I’ve just got back from three days camping on Norfolk’s north coast and thought I’d post a few words on what I ate and how I got on. The main reason for this mini adventure was to get away from it all, get back in touch with my true self and spend some quality time with my Labrador Florrie.
So, what did I eat? Well, for lunch on day one I ate a three bean chilli which I’d made at home and reheated, quite simple really. I did make a few additions though as right on my doorstep was Stiffkey salt marshes and with it a huge crop of Samphire! For those who are unaware of this fantastic wild green it grows all around the Norfolk coast and tastes similar to a crispy slightly salty asparagus. It can be eaten raw in a salad or lightly steamed and seasoned. I ate mine raw with a salad for maximum nutritional content. If you wish to do the same make sure you rinse it at least a couple of times due to it’s high saltiness and add it to mild flavored leafs like lambs lettuce for a really tasty but not overpowering salad.
Later on for supper I made a tofu scramble, again plenty of Samphire was added as well as some mushrooms, onions, garlic, yeast flakes and dried herbs. Normally I’d add some Tamari but left this out due to the salt in the Samphire. The rest of the evening was spent nibbling at raw pistachios, listening to the waves and witnessing a beautiful sunset that I wished my family had been there to witness with me, simply stunning.
For breakfast on day two it was my usual half a watermelon, 3 bananas and a mug of Rooibos tea. Unfortunately the weather wasn’t as perfect as my breakfast but this gave me some quality reading time and the opportunity to truly relax, something that doesn’t happen too often.
Lunch was again a reheated job which consisted of bubble & squeak and a some chickpea gravy from Vegan With A Vengeance http://bit.ly/MmIdPu
OK for supper on day two I cheated and went to the pub! Well, it was on my doorstep and they had garlic wild mushrooms, one of my favorites. I asked the chef if he’d make it with olive oil instead of butter and omit the dressing from the salad and add just a simple vinaigrette which he did, sorted!
On day three is was time to pack up so after finishing off my watermelon and bananas I headed off home. For any vegans thinking of camping I’d highly recommend making up meals at home, freezing them and then using them to keep other foods cool. This gave me a cool box that stayed cool until lunchtime of day two, kept all my salad and fruit fresh and I didn’t have to worry about sourcing ingredients from the local area. For longer trips it may be wise to invest in a mini fridge connected to your car lighter socket. Also worth considering is checking out the local pubs online and giving them a call before you leave. Many chefs are happy to prepare vegan meals if given plenty of time and may even offer you a choice over the course of your stay. I’m slowly making the transition to raw so on my next camping trip I may not even need my stove but we’ll see, I may still want a cuppa!