First started in 1977, by the North American Vegetarian Society, World Vegetarian Day is aimed to “promote the joy, compassion and life-enhancing possibilities of vegetarianism.”[1] It is a day to enjoy being vegetarian and to share the pleasures and health benefits of being vegetarian with other people. 

For health reasons, my wife and I have tried the vegan lifestyle for the last 100 days. She has been rock solid as a vegan, and me, well I am more vegetarian, though I messed up a couple of times at Jamboree and once or twice since.

Three months of plant based eating has made me want to try some meatless Dutch-oven recipes and since Sunday, October 1, 2017, is World Vegetarian Day, I thought, “Why not today?”

The chili and cornbread were so good, we had them both for dinner and lunch. The crumble is still baking, but here are the recipes for you to try too:

 

 

Black Bean and Rice Chili
Serves 8
This hearty dutch-oven chili is easy to make at camp and since there is no meat, you can make it later in the week
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 pound black beans or 4 15-ounce can of beans (mix this up with black, pinto, kidney, etc,)
  2. 2 tablespoons cooking oil
  3. 1 onion, chopped
  4. 1 bell pepper, chopped
  5. 2 medium carrots, chopped
  6. 2 ribs celery, chopped
  7. ½ teaspoon salt, divided
  8. 4 cloves garlic, pressed or minced
  9. 2 tablespoons chili powder
  10. 2 teaspoons ground cumin
  11. 1 ½ teaspoons smoked paprika
  12. 1 teaspoon dried oregano
  13. 10 large Roma tomatoes or 1 large can (28 ounces) diced tomatoes with juices
  14. 2 cups vegetable broth or water
  15. 1 bay leaf
  16. 2 tablespoons chopped fresh cilantro, plus more for garnishing
  17. 1 to 2 teaspoons lime juice
  18. 1 to 2 tablespoons dark cocoa powder
  19. 3 cups of rice
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Instructions
  1. 1- Add dry beans and 8 cups of water to dutch oven and bring to boil for two minutes. Remove from heat and allow to soak for one hour.
  2. 2- Heat oil In a large skillet, then sauté chopped onion, bell pepper, carrot, celery and garlic with big pinch of salt salt until vegetables are tender and the onion is translucent.
  3. 3- Add chili powder, cumin, smoked paprika and oregano to the sautéed vegetables heating for another minute. Set aside.
  4. 4- Dice tomatoes
  5. 5- Drain the black beans, keeping them in the Dutch-oven. Stir in all vegetables and vegetable broth and bay leaf.
  6. 6- Add sautéed vegetables Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Meanwhile put rice on to boil.
  7. 7- Remove the chili from heat. Add the chopped cilantro, stir to blend, and then mix in the lime to taste. Add salt to taste and cocoa too.
  8. 8- Divide the mixture into individual bowls and serve with garnishes of your choice alongside rice..
Notes
  1. 1- For the best texture and flavor you can mash the chili with a potato masher until it reaches a thicker, more chili-like consistency or allow it to simmer for a few hours, which with also thicken it.
  2. 2- Possible garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
  3. 3-This chili will keep well in the refrigerator for about 4 days.
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Adapted from Cookie+Kate
Adapted from Cookie+Kate
Voice of Scouting https://voiceofscouting.org/
Corny Cornbread
Serves 8
A very easy cornbread recipe that the Scouts and others will love. It's sweet, chewy and ready in a jiffy!
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 2- 8 oz packaged cornbread muffin mix
  2. 1/2 vegetable oil plus 2 tablespoons
  3. 2/3 cup sour cream
  4. 4 eggs, slightly beaten
  5. 1 can corn (creamed or niblets)
  6. 1 cup white sugar or 1/2 cup honey
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. 1- Preheat dutch oven or cast iron skillet with lid to medium hot (17 briquettes on top and 9 under)
  2. 2. Empty Jiffy mixes into large mixing bowl.
  3. 3- Stir in oil and 2 eggs.
  4. 4- Mix in sour cream, drained corn and sugar. Whisk until combined, but only until it is just moist.
  5. 5- Pour batter into oiled skillet or dutch oven.
  6. 6- Bake 40 minutes, or until a knife inserted into the center of pan comes out clean.
Notes
  1. For a sweeter bread, sprinkle 2 teaspoons of sugar overtop of the batter.
  2. You may also enjoy adding shredded cheese, chopped onion or crumbled bacon.
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Adapted from Mocha Girls Pit Stop
Voice of Scouting https://voiceofscouting.org/
Apple Blueberry Crumble
This Apple Blueberry Crumble is the ultimate camping crumble! It's simple to make, takes 10 minutes to prepare and is a sure winner with campers
Ingredients
  1. 5 large apples, peeled and sliced
  2. 1 cup water
  3. 1/2 cup white sugar
  4. 2 tbs lemon juice
  5. 1/2 tsp ground cinnamon
  6. 1/2 tsp nutmeg
  7. 2 cups blueberries
  8. 1 1/3 cups rolled oats
  9. 1/2 cup brown sugar
  10. 1/3 cup flour
  11. 1/2 cup butter
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. 1- Place the peeled and sliced apples into a medium saucepan with the water, white sugar, lemon juice, cinnamon and nutmeg.
  2. 2- Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
  3. 3- Place the stewed apples into the dutch oven or cast iron skillet
  4. 4- Sprinkle over the blueberries.
  5. 5- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
  6. 6-Sprinkle the crumble over the fruit.
  7. 7- Bake for 35 minutes or until the crumble is golden and crunchy.
Notes
  1. Serve with ice-cream, custard or cream for a truly delicious dessert.
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Adapted from Lucy's Bake Play Smile
Voice of Scouting https://voiceofscouting.org/
This article is sponsored by BarebonesLiving.com

Enjoy these other recipes from our Barebones cooking series:

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