Howdy! It’s Tanya, Tejal’s Veggie editor and enthusiastic understudy. While she’s on vacation this week, I’m diving into some reader emails. The question on so many of your minds right now: How does one eat well outside this summer? Gather ’round the fire, campers, because it’s time to share […]
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Howdy! It’s Tanya, Tejal’s Veggie editor and enthusiastic understudy. While she’s on vacation this week, I’m diving into some reader emails. The question on so many of your minds right now: How does one eat well outside this summer?
Gather ’round the fire, campers, because it’s time to share some recipes and tips.
My partner and I have been camping lately (teardrop trailer with camp stove) and noticing the easiest meals have been very heavy on meat and carbs: sandwiches, pasta, grilled sausage, burgers, etc. Any good ideas for vegetarian dishes that wouldn’t be a ton of prep and also use ingredients that would hold up for a few days in a cooler? — Char B.
Silken tofu, simply prepared, may be the easiest option of all. I also haven’t stopped thinking about this cold tofu salad since we published it last summer, and I think it suits your needs especially well. The dressing is made with shelf-stable staples that you can mix in a jar ahead of time. From there, you just need a package of silken tofu, which will hold up in a cooler without issue, and some tomatoes and peaches, which don’t require refrigeration. Wrap the mint for garnish in a damp paper towel, tuck it into a zip-top bag, and store it on top of everything else in the cooler.
For summer themes, what about cold or room temp noodle salads to bring to picnics? Like soba noodles with a soy or vinegar dressing and lots of veggies, some kind of western pasta salad, and some other cuisine. — Caitlin I.
Based on the comments below it, this recipe for vegetable noodle salad with sesame vinaigrette is sure to be a hit. It has noodles (we call for angel hair, but soba noodles would certainly work), both soy sauce and vinegar, and plenty of tender vegetables. Other options: a Basque-inspired orzo salad that’s even more delicious at room temperature and a modern spin on macaroni salad that will rival anything you can grab at a deli.
As a vegan with two vegan kids, I haven’t had much luck finding good recipes or ideas for vegetarian/vegan picnics or even campfires. Any posts in the Veggie about this would be great! — Allison
For picnic salads specifically, tahini is your friend! This vegan potato salad is creamy and filling, and it gets only better as it sits. Ditto this lemon-tahini slaw, which can hang out for hours without losing its luster. Each can be made ahead, packed up and easily transported to a park or beach.
Depending on your camping setup, tofu and vegetable satay could be a festive option. Thread them onto extra-long skewers, brush lightly with the two-ingredient glaze and roast them over a campfire (just make and pack the peanut sauce ahead of time!), or use a small grill or griddle pan to follow the recipe to the letter.
One More Thing!
Packing for the beach, park or woods can be stressful. (My mom has been printing multi-page packing lists for our family’s annual beach trip for decades. She’s got it down to a science!)
Our friends at Wirecutter have summer gear guides for all three, but I’m partial to a few must-haves. An easy-to-carry, insulated tote bag or a soft cooler ensures you don’t overpack and keeps everything nicely chilled. For camping, I’d bring my moka pot for quick coffee on the camp stove. And, arguably most important, every bag you bring should have S.P.F. 40 sunscreen tucked into the pocket. Don’t forget to reapply!
Tejal will be back next week. Thanks for reading!
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