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    What would a vegitarian eat on a camping trip?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What would a vegitarian eat on a camping trip?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What would a vegitarian eat on a camping trip?),it will help you,my kids.

I'm going on a camping trip with my sister in law, but she's a vegitarian. Any good ideas for the grill?

Answers:
The same as everyone else just in a vegetarian format! Veggie burgers, Veggie sausages etc. Ooh and don't forget to bring the ingredients for Smors!! (don't know how it is spelt)

Make sure she brings her own frying pan though otherwise she may not eat anything that has been cooked alongside meat and may go very hungry!

Other Answers:
a tree(lol!!)
the vegetarian would have to bring her own food.
mexican food is good.
beans, rice, and cheese make a great quesadilla.
Salsa and chips & guacamole are Delish..
pasta is easy, just boil water w/ canned tomato sauce.
All kinds of vegetables. You can also get soy burgers and vegetable burgers. Do you have a TraderJoes near you?
veggie burgers, corn on the cob for the grill

carrot sticks, grapes, and apples for snacks
"boca buger" which is a soy based buger. Tofu dogs,
Just grill up some veggies.
trail mix
grass and plants
Cabbage, tomatoe and onion shisk-a-bobs.
As a vegetarian your options are endless.

For the grill? Maybe grill some veggies, and have some hummus and bread and cheese. Then make a veggie sandwich or something. Grill the bread a bit. And voila.

So simple, really.
make a veggie kabob. Bring veggies to cut up and a shishcabob stick and put it in the camp fire yum.

Beans are good over the fire.

Make veggie wraps with tortillas and lettuce, cucumbers, shredded carrots, and squirt on salad dressing.
weeds or a tree
I always make a big tub of pasta salad before I go because it keeps well and is an easy lunch or dinner. And bring boca burgers for the grill. Grilled corn on the cob is yummy, too.
You might get some good ideas here...

www.veganlunchbox.blogspot.com
Try putting mushrooms, red or orange peppers, bell peppers, carrots and fresh green beans on foil add onion and garlic powder; it's great.
She can bring her own food. Just grill whatever she eats.
On a camping trip a vegan would eat alot of fruit and vegetables.They would probably bring some trail mix with them to keep them occupied. Vegans like to put veggies in water and boil them. Then they cut up fruit for desert.They might eat weird but they are very healthy.
Source(s):
My ecology teacher who was a vegetarian.
veggie burgers
Veggie kabobs
corn on the cob
cowboy beans
asparagus
pineapple rings
Make some cassoroles before you leave and keep them in a cooler and bake them by putting some alumunum foil down with some bricks or something and heat some charcoals up in the fire and set them under and put some on top(the cassorole should be covered tightly with foil to support the charcoals on top) and let cook
if it is for the grill, pack portabello mushrooms in a brown paper bag where they won't get crushed. excellent to grill. if you have access to a camp stove to boil water, look for the packs of Chana Masala indian food at trader joes, or the nationwide brand of tasty bites. they come in a foil bag that you heat in water for five minutes. delicious, easy to pack, full of protein which is great if you are hiking a lot. lots of other vegetarian options besides chana masala as well.
egan Camping trip recipes

To the uninitiated, they're camping trips. To those in the know, we acknowledge them for they really are -- outdoor, overnight vegan food parties!

Whatever ya call them, everyone agrees, our camping trips have the best food! Here are some recipes for foods enjoyed at past camping trips. Some of these recipes are for foods prepared at home and then brought on the trip while the hot entrees are typically the foods over a camping stove.

Phenomenal French Toast

2/3 cup low-fait nondairy milk
4 tsps whole wheat pasatry flour
1 1/2 tsps Red Star Vegetarian Support Formula (T6635+) nutritional yeast flakes
pinch of salt (optional)

4 slices whole grain bread or whole grain sourdough bread

Mix the first 4 ingredients in a small mixing bowl, using a wire whisk to beat into a smooth, thin batter. Pour the batter into a wide shallow bowl. Dip the bread slices, one at a time, into the batter, making sure that both sides are well-saturated.

Mist a large skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the soaked bread slices in a single layer. When the bottoms of the bread slices are well browned, carefully turn each slice over using a metal spatula. Cook the other sides until they are a deep golden brown.


Low Fat Blueberry Muffins

This should make about 7 or 8 muffins
Preheat the oven to 350 F

In a medium bowl, mix together:

1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of blueberries
1/4 tsp cinnamon
1/4 tsp nutmeg

In a blender, mix until very smooth:

8 oz firm silken tofu
1/2 cup sucanat
1/2 cup water
1 tbsp lemon juice
1 tbsp nutritional yeast
2 Tbsp vanilla

Pour the blended mixture into the flour mixture and stir just until all of the dry ingredients are well-moistened. Spoon the batter into a lightly greased or oil sprayed muffin tin. Bake for about 25 minutes. Let cool for at least 1/2 hour before trying to get them out of the muffin tray. Enjoy.

Black Olive Tapenade

You will need:
1 1/3 cups pitted kalamata olives
1/4 cup drained capers
2 Tbsp extra virgin olive oil
2 large cloves of garlic, chopped
1 tsp dijon mustard
1/2 tsp herbes de Provence
Freshly ground black pepper to taste
Bread

Combine the olives, capers, oil, garlic, mustard, herbes de Provence and pepper in a food processor fitted with the metal blade. Process until a coarse textured paste is formed. Serve at Room temperature accompanied with toasted bread.

Mexican Gazpacho a la Butano de Team Banana

1/2 tsp ground cumin
2 cloves garlic
4 Tbs fresh lime juice
1/4 cup olive oil
2 tsp salt, or to taste
5 large ripe tomatoes, chopped
1 cucumber, seeded & diced
1 red onion, peeled and finely diced
kernels from 2 ears of corn
2 firm-ripe avocados, peeled, pitted and cubed
6-7 sprigs of fresh cilantro, stems removed

Mix cumin, garlic, limejuice, olive oil and salt together in food processor. Add tomatoes and puree. Pour into large bowl and add water if soup is too thick. Stir in corn, avocado, cucumber and red onion. Taste and add lime juice, olive oil, or salt as necessary. Chill. Add cilantro just before serving.

Raspberry Bars

Lining the pan with parchment paper makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut).

1 1/2 cups (7.5 ounces) unbleached all-purpose flour
1 1/4 cups quick-cooking oats
1/3 cup (2.3 ounces) vegan granulated sugar (I use Florida Crystals since it’s organic)
1/3 cup packed vegan light brown sugar (I use Hain organic brown sugar)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans or almonds, or a combination
2/3 cup Earth Balance spread, softened but still cool
1 cup raspberry preserves

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line a 9” square pan with a sheet of parchment paper. Leave a bit of overhang to make it easier to remove the bars after they’ve cooled.

2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add margarine; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

3. Transfer 2/3 of mixture to prepared pan and use hands to press crumbs
evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1-1/2 hours, then remove from pan using paper handles. Cut into squares and serve.

Vegan Quick Bean Chili
Prepared by Doug

(Shop Trader Joes for most items!)
1 tbsp. Vegetable oil
? cup Wheat Bulgur
1 med Onion, chopped
~? cup Chili powder
1tsp-2 tbsp Ground cumin (to taste)
? tsp. Salt
1 tbs. Garlic powder (or less to taste)
? tsp. Ground red pepper (sub cyanine)
? tsp. Ground pepper
28 oz. Can whole peeled tomatoes un-drained
16 oz. Spaghetti tomato sauce (TJ’s Basil)
16 oz. Can red kidney beans, rinsed and drained
16 oz. Can cannelloni (white kidney) beans, rinsed and drained
16 oz. Can black beans, rinsed and drained
16 oz. Can Garbanzo beans or other.
1-2 Greed onion, sliced thin (optional)

Instructions:
1. In large skillet, heat oil over medium heat.
2. Add Bulgur and cook, stirring for ~1 minute.
3. Add Onion and cook, stirring often for ~5 minutes or until softened.
4. Mix chili powder, cumin, salt, garlic, red pepper, and black pepper. Add to pan and cook, stirring for ~1 minute.
5. Stir in tomatoes with their juice, breaking up tomatoes with a spoon.
6. Stir in tomato sauce and beans.
7. Cover and simmer over low heat for 15 minutes.
8. Uncover and simmer, stirring occasionally till thickened. About 5 minutes.
Server topped with green onions. Or. Server in taco shells with chopped tomatoes with the green onion. Good over corn bread or rice.
For milder version, reduce the chili powder to 2 tablespoons, the cumin to 1 tablespoon, and ground red pepper to 1/8 teaspoon. Or optionally cut out the cumin.

Noodles with Peanut Sauce
Prepared by Paula Rickert

This recipe serves 3-4. It was doubled for the VFP.

1/3 cup peanut butter (smooth or crunchy)
3 tablespoons water (plus more as needed)
3 tablespoons rice vinegar
2 tablespoons tamari soy sauce
? teaspoon cayenne pepper (or to taste)
1 teaspoon maple syrup
1 large clove garlic, pressed
8 oz whole wheat spaghetti
1 green onion, sliced thinly
1 medium carrot, julienned
? cucumber, peeled and julienned

1. Following package directions, cook the spaghetti in boiling water until al dente. Rinse well with cold water and drain well.
2. In a mixing bowl, combine the first seven ingredients and stir together until creamy and smooth.
3. Toss dressing with noodles and vegetables.
4. Serve cold or at room temperature.


CORN BREAD

Prepared by Tammy, From Turn Off the Fat Genes by Neal Barnard

This is a new corn bread recipe that we’ve never tried before (note: no oil!). Compared to my traditional corn bread recipe, this one was more dense (attributed to lack of oil) and subtly sweet. Folks said they liked it (but of course, maybe they were just being polite!)... If you have a sweet tooth like I do, think about adding more sugar. I was pleased with the texture and lack of oil. Below represents a single recipe. For this VFP, recipe was doubled.

1 ? c organic original soy milk
1 ? tbsp vinegar (rice vinegar used: rice, water)
1 cup organic corn meal
1 cup organic barley flour
2 tbsp organic cane sugar
2 tbsp baking powder (non-gmo)
1 tsp baking soda
1 tsp sea salt

Preheat oven to 425 degrees. Combine the soy milk and vinegar and set aside. Mix the cornmeal, barley flour, sugar, baking powder, baking soda and salt in a large bowl. Add the soy milk mixture and stir until just mixed. Spread the batter evenly in a sprayed 9 x 9-inch baking dish. Bake until the top is golden brown, 25 to 30 minutes. Serve hot.
Source(s):
more ideas here
http://www.bayareaveg.org/recipes-past0404.htm
i'm a vegetarain and on a camping trip . I'd maybe have some bread with butter, fuits and grilled vegetables.
Vegetarian baked beans, Veggie burgers,corn on the cob,
Marinated veggies on the grill are fantastic. You'll need a grill basket though.

Pouch pototes. Place sliced potatoes in aluminum foil, pour on italian dressing, close and grill.
tossed salad
Corn on the cob, grilled aubergine slices, baked potatoes in skins and add beans to it, veggie burgers, grilled bread and vegetable soups. Another idea is to grill full aubergines and tomatoes. Take the pulp from the aubergine when done mix with a little lemon juice , put in a plate with a little sprinkle of olive oil and serve as a dip with grilled tomatoes and pita bread. Delicious!


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