Recipes to survive a winter camping trip as a vegetarian

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Camping is a strange hobby that has enchanted so many people in recent years.  Generations of human evolution have permitted us to live in the comfort of heated homes and Tempurpedic mattresses.  Our ancestors have fought off treacherous living conditions for the sake of our future comfort.  Regardless, many of us take ourselves out of this danger-free cocoon and pay money in order to live in tougher conditions.  It is a bizarre game, that has taken many of us as victims.  Including myself.  There is a simplicity with the simulated living conditions, mixed with a generous portion of alcohol and late night conversations that makes camping such an enjoyable experience.  This is what brought me to try tenting out during a brisk February Canadian night.

What I found the most challenging about this camping experience was not the potential frostbite or hypothermia, but the food preparation. Figuring out what to bring in order to stay energized and warm during this physical test is a tough question.  Here are a few recipes you could bring on your next outdoor escapade.

For breakfast

Sweet apple pie overnight oats in mason jars


2 cups of dried regular oats

1 and a half cups of sweetened almond milk

2 cinnamon sticks

2 tbsp of maple syrup

2 tbsp of brown sugar

2 tbsp dried cranberries

1 tsp of cinnamon

1 tsp nutmeg

2 full apples cut into slices

How to do it 

This is very simple.  Just like the name says, throw all ingredients in a large mason jar.  You can leave it refrigerated in the cold overnight and enjoy it the next morning around the campfire.

For lunch

Marinated eggplant strips to cook over the fire. The recipe is super simple and really tasty.  The smoky taste from the campfire makes it.

What you’ll need

1 large eggplant cut into thick strips

1 clove garlic

1 tbsp soy sauce

3 drops of fish sauce

1 tsp of rice vinegar

1 chili pepper

1 tsp black pepper

How you’ll do it

Set up a small metal grill on top of the hot coals from your campfire.  Lay the strips on the hot grill and cook until the eggplant shows great grill marks.  You can eat it just as it is, or you can make little eggplant sliders with the condiments of your choice. I recommend some pickled hot peppers and a little mayo (or veganaise).

For dinner 

I like to make meals in mason jars that can be made at home before leaving and can be kept cool in nature’s refrigerator.  This is my black bean and rice jar.

What you’ll need

1 ripe avocado

1 normal can of black beans

1 cup of white rice

1 bunch of cilantro

1 red onion

1 tbsp of queso fresco (or feta) (optional)

1 tbsp of cumin, 1 tbsp of garlic powder, 1 tbsp of chili powder

1 tbsp lime juice

1 tbsp of vegetable oil

1/2 a cup of fresh corn

1 clove garlic

Honestly whatever you might want to add is a good choice. Example: pickled radishes, tempeh, chili peppers.

How you’ll do it

  1. In a pot, add 1 cup of rice and 1 and 1/4 cups of water. Cook on high until boiling and then reduce heat to simmer. Cook for 11 minutes and then take of heat.  Never take the lid off until the 11 minutes is up.
  2. In a saucepan, cook garlic, half the onion in the veggie oil until the onions are translucent.  Add the beans, cumin, garlic powder, chili powder and a splash of lime juice.
  3. When beans are refried, layer your mason jar with rice and beans.  Then add the rest of your ingredients.
  4. Enjoy cool or warm.

I hope this helps plan the meals for any motivation to go camping in the winter.  I think these are great because they don’t require much cooking, and pack pretty well in a hiking bag.

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