Day 129 Nut and Cheese Burgers

Nut and Cheese Burgers

1 1/2 Cups Cooked Brown Rice
1 1/2 Cups Walnuts
1/2 Cashews
Vegetables from the Green Stock (Day 126)*
Salt
4 Teaspoons Potato Starch
8 Ounces Dayia Cheddar 'Cheese', shredded
Pepper

Leftover vegetables from the green stock

* If you don't have the leftover vegetables, you can use onions, garlic, mushrooms and herbs that have been well cooked.  You will need at least 4 Cups

1.  Preheat oven to 375F.  Place cooked rice is a large bowl.  Grind the nuts in a food processor and add to the rice.

2.  Place the cooked vegetables and salt to taste in the food processor.  Process until the veggies lose their shape.  Combine with the rice and nuts.  Mix well.  Add the cheese, potato starch and pepper. Mix well.

Raw burgers

3.  Line baking sheets with parchment paper and oil.  Form the mixture into burger and place on the baking sheets.  Cook for 1 hour.  Let sit for 15 minutes before serving.  The burgers will still be soft.
Makes 9 to 12.

Serve on whole wheat buns with ketchup, oil free mayonnaise (Day111), lettuce and caramelized onions.

Pairs well with 2005 Shafer Cabernet Savignon Hillside Select

Soundtrack - The Beatles - Revolver

Day 128 Shells, Tomatoes, Garlic and Parsley

Shells, Tomatoes, Garlic and Parsley

2 Pints of Cherry, Grape, or Small Tomatoes, halved or quartered
2 Shallots, finely chopped
4 Cloves Garlic, finely chopped
6 Tablespoons Olive Oil
1 Small Bunch Flat Leaf Parsley, roughly chopped
Salt and Pepper to taste
12 Ounces Shell Shaped Pasta

Ingredients

1.  In a large skillet add all ingredients except the pasta.

Tomato mixture

2.  Bring a large pot of water to a boil and add pasta.  Cook until the pasta is done.  Drain and return to pot.  Warm the tomato mixture over medium heat.  They do not need to be fully cooked, just lightly heated.  Add to the pasta.  This dish can be eaten immediately or chilled for a pasta salad.

Good for camping trip to eat cold or warmed lightly on a camp stove.

Pairs well with Underwood Pinot Gris.  Canned wine is great for festival camping that does not allow bottles or any glass.

Soundtrack Red Hot Chili Peppers - Stadium Arcadium

Day 127 Pea Soup with Mint

Pea Soup with Mint

3 Tablespoons Earth Balance
Green Stock (Day126)
1 Cup Shallots, thinly sliced
2 Pounds Frozen Peas
1 Teaspoon Salt
Mixed Peppercorns, ground
4 Ounces Silken Tofu
3 Sprigs Mint, leaves chopped for garnish

Melt the butter in a soup pot with 1/2 cup stock.  Add the shallots and cook for 7 to 10 minutes until soft.  Add the peas and salt.  Add enough stock to cover, about 5 cups.  Bring to a boil, reduce heat and simmer for 30 minutes. Add tofu. Using an immersion blender, blend until smooth.  Add pepper to taste.

Sliced shallots

Serve with chopped mint.

Soundtrack - Lincoln Durham - Revelations of a Mind Unravelling

Day 126 Green Stock

Green Stock

1 Pound Sugar Snap Peas, trimmed and sliced in half
10 Lettuce Leaves
1 Carrot, peeled and chopped
1 Celery Stalk with Greens, chopped
1 Bunch Green Onions, trimmed and chopped
1 Bay Leaf
2 Teaspoons Salt
2 to 3 Quarts Water

Simmering stock

Combine all the ingredients in a stock pot and bring to a boil.  Lower the heat and simmer for 1 hour. Strain the stock, but save the vegetables for veggie burgers.

Finished stock

Makes about 8 Cups.  Freeze any that will not be used in a week.

Goes well with Pea Soup with Mint

Soundtrack Die Antwoord - Donker Mag

Day 125 Fennel and Mushroom Stir Fry

Cooking at the campsite

Fennel and Mushroom Stir Fry

1 Clove Garlic, minced
1/2 Teaspoon Kosher Salt
1 Lemon, zested and juiced
1/4 Teaspoon Fennel Seeds, ground
5 Tablespoons Olive Oil
8 Ounces Mushrooms, sliced
1 Fennel Bulb, chopped
1 Tablespoon Fennel Greens, chopped
1/4 Cup Parsley, chopped
 Salt and Pepper to taste
2 Ounces Nutritional Yeast

1. Whisk the garlic, salt, lemon zest and juice, fennel seed and olive oil together to make a lemony vinaigrette.

Lemon vinaigrette

2.  Mix the mushrooms, fennel and parsley.  Toss with the vinaigrette.  Season with salt and pepper.  Mix in the nutritional yeast.

3.  This can be eaten cold as a salad.  Otherwise, heat in a skillet until evenly warm.  Do not cook until mushrooms are soft.


Goes well with Pasta and Tomatoes

Soundtrack - Alice Cooper - A Fistful of Alice

Day 124 Camping Mimosas

Camping Mimosas

This is not so much a recipe, but a description of how we start the day when we camp.  Coffee and tea always come first.  We bring a large tea kettle for hot water that is heated up on the camp stove.  We have a plastic, travel pour over for Tommy's coffee.  After the caffeine and breakfast, out come the mimosas.  Music festivals do not allow you to bring in any glass.  All alcohol must be in cans, plastic or boxes.  

1 Can of Sofia Sparkling Wine, per drink

Fresh Squeezed Orange Juice (juiced at home)

Pour into plastic wine glass.  

Soundtrack - whatever your closest camping neighbor is blaring.

Day 123 Modern Baked Beans

Modern Baked Beans

1 Tablespoon Olive Oil
Onion, chopped
Carrot, chopped
Bell Pepper, chopped
Garlic Clove, chopped
Can Black Beans, drained
Can Kidney Beans, drained
1 Cup Spinach, sliced
1/4 Cup Yellow Mustard (Day 121)
1/4 Ketchup
1 Tablespoon Brown Sugar
1 Tablespoon Soy Sauce
Salt and Pepper to taste

Sauteed vegetables

1.  Heat olive oil in a large skillet.  Add onions.  Cook for 5 minutes.  Add carrots, cook until soft.  Add pepper and garlic, cook for an additional minute.

2.  Add the beans, heat through.  Add the spinach and cook until it loses its shape.  Stir in the mustard, ketchup, brown sugar and soy sauce. Cook until creamy.  Salt and pepper to taste.

Goes well with pasta.

Soundtrack Adele - 21