple Muffins from 1,000 Vegan Recipes page 410, served with fresh fruit, tea and espresso.
Lunch: Smoky Mac and Cheese from The Vegan Slow Cooker, page 115. This is our go-to macaroni and cheese recipe. It is so cheesy and melty you wouldn’t believe it. We added some roasted broccoli & red peppers for good measure.
Dinner: Thick and savory Seitan Beef Stew from Cookin’ Crunk, page 78. This stew is amazing and was just what we needed on those chilly evenings by the fire.
Dessert: Chocolate Banana Walnut Brownies with Holy Chocolate Icing from ExtraVeganZa, page 228. Yum, yum, yum! And for second desserts, some toasted vegan Dandies Marshmallows.

Camping Facts: Camping has been a recreational sport for over 140 years. However, the roots of camping go back hundreds of years. It can be traced back to Native Americans, the first settlers of the United States.

Carrot Bread w/Cranberries & Walnuts, Spread w/Dairy-Free Cream Cheese

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Carrot Bread w/Dairy-Free Cream Cheese ~ From Vegetate, Vegan Cooking & Food Blog

“The day is coming when a single carrot, freshly observed, will set off a revolution.” ― Paul Cezanne

From 1,000 Vegan Recipes, page 406. This moist, wonderful bread is chock full of carrots, cranberries, and walnuts.

We decided to go “carrot cake style” and top this with some dairy-free cream cheese, which complimented the bread nicely.

We substituted hemp milk for soy milk for a soy-free version, but you could substitute any of your favorite dairy-free milks here.

Carrot Factoid: In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots.

Cheeze Platter

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Cheese Platter ~ From Vegetate, Vegan Cooking & Food Blog

Craving a tasty snack? Fix yourself a cheeze platter! 🙂 Tempeh pimiento cheeze ball from 1,000 Vegan Recipes, page 19, and smoked “gouda” from The Ultimate Uncheese Cookbook, page 161. Served with rice crackers and kalamata olives. Both of these dairy-free cheeses were delicious and really easy to make as well as gluten-free, wheat-free, and sugar-free. The “gouda” was made using carrots, cashews, nutritional yeast, agar flakes, tahini, lemon juice, liquid smoke, and mustard. The cheeze ball was made from tempeh, pimientos, vegan mayonnaise, soy sauce, and nutritional yeast, and then rolled in tasty toasted pecans. Say cheeze!

Macaroni Salad

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Macaroni Salad ~ From Vegetate, Vegan Cooking & Food Blog

This is my favorite recipe for macaroni salad, even though we substituted strozzapreti noodles for macaroni, which turned out to be a really tasty option. We also substituted capers for the celery (because we forgot to buy celery at the store) and I do love capers, so that worked out too! It never hurts to personalize a recipe with your favorite ingredients. Sprinkled with paprika in honor of Keith’s Hungarian genes and for more delicious flavor, of course! Made with Follow Your Heart organic, vegan mayo. From 1,000 Vegan Recipes, page 92.