Wharfrat wrote:

> I'm hoping some of you could toss out some good recipes that would impress
> a vegetarian. All we have to cook with is a tiny pro-pane grill.


Corn on the cob and still in the husk roasts on a grill.


Vegetable kabobs with mushrooms, sliced peppers, onion, eggplant, can go
in a marinade of oil, vinegar, mustard a few hours before grilling. The
marinade keeps it moist so it doesn't burn on the grill. All
ingredients are fine just being kept cool with no refrigeration.


Cous cous cooks up in boiled water. Add curry powder and diced carrots,
scallions, peppers, etc. Also quinoa and cracked wheat or bulgur wheat
require boiling water, then low cooking times. All can then have
chopped parsley and/or cilantro and shredded vegetables added. Vary the
sauces to include curry one night, Italian seasonings the next, a Greek
variation with feta and olives the third. Lemon juice, grapefruit
juice, or vinegar plus olive oil work.


Eggs.


Will you be able to build an old-fashioned camp fire? Turnips,
rutabaga, sweet potatoes, and carrots, as well as the traditional white
potato, all wrap well in aluminum foil and roast buried in the ashes.
I'd say it was worth it to bring butter and salt.


Try almond or cashew butter instead of or in addition to the traditional
peanut butter.


Take a trip to the gourmet shop for soft chevre cheeses and the best
cheddar you can buy to go with apples. You can also impress her with
Comte which is a natural with apples. Go out of your way to find good
galas. They're available this time of year imported from South America
and worth it.


Don't just get nuts and raisins. Get unsulphered dried apricots, whole
shelled walnuts, dried pears, dried cherries and cranberries. I'd be
impressed.


Fun question, thanks.


--Lia