4 of the Best Camping Recipes for Your Next Trip

Ingredients

• 1 14-ounce tub of firm tofu
• 1/4 cup Balsamic vinegar
• 1 1/2 teaspoons olive oil
• 1 teaspoon shoyu (soy sauce)
• 1 teaspoon rosemary (dried)
• 1/4 to 1/2 teaspoon garlic powder
• Approximately 14 ounces (in two pieces) of fresh fish (usually white fish, but use what you catch or can get locally)
• 1 large sweet potato, cut into small cubes/chunks/julienne
• 1 red bell pepper, cut similarly to the sweet potato
• 1/4 cup chopped parsley
• 1 tablespoon fresh thyme (optional)
• 2 large cloves of garlic, chopped
• 1 shallot, chopped
• 2 teaspoons shortening (Spectrum) or butter
• Salt & Pepper
• 1 lemon
• 1 large apple, cored and sliced (we are partial to Lady Alice, Pink Lady, or even green apples, but use what you enjoy)
• 1-2 tablespoons coconut palm sugar
• 1/4 teaspoon cinnamon or cardamom, or nutmeg (optional)
• 1 fist-sized Lion’s Mane mushroom, squished flat
• 1/4 teaspoon rosemary
• 1/4 teaspoon sage
• 1 large clove of garlic, chopped
• 1 tablespoon of shortening (Spectrum) or butter
• Approximately 1 teaspoon of shoyu (soy sauce)
• Approximately 1 teaspoon of rice vinegar
• 1/2 teaspoon agave (optional)