If you've been wondering where I've been... we went camping !
We camped at the most incredible site in Sequioa/ Kings Canyon, along the side of a river, in view of a waterfall (Lodgepole site #124, in case you are wondering). Notice the big brown bear box in our camp for storing food. Bears are taken very seriously, they will come into your camp or break into your car if they see food. We saw four bears on this trip. A mother bear and cub walked by our campsite, we saw two bears while we were hiking, and there were bear paw prints on the windows of the van parked next to our car. So, we were very careful to keep all of our food out of sight in the bear bin. It was good fun cooking on our trip. Classic camp food is easy to make gluten free. We cooked up a big pots of rice in the evenings, and made onigiri (seaweed wrapped rice balls) for the next days' lunch. We also cooked lots of beans and lentils, and brought along the hardier vegetables like garlic, onions, potatoes, radishes and carrots. For fruit we brought apples, oranges and avocados. I had fun putting together a collection of spices to bring along on the trip. Some Japanese furikake, shichimi togarashi (Japanese seven spice pepper), garlic powder, onion powder, cumin, salt and black pepper. I have little tiny furikake shakers (really, they are for using in a bento box) that were the perfect size for holding the right amount of spice for the trip.
Breakfast was my favorite meal of the day. One morning we had 'scrambled' tofu in tortillas with salsa. Every day we made up some big mugs of hot chocolate. Here is our day three camp breakfast - spicy chickpeas, pan-fried red skinned potatoes, and freeze dried banana chips. It is gluten free, vegan, and made of ingredients that don't require refrigeration. olive oil 3 cloves garlic, sliced thin 1/4 red onion, diced 1 can chickpeas, drained 5 small red-skinned potatoes, quartered and sliced 1 teaspoon cumin salt, to taste pepper, to taste Shichimi togarashi (Japanese seven spice pepper), or substitute red chilli pepper 2 burner camp stove
Heat fry pan over medium-high heat. Add about 2 tablespoons of olive oil. Add sliced garlic and fry until garlic is well browned and oil is fragrant. Add red onion and cook until softened. Add drained chickpeas, cumin, salt and pepper to taste.
In a second pan or pot, add another 2 tablespoons of olive oil. Add sliced potatoes and fry until golden brown. When the potatoes are well browned, push the potatoes to one side of the pan and add some minced garlic to about a teaspoon of olive oil. Cook the garlic until fragrant. Add salt and pepper to taste. Serve with shichimi togarashi and spicy chickpeas.
If you have only one pot, and your pot is big enough, you can mix the two dishes together.