[Portage camping latergrams – part 3 of 5] Homemade Pad Thai for camping. Thi…

[Portage camping latergrams – part 3 of 5] Homemade Pad Thai for camping. 🏕 This meal used the same Pad Thai recipe I previously posted but with added poblano peppers. Prepared separate elements of this meal at home and put everything together at the campsite. Pre-camping preparation for this meal: packed dry noodles, one lime, … Read more

[Portage camping latergrams – part 2 of 5] Panoramic morning view from our camps…

[Portage camping latergrams – part 2 of 5] Panoramic morning view from our campsite with a warm breakfast bowl.☀️ A new day with a packet of Qia cacao mixed with boiling water, dehydrated strawberries, an energy ball, and some tea.☺️

[Portage camping latergrams – part 1 of 5] These tasty no-bake vegan energy ball…

[Portage camping latergrams – part 1 of 5] These tasty no-bake vegan energy balls were the quick go-to snack during a long stretch of portaging that required a lot of physical effort! Recipe yields about 18 of these balls. Will definitely be making these tasty treats again for active outdoor trips! Ingredients: 12 dates, pitted … Read more

Wishing I could share this refreshing homemade pomegranate-citrus iced tea with …

Wishing I could share this refreshing homemade pomegranate-citrus iced tea with my good friend. 🤍 Ingredients: 7.5 teaspoons of Earl Grey Cream tea steeped in boiling water 2 tablespoons pomegranate molasses 2 tablespoons maple syrup 1/2 orange, juiced Cold water (optional) Directions: 1. Steep tea in about 5 cups of boiling water. Let cool a … Read more

Camping food preparation – dehydrated mangoes, strawberries and pineapples. Dehy…

Camping food preparation – dehydrated mangoes, strawberries and pineapples. Dehydrated foods give you good sources of energy on treks while keeping your pack light!

Vegan lunch bowl – delicious sweet potato cubes flavoured with orange zest and m…

Vegan lunch bowl – delicious sweet potato cubes flavoured with orange zest and maple syrup, a side of sautéed Swiss chard, quinoa, and seasoned roasted chickpeas. All drizzled with a poblano pepper and lemon-tahini sauce. Preparing the sweet potatoes: Peel and cube 4 small sweet potatoes. In a large bowl, toss sweet potatoes with 1.5 … Read more

Vegan dinner – sticky shiitake mushrooms and rice, topped with scallions and ses…

Vegan dinner – sticky shiitake mushrooms and rice, topped with scallions and sesame seeds. I also tossed in some raw shredded carrots post-photo to make the best use of fridge leftovers.🥕 Ingredients in photo: rice, shiitake mushrooms, garlic, ginger, brown sugar, white wine vinegar, soy sauce, cornstarch, sesame oil, olive oil, sriracha sauce, scallions and … Read more

Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pi…

Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pickled eggplant, green onions and microgreens. Simple and tasty! To prepare the tempeh, I boiled enough water to cover a block of tempeh in a pan, and salted the water. I then reduced heat to a simmer and added the block of tempeh … Read more

Mom’s Vegan Ash Reshteh (Iranian stew with herbs, beans, and noodles) topped wit…

🤍Mom’s Vegan Ash Reshteh (Iranian stew with herbs, beans, and noodles) topped with fried onions, fried mint, and my own homemade vegan “kashk”. This popular stew is traditionally made with a sour dairy ingredient called “kashk”. I made a vegan interpretation of kashk using the recipe for a artichoke sage pasta sauce I had previously … Read more