The big success of our family’s summer was getting out on spontaneous camping trips. Before kids, this was easy, but with babies it felt nearly impossible.
Ok, this is an involved recipe. You have to get a starter, and keep it alive for a while. Then you have to plan about 2 days of your life to be available for building your bread dough, and then you have to bake it in your dutch oven. But it is worth it, and […]
One of the first recipes we posted on our site was this Sweet Potato Corn Chowder.
The thing that really convinced me to become plant-based (at least the superficial thing) was discovering how I can use cashews to make things creamy.
Red Lentil Sweet Potato Dal. Dehydrated for backpacking.
Last August I committed to starting a plant-based diet. I was vegetarian for years, but struggled with making the leap to going vegan, mostly because I didn’t want to give up my beloved cheese.
We recently had a great time hosting a camp cooking workshop with a cool local group of outdoorsy folks called Adventure Scouts.
I’m always looking for more options for savory snacks to take when I go out and play.
We’ve been out camping almost every weekend lately, and this past weekend was no exception. We taught a campfire cooking class to a small group of new friends, and made this now famous Albondigas Soup.
We’ve been tweaking our favorite Almond Flax Granola recipe for a long time now to perfect it, but I just can’t stop.