Living outdoors brings a longing for warm comfort food. But when you think of camping food what comes to mind are hot dogs, marshmallows, beans and anything packaged, unhealthy and processed. I wasn't planning on doing any food posts on this little adventure, but what I stand for is being able to make healthy, nutrient dense, quick comfort food anywhere so I thought to myself, why not. So here it is. Don't mind my uncombed hair and no make-up, this post was spontaneous and is very real.
What I bring for food when camping may seem odd to the average camper. It pretty much consisted of peanut butter (because let face it, its amazing on or in anything), trail mix, a handful of spices, a few cans of plain legumes and tomatoes, and a cooler full of fruits and veggies. It actually made for easier food storage because you don't have to worry too much about keeping things cool, most fruits and veggies hold pretty well naturally.
My Peanut Mushroom Stew wasn't tried or tested it was spontaneously made and ended up being soo delicious. I made so much that we ended up asking our camping neighbour to come on over. Funny story, at first she kindly declined, stating that she was vegan and most likely couldn't eat what was made. But she ended up joining us for dinner and she seemed pleasantly surprised.
Campfire Stew
What you need:
- 2 tbsp of organic canola oil
- 1 small sweet potato, cubed
- 1 onion, rough chopped
- 3 cloves garlic, minced
- 6-8 brown mushrooms
- 1 red bell pepper, rough chopped
- 1 15 oz can chickpeas
- 1 28 oz can of diced tomatoes
- 1.5 cup water
- 1-2 tbsp Chili powder
- 3 handfuls of baby kale
- 1/2 cup natural peanut butter
- salt and pepper to taste
- fresh cilantro and roasted peanuts to garnish
The how to:
- heat oil add onions until slightly caramelized
- add mushrooms and garlic saute for 2-3 mins
- add can of tomatoes, chickpeas, water, and sweet potato cover and cook for 8 mins
- mix in peppers, peanut butter and chill powder simmer for 5 mins
- add salt and pepper to taste
- mix in kale and cook until wilted
- garnish with roasted peanuts and fresh cilantro when serving