Vegetarian Recipes: 10 Favorites Meals, Snacks & Sides

Instructions

1. Heat a 12-inch covered Dutch oven by placing it on top of 10 gray charcoal briquettes.
2. In a large mixing bowl, combine Tater Tots, soup, and Dean’s French Onion Dip.
3. Once Dutch oven is hot, remove lid and spray inside with cooking oil spray.
4. Add chopped onions and cook for two minutes, stirring until translucent, but not starting to brown.
5. Pour mixture into Dutch oven, and sprinkle the top evenly with grated cheddar cheese.
6. Replace lid, and evenly distribute 14 gray charcoal briquettes on top.
7. Cook for about 45 minutes until tots are brown and crisp on top. Begin checking for doneness at about 30 minutes.

Campfire Toasted Pumpkin Seeds

Instructions

1. Start a nice campfire with hardwood logs like oak, hickory, hard maple, etc. Let it burn for at least half an hour before cooking over it. If it’s in a fire pit with a grate over it, so much the better. You’ll see why.
2. Clean the seeds thoroughly immediately after they come out of pumpkins. Remove all strings and pieces of “pumpkin guts.” It works great to rinse them uner cool water in a colander. Spread out to dry in a well-ventilated area. Best to put them on cooking mats or other non-stick surface. Don’t use paper towels – the seeds will stick to them. It’s really important the seeds are dry so the oil will adhere to them.
3. Warm skillet over fire. (With the grate, you won’t have to hold the heavy skillet all the time.)
4. Pour in enough cooking oil to evenly coat bottom of fry pan.
5. Warm a little more, then add seeds.
6. With the pan over the heat, move nearly constantly jostling the seeds around to toast evenly. (This is where the grate is really nice because it will hold the weight of the skillet as you slide it back and forth.)
7. As the seeds begin to toast and start to turn golden brown, add the salt and any other flavoring you might want like chili powder, garlic powder, onion powder, paprika, or whatever you like.
8. Continue toasting until seeds are golden on both sides. For additional motion and flipping you can stir with a spatula or wooden spoon. Just don’t let the heat sit one place too long or the seeds will quickly scorch and ruin the whole batch.

Fancy Mac and Cheese Soup

Everyone is a fan of mac and cheese, especially the kiddies. And on top of it all, the roasted cherry tomatoes add just the right savory zing for the adult palate. You better make a double batch because this one won’t last long when your campmates catch wind of it. Roast the cherry tomatoes at home before the trip and bring them along in a zip lock back with just a little olive oil – or sub in reconstituted sun-dried tomatoes if you wish.

Instructions

1. Place watermelon strips in dehydrator for eight hours. Can take eight to 12 hours, or up to 24 hours depending on climate. The watermelon crisps after cooling. Make thicker slices for a fruit leather roll up type snack. Make thinner for crisped watermelon chips.

Instructions

1. Roast all peppers over campfire or gas flame until skins are blacken and blistered.
2. Place hot peppers in large bowl and cover tightly with aluminum foil
3. Chop onions and gather the rest of your ingredients.
4. Once peppers are cool enough to handle, use your hands to remove charred skin and the seeds inside. Then roughly chop the peppers.
5. Heat olive oil in a 12-inch cast iron Dutch oven.
6. Add chopped onions. Fry for about 3 minutes, stirring often.
7. Add minced garlic. Stir constantly for 2 minutes.
8. Stir in diced tomatoes (undrained) and chopped peppers.
9. Sprinkle in flour and stir.
10. Add broth, cinnamon, chili powder and salt.
11. Bring to boil, then lower heat and simmer uncovered for at least 30 minutes. Longer is better. You’re looking for the chili to thicken a bit.

Vegetarian Campfire Beans

The Vegetarian Campfire Beans are a great “sit and simmer dish.” Put it together at lunchtime or before, and let it sit on the edge of the campfire coals. The longer it simmers, the more the flavors come together and build. This recipe is wide open for interpretation with your favorites. Mix whatever kind of beans you’d like. And it certainly doesn’t have to be vegetarian if you don’t want – start with some browned sausage or burger to turn it from a side dish into a main course. Or start out with bacon grease to fry the onions and garlic.

Instructions

1. In large bowl, toss together cucumber chunks, vinegar, oil, salt, and pepper.
2. Add cherries and cilantro leaves and toss lightly.

Instructions

1. In 10- or 12-inch Dutch oven, heat oil.
2. Add onion, ginger, and half of curry powder.
3. Cook, stirring frequently, until onions are soft and translucent.
4. Add tomatoes and green peppers with juice and stir well.
5. Add remaining curry powder and salt.
6. Bring to boil, then turn down heat to simmer for about 10 minutes.
7. Add drained chickpeas and return to simmer for another 15 to 20 minutes.
8. Adjust seasoning to your liking with more salt, black pepper, hot sauce and/or crushed red pepper flakes.

New England Brown Bread

Instructions

1. In large mixing bowl, mix together all dry ingredients.
2. Add wet ingredients (and raisins, if you’re using), and stir into a smooth batter.
3. Thoroughly butter the inside of the coffee can.
4. Spoon the batter into the can, leaving at least 1½ inches at the top to allow for the bread to rise.
5. Cover the can securely with greased aluminum foil.
6. Place the can in a Dutch Oven deep enough that the lid fits tightly with the can upright inside.
7. Add enough water to come halfway up the can. Bring the water to a simmer, then cover the Dutch Oven, and steam for 90 to 105 minutes, until a toothpick inserted in the top of the bread comes out clean (remove foil to test.) Replenish the water if needed while steaming.
8. Cool bread in the can on a baking rack for at least 10 minutes, then remove from the can. If the bread won’t come out from the top, use a can opener to remove the other end of the can and push the “loaf” on through.
9. Slice and serve with butter, and honey if you like.

Instructions

1. In a bowl, mix together bananas and eggs at a one-to-one ratio (one egg for every banana). Mash this up and mix until no lumps remain. A potato masher works great for this.
2. Add ½ tsp. vanilla extract per banana (if using).
3. Heat greased skillet or griddle over medium heat.
4. Pour out “batter” to the size you want our pancake.
5. Cook for about one minute until bubbles appear.
6. Flip pancake and cook until golden brown – about a minute more.