cashew and lentil patties


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travellers cookbook


Cooking Vegetarian - Meatless Cooking it isn't that bad!!

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'. The closest he comes to eating 'vegetarian' is carbonara - and that has to have LOTS of bacon in it.

However, these recipes aren't for him, they are for those campers who love their vegetables or who are vegetarians.

I've done a few vegetarian dishes over the years in my campfire cooking columns in 4x4 Australia magaizne, and these meals below were really popular, and delicious.

I really enjoyed these 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 a couple of the dishes to satisfy the meat eater in the group.

Mushrooms Lasagne
Vegetable Jambalaya
Gado Gado
Trishy’s Lentil Patties
Cashew and Lentil Patties


msuhroom lasagne

Mushrooms Lasagne

12 large field mushrooms (or you could use the equivalent weight in button mushrooms)
1 onion - chopped
1 clove garlic - crushed (jar/tube variety is fine)
1 x green capsicum (or pepper) - sliced (optional)
2 tblspns butter
2 tblspns oil
salt & pepper to taste
1/2 cup sour cream (or cream will do)
150gm instant lasagne sheets (6 to 8 large sheets)
2 cups bottled tomato pasta sauce ( 1 large jar)
205gm (1 x tub) ricotta cheese spread (smooth)
1 cup grated tasty cheese
1 extra tblspn butter

Wipe over the mushrooms with a paper towel, then slice.
Heat the butter and oil in a large pan and sauté the onions and garlic for a few minutes, then add the mushrooms and capsicum and continue to sauté until they begin to soften slightly.
Season to taste with salt & pepper.
Pour in the cream, stir well and then take off the heat.
Grease a large ovenproof dish, or if using the camp oven, use a large foil tray that can be placed it inside your camp oven on a trivet.
Pour in 1/2 cup of the pasta sauce and spread evenly over the base of the dish.
Top with a layer of lasagne sheets.
Spread the sheets evenly with a layer of some of the smooth ricotta and then top this with approx 1/3 of the mushrooms and liquid. (The number of layers you get will depend on the size of the ovenproof fish you have chosen, so try and judge the quantities needed between each layer.)
Repeat with another layer of the lasagne sheets, ricotta cheese, 1/2 cup pasta sauce and mushroom mix.
Finish with a layer of lasagne sheet, topped with tomato pasta sauce, and then sprinkle with the grated cheese and dot with the extra butter.
Bake in a mod/hot oven 190ºC for approx 45 mins or until the pasta is cooked and the top golden brown.
If using the camp oven, place the dish on a trivet inside your preheated camp oven, put on the lid and bake (with some coals on the lid) for approx the same cooking time.
Serve with a green salad. It is delicious.


vegetable jambayala


Vegetable Jambalaya

This is quick and very tasty, and a great standby for camping fare.

2 tblspns oil
1 onion - chopped
1 clove garlic - crushed (or use jar/tube variety)
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, stockpot)
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.


gado gado


Gado Gado

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. Adjust the amount to suit.

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 - sliced
1 x green capsicum - sliced
1/4 small cabbage (Chinese is nice) - sliced

Optional extras:

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
roasted peanuts

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.

Peanut Sauce:
1 tblspn peanut oil
1 onion - chopped finely
1 clove garlic - crushed (or use jar/tube variety)
1 red chilli - finely chopped (remove the seeds if you don't want the heat!!) or use dried crushed chilli flakes - 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)
Coconut milk/cream

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:
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.

lentil burgers


Trishy’s Lentil Patties

These are delicious - have been making these for about 20 years.

1/2 cup lentils
125gm pumpkin – cooked (boiled or steamed)
1 small onion – finely chopped
1 zucchini - grated
1/2 cup peanuts - finely chopped
1/4 cup sesame seeds
1 cup fresh breadcrumbs
1/2 cup rolled oats
1 tspn curry powder
1/2 tspn nutmeg
1/2 tspn each salt and pepper
1 egg – lightly beaten
unprocessed bran and extra breadcrumbs to coat
Oil for frying.

Soak lentils in water overnight.
Drain well then place in a saucepan and cover with water.
Bring to boil, then reduce the heat and simmer for 1 hour or until tender. Drain and leave to cool.
Mash the cooked pumpkin and lentils in large bowl, then add the onion, zucchini, nuts, sesame seeds, breadcrumbs, oats, curry powder, nutmeg, salt and pepper, egg and mix well.
Shape into patties.
Combine enough bran & breadcrumbs on a large plate and roll the patties in the mixture to evenly coat the outside.
Cover and chill in the fridge for approx 30 mins.
Fry patties in a little hot oil in a pan until golden brown on both sides.

cashew and lentil patties



Cashew and Lentil Patties

These were a great hit when I made them; and even those who don't like lentils (me included) really enjoyed them.

Serves 4 to 6

4 slices stale bread - crusts removed
1 1/2 to 2 cups (250gm) unsalted cashews
1 egg - lightly beaten
1/4 cup chopped coriander (more or less depending on how much you like coriander - if you don't, leave it out)
1 tblspn sweet chilli sauce
salt and pepper to taste
1 x 400gm can brown lentils – rinsed and drained
Pkt Breadcrumb mix
Place the bread in a food processor and process until coarsely chopped.
Add the cashews, egg, coriander, sweet chilli sauce, salt and pepper and process until well combined.
Add the lentils and process again until well combined.
Divide the mixture into about 8 portions – wet your hands to do this, that way the mixture won't stick to your hands.
Shape and flatten each portion into a pattie and roll gently in some breadcrumb mix to lightly cover.
Line a plate or tray with some baking paper and place the patties on the plate and refrigerate for at least 20 mins to allow them to firm a little.
Heat a little oil in a large frying pan (non-stick would be good) over medium heat. Cook the patties for around 4 minutes each side or until golden and hot - you might need to do this in batches – don't overcrowd the pan.
Put some absorbent paper on a plate and place the cooked patties on it. Cover with foil to keep warm while you cook the remaining patties.
Serve with a salad and a little bit of your favourite relish or mayonnaise.

Viv's Hint: this is obviously best made in a food processor so you can get everything very finely chopped, but you could make it while camping. Just crumble the bread as finely as you can using your fingers (the staler the bread is, the easier that will be), finely chop the cashews and coriander, and mash the lentils well and combine everything in a bowl and mix well.



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