During our recent #FeastCoast campaign to celebrate launching the Northeast region, we discovered Fresh Off the Grid when browsing this social media platform…you may have heard of it…Instagram! You don’t just come across a vegetarian camp chef recipe that looks like this, and pass it up. So we had to get in touch with them, and this is what our correspondence looked like:
I came across your wonderful photos when searching #FeastCoast on Instagram. 🙂
Would you guys be interested in contributing some of your recipes to the Hipcamp blog? We have a Camp Chef series, and I think you’d be a great fit!
Let me know what you think. I look forward to chatting more!
Cheers and campfires,
Fresh Off the Grid:
Thanks for reaching out to us! Yes, we would absolutely love to contribute to the Hipcamp Journal.
Do you have any guidelines for the Camp Chef series or are you looking for anything in particular? We have lots of ideas so I just want to get a feel for what you’re looking for.
Looking forward to working with you! We are big fans of Hipcamp & what you guys are building.
Typos by iPhone
Fast forward a few messages, and here we are at what is sure to be a wonderful friendship brought together by two of our favorite things, food, and camping. So let’s get right to the meaty stuff (or, un-meaty stuff, that is), shall we?
I love tacos. I think I can pin it to having been born & raised in Los Angeles where taco trucks are a dime a dozen. It’s just too easy; I can eat tacos just about whenever I want – people are slinging them from every other street corner.
We set out to figure out how to replicate, while camping, what we love about tacos: that they are fast, cheap, and flavorful. These, of course, could be made with all sorts of different fillings – soyrizo, marinated tofu, actual meat – but those options take more time to cook and require a cooler. So, instead, these use TVP (textured vegetable protein), which has a similar texture to ground beef. TVP is made from soy flour, which makes it a complete protein, is fat free, and is inexpensive. It’s also quick cooking and easily takes on whatever flavor you add to it – in this case, taco seasoning! It’s worth noting that since it’s relatively flavorless on its own, your final dish will only be as good as the seasoning you use, so choose wisely. You can find TVP at well stocked grocery stores, in bulk at natural food stores (like Whole Foods), or online.
Serves 2 | Total time: 10 minutes
1. Bring the water, taco seasoning, and onion to a boil. Add the TVP and reduce heat to low. Allow the TVP to absorb the liquid, and then add the drained black beans.
2. Cover and cook on low heat, stirring often, until the tortillas are ready – be mindful to not let the filling scorch on the bottom of the pot. Check for seasoning – add salt if needed.
3. Heat up the tortillas either in a pan with some oil, over your campfire, or on a grill if you have one available.
4. Remove the filling from the heat and build your tacos using the toppings of your choice.
About the Author: Fresh Off the Grid is a camp cooking blog featuring recipes specifically designed for cooking in the outdoors, written by Megan McDuffie and Michael van Vliet. Find us online at freshoffthegrid.com or on Instagram @freshoffthegrid
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