ON THE ROAD RECIPE - Vegetarian Cooking
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details or click on images.
Also available in all eBook Formats.
Cooking Vegetarian - Meatless Cooking
While I love my vegetables, Ron is definitely a hunter and a meat and potato kind of guy, and shudders at the thought of eating 'vegetarian'. However, these recipes aren't for him, it is for those of who love their vegetables or who are vegetarians.
I really enjoyed the recipes below and for those who can't stand the thought of just eating a bowl of vegetables, no matter how disguised they be, then you could easily add some meat to either dish to satisfy the meat eater in the group.
This is quick and very tasty, and a great standby for camping fare. (See pic above)
2 tblspns oil
1 onion - chopped
1 clove garlic - crushed
8 to 10 button mushrooms - chopped (quantity depending on taste)
1 x green capsicum (pepper) - chopped
1 x 410gm can crushed tomatoes
1 x sml can sweet corn (drained) - optional
2 x vegetable stock cubes (or use powder)
2 cups water
1 cup risoni pasta
1/2 to 1 tspn chilli flakes (or powder) (more or less, depending on how hot you like it and how much chilli taste you want)
1/2 tspn dried thyme
salt & pepper to taste
1/4 cup black olives - chopped (optional)
Heat the oil in a large fry pan and add the onion and garlic and sauté for a few minutes, then add the mushrooms and capsicum and continue to sauté another few minutes until they begin to soften slightly.
Stir in the undrained tomatoes, sweet corn, stock cubes, water, pasta, chilli and thyme. Stir well then season to taste with salt & pepper to taste.
Bring to the boil, stirring occasionally to prevent the risoni from sticking to the bottom of the pan. Reduce the heat and simmer, covered, gently for about 15 minutes or until the risoni pasta is tender and most of the liquid has been absorbed.
Give it the occasional stir or the pasta will stick to the bottom of the pan.
Add the olives towards the end of the cooking time and if need be add a little extra water or vegetable stock.
Serve with some fresh, crusty bread.
Meat variation: For those who like a bit more 'bulk', add some cooked sliced chicken during the last 5 minutes of cooking. You only need to heat the chicken through. You can also use chicken stock instead of vegetable.
This is a popular Asian dish of lightly cooked vegetables topped with a delicious peanut sauce. The vegetables given are just a guide and you can add whatever you like or have on hand.
The quantities given below will make up a large platter of vegetables, enough to feed 6 people.
4 x small potatoes - boiled or steamed until tender and cut into cubes
Good handful of green beans - boiled or steamed until tender and cut into pieces
2 x medium carrots - boiled or steamed until tender and cut into slices
1 to 2 tblspns oil
1 onion - chopped
1 x large zucchini
1 x green capsicum - sliced
1/4 small cabbage (Chinese is nice) - sliced
1 x med can chickpeas - rinsed and drained
or pressed bean curd - cut into large cubes and deep fried in hot oil until golden brown.
3 eggs - hard-boiled - shelled and cut into quarters
In a large pan, heat the oil and then add the onion, zucchini and capsicum and sauté gently for a few of minutes until soften slightly. Then add the cabbage and chickpeas (if using) and continue to sauté until just wilted.
Stir through the remaining cooked vegetables and stir until heated through.
Arrange on a platter and top with the quartered eggs and bean curd and peanuts (if using).
Spoon over just enough peanut sauce to flavour and serve.
1 tblspn peanut oil
1 onion - chopped finely
1 clove garlic - crushed
1 red chilli - finely chopped (remove the seeds if you don't want the heat!!) or use dried crushed chilli - 1 tspn
1 x 375gm jar of crunchy peanut butter
1 tblspn lemon juice
1 tblspn soy sauce
2 tblspns raw sugar
1 tspn chilli sambal or Thai Sweet Chilli Sauce (more or less to taste)
In a saucepan, heat the oil and then sauté the onion, garlic and chilli for a few minutes until softened.
Add the peanut butter, lemon juice, soy sauce and sugar. Mix well to combine and then add chilli to taste. Remove from the heat. At this stage, the peanut sauce can be put into a container, refrigerated and stored for months. Make it in advance before you go camping.
To use on the Gado Gado, put the required amount into a small saucepan and mix in enough coconut milk to make a thick pouring consistency.
Other suggested vegetables: Cauliflower, Broccoli, Cucumber, Bean sprouts.
Meat variation: Again, with the addition of some cooked chicken, pork or seafood, you can turn this into a meal-in-one for the meat lovers.
Sticking with the vegetarian theme, here is a good Australian site on vegetarian recipes, put together by the Vegetarian Network of Victoria. I'm sure you'll find lots of interesting recipes to try: http://www.vnv.org.au/site/
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
VIEW PREVIOUS RECIPES - CLICK HERE