Spring Camping in Alaska

Yipes! It's been a few days, but I promise I have some really great recipes to come! Todd and I spent our glorious Alaskan Memorial weekend camping with a few of my bestest buds at Eklutna Lake! It was much too beautiful to be inside. Todd and I spent the days we weren't camping, just lazing about in sunshine at home. A sunburn even made an appearance! I know, typically, a sunburn is not cause for celebration...unless you live in Alaska. I understand it may be difficult to comprehend the excitement surrounding a sunburn, but nevertheless, we celebrated. Today is supposed to be another scorcher. The all-time, record high today for southcentral Alaska is 82 F and today's high is supposed to be 75 F! I see more sun soaking with Todd and Mr. B in my future. My very near future.

Back to camping though, we spent Sunday and Monday at Eklutna Lake campground. There was biking, hiking, veggie dog roasting and of course, corn on the cob! I really wanted to make s'mores but alas, Alaska does not offer vegan marshmallows. Sad face. I would have made my own but I didn't have the necessary ingredients. Do you have any knowledge of store-bought vegan marshmallows or have your ever made your own?

Can you spot the wild Todd? He climbed a tree to try to get a cluster of twigs for the fire. It wasn't a very successful expedition. Though he is an exceptional tree climber. It must be an Ohio thing?

Bobbledore really enjoyed swimming in the still frozen-over Eklutna Lake. He loves swimming, though his husky fur isn't very water repelling. Look at that tongue!

Coop-da-Loop, Bobbledore's BFF, enjoyed our walk to the ice cream stand a little over a mile away from the campground. He even found a dead Pootschki weed stem to drag along! Pronounced push-key, this weed is also known as Cow Parsnip. The sap and outer hairs contain the chemical furanocoumarin which can cause sensitivity to sunlight if handled, resulting in severe dermatitis. I've never experienced it myself, but I have seen it and it's not very fun.

We had a gorgeous, beautiful weekend spent outside in the sun. Even the leaves are almost completely out now! Now that's a cause for celebration.

Delicious Dal

I make a lot of lentils. They're so healthy and full of good nummy goodies.

This Dal incorporates lentils and split peas, wonderful aromatic spices as well as a variety of fresh vegetables. Serve it over bread, rice or just eat it straight!

Delicious Dal

Inspired by The Vegan Cookie Fairy

Serves 6

• 1 Tbsp. coconut oil
• 1 Tbsp. whole cumin seeds
• 1 Tbsp. ground garam masala powder
• 1 tsp. ground coriander
• 2 medium yellow onions, chopped small
• 1 garlic clove, minced
• 7 cups vegetable broth (or 3 cups water, 4 cups broth)
• 1 head of broccoli (use the stem too, don't waste it!), chopped small and let rest for 10 minutes
• 1 yellow summer squash, chopped small
• 3 celery stalks, chopped small
• 2 cups dry lentils (or 3 cups lentils and no peas)
• 1 cup dry split peas
• 4 handfuls of baby kale or spinach

In a large pot, heat the coconut oil and add the cumin seeds, garam masala and coriander . Stirring, allow them to sizzle for a minute or two and then add the chopped onions. By the way, I got super excited when I found out about this spice jar cap. It's a freaking pop-top people! How cool is that?? I was ecstatic! Is that weird?

[gallery type="rectangular" ids="635,632"]

Saute until translucent, then add the garlic and saute another two minutes. Add the remaining ingredients excluding kale and bring to a boil, then turn down to a simmer. Cook, uncovered for about 45 minutes or until most of the liquid has absorbed, stirring occasionally.

[gallery type="rectangular" ids="633,630"]

Serve alone or with bread or even over rice or quinoa. Garnish with cilantro.

Spicy Peanut Thai Tacos

I've been cravin' me some tacos for quite some time now. It's not really a dish that we make a lot...as we obviously don't eat meat. But, I'm pretty sure it's mostly because I'd just prefer to eat my weight in chips and salsa instead. Anywho a little while ago, I bought a gazillion pack of those little baby corn tortillas and every time I open the freezer they've been beckoning me. It was time to make some bomb tacos. And these delivered. They aren't your typical tacos either. Brimming with thai-y goodness, sweet and spicy peanut butter sauce and fresh cilantro and basil, this dinner should please any thai loving freak, like myself. Thai is so gosh darn delicious.

I'm pretty sure anything can be infused with a thai influence. Thai lasagna? I haven't seen it yet...but I'd like to...

Spicy Peanut Thai Tacos

Inspired by Spabettie

Makes at least 10 small tortillas

• 1/2 cup creamy peanut butter
• 1/2 Tbsp. garlic chili paste
• 1 Tbsp. sesame oil
• 1 Tbsp. hoisin sauce
• juice of 1 lime
• 1 Tbsp. liquid aminos or soy sauce
• squidge of lemongrass paste (optional)
• 1 clove of garlic, minced fine
• 1 tsp. chili powder
• 1 (12 oz.) block of extra firm or firm tofu, cut into thin strips
• fresh corn kernels cut from 1 cob or about 1/2 cup frozen
• 1 head of broccoli, thinly sliced and chopped small
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• at least 10 corn tortillas (I used the little baby ones)

Preheat oven to 325 F.

Whisk the ingredients from the peanut butter through the chili powder in a small bowl. I used a pyrex measuring cup for an easy pour.

Thinly slice the tofu into about 16 or so thin strips. Arrange them so they aren't overlapping, on a baking sheet lined with parchment paper. Pour just enough of the peanut sauce over the tofu strips so they are covered ensuring there is sauce leftover for serving. Bake the tofu at 325 F for 25 minutes.

Mix the corn kernels, broccoli and fresh herbs together in a bowl.

[gallery type="rectangular" ids="614,608"]

Serve the tacos with a layer of veggie/herb mix on the bottom, then place one or two tofu strips over that layer and finally, drizzle with that scrumptious sweet and spicy peanut sauce. Feel free to even sprinkle some crushed peanuts on top to be super fancy pants!

Eventually, for the sake of portability, I mixed the sauce and the veggies together. Do what pleases you.

[gallery type="square" ids="611,610,609"]

These are certainly a tasty detour from a typical boring taco. A detour, I hope you will enjoy.