Thursday's Surprise Challenge: Camp Food!

Today is Camp Food day! This Surprise Challenge is to make a favorite YD recipe! Here are a few suggestions: 

Breakfast Burritos
Biscuits & Gravy
Potato Salad
Peanut Butter Pie
Strawberry Applesauce
Banana Splits

Upload a picture of your Camp Food and send it to us here. We'll put them all together and share with everyone! 

BREAKFAST BURRITOS
Yield: 8 burritos
Prepare:
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 olives
Chopped tomatoes
Chopped avocado
Chopped onion
Chopped bell pepper
Salsa
Vegan Sour Cream

SCRAMBLED TOFU
Yield: 8 servings
Combine in hot skillet:
1 pound firm tofu, drained and mashed
¼ small onion, very finely chopped
Mix together:
2½ tsp McKay’s® Chicken Style Seasoning
1¾ tsp yeast flakes
½ tsp fresh minced garlic
¼ tsp tumeric
¼ tsp salt
Cook, stirring occasionally. Taste and adjust seasoning as necessary. After onions are thoroughly cooked, add:
½ green or red bell pepper, finely chopped
A few stalks green onions, chopped
Cook for 3–4 more minutes and serve.

BISCUITS
Yield: 12 biscuits
Preheat oven to 400°F.
Mix in medium bowl:
1 1/4 cup whole wheat pastry flour
1 1/4 cup unbleached flour
1 Tbsp baking powder
1 tsp salt
Whisk in a separate bowl:
1 cup nondairy milk
1/3 cup vegetable oil
Add 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 GRAVY
Yield: About 3½ cups
Blend at high speed until creamy:
1½ cups water
½ cup raw cashews, rinsed
¼ cup raw sunflower seeds
¼ cup arrowroot powder or cornstarch
3 Tbsp onion powder
2 Tbsp McKay’s® Beef Style Seasoning
Pour into saucepan and add:
2¼ cups water
Simmer 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 SALAD
Yield: 10 servings
Sauté:
7 oz firm tofu, cut in 38" cubes)
1 Tbsp onion powder
1½ tsp McKay’s® Chicken Style Seasoning (tofu should be light yellow and quite savory)
¾ tsp tumeric
Set aside.
Mix:
2½ pounds potatoes, boiled, peeled, and diced
1½ cups Mayo*
¾ cup sliced olives
6 Tbsp dill pickles, finely diced
½ cup celery, finely diced
22/3 Tbsp lemon juice
2¼ tsp dill
¾ tsp salt
Fold in tofu, mixing briefly. Serve chilled.

PEANUT BUTTER PIE
Yield: 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 crumbled
11/3 cups creamy peanut butter
2/3 cup water
½ cup honey
2 tsp vanilla
¼ tsp salt
Place 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 APPLESAUCE
Yield: About 2 quarts
Place in large saucepan and bring to a boil:
1 12-oz can apple juice concentrate
Stir in:
¼ cup water mixed with ¼ cup cornstarch
Continue to cook, stirring constantly until thickened and juice transparent. Add:
4 cups fresh or frozen strawberries, sliced
Remove from heat. Mix in:
6 cups unsweetened applesauce
Chill and serve.

BANANA SPLITS
We don't have an official recipe for this, but make your own!