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The First And Best Camp Cook So Far

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The First And Best Camp Cook So Far

Seared Lion's Mane Mushroom Steaks (Recipe 1 of 3)

Ingredients

  • Lion's mane mushrooms
  • Oil (for searing)
  • Coriander seeds (approximately 1/2 teaspoon)
  • Chili flakes (a pinch)
  • White peppercorns (approximately 1/2 teaspoon)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Heat Cast Iron Pan: Heat a cast iron pan over medium-high heat.
  2. Add Oil: Add a little bit of oil to the hot pan and swirl it around.
  3. Sear Mushrooms: Place the lion's mane mushrooms in the pan and press them down to sear. Lower the heat if necessary.
  4. Press Mushrooms: Press the mushrooms with a spatula or cover to expel water and achieve a golden brown color on both sides.
    • Continue pressing until desired texture is achieved.
  5. Remove from Heat: Take the pan off the heat temporarily.
  6. Prepare Spice Blend: In a mortar and pestle, grind coriander seeds, chili flakes, and white peppercorns into a fine powder.
  7. Season Mushrooms: Season the mushrooms with the freshly ground spice blend, salt, and black pepper on both sides.
  8. Continue Searing: Add a little more oil to the pan and continue pressing the mushrooms down with a spatula until crispy and steak-like.
    • Flip occasionally to ensure even cooking.
  9. Remove and Reserve: Once the mushrooms are seared to the desired level, remove them from the heat and leave them in the pan to keep warm due to the cast iron's heat retention.

Soba Noodle Salad with Tofu and Chili (Recipe 2 of 3)

Ingredients

  • Organic soba noodles
  • Tomatoes
  • Cucumbers
  • Organic kale
  • Garlic clove (1/2 clove, minced)
  • Lime (1/2 for juice)
  • Lemon (1/2 for juice)
  • Nutritional yeast (4-5 tablespoons)
  • Olive oil (optional)
  • Black pepper (pinch, to taste)
  • Parsley
  • Extra firm tofu (diced)
  • Thai chili peppers (bird's eye chilies, thinly sliced)

Instructions

  1. Boil Water: Bring a pot of water to a rapid boil and add a little salt.
  2. Cook Soba Noodles: Add the soba noodles to the boiling water and stir.
    • Cook until al dente (about 1 minute less than package instructions to account for carryover cooking).
  3. Drain and Cool Noodles: Drain the noodles and rinse with cold water to stop the cooking process.
    • Place noodles back into the pot.
  4. Prepare Vegetables: Slice tomatoes and cucumbers.
    • Roughly chop the organic kale.
    • Tear the parsley into the bowl, removing the big stems.
    • Dice the extra firm tofu.
  5. Make Dressing: In a deli cup, combine minced garlic, lime juice, lemon juice, nutritional yeast, and a pinch of black pepper. Add olive oil if desired.
    • Cover with a lid and shake well to emulsify.
  6. Combine Ingredients: Add the tomatoes, cucumbers, parsley and tofu to the noodles.
  7. Dress the Salad: Pour the dressing over the noodle mixture and toss to combine.
  8. Add Thai Chilies: Thinly slice Thai chili peppers and add them on top of the salad. Stir in.
  9. Season to Taste: Add a touch of salt and more black pepper, if needed, to adjust the flavor.
  10. Serve: Enjoy the soba noodle salad immediately.

Massaged Kale Salad with Avocado (Recipe 3 of 3)

Ingredients

  • Organic kale
  • Avocado (1, cut in half)
  • Lemon (1/2 for juice)
  • Lime (1/2 for juice)
  • Black pepper (good pinch, to taste)
  • Salt (little pinch, to taste)
  • Olive oil (optional)
  • Tomatoes
  • Cucumbers

Instructions

  1. Prepare Kale: Chop the organic kale and place it in a bowl.
  2. Add Avocado: Scoop out the pulp of the avocado halves and add it to the kale.
  3. Add Citrus Juice: Squeeze the juice from half a lemon and half a lime over the kale and avocado.
  4. Season: Add a good pinch of black pepper and a little pinch of salt.
  5. Add Olive Oil (Optional): Drizzle with olive oil, if desired.
  6. Massage the Kale: Use your hands to massage the kale until it softens and turns a vibrant color.
  7. Add Tomatoes and Cucumbers: Add sliced tomatoes and cucumbers to the salad and mix.
  8. Season to Taste: Add more salt and pepper as needed.
  9. Serve: Enjoy the massaged kale salad immediately.

Video Description

We’re finally on the road and cooking in the van life for real—and I might’ve gone a little overboard. I kicked off this first leg of the journey with 3 bold, easy, whole food recipes that somehow all made it into one video. Not sure what I was thinking doing this much on day one, but hey—we’re here now.

This one’s packed with flavour, Lions Mane mushrooms, tofu, greens, and all kinds of good stuff. If you're into hearty, plant-based meals with no fluff and all taste, you’re gonna want to see this and make these.

▶ Recipes coming soon! I’ll write them up once I’m back on solid ground. For now, everything you need—ingredients and steps—is in the video.

Thanks for riding along. We're figuring it out as we go.

Thank you for being patient.

https://dereksarno.com/

Drifter vans: https://www.driftervans.com/fb-homeonwheels?partner=DerekSarno&utm_campaign=partners&utm_medium=partners&utm_source=

Back Kitchen: https://www.overlandkitchen.com/

speak to Chris.

Farm Hosts: https://natureandnurtureseeds.com/?utm_source=pmax&utm_medium=cpc&utm_campaign=shopping_test&gad_source=1&gad_campaignid=22380316302&gbraid=0AAAAADr4IAhIhyna0Vs8Qa6Y_McSqMw0y&gclid=Cj0KCQjw0LDBBhCnARIsAMpYlAoyJqg3C_pzZqccPAY5YFTGW8BYzTm1C8wSiT8xajXtOs7Hkzm4jmEaAtigEALw_wcB

Tell them all you heard about them thru us.

Thanks,

Derek and Frankie.