Eating vegan while camping is easy with these campfire vegetables. All your favorites, wrapped up and ready for the campfire.
A blog friend recently asked her readers if it is too early to start posting pumpkin recipes. Another friend recently posted a Facebook status about seeing fall candy at the store. In a fabric store earlier this week, there were shelves overflowing with Halloween decorations. It all made me want to put on the brakes. It’s only July. Seeing school supplies in Target makes me feel like summer is being rushed to end, but the move directly from Fourth of July to Halloween is too much for me.
I’ve decided that I am not going to hurry through the season at hand. I am going to eat the produce that’s fresh and available now. If you’re ready to see back-to-school or Autumn recipes, Vegan Mother Hubbard won’t be able to help you out right now. I am going to slow down. I don’t want to overlook local tomatoes, sweet carrots, and iced coffee in favor of apples from 1000 miles away, pumpkin spice, and lunch box ideas. I don’t want to be sick of Autumn when it’s still 80 degrees outside. And I don’t want to compete to be the first blogger to publish a new pumpkin pie recipe. I’ll stick with my meager traffic numbers, if it means I can slow down and enjoy the current season.
All that is not to pass judgement on the bloggers who are ahead of the game and prepared for the next season, or the folks who are ready for stifling heat and humidity to dissipate, or the parents who are tired of hearing, “Mom, I’m bored!” and are eager for their kids to head back to school. I’m in a particular place right now. My house is a mess of boxes. I’m trying to soak up every minute I can with my family, before our big move. That means that the recipes I post are what I’m eating now. I don’t have time or energy to make supper and develop a new, separate recipe for the blog.
If you are ready for the flavors of fall, take a look at my recipes page. You can find all my apple, pumpkin, squash, soup, and stew recipes there. You can browse photos that will allow you to revel in the coming season, and I’ll keep cooking the abundance of summer.
The grilling recipe today is pretty general. Consider adding whatever vegetables are in season in your area. You can add any herbs you like. Combine the vegetables in different ways, to create a different set of flavors. Adding slices or wedges of citrus fruit will brighten the flavors. A sprinkle of nutritional yeast or vegan parmesan, before cooking, will provide a deeper flavor. The options are endless.
- 6 medium sized, thin-skinned tomatoes, scrubbed and each cut into 6-8 pieces
- 1 large onion, halved and sliced
- 1/2 pound fresh green beans, trimmed
- 1/2 pound fresh sugar snap peas, trimmed
- 1 pound button mushrooms, cleaned and thickly sliced
- 1 pound small carrots, scrubbed and trimmed
- 3-4 small zucchini, quartered lengthwise
- 1 cup grape tomatoes
- 1 head of garlic, peeled
- 1/4 cup vegan butter
- 1 1/2 tsp kosher salt, divided
- 1 tsp dried dill
- 1. Boil the potatoes, in generously salted water, until just tender. Drain and allow to cool.
- 2. Cut 4 large pieces of tinfoil* and spray with cooking spray.
- 3. On the first sheet of foil, place half the onions. Pile the potatoes on the onions, then top with the remaining onions. Add a couple cloves of garlic and 1 tablespoon of butter.
- 4. Fold the foil tightly over the potatoes and onions, to create a securely sealed packet.
- 5. On the second sheet of foil, place the beans and snap peas. Add a couple cloves of garlic, a tablespoon of butter, and 1/2 teaspoon of the salt.
- 6. Fold the foil tightly over the beans and peas, to create a securely sealed packet.
- 7. On the last two sheets of foil, divide the mushrooms. Layer the carrots, then the zucchini over the mushrooms. Top with the tomatoes, remaining garlic, the salt, and the dill.
- 8. Seal the last to pieces of foil.
- 9. Cook on a grill or over a campfire. For a campfire, you can use a tripod, place the packets in a grill basket, or just place at the edge of the coals. Move and turn the packets periodically, to avoid burning. They can be flipped, for even cooking. For the mushroom, carrot, and zucchini packets, cook mushroom-side down first, for several minutes. This will allow the mushrooms to release their moisture, to steam and soften the carrots.
- 10. Cook for 10-20 minutes, depending on the heat of the fire and how direct the heat is. The vegetables are done when they reach your desired tenderness. Pierce the packets with a sharp knife, to judge doneness.
- 11. Open the packets carefully, to avoid a steam burn. Serve the potatoes and vegetables with non-dairy sour cream and a sprinkle of nutritional yeast, or your favorite condiments.
- *I used tinfoil to create a packet of potatoes and onion. I reused a disposable pie tin for the green beans and snap peas. For the other vegetables, I used a 9x13 inch foil pan that I reserve for grilling.