"You’ll be dreaming of this molten caramel skillet cake with sweet cinnamon, dates, vanilla, and pecans long after your camping trip is over."
You probably won’t be hiking all day with a cast iron skillet or paella pan slung over your shoulder, but if you’re car camping, our recipes will make you the gourmet hero of the trip.
For a smaller knife, he likes ESEE knives, survival and military knives made for outdoor adventures: “They’re strong, sharp, and they maintain their blade.”
In 8 in (20 cm) cast iron skillet, combine oil, maple syrup, vanilla extract, almond milk, and 1/4 cup (60 mL) date pureu0301e. Whisk to blend.
In large bowl, combine 1/4 cup (60 mL) pecans with cinnamon, salt, gluten-free flour blend, and baking soda (if needed).
Pour contents of skillet into flour mixture and stir just until combined. Scoop batter back into skillet and smooth out with a spatula to spread evenly.
In small pot or heatproof bowl, combine remaining 1 1/4 cups (310 mL) date pureu0301e with boiling water. Pour mixture over cake in skillet. Donu2019t worry that it looks soupy. Place on grill grate and roast for 30 minutes, uncovered. Sprinkle with remaining pecans and bake
for 10 minutes longer. Serve warm.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.