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3 Recipes for Campfire Cooking

Nothing brings people together like sharing a meal over a fire. These campfire meals are light to pack, require no refrigeration and are great for groups. Plus, cooking a whole meal in one pot means less cleanup! (Who wants to haul their whole kitchen on their back, anyway?)

Whether you’re trekking miles into the mountains to set up a tent or just a few feet into the backyard, fuel your adventure with our plant-based products that are packed with flavor and sustained energy. It can be hard to know what to pack, but don’t settle for trail-mix and expensive bagged meals – create something unique that your family and friends will remember for years to come, and be proud that your purchase supports our mission of uplifting under-served women with meaningful work.


Lentil Soup with Fire-Roasted Tomatoes

Ingredients:
WBP Lentil Soup Mix
6 medium tomatoes, preferably with stems
1 onion
1 carrot
1 cup elbow pasta
8 cups broth (or clean water)
4 tbsp cooking oil
Supplies:
Knife
Large cooking pot
Cutting board
Fire grate (optional) or camping stove

Over hot coals, either carefully place tomatoes on a heated rock or log to slowly roast, or lightly oil tomatoes and use cooking grate until the outside is charred and the inside is tender. Meanwhile, heat your large cooking pot with 4 tbsp oil. Monitor the heat as not to scorch the oil. Cut up the onion and carrot, and sauté in the pot until tender. De-stem and add your roasted tomatoes, stirring to combine. Add lentils, spice mix, and 8 cups of water or broth, and bring to a boil. Simmer gently for 25-35 minutes uncovered, adding additional water as needed. When the lentils are nearly tender, add elbow pasta and cook for 8 minutes. Serve with bread, Parmesan cheese or fresh herbs. Serves 7.

Spicy Split Pea Soup with Chorizo

Ingredients:
WBP Spicy Split Pea Soup Mix
4 carrots, finely chopped
1 onion, finely chopped
4 c broth
4 c water
5 oz cured chorizo
1 tbsp oil
Supplies:
Knife
Large cooking pot
Cutting board

Over a low fire, heat the oil in the cooking pot. Finely chop the chorizo and add to pot, browning lightly for about 3 minutes. Add the onion and carrot and cook until softened. To the pot, add the split peas, spice packet, and broth/water. Bring to a boil, then reduce the heat and simmer for 1 hour or until peas are tender. Serve with cornbread, soft cheese or crackers. Serves 7.

Gone fishing? Catch-of-the-day with Rice and Beans

Ingredients:
1 tbsp olive oil
Fish, descaled, cleaned, and filleted
WBP Smoky tomato spice blend
WBP Rice & Bean Cup – 1 per person
Supplies:
Aluminum foil or fire grate
Small pot to boil water

Heat water in a pot over fire. Tear two sheets of foil per portion, large enough to wrap the fish securely. Place fish on top of both sheets, skin down, and gently coat with olive oil. Rub with spice blend, and wrap securely with both layers of foil. Place fish directly on hot coals, flipping after 5 minutes. After 10 minutes, check to see if done. Add ½ cup boiling water to each rice and bean cup, and let sit for 6-7 minutes. Carefully unwrap foil and serve with fish.


Want to keep it simple? Our rice and bean cups are lightweight and ready in 6 minutes or less. You can even burn the packaging!

Written by Caroline Plante, WBP Intern

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