any easy to prepare vegetarian meals
I wanted to try something different on my next camping trip. So I thought I would try making some vegetarian meals. Having never done anything vegetarian I figured I'd reach out to all of you for idea...
Forum Discussion
Here's a fantastic meatless camping meal. So satisfying to eat by the fire on a chilly evening. Adjust the chipotle to your heat preference (or leave it out all together if you don't like spicy). Can easily be made in the RV, or made ahead of time at home and reheated at camp.
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SPICY PUMPKIN BLACK BEAN CHILI
1 tablespoon olive oil
1 small onion, diced
2 cloves of garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 chipotle pepper, minced and 1 tablespoon adobo sauce
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can black beans, drained
1 14-ounce can corn, drained
1 cup pureed pumpkin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 teaspoon cumin
1/2 teaspoon oregano
salt and pepper to taste
In a large pot, heat the olive oil and saute the onions, peppers, and garlic over medium heat. Once the onions have softened a bit, add the remaining ingredients. Let the chili come to a boil, stirring occasionally, then turn down the heat and let simmer for about 30 minutes. Serve with warm cornbread and honey butter.
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EASY HEALTHY CORNBREAD
1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain Greek yogurt
2 eggs, beaten
Preheat oven to 400°. Lightly grease 9" round baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs, stirring just until well blended. Pour batter into prepared pan. Bake 20 to 25 minutes, or until center of the bread springs back when gently pressed. Serve warm with honey butter.
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WHIPPED HONEY-BUTTER
1/2 cup butter, softened
1/4 cup honey
small pinch of cocoa powder
Combine ingredients in a small bowl and beat at high speed until light and fluffy.
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SPICY PUMPKIN BLACK BEAN CHILI
1 tablespoon olive oil
1 small onion, diced
2 cloves of garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 chipotle pepper, minced and 1 tablespoon adobo sauce
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can black beans, drained
1 14-ounce can corn, drained
1 cup pureed pumpkin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 teaspoon cumin
1/2 teaspoon oregano
salt and pepper to taste
In a large pot, heat the olive oil and saute the onions, peppers, and garlic over medium heat. Once the onions have softened a bit, add the remaining ingredients. Let the chili come to a boil, stirring occasionally, then turn down the heat and let simmer for about 30 minutes. Serve with warm cornbread and honey butter.
~~~~~~~~~~
EASY HEALTHY CORNBREAD
1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain Greek yogurt
2 eggs, beaten
Preheat oven to 400°. Lightly grease 9" round baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs, stirring just until well blended. Pour batter into prepared pan. Bake 20 to 25 minutes, or until center of the bread springs back when gently pressed. Serve warm with honey butter.
~~~~~~~~~~
WHIPPED HONEY-BUTTER
1/2 cup butter, softened
1/4 cup honey
small pinch of cocoa powder
Combine ingredients in a small bowl and beat at high speed until light and fluffy.
