Our plant-based family went camping in Delaware for 2 nights at Cape Henlopen State Park. It was really fun! Our camp site was a 10 minute walk from the beach and the Atlantic Ocean. It was our baby girl’s first real beach trip and she loved dipping her toes in the water and sitting in the sand. She didn’t even eat any sand! :)
What she did eat was lots of breast milk. She had no trouble nursing in unfamiliar
surroundings such as the floor of our tent, outside by the camp fire, and on a towel at the beach. She is 8 months old now and also got a few bites of our plant-based meals.
To prepare for our vegan meals I made some food ahead of time. For dinners we had kale and black bean stew, and curried potato and rice stew (recipe below). Breakfast was oatmeal with flax and hemp seed, french press coffee, hash brown potatoes, and bananas. Lunches were a combination of local farm stand corn on the cob, hummus
with carrot sticks, more hash brown potatoes, peanut butter sandwiches on whole
wheat bread and an assortment of fresh fruit: apples, oranges and peaches. The stews were prepped at home, and the hummus was made for snacking in the car. Everything else we were able to pick up at a local grocery store or farm stand once we arrived. It would have been too much food to pack in our small car with the three of us and camping gear!
You will need two large tupperware containers.
2 Russet potatoes, cubed
1 Large sweet potato, peeled and cubed
2 Onions, chopped
1 Can black beans, rinsed
1 Cup whole grain rice, uncooked
2 Cups kale, roughly chopped
Small zip-lock bag containing: 1 Tablespoon Bell’s Seasoning, 1/2 Teaspoon salt, 1/2 Teaspoon freshly ground black pepper (for kale stew)
Small zip-lock bag containing: 1 Tablespoon Madras Curry Powder, 1/2 Teaspoon salt, 1/2 Teaspoon freshly ground black pepper (for curry stew)
To prepare for camping:
Split the potatoes, sweet potato, and onions evenly between the two tupperware containers. To one container add the black beans and kale. To the other add the uncooked whole grain rice.
To cook stews on a camp fire:
Build a 3 log fire and let burn down about half way to medium high heat. (Don’t worry if heat is too high–stews will need to boil). In a large pot add the contents of one of the tupperware containers. Add water to 2 inches above the ingredients. Cover the pot and cook on the camp fire grill just off of direct flame for 20 minutes. Stir in the appropriate packet of seasoning and cook for another 10 minutes. Let cool 5 or 10 minutes before serving.