Weekend Menu: Vegetarian

SHOPPING/PACKING LIST
• 1 cup dried mixed vegetables (corn, peas, green beans)
• 1/2 cup dehydrated potatoes (or dehydrated hash browns)
• 1 11-ounce can dried corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 cup instant dry milk
• 1 egg or powdered equivalent
• 1/4 cup margarine or clarified butter (or 2 ounces olive oil)
• 1 1/2 tablespoons of flour
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 2 cups organic oatmeal
• 2 whole pita pockets
• 4 bagels
• 1 medium onion
• 1 medium avocado
• 1 cup sun-dried tomatoes
• 1/2 cup tomato sauce
• 1/4 cup dried onion
• 1/3 cup dried celery
• 1 tablespoon garlic powder
• 1/4 teaspoon sage
• 1/4 teaspoon cumin
• 2 tablespoons parsley
• 1 bay leaf
• 1/2 cup croutons
• 1 tablespoon sugar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/4 cup oil for frying
• 8 tofu cubes
• 2 apples
• 1 cup shredded cheddar cheese
• 1/4 cup stuffed olives
• 1 vegetable boullion cube

Friday Dinner

Cheddar Cheese Chowder

• 1/2 cup dehydrated potatoes (or dehydrated hash browns)
• 1/3 cup dehydrated onion (1 medium onion)
• 1/4 cup margarine or clarified butter (or 2 ounces olive oil)
• 4 ounces grated cheddar cheese
• 1 1/2 tablespoons of flour
• 1/4 teaspoon sage
• 1/4 teaspoon cumin
• 1 tablespoon parsley
• 1 bay leaf
• 1/4 teaspoon nutmeg

At home: Combine dehydrated potatoes and onion in zip-top bag. Pack clarified butter (or olive oil) and cheddar cheese separately. Combine other dry ingredients in a zip-top bag.

In camp: Boil 2 cups of water, and add potatoes and onion and simmer 10 minutes until vegetables are rehydrated. Stir in margarine. Add flour mixture a tablespoon at a time, stirring well. Add cheese. Simmer until soup thickens, stirring regularly.

Saturday Breakfast

• 2 cups organic oatmeal
• 2 tablespoons brown sugar
• 1/4 cup dried cranberries
• 1/4 cup raisins

Saturday Lunch
Veggie Bagel Pizzas

• 4 bagels
• 1/2 cup sun-dried tomatoes
• 1/2 cup tomato sauce
• 8 tofu cubes
• 1/2 cup shredded cheddar cheese
• 1 tablespoon garlic powder

At home: Store all ingredients separately.

In camp: Spread tomato sauce on bagels, place in pan over medium heat. Add tomatoes, tofu, and cheese. Cover to allow cheese to melt. Sprinkle with garlic powder. Serves 2.

Saturday Dinner

Vegetable soup

• 1/3 cup dried celery
• 1 tablespoon dried parsley
• 1 cup dried mixed vegetables (corn, peas, green beans)
• 1 vegetable boullion cube
• 1/4 cup dried onion
• 1/2 cup croutons

At home: Combine celery, parsley, mixed vegetables, and onion in a zip-top bag. Pack boullion cubes separately.

In camp: Boil 4 cups of water and add the dry mix. Remove from heat and let stand for 30 minutes. Return to heat, crush the boullion cube and add to pot. Let simmer until ingredients are tender. Add croutons, and salt and pepper to taste. Serves 2.

Sunday Breakfast

Savory Corn Fritters

• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 cup instant dry milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 can (11 ounces) canned corn, drained
• 1 egg or powdered equivalent
• 1/4 cup oil for frying

At home: Pack first 7 ingredients into a doubled zip-top bag.

In camp: Add corn, egg, and water to bag; seal, then squeeze gently to mix contents. Heat oil in pan to medium high. Drop large spoonfuls into pan; flip when bottom is golden brown (about 11/2 minutes). Drain on paper towels. Makes about 12 peach-sized fritters. Serve with syrup. Serves 2.

Sunday Lunch

Stuffed Pitas

• 2 whole pita pockets
• 1/4 cup stuffed olives
• 1 medium avocado
• 1 medium sun-dried tomato
• 4 ounces cheddar cheese
• 2 apples

At home: Store sun-dried tomato and avocado in paper bag to keep fresh. Store other ingredients separately.

In camp: Slice tomato, avocado, and olives. Fill pitas with ingredients.