Last year we went camping in Delaware for 2 nights. We liked it so much that we went back for 3 nights this summer. It was wonderful! Our plant-based menu was different this year, since we learned what does and does not work well when going vegan camping (vegamping?). Last year’s menu was primarily stews, the ingredients for which I chopped and brought with us on the drive.
This year I packed a sharp knife and cutting board, and relied on ingredients purchased at local farm stands for our meals. Everything needed to be eaten either raw, boiled, or steamed in a large pot with a steaming basket (this was a better option than boiling, since there is less water to be heated on our camping stove). For fresh food, we had fruit like peaches, watermelon, honeydew, and blueberries. I improvised guacamole with corn, tomatoes, and fresh cilantro on whole wheat pitas. We had corn on the cob steamed with thyme. We ate “true red” (red on the inside) potatoes steamed, with a little salt and pepper. One hearty dinner was steamed herbed potatoes, cabbage, green beans and cremini mushrooms. Add a little soy sauce and it’s a delight! Our fireside snack was local roasted, unsalted peanuts. These were fun to peel and toss the shell into the campfire flames. Every day for breakfast we had oatmeal with cinnamon and raisins, which is no departure from our usual easy breakfast. I recommend the farm-stand route for your camping trip if you can. The adventure of finding and preparing local plant-based food was one of my favorite camping activities!