Living a life on the road has many challenges, like finding drinking water each day and figuring out what to eat in order to remain healthy, happy & vital enough to take on the rigours of living in the wilderness. There is a limited amount of space for storing food, limited utensils and appliances and often little or no power source. It really is back to basics cooking. A vegan diet makes sense out here when you have no electricity to keep things cold and wild animals on the hunt and more than willing to steal from you. We are not vegans but flexitarians and tend to eat 80% plant based and 20% animal based as an ethical choice for a more sustainable future as well as a healthier way of life for ourselves. We try to eat organic and non-GMO and concentrate on seasonal, local, whole foods so that we know exactly what we are putting into our bodies and can avoid preservatives and additives as much as possible. We have put together some of our favourite quick recipes below. We hope you enjoy these whether at home or on the road.
Shopping List
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Brown Rice
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Whole Grain Pasta
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Quinoa
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Whole Grain Bread
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Black Beans (canned)
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Kidney beans (canned)
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Tomatoes (canned)
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Chick Peas (canned)
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Corn Kernels (canned)
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Baked Beans (canned)
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Brown Rice Flour
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Whole Oats
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Lentils
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Coconut milk (canned)
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Curry Paste
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Basil & Tomato Pesto
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Nuts/Trail mix
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Pepitas
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Cranberries or Raisins
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Dates
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Coffee/Tea/Cocoa
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Vegetable Oil
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Tin Foil
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Peanut butter or Tahini
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Honey
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Dark Chocolate
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Red Wine
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Cumin
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Cayenne Pepper
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Cinnamon
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Italian/Provincial Mixed Herbs
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Himalayan Salt
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Black Pepper
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Onions
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Garlic
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Mustard
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Bananas
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Tomatoes
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Lettuce or Spinach
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Capsicum
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Zucchini
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Eggplant
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Carrots
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Sweet Potato
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Avocado
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Corn Cobs
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Lemon or Lime
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Plant Milk (unsweetened almond or soy usually)
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Cheese (optional)
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Eggs (optional)
Around The Campfire Recipes (Feeds 2)
Loaded Sweet Potato
Ingredients:
2 Sweet Potatoes
1 Can Black Beans
Cumin
Cayenne
Salt
Pepper
1 Avocado
1 Can Sweet Corn (1/4 to 1/2 can)
1 Tomato
1/2 Red Onion
1/2 Lemon or Lime (if possible)
Cheese (optional)
Method:
Pierce and wrap each sweet potato in tin foil and place in coals of campfire for 30-60 minutes (depending on size of potato). Pour can of black beans into griddle pan and add cumin, cayenne and salt to test. Place on grill of fire for 20 minutes stirring occasionally. While cooking prepare salsa by chopping tomatoes and red onion, and adding to smashed avocado and canned corn with salt, pepper and lime juice to taste. When cooked, cut open potato and load with black beans then salsa and cheese (optional) and enjoy.
Grilled Vegetable Salad
Ingredients:
1 Eggplant
1 Zucchini
1 Capsicum
1 Corn on Cob
1 can chickpeas
1/2 Lettuce or bag of spinach
Oil
Lemon juice
Salt and pepper
Method:
Slice eggplant, zucchini and capsicum and grill over hot coals or campfire for about 20-30 minutes. Wrap corn in tin foil and place in coals. While cooking, wash and slice the lettuce and add to bowl. Drain, rinse and add chickpeas to the salad. Make a dressing with 2/3 vegetable oil and 1/3 lemon juice, salt and pepper to taste. When cooked, add grilled vegetables to salad, slice corn kernels from cob into salad. Mix and enjoy.
Alternatives: Replace lettuce/spinach with cooked Quinoa, Brown Rice or pasta for a heartier meal.
Kebabs
Ingredients:
1 Eggplant
1 Zucchini
1 Capsicum
1 Red Onion
Oil
Salt and Pepper
Mixed Herbs or Cayenne Pepper
Method:
Cut all vegetables into cubes. Slide onto bamboo skewers and brush with oil. Sprinkle with salt, pepper and mixed herbs. Cook on grill over campfire for approximately 30 minutes.
Serve with cooked quinoa, rice or pasta.
Alternatives: For a spicier option, replace mixed herbs with cayenne pepper. You can also use cubed chicken thighs if you desire with or instead of vegetables.
Toasties with the Moasties
Ingredients:
Can Baked Beans
2 slices Cheese
4 slices Bread
2 Eggs
1 tbs Oil
Pepper to taste
Method:
Take 2 slices of bread and fill with baked beans and sliced cheese (x2). Heat griddle pan with a little oil and brush top side of bread with oil. Lay bottom side of sandwich in pan and cook on medium heat for a few minutes each side until golden brown and melted. Fry an egg (sunny side up) and serve on top of sandwich. Top with cracked pepper. Get ready for ooey gooey deliciousness!! You can use a jaffle maker in the coals instead of griddle pan for toasty if you have one.
Vegan alternative: Replace cheese with vegan cheese and leave out the egg.
Chocolate Banana Boats
Ingredients:
2 bananas
Handful Dark chocolate
Handful Raisins
Handful Nuts
Method:
Cut bananas long ways down the centre. Stuff with chocolate, nuts and raisins. Wrap in tin foil and place in hot coals of campfire for 10-15 minutes. Unwrap and enjoy.
One Pot Wonders Recipes (Feeds 2)
Vegetable Curry
Ingredients:
1 Onion
2-3 Cloves Garlic
1 Capsicum
2 Carrots
1 Zucchini
1/2 Eggplant
1 Can Coconut Milk
Red or Green Curry Paste to taste (1/2 jar)
Cayenne Pepper to taste
1/2 Lime
1 -2 tbs Vegetable Oil
Water or Vegetable Stock (1 cup)
Salt/Pepper to taste
Method:
Fry chopped onion and garlic in vegetable oil in large pot. Add desired amount of curry paste and cook for 1-2 minutes till oil is released. Add some water with chopped carrots and cayenne pepper and cook for a few minutes before adding remaining vegetables. Stir to coat then add coconut milk and remaining water (until vegetables are just submerged and covered). Add salt and pepper to taste. Cover and cook on low heat for 30 minutes until vegetables are soft. Squeeze in fresh lime and serve with cooked brown rice.
Alternative: You can easily replace eggplant with chicken for a meatier curry.
Chunky Lentil and Vegetable Soup
Ingredients:
1 Onion
2-3 Cloves Garlic
1 Capsicum
2 Carrots
1 Zucchini
1/2 Eggplant
1 Can Tomatoes
1 tsp cracked Black Pepper
1 tsp Cumin
Pinch Cayenne Pepper
1-2 tbs Vegetable Oil
Water or Vegetable Ztock (1-2 cups)
Salt to taste
Splash of Red Wine
Method:
Fry chopped onion and garlic in vegetable oil in large pot. Add spices and mix to coat, cooking till fragrant. Add wine and cook until smell of alcohol dissipates (about 2 minutes). Add canned tomato and chopped carrots and cook for a few minutes before adding remaining chopped vegetables. Add remaining water or stock and cook for 30 minutes. Add lentils and cover and cook on low heat for at least another 30 minutes until vegetables and lentils are soft.
Pasta and Pesto
Ingredients
200g Whole Grain Pasta
1/2 jar Pesto
Handful Spinach
Method
Bring pot of water to boil, add 200g pasta and cook for about 10 minutes. Drain and return to pot. Stir through half jar of pesto and a handful of spinach. Eat directly out of pot.
Oatmeal
Banana Nut or Date and Cinnamon
Ingredients:
1/3 cup Whole Oats
1/3 cup Water
1/3 cup Almond or Soy milk
Honey to taste
Cinnamon to taste
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AND
1/2 tbs Peanut butter
Handful Mixed Nuts
1 Banana
OR
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4-6 Dates
Handful Pepitas
Method:
Add 1/3 cup of whole oats to pot. Add 1/3 cup water and allow a couple of minutes to soak. Add 1/3 cup plant milk, honey & cinnamon to taste. Cook over medium heat for a few minutes until thick and creamy.
Banana Nut Oatmeal: Add chopped banana, peanut butter and nuts.
Date and Cinnamon Oatmeal: Add chopped dates and pepitas
Alternative: You can enjoy this recipe hot or cold. For cold porridge, simply leave out the water and skip the cooking step. Add all ingredients directly to bowl and enjoy.
French Toast
Ingredients:
4 slices Bread
3-4 Eggs
Splash Plant Milk
1/2 tsp Cinnamon
1 Banana or any fresh or dried fruit
Handful Pepitas or Nuts
1-2 tbs Honey
Method:
In a bowl, whisk together eggs, milk, honey and cinnamon to taste. Soak bread in custard mixture then fry over a medium heat in a little oil until golden brown on each side. Serve with honey, fruit and nuts. Enjoy
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