Best Camping Tips Part 1: Food
Ah, the great outdoors – my happy place, and one of many favorite 80’s movie’s (love me some John Candy). Camping out in nature is soul survival for me and can quickly turn a bad day or week into a complete refresh. As I started to write about it, I realized I had a lot to say. Like, a shit ton! So, I decided to turn this topic into a 3-part camping series that will include my favorite 3-day camping menu, camping necessities for beginners to experts, and how to camp with crazy, high maintenance dogs.
There truly is something about camping that relaxes my anxieties. Life is stressful and getting away for an outdoor weekend really does help ground me once again. You get fresh air and that extra Vitamin D which is so good for your body. Sleeping outside is so quiet and peaceful (talk about coping with stress). You can completely unplug (seriously, it’s good to turn that phone off now and again). And you get to cook fun and creative meals.
My husband and I have been camping together for 16 years and we took our first camping trip 1-month after we met. I remember thinking, this is literally going to make or break us! Clearly it made us and over the years we have continued to upgrade our camping game from accessories to food. Meals for us in those early days consisted of sandwiches, salty bagged goodies and something prepared at the grocery store. These days, I plan, I make ahead, and we eat like kings by the camper van.
As Labor Day approaches, I wanted to share with you some of my favorite vegetarian go-to ideas for the long holiday camping weekend. Turn your devices off, enjoy the sunshine and let’s get cooking. These are easy, tasty vegetarian meals that are great to cook over a fire or grill.
Peace & Love,
Nikki
BREAKFAST:
Oatmeal Muffins - Oatmeal is so hearty and easy for camping. But rather than a lame oatmeal packet, try making these muffins the night before. Ingredients:
2 cups oats – I prefer the Bob’s Red Mill Quick Cooking Gluten Free Rolled Oats
2 over ripe bananas
1 ½ cups almond or soymilk
¼ cup almond butter
2 tbs maple syrup
1 tbs flaxseed
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
¼ tsp salt
Instructions: In a large mixing bowl, mash the bananas, then add all ingredients. Pour spoonful’s of mixture into greased muffin pan and bake for at 375° F for 20-25 minutes or until golden brown. Pack up in your reusable bag and toss in the cooler.
Breakfast Burrito - I could eat a burrito every morning. They’re so good, and even better, they are so filling before a long hike. Ingredients:
Eggs – I always bring a small carton of egg whites (or eggbeaters). These containers are so much easier to throw in your cooler.
Simply Potatoes Shredded Hash Browns – On occasion I’ll bring fresh potatoes but to simplify food packing, a bag of refrigerated/frozen potatoes is so easy to throw on the grill in the morning.
Vegan/vegetarian sausage – I will either bring MorningStar Farms Veggie Maple Flavored Sausage Patties or Field Roast Vegan Breakfast Sausage Apple Maple. Both are so good and perfect for a breakfast burrito.
Wheat tortillas
Avocado
Instructions: If you’re camping with a single cooking pan, it’s best to start with the potatoes. Get them all warmed up and crispy, transfer to a plate and cover with foil. Then cook the eggs. Once eggs are cooked for a few minutes, push them aside in your pan and add the sausages. Once everything is cooked, throw your tortilla over top of the pan to warm up and start packing that burrito.
LUNCH:
Grilled cheese - Bread and cheese. Does it get better? You could go super gourmet on this grilled goodie, but to simplify things and to make a quick lunch while outdoors, this version is my go to. Ingredients:
Butter or spray oil (spray oil is an easy solution to keep in your camping gear)
Sliced Swiss cheese
Avocado
Multigrain bread
Garlic powder
Instructions: Butter (or spray) 2 slices of bread, place one butter side down in pan and sprinkle garlic powder on non-buttered side of bread. Add Swiss (or favorite cheese of choice) and a few slices of avocado. Sprinkle more garlic powder and top with second slice of bread.
Quesadilla - Quesadillas come in all shapes and sizes and this version has 3 ingredients. It’s easy to make and easy to eat. Ingredients:
Butter or spray oil
Tortillas
Shredded mozzarella cheese
Black bean and corn salsa
Red pepper flakes (optional)
Instructions: Butter (or spray) 2 tortillas, place buttered side down in pan, add salsa, then mozzarella cheese and top with second tortilla. If you like it spicy like me, add red pepper flakes on top of the cheese for an extra kick.
Pasta salad - If you want an extra side to eat with lunch (or dinner) a good pasta salad is the perfect item to make beforehand, pack in a container and throw in the cooler. Ingredients:
Wheat pasta noodles (either rotini, farfalle, penne or other small bite sized pasta)
Seasoning: onion flakes, red pepper flakes, salt & pepper (or whatever seasonings you love on your pasta)
Julienne cut sun-dried tomatoes
Sugar snap peas
Cucumber
Parsley
Feta cheese
Instructions: Cook pasta according to package, drain and add olive oil or butter and seasonings. Drain and rinse with water your desired quantity of sun-dried tomatoes, cut ends of sugar snap peas and cut in half, dice cucumber and add to pasta. Add chopped parsley and feta. Pack up in your reusable bag and toss in the cooler.
Hummus & veggies - An alternative (or addition), and super healthy, side to bring is a simple veggie & hummus dish. Ingredients:
Hummus – I will either make my own (stay tuned for my favorite hummus recipe) or just buy my favorite store-bought hummus. Try Lantana’s Sriracha Carrot hummus. It’s so good.
Cauliflower
Cucumber
Carrots
Instructions: Chop your choice of veggies, place in a reusable bag and toss in the cooler with your favorite hummus.
DINNER:
Nachos - OMG, nachos! I love them so much and typically make them for game day (Go Buckeyes) but have recently made as a dinner at home or while camping. Ingredients:
Blue corn tortilla chips
Vegan/vegetarian taco meat – I typically use MorningStar Farms Grillers Crumbles and make the night before and pack in a container. That way all I have to do is warm them up while at the campsite.
Taco seasoning packet (spicy is always my preference)
Sweet peppers
Onion
Cherry tomatoes
Shredded mozzarella cheese
Instructions: Cook the vegetarian meat with a taco packet the night before and store in a container. Chop the sweet peppers, onion and cherry tomatoes the night before. At the campsite, layer a row of tortilla chips on the bottom of your pan. Top with ½ of your cooked meat, top with ½ the veggies and cheese. Then layer another row of tortilla chips and top with meat and veggies. Cover pan with foil and let it cook until everything is warmed and the cheese is melted.
Shish kababs with couscous - Shish kababs seem like the perfect camping dinner, especially over a fire pit. Ingredients:
Red or orange bell pepper
Red onion
Marinated cremini mushrooms (marinated in balsamic vinegar, olive oil, rosemary, thyme and salt & pepper
Pineapple
Vegan/vegetarian sausage – I prefer Beyond Meat Hot Italian sausages
Quick cooked boxed couscous – I love Near East Couscous mix
Instructions: The night before camping, cut up all your veggies into 1-2” pieces and marinate your mushrooms. Place into reusable bags and place in cooler. At the campsite, start making your kabobs (don’t forget your metal skewers) and place over the fire grill or in your pan. Cook the couscous according to the instructions (Near East couscous takes less than 10 minutes total) and make your plate.
Crescent roll hot dogs, foil potatoes and canned baked beans - This has quite possibly become my favorite camping dinner ever. It’s so good and really gives you that feel good camping vibe. Ingredients:
Vegan/vegetarian hot dogs
Crescent rolls – I prefer Annie’s Organic Crescent Rolls
Red skin potatoes or fingerling potatoes
Butter or spray oil
Canned vegetarian baked beans (or make my 3-bean baked bean recipe the night before
Instructions: At your campsite, cut the potatoes in half or bite sized pieces. Place in a buttered or sprayed piece of foil and wrap up, ensuring a full closure. My preference is to place these foil packets in outer side of a fire pit and rotate periodically until fully cooked. However, if you live in an area with a fire ban like me, eliminate the foil packet and cook in your pan. You can also cook these at home beforehand and reheat in your pan. When cooked, set aside. Cook your canned baked beans in a pot or pan – don’t forget your can opener. Finally wrap your vegetarian hot dogs in a crescent roll and cook over the fire or on your grill until the dog is heated thoroughly and the crescent roll is golden brown.
DESSERT:
S’mores - Seriously, who doesn’t love a good s’more. Well guess what, you can find vegan marshmallows too so you can make your favorite treat. For those that don’t know, marshmallows are not vegan/vegetarian friendly. They contain gelatin, which is an animal protein. Ingredients:
Your favorite chocolate bar – my go to is a dark chocolate with sea salt
Graham crackers – I absolutely love these gluten free graham crackers from Kinnikinnick.
Instructions: you don’t need instructions. Get your stick, heat that mellow and make your s’more sandwich. So good!
DID YOU MAKE ANY OF THESE CAMPING MEALS?
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