Posts tagged ‘Camping’

No-Fail Fruit Salad

No-Fail Fruit SaladThere’s nothing like fruit salad on a hot summer’s day. It’s refreshing yet filling, and it’s a great way to take advantage of all of the great fruits that come available at this time of year.

This recipe can be used with any fruits you like. The dressing is versatile enough to tackle anything from berries to apples to tropical fruits. Unfortunately, even with the touch of balsamic vinegar in the recipe, the fruits start to brown within about 30 minutes – so make this salad just before you intend to eat it. I find that a half batch a nice meal for two people, and a full batch is great for dinner parties and potlucks.

For potlucks, you can assemble the dressing at home and then bring the fruits with you and toss it all up just before eating time. If you want to eat the salad all week at home, you can mix up the dressing and then toss a bit of it with freshly chopped fruits just before eating. The dressing will keep for about a week in the fridge.

No Fail Fruit Salad
Makes 4 – 6 large servings, or 8 – 10 small ones

6 – 10 cups fruit (depending on how saucy you want your salad to be)
(I used: 2 cups banana, 2 cups pineapple, 2 cups strawberries)

¾ cup vanilla yogurt (or ¾ cup plain yogurt and ⅛ teaspoon vanilla)
1 Tablespoon real maple syrup
¼ tsp. balsamic vinegar
¼ tsp. cinnamon
2 Tablespoons poppyseeds

  1. In a small bowl, combine the yogurt, vanilla (if using), syrup, vinegar, cinnamon, and poppyseeds.
  2. In a large bowl, combine chopped fruit.
  3. Toss fruit with dressing and serve.
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June 27, 2009 at 11:29 am 2 comments

Lemon Blueberry Muffins

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I don’t like to brag, but these may just be the best muffins that I have ever made. They are light, moist and bursting with a sweet lemony flavour, while the blueberries provide an occasional mellow, fruity balance. They also rise nicely, creating perfectly golden brown tops on moist, cakey muffin bottoms.

The yogurt in these muffins acts as a replacement for most of the oil that you would find in traditional muffin recipes, making them lower fat without losing the muffins’ moist texture. This does mean that the muffins lack a certain non-stick quality, though, so paper or silicon liners are highly recommended.

Lemon Blueberry Muffins (Lower Fat)
Makes 12 Muffins

2 cups whole wheat flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon ground flax seeds
¾ cup plain (nonfat) yogurt
1 cup soymilk
1 Tablespoon lemon juice or apple cider vinegar
2 Tablespoons safflower oil (or other light tasting oil, like corn or canola)
2 Tablespoons lemon zest
¾ cup blueberries

  1. Preheat the oven to 400F. Place paper liners in a standard muffin tin (or grease the muffin tin well. Spray with oil and sprinkle with flour to prevent sticking). Set muffin tin aside.
  2. In a large bowl, mix up dry ingredients (including flour, sugar, baking powder, baking soda, salt, and ground flax seed) and combine them well.
  3. Next add the wet ingredients (including yogurt, soymilk, vinegar, oil, lemon zest, and blueberries) and combine them well with the dry ingredients.
  4. Fill up the muffin tins with the batter (fill them almost all the way up to ensure good muffin tops) and bake for 18 – 20 minutes.
  5. Let cool completely before removing from muffin tin or liners. The relative lack of oil makes them especially sticky when they are still warm, but they should come out with no problems once they cool down.

Adapted from 1000 Vegetarian Recipes by Carol Gelles

June 14, 2009 at 12:01 pm 3 comments

Banana Boats

Banana Boats

I was first introduced to banana boats at Sean’s family camp out a few years ago, where his cousin brought them for dessert. We each got a split banana and stuffed it with almonds, chocolate squares and (for some) marshmallows. We wrapped our creations in tin foil, put them in the embers from the extinguished fire and waited 20 minutes for everything to melt. It was delicious! Take the ingredients on your next camping trip, but don’t wait until then to try them. Here is an oven-friendly recipe for your enjoyment. This recipe makes enough for 2, but it’s easy to reduce and multiply as needed.

Banana Boats

2 bananas
1/4 cup chocolate chips or 8 squares dark chocolate
1/4 cup slivered almonds

  1. Preheat the oven to 300F.
  2. Split the bananas lengthwise, being careful not to cut all the way through.
  3. Fill each banana with the desired amount of chocolate and almonds (about 2 Tbsp. of each for each banana).
  4. Wrap the bananas in tin foil and place them on a baking sheet. Bake for about 20 minutes, or until chocolate is melted. The skin will brown, but the fruit should remain fairly firm.
  5. Remove from oven and let cool until you can touch the bananas without burning yourself. Eat by scooping the filling out of the banana peel with a spoon.

July 9, 2008 at 8:00 am 1 comment

Tofu Jerky

This is a healthy, savoury vegetarian snack that is perfect for road trips or camping because it takes a long time to go bad. (I once drove to Vancouver with a friend, left half the tofu jerky in her car for a week and then happily ate it on the way back home. I’m not sure that I can recommend this course of action specifically, but should it keep through a weekend camping trip or road trip). I mentioned to my partner that I was planning to make tofu jerky for an upcoming camping trip and he said, “Would you be mad if I pretended I was going camping and got you to make some tofu jerky, but then I didn’t actually go camping?” I laughed and told him that I would make it this weekend. And I did.

Don’t be scared by the long list of ingredients. The main things are the tofu and soy sauce. If you don’t like or don’t have some of the spices, just omit them or replace them with ones that suit you better. Pressed tofu works best for this recipe, but you can use regular firm or extra firm tofu as well. Medium, soft and silken tofus will all fall apart.

Tofu Jerky

1 package (400g) pressed tofu
3/4 cup dark soy sauce
1 Tbsp. vegan Worcestershire sauce (or 1/4 cup additional soy sauce)
1/4 cup water
2 tsp. cumin
2 tsp. garlic powder
2 tsp. nutritional yeast
1 tsp. paprika
1 tsp. curry powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill
1/4 tsp. ground coriander
1/4 tsp. Sriracha or other hot sauce
1/4 tsp. freshly ground black pepper

  1. Cut tofu into slices, as thinly as possible. Arrange in a reusable plastic container that fits them snugly (about a 4 cup container).
  2. In a small mixing bowl, whisk together the soy sauce, Worcestershire sauce, water and spices.
  3. Pour the sauce over the tofu, and then fill the container up with water until the tofu is fully covered. Put the lid on the container and shake until the tofu is well coated.
  4. Marinate the tofu 8 hours or overnight (it can be left for a few days if you don’t get around to it).
  5. Preheat the oven to 200F.
  6. Arrange the marinated tofu on a lightly greased baking sheet, making sure that they are in a single layer. (This may take more than one baking sheet).
  7. Bake the tofu for 3-5 hours, or until desired toughness is reached. Turn the tofu every 20 minutes at first, and then every half hour. (If desired, you can baste tofu with some of the sauce for the first few turns to up the flavour, but this will increase baking time since the tofu won’t dry out as quickly).
  8. Store in an airtight container. Enjoy!

June 20, 2008 at 9:20 am 1 comment


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.