Wednesday, November 14, 2012

Camp-side Vegetarian Tacos

When the grasshaven team ventures into the outdoors, you can bet that the menu always holds a unique flair.  Today, the menu is influenced by areas south of the boarder.  Reminiscent of traditional Mexican street fair, vegetarian tacos are a fun addition to the camping menu and left-overs flavor soups the following day for lunch or spice up rice for a zesty side dish at dinner.  Vegetarian tacos are easy to assemble at the campsite and make a fast, easy dinner after a fun day with the family in the outdoors.  We substitute fresh spinach instead of the traditional lettuce for a little vitamin punch.  At home prep of the filling and taco dressings makes assembly at the campsite a cinch.  Pare with rice and beans for a hearty meal.
Yield: 16 tacos

2 tablespoons oil
1 small onion, diced
3 stalks celery, diced
2 large carrots, diced
1 yellow squash, diced
1 zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 can (28 ounces) diced stewed tomatoes, or equivalent fresh
1 can (4 ounces) diced green chilies, or equivalent frozen
2 cups chopped mushrooms (recommend porcini or portobello)
1 cup shredded kale
2 cloves garlic, finely chopped
1 ½ teaspoons sea salt
¼ teaspoon ground pepper
1 tablespoon chili powder (less for milder, more for spicier)
1 ½ teaspoons cumin
additional salt and pepper to taste
2 teaspoons oregano
juice of 1 lime

dressing the tacos at the campsite:
16 (4 ½ inch) soft corn tortillas
3 cups shredded fresh spinach (or lettuce)
1 cup diced onion
4 ripe plum tomatoes, diced
8 ounces sour cream
8 ounces grated cheese
1 bunch fresh shredded cilantro
canned or fresh salsa (optional)
3 radishes sliced thin (optional)
guacamole (optional)

recommended campsite gadgets and gear:
sauce pan
griddle or large skillet
can opener
heat resistant spoon

at home preparation:
prep time 15 minutes · total time: 45 minutes
Heat oil in a large skillet over low heat.  Sauté onions, celery and carrots about 5 minutes.  Add squash, zucchini, bell peppers and sauté 10 minutes more.  Add remaining ingredients and cook until tender.  Let mixture cool as the flavor will increase.  Once the mixture is cool, place filling in a freezer bag for at least 24 hours or until frozen.

The day before your departure, dice tomatoes and onions, shred spinach, portion cheese and sour cream, and set aside tortillas (add a few extra if you plan on making tortilla soup with the left overs).  Place each in its own resealable bag. 

campsite preparation and presentation:
total time: 10 minutes
Warm filling in sauce pan.  Add a 2-3 tablespoons water if necessary. Set aside once hot.  Heat oil on griddle or in skillet  Warm tortillas in hot oil.  Fill each tortilla with veggie filling.  Top with spinach, cheese, sour cream, onions, tomatoes, cilantro, radishes, salsa and guacamole (or any combination of the above that you like).  Serve immediately.

remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

campside veggie tacos · enjoy

cook’s notes:
If the filling is sweeter than you’d like, omit or reduce the carrot.