Camp Cooking
For many campers, the unforgettable meals are what keep them coming back—delicious and healing in quality. From soups to grains to vegetables, all meals are prepared on site over wood-burning fires in an extensive outdoor kitchen.
We filter all water used in production of the vegan meals and purchase vegetables and staples from organic, reputable sources, including Eden Foods, Lundberg Family Farms, Pacific Bakery Yeast-Free, and Veritable Vegetable.
Since we are unable to cook separate meals for specific needs, we recommend that you bring any special foods that you feel you might need.
The full proposed menu (subject to slight changes) is printed below.
For the 2010 camp, Packy Conway, Susanne Jensen, and James Brunkow will lead the camp kitchen, with Julia Ferré planning the menus. Their leadership at the last four events has been outstanding and the meals truly fantastic.
Everyone is welcome to help out in the kitchen with meal preparation, serving, and clean-up afterwards. This is an excellent opportunity to learn macrobiotic cooking while helping. See our Work Exchange Program for further opportunities.
Menus for the 2010 Camp
Friday, July 16
Dinner—simple meal for set up crew
Vegetable noodle soup
Tempeh sandwiches
Rice balls
Saturday, July 17
Breakfast
Oatmeal
Toast
Sunflower seeds
Apple butter
Gomashio
Lunch
Brown rice
Soba with scallion and nori garnish
Dipping broth for soba
Crispy tempeh with sauerkraut
Broccoli with walnut sprinkle
Shiitake kombu condiment
Snack
Watermelon
Dinner
Brown rice
Lentil soup
Corn on the cob
Broccoli
Salad—romaine lettuce, carrot, cucumber, and red cabbage
Dressing—olive oil and ume vinegar
Gomashio
Sunday, July 18
Breakfast
Oatmeal
Toast
Pumpkin seeds
Apple butter
Gomashio
Lunch
Brown rice salad with chickpeas and almonds
Barley miso soup with sautéed onion, wakame, cabbage, scallion, pasta
Kale
Sauerkraut
Gomashio
Snack
Watermelon
Dinner—Cornellia’s traditional welcome meal
Brown rice with azuki beans
Creamy onion soup with onions, oatmeal, celery, rice miso
Corn on the cob
Arame with carrots and sautéed onion
Salad—leaf lettuce with red cabbage, jicama, and blanched snow peas
Dressing—ume, red onion, olive oil, lemon, dill
Sauerkraut
Peach kanten
Gomashio
Monday, July 19
Breakfast
Millet with amaranth
Oatmeal
Sunflower seeds
Apple, raisin, pear compote
Gomashio
Lunch
Brown rice
Quinoa red lentil salad
Barley miso soup with bok choy, sautéed onion, carrot
Chinese cabbage roll
Wakame cucumber salad
Gomashio
Snack
Pears
Dinner
Brown rice, long grain
Polenta with choice of salsa
Pinto beans
Black olives
Onions, zucchini, and yellow squash fajita
Salad—romaine lettuce with red onion, carrot, radish, cucumber
Dressing—tahini, ume, and dill
Gomashio
Tuesday, July 20
Breakfast
Teff
Oatmeal
Pumpkin seeds
Rice syrup glaze for teff
Gomashio
Lunch
Brown rice
Split pea soup with rye crackers
Sweet-and-sour cabbage
Daikon canapé with sweet miso
Nori condiment
Light pressed cucumber pickles
Gomashio
Snack
Watermelon
Dinner
Brown rice
Spaghetti with chunky sauce
Minestrone soup with white beans
Broccoli
Festive sea palm
Daikon pickle
Gomashio
Wednesday, July 21
Breakfast
Oatmeal
Sunflower seeds
Apple, raisin, pear compote
Gomashio
Lunch
Brown rice
Tabouli on lettuce leaves
Fried tempeh served with sauerkraut
Kombu clear broth served with lemon garnish
Corn on the cob
Savory onions in miso sauce
Tender snow peas and kale
Kombu condiment
Gomashio
Snack
Fruit platter—strawberry, peach
Dinner
Brown rice
Chapatti from bread class
Humus
Light vegetable soup with onion, celery, corn, cabbage, daikon, barley miso
Green beans
Cucumber relish (cucumbers, scallion, parsley, ginger juice, soy sauce, toasted sesame oil, lemon juice), served on lettuce leaf
Couscous cake with strawberry gel
Gomashio
Thursday, July 22
Breakfast
Millet/quinoa
Oatmeal
Pumpkin seeds
Prunes, raisins, orange compote
Gomashio
Roasted dulse
Lunch
Brown rice
Pasta and vegetables: onion, yellow squash, and carrot
Creamy tahini dressing
Barley miso soup with onion, celery, wakame, daikon
Blanched kale
Sauerkraut
Gomashio
Snack
Apples
Dinner
Sushi with pickled ginger, walnuts, cucumber slices, carrots
Scrambled tofu
Light miso onion soup with spiral pasta
Winter squash
Pressed salad
Almond cereal munchie
Gomashio
Popcorn for campfire
Friday, July 23
Breakfast
Oatmeal
Rice cakes with apple butter
Polenta
Walnuts
Stewed dried plums
Gomashio
Lunch
Cornellia’s 5-taste rice
Lentil pate on rye
Barley miso soup with wakame, sautéed onion, cabbage, carrot
Baby bok choy with specialty dressing of soy sauce, olive oil, and brown rice vinegar
Daikon pickle
Gomashio
Snack
Apples and oranges
Dinner
Aduki bean rice cubbies
Seitan cutlets in sage gravy
Cauliflower millet soufflé
Corn chowder
Green beans, carrots
Salad: lettuce, radish, jicama, carrot, cucumber; dressing: ume, olive oil, lemon juice, dill
Sauerkraut
Rice pudding
Gomashio
Saturday, July 24
Breakfast
Oatmeal
Bulgur or other grain
Sunflower or pumpkin seeds
Raisins or other fruit
Gomashio
Lunch
Brown rice
Barley miso soup with wakame, sautéed onion, red lentils, and other vegetables
Fluffy couscous with Béchamel sauce
Crispy vegetables with Almond sprinkle
Daikon pickle
Gomashio
Snack
Apples or oranges
Dinner
Brown rice
Ohagi with sunflower seeds or walnuts
Hearty black bean soup with seitan
Mixed Salad
Daikon pickle or cucumber relish
Gomashio
Sunday, July 25
Breakfast
Oatmeal
Sunflower seeds
Raisins or other fruit
Gomashio
Lunch—Travel Food
Brown rice balls with nori and umeboshi
Trail mix
Carrots and cucumbers
Apple and/or orange
