Vegetarian Camping Favorites
Whether you're watching your cholesterol or are just trying to cut back on the amount of meat in your diet, you'll find that you can make superb meatless meals that will satisfy any appetite. Any of hearty feast. Choose from the individual pita pizzas, black bean enchiladas, or savory falafel, and get ready to eat like a king.
Individual Pita Pizzas
This dish is quick to cook and easy to prepare. It makes the perfect party food, since guests can assemble their own mini pizzas and create the exact blend of ingredients they're looking for. This is also a great one to make with the kids or over a campfire.
1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced black olives
a dash of a fresh tomato, slices
Your choice of toppings such as: sliced mushrooms, onions, peppers, sun-dried tomatoes, artichokes, and anything else you can dream up.
Salt and pepper to taste
Preheat the grill or a stove-top skillet on medium-high heat.
Brush one side of the pita with olive oil and pizza sauce. Top with cheese, the toppings of your choice, and salt and pepper.
Lightly oil grill or skillet. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
Black Bean Enchiladas
These rich and hearty enchiladas are the perfect meal after a day of playing in the snow.
1 teaspoon olive oil
2 c grated zucchini
1 c chopped spinach
1 c chopped onions
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 c enchilada sauce, divided
8 (8-inch) whole wheat tortillas
2 c (8 ounces) shredded reduced-fat cheese, divided
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and zucchini; saut√© until translucent. Add the corn and saut√© for one more minute, stirring to prevent onions from burning (reduce heat if necessary). Remove from heat and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.< /p>
This Middle Eastern favorite is made of ground chickpeas. Falafel tastes great combined with cucumber, yoghurt, red onions, tomatoes, and beans of any kind. You can make your falafel from a mix or follow the recipe below for homemade patties.
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup (2 ounces) shredded Colby Jack cheese
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons olive oil
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices
Your choice of cucumber slices, tomato slices, avocado or guacamole, and salad greens.
To prepare patties, place chickpeas in a medium bowl and partially mash with a fork. Add cheese and next 4 ingredients (through egg white); stir until well combined. Shape chickpea mixture into 4 (1/2-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
Place 1 patty in each pita half. Stuff in the vegetables or guacamole until the pita is filled. Enjoy!