Tofu Scramble & Potatoes O'Brien

05-07-2019 - photo by Virginia
Virginia  made this yummy breakfast style dinner while we boondocked the night before we arrived at Goodale Creek Campground. The scramble is scrambled tofu with salt, black pepper, and turmeric (giving a nice yellow color), along with chopped red onion, red bell pepper, and fresh spinach. The Potatoes O'Brien were pan fried from frozen. Mild red salsa was sprinkled over everything to our own tastes.

Amy's Lasagna, Pasta Marinara, & Veggies

05-04-2019 - photo by Virginia
Virginia made this dinner also at Alabama Hills National Scenic Area. She started with Amy’s vegan lasagna, slowly defrosted and cooked in the skillet, cut up, and served over whole wheat rotini pasta with a simmered marinara sauce with onion, garlic, and Italian herbs. She steamed some garden style vegetables, too. Just before serving, I tossed some roasted cashews on top because who doesn’t love cashews?

Miso Rice Ramen with Tofu & Veggies

05-02-2019 - photo by Virginia
Virginia made this dinner at Alabama Hills National Scenic Area. She had some miso ramen left to her from her daughter's last visit; so she spruced it up by adding the last of our leftover sautéed tofu cubes and veggies (onion, mushrooms, and red bell pepper). She thought it was pretty good, but she said she should have tossed in some garlic, too. (So, pretend there was minced garlic in there!)

Tofu Cubes & Veggies Over Spanish Rice

04-29-2019 - photo by Virginia
Virginia got creative for this meal she put together for us on our first night camping at Red Rock Canyon State Park. She sautéed tofu cubes and veggies, placed them over brown Spanish style rice, and topped it with roasted cashews. The seasonings she used were chili powder and Hawaiian Kine Herb Rub. Yum!

Vegetable Gyoza, Margaret style

10-30-2018 - photo by Virginia

Margaret put together this meal during a camping trip at Silver Strand State Beach in Coronado, CA. She layered organic brown rice, organic spinach, vegetarian baked beans, vegetable gyoza, and sushi style pickled ginger. She then liberally sprinkled sesame seeds over it and voilà!

P.S. from Margaret: I also like to sprinkle nori flakes over my Asian food!

Amy's Lasagna Jumble

05-07-2018 - photo by Virginia
I (Margaret) made this meal at San Elijo State Beach Campground in
Cardiff-by-the-Sea, CA. I slowly pan heated a frozen entrée of Amy's lasagna (vegan) and cut it into bite-sized pieces. This one-bowl meal starts at the bottom layer with fresh baby spinach and kale, steamed brown rice, lasagna bites, steamed vegetables, seasonings, and topped with cashews. It was very yummy!

By the way, Virginia and I were lucky to be able to live in small, pretty Cardiff-by-the-Sea for a few years. Our duplex was across the coast highway from the beach, about a block from San Elijo Lagoon, and a half block from a small local park. What a blast it was living there!


Anonymous said...

Thank you for the food ideas!

Margaret Hill said...

You're welcome! We're behind a few meals, but I'm amazed how many meals we can make in my little van camper with a small, under-the-counter refrigerator. I had to do a lot of analyzing and trial-and-error attempts to get everything to fit that Virginia and I didn't want to live without. We have our dry goods in clear, latched bins with gaskets to keep nibbling critters out. We learned the hard way one time as one or more mice found their way in and nibbled small holes in numerous bags, winning them all a ticket to the trash. Now I also have two mousetraps!