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Today is Camp Food day! This Surprise Challenge is to make a favorite YD recipe! Here are a few suggestions:
Breakfast BurritosBiscuits & GravyPotato SaladPeanut Butter PieStrawberry ApplesauceBanana Splits
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BREAKFAST BURRITOSYield: 8 burritosPrepare:1 recipe Scrambled Tofu (below)Warm 8 flour tortillas according to instructions on package.To assemble the burritos, spoon ¼ cup tofu mixture onto middle of a tortilla. Add any of the following and roll tortilla into burrito:Sliced olivesChopped tomatoesChopped avocadoChopped onionChopped bell pepperSalsaVegan Sour Cream
SCRAMBLED TOFUYield: 8 servingsCombine in hot skillet:1 pound firm tofu, drained and mashed¼ small onion, very finely choppedMix together:2½ tsp McKay’s® Chicken Style Seasoning1¾ tsp yeast flakes½ tsp fresh minced garlic¼ tsp tumeric¼ tsp saltCook, stirring occasionally. Taste and adjust seasoning as necessary. After onions are thoroughly cooked, add:½ green or red bell pepper, finely choppedA few stalks green onions, choppedCook for 3–4 more minutes and serve.
BISCUITSYield: 12 biscuitsPreheat oven to 400°F.Mix in medium bowl:1 1/4 cup whole wheat pastry flour1 1/4 cup unbleached flour1 Tbsp baking powder1 tsp saltWhisk in a separate bowl:1 cup nondairy milk1/3 cup vegetable oilAdd liquid ingredients to dry ingredients and mix just until moist. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll ½" thick. Cut with floured 2 or 3 inch biscuit cutter. Place on ungreased cookie sheet about 1" apart. Bake until golden brown, 10–12 minutes. Immediately remove from cookie sheet.
CASHEW COUNTRY GRAVYYield: About 3½ cupsBlend at high speed until creamy:1½ cups water½ cup raw cashews, rinsed¼ cup raw sunflower seeds¼ cup arrowroot powder or cornstarch3 Tbsp onion powder2 Tbsp McKay’s® Beef Style SeasoningPour into saucepan and add:2¼ cups waterSimmer on medium-low heat until boiling and thickened, stirring constantly to prevent it from sticking. If more salt is needed, add additional Beef Style Seasoning.Note: Instead of a combination of cashews and sunflower seeds, you can use only cashews.
POTATO SALADYield: 10 servingsSauté:7 oz firm tofu, cut in 38" cubes)1 Tbsp onion powder1½ tsp McKay’s® Chicken Style Seasoning (tofu should be light yellow and quite savory)¾ tsp tumericSet aside.Mix:2½ pounds potatoes, boiled, peeled, and diced1½ cups Mayo*¾ cup sliced olives6 Tbsp dill pickles, finely diced½ cup celery, finely diced22/3 Tbsp lemon juice2¼ tsp dill¾ tsp saltFold in tofu, mixing briefly. Serve chilled.
PEANUT BUTTER PIEYield: 2 pies OR put in foil muffin wrappers to have mini-pies like at Camp!Combine in large bowl:1 12-oz boxes Mori-Nu® silken tofu, drained and crumbled11/3 cups creamy peanut butter2/3 cup water½ cup honey2 tsp vanilla¼ tsp saltPlace mixture, half at a time, in blender and liquefy thoroughly. Pour mixture equally into two Piecrusts. Sprinkle top with carob chips. Freeze until firm. Let stand at room temperature 10 minutes before cutting.
STRAWBERRY APPLESAUCEYield: About 2 quartsPlace in large saucepan and bring to a boil:1 12-oz can apple juice concentrateStir in:¼ cup water mixed with ¼ cup cornstarchContinue to cook, stirring constantly until thickened and juice transparent. Add:4 cups fresh or frozen strawberries, slicedRemove from heat. Mix in:6 cups unsweetened applesauceChill and serve.
BANANA SPLITSWe don't have an official recipe for this, but make your own!
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