Campfire/Grill Mushrooms, Peppers & Onions with Kielbasa

Camping doesn’t mean we need to eat junk food. Healthy food can be quick and easy, too. It doesn’t take long to prepare these tasty meals. If you want to go meatless, ditch the kielbasa. The texture of the Crimini mushrooms is “meaty”. That’s why I like them. Happy camping!!!



1 package of Baby Bella (Crimini) Mushrooms, whole

1 heaping spoonful minced garlic

Montreal Steak Seasoning or your favorite seasoning

Drizzle with EVOO

Wrap in aluminum foil and throw on the grill or grate over campfire for about 15-20 minutes.


Peppers & Onions

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Green Bell Pepper

1 White or Yellow Onion

EVOO to drizzle

Lemon Pepper or your favorite seasoning

1 heaping spoonful minced garlic

Wrap in aluminum foil and throw on the grill or grate over campfire for about 20-30 minutes.


Grill the Kielbasa on a grill or grated over the campfire.


Peppers and Potatoes Stew


This stuff came out awesome, so I decided to share.



  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic cut into 3 pieces
  • 8 bell peppers(2 red, 2 yellow, 2 green, 2 orange), seeded and sliced
  • 1/2 (28-ounce) can pelati tomatoes, blended smooth
  • 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.

When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.

Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.


Vegan Polenta Pizza

This is awsome! I made the “crust” and put it in the fridge overnight. I will definitely be making this all the time. I got the recipe from

Vegan Polenta Pizza

2 c. water
1 tsp. italian seasonings
1 1/2 tbsp. olive oil
1 scant tsp. kosher salt
fresh pepper
3/4 c. cornmeal

1 leek, chopped
4 crimini mushrooms, sliced
1 portabello mushroom, sliced
1 piece of kale, cut into strips
2 – 3 tbsp. pine nuts
1 1/2 tbsp. olive oil
Tomato paste
Fresh parsley
Salt and pepper to taste

Bring the water up to a boil. Add in the seasonings and olive oil.

Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.

Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.

Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.

Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.

Cook in oven for about 40 minutes and remove. Set aside.

While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.

Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.

Add the mushrooms and sauté until cooked.

Add the kale and sauté until bright green.

Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.

Sprinkle the tomato paste with pine nuts.

Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!

Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.

Sprinkle with salt and plenty of freshly ground pepper.

Lebanese Navy Beans With Tomatoes & Onion

This stuff is THE BOMB!!!!! I added some seasoned stir-fry beef to it for the dudes (would be good with chicken too). They loved it. This recipe is from

Lebanese Navy Beans With Tomatoes & Onion

1 cup dried navy beans, soaked overnight

1 Tbsp extra virgin olive oil

2 onions, diced

4 garlic cloves

14 1/2 ounces diced tomatoes

3 tablespoons tomato paste

3 tsp cumin

salt & freshly ground black pepper


Throw Navy Beans in crockpot with water (I put in enought to cover the beans and have a few inches over) before work (cook for 6-8 hours on high) reserve liquid. In a dutch oven, heat oil over medium heat. Add onions and garlic, sauté until golden for about 10 minutes. Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans. Add salt and pepper to taste. Simmer for 20 minutes until beans are tender and sauce has thickened. Serve over brown rice.

Hummus and Baked Chickpeas- healthy snacks

I’ve been making hummus for years. It’s healthy, great for snacking on with some Triscuits or some veggies to dip in it, and it’s easy.


1/2 bag of Chickpeas (aka Garbanzo beans)

lemon juice

minced garlic

2 Tbsp tahini (found in your local grocery store: it’s sesame paste)

seasonings to taste (try different ones)

Soak chickpeas overnight, throw in the crock pot on high for 8 hours. Throw all ingredients in a blender. Add enough lemon juice to liquify it.

Also try it with spinach, roasted red peppers or artichoke hearts.


I got this idea from Pinterest

Oven roasted Chickpeas

If you want a good crunchy snack, soak and cook the other half of the bag of chickpeas as well. Toss in 2 Tbsp olive oil and any seasonings. Put the oven on 400, bake for 30 minutes.

Navy Bean Tuna Salad


Navy Bean Tuna Salad

Dry Navy Beans (1/2 bag), or any white bean will do

2 small cans tuna (drained well)

1 stalk celery (diced)

¼ of a small onion or a bunch of green onion (diced)

4 Tbsp oil

1/8-1/4 cup of lemon juice (I love lemon, I use the latter)

A pinch of each:

Minced garlic

Cilantro bunch


Adobo seasoning

Crushed red peppers

Onion powder

Sea salt

Black pepper

Lemon pepper

Wash the beans, put in a pot and cook for 3 hours. Rinse well (no more foam) and put in fridge to cool. I do this the night before and cool overnight (or you could take the easy way out and buy 2 cans of white beans, rinse well and cool. (cooling the beans makes them stiffer and they don’t mush together while mixing).

In a small bowl (I use a coffee mug) put oil, lemon juice and seasonings. Whip with a fork or whisk. Pour over cooled beans.

Fluff tuna with a fork and put in the bean bowl. Add celery and onions.

Marinate in fridge for a couple hours. I like mine over a bed of greens or leaf spinach, but its good as is too. Then… it!