BLOG: Tips for Making Your Next Camping Trip Waste-Free for Environment911.org

Tips for Making Your Next Camping Trip Waste-free
for Environment911.org

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Nobody likes having to bring home a big bag of garbage and cans after a long camping trip. Not only does it end up smelling gross, you know it’s totally wasteful. 
So here are some tips on how to reduce your environmental impact and keep your next camping trip completely waste-free. 
 
Reusable Water Jug – You can fill it up at home, and it collapses down when it’s empty for easy storage. This will save you from buying any big plastic water jugs or bottles from the store. 
 
Prep Food at Home & Bring Frozen – If you decide on meals that you can prep at home, it means saving time at the campsite, and if you can freeze them, it helps keep things in the cooler cold while it defrosts. Another bonus is that you can store any leftovers from meals in said jars afterwards. 

Solar Lights – This is a no brainer as there are lots of string and in-ground solar lights that will help you save on lanterns that use batteries or fuel. 

Reusable Plates, Cutlery, Glassware – Yes paper plates might seem easier (and might be if you’re camping when there isn’t a fire ban), but if you bring enough reusable camping dishes, they’re easy to clean, or if it’s a short trip, just rinse them and do the dishes at home. And if you wash some of the mason jars you brought your food in, you can use them as glassware as well. 

Dish Towels vs Paper Towels – Same thing as above – bring a few dish towels instead of letting the paper towels pile up. If you have a clothesline, they’ll dry easily during the day as well. 

Growler Fill & Pre-Mix Drinks – Get growlers filled on the way to the campsite and then you’re not left with piles of cans that you have to deal with the whole time. And if you pre-mix some cocktails in mason jars, you’re also not dealing with juice jugs of all sorts and then all you have to do is add ice. 

Ice Packs vs Bags of Ice – Speaking of ice, ahead of time, make some ice for your drinks in your freezer at home, and just use ice packs (and your frozen food) in the cooler to cool your items. Not only will this prevent you from having a ton of plastic ice bags afterwards, but it’ll save a bunch of money as the ice packs are reusable. (My friends even reuse the ice pack from their meal kit delivery boxes.) 

Invest/Repair/Rent/Borrow/Buy Used Camping Gear – If you don’t have an item that you want for camping, there are lots of places to get it instead of buying something brand new. Sometimes you can find brand new things for sale online, or call up that friend you know that’s an avid camper and ask to borrow an item for your trip. It saves you money, and you can give some gear a second life. 

RECIPE: Jerky From Scratch for BC Living

Jerky
for “From Scratch” for BC Living
July 2022

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This might seem like a lot of work, but believe me, if you’re a jerky fan, making it from scratch is so much better than anything you’ll by covered in plastic. 
 
Main tips include getting the right cut of meat (here’s a description of possible cuts – I used eye of round, because I might as well if I’m going to the effort), removing any fat, cutting it evenly (the butcher might do this for you if you ask them), and watching it while it’s dehydrating. If you do this, you’ll have a tasty snack that you can take on hikes, camping, vacuum seal for later, or just have on hand when you’re hungry. 
 
The spices in here are optional, maybe try mixing the base and then marinating a few in the spicy bowl, and seeing which you prefer. There’s some trial and error to it all. 
 

INGREDIENTS 
 
- 3 pounds chosen beef cut 
- 1 cup soy sauce (low sodium, I used Bragg’s)  
- 3 tbsp Worcestershire sauce  
- 1 tsp liquid smoke  
- 1 tbsp of brown sugar or honey (optional) 
- 1 tsp onion powder 
- 1/2 tsp garlic powder 
- 2 tsp ground black pepper (coarse) 
- 1 tsp salt  
- 1 tsp smoked paprika (optional) 
- 1 tsp red pepper flakes (optional) 
 
INSTRUCTIONS 
 
After removing and fat, using a very sharp knife, cut the beef into even slices – some can be round-ish and flat, and others can be long, but make sure it’s consistent. You can try freezing the beef for a while to make slicing easier. 
 
Mix the marinade ingredients together in a bowl – with optional spices – until combined and then add the beef and mix well until coated. Cover and place in refrigerator for 12 hours or overnight. 

If you have a dehydrator, follow the instructions on your machine. 
If using your oven, set to 175F, line baking sheets and place an oven proof wire rack over top of them.  
 
Evenly space your jerky, in a single layer. For the oven bake for 3-4 hours, rotating the pans after 2 hours of cook time. If using your dehydrator, the time will vary based on the machine, but might be up to 8 hrs. 
Check often, you want it to be firm, and dry, but still flexible. 
 
Store in a sealed container and it should be good for a week at room temp, a month in the fridge, or vacuum seal it to extend the life even further. 

FOOD: Mediterranean Inspired Recipe Shoot Day

Mediterranean Inspired Recipe Shoot Day
with Cassandra Anderton, Alison Kent, and Rebecca Coleman
May 22, 2022

RECIPE: Cinnamon Buns - "But Make It Vegan" for Environment911.org

Cinnamon Buns
”But Make It Vegan” for Environment911.org
June 2022
 
I don’t think I need to sell you on these, because... cinnamon buns. 
But what if I told you that you could make them in about 30 minutes!? 
 
I was cooking recently with my friend Rebecca Coleman, who wrote a cookbook called “Vegan Baking Made Easy” and she has a quick vegan cinnamon roll recipe that is sure to make your Sunday morning even better. 
I made some adjustments for what I had in my house, but I found them simple and delicious! They’re not the big super fluffy ones, but they’re SO fast and simple to make. 
 
Makes 12 Small Cinnamon Buns 
 
INGREDIENTS: 
 
- 1/2 cup + 2 tablespoons vegan butter 
- ½ cup non-dairy milk 
- 1 tbsp of apple cider vinegar (or white) 
- 2 cups all-purpose flour 
- 2 tbsp granulated sugar 
- 1 tsp salt 
- 3 tbsp of baking powder 
- 1/3 cup of brown or granulated sugar 
- 2 tsp cinnamon (or more if you’d like) 
 
- ½ cup powdered sugar 
- 2 tsp of non-dairy milk 
- 1 tsp vanilla (optional) 
 
 
INSTRUCTIONS: 
 
Melt 1/2 cup of the vegan butter and let cool while you prepare the rest of the recipe. 
Preheat oven to 350F, grease a round cake pan (approx. 8 inches) with the un-melted butter. Rebecca also suggests using a muffin tin for this (but I always claim the middle buns with all soft sides). 
 
Combine the ½ cup of non-dairy milk in a bowl with the vinegar – this will curdle the milk and make it into vegan buttermilk – let sit for at least 5 mins. 
 
In a large bowl, mix the flour, 2 tbsp of granulated sugar, salt and baking powder. 
Add 1/3 cup of melted butter to the vegan buttermilk and stir to combine. 
 
Create a well in the flour mixture and add the buttermilk/butter combo in and mix to combine, then knead with your hands into a dough. 
 
Sprinkle a clean surface with flour and turn the dough out onto it and knead it a few more times. 
 
Flatten the dough with your hands and rolling pin and shape into a ¾ inch thick, 12x6 rectangle. 

Spread the remaining melted butter on top of the dough with a pastry brush, and then sprinkle your desired sugar (I used golden) and cinnamon evenly across. 
 
Roll the dough into a log (12-inch side), and pinch the end to close the seam. 
 
Cut into 12 equal sized pieces (cut in halves until done) and then place evenly in the greased pan. 
Bake for 20 mins until they start to become golden brown on the edges. 
 
While they are baking mix the powdered sugar with the 2 tsp of non-dairy milk, an optional vanilla, in a small bowl. 
It will be thick, but you want it that way because it will melt on the buns. 
 
Remove the buns from the oven when ready and let cool for 5-10 mins in the pan. 
Carefully remove and spread the icing on top of the buns and serve. 
 
You can store these at room temp in an airtight container for a few days, or freeze for up to 3 months. 
 
ENJOY! 
 

RECIPE: Green Curry Paste - From Scratch for BC Living

Green Curry Paste 
From Scratch for BC Living
April 2022 

One of the greatest things about making curry is that you can search through your vegetable crisper and throw just about anything into it.  
It’s easily made vegetarian or vegan, you could go the chicken route, or maybe shrimp for your protein. 

BUT, if you’ve made curry paste from scratch, instead of getting one of those little jars, you might not be able to go back. It tastes so much fresher and the fragrance is killer, and thankfully it’s easy to make. 
It might not be as great as your favorite Thai spot, but it’s going to improve your home cooking for sure. 
 
The lime leaves, and lemongrass, as well as the chilies, I found at T&T and at the markets on Granville Island. Some grocery stores have one thing, but not the other, so it might be a hunt, but the reward is worth it. 
 
Makes Approx. 1 Cup of Curry Paste 

INGREDIENTS: 

- 5 cloves garlic 
- 1 thumb-sized piece of ginger (or galangal if you can find it) 
- large handful of cilantro (roots preferred, but stems will do) 
- 2 small shallots 
- 2 lemongrass stalks 
- 8+ Thai green chilies* 
- 2-4 serrano chilies* 
- 2 tsp cumin seeds 
- 1 tsp white peppercorns 
- lime leaves (5-6) 
 

INSTRUCTIONS: 
 
*If you can’t handle your spice, start with fewer chilies (and de-seed them) on your first go at making this paste. If you don’t find it spicy enough, add more the next time. 

 
Grind the cumin seeds and peppercorns until fine – or use pre-ground if you must! 

Peel your garlic, ginger (or galangal), and shallots and roughly chop. 
 
Remove the tops of the lemongrass and chop the lower parts into a few small pieces. 
 
Place the garlic, ginger, shallots, spices, lemongrass, lime leaves, and chilies (de-seed if desired), as well as a handful of cilantro root/stems into a food processor.  
You can also chop everything finely and then make this in a large mortar and pestle if you have one (and the arm strength) instead but it will take a LONG time. 
 
Blend on high until the paste is as smooth as possible. Scrape down the sides every now and then. 
And you’re ready to go. 
I portioned this out and froze the leftovers for future curry meals. 
 
This is a great base for different types of curry. You can add fish sauce and shrimp paste into it. 
 
If you’re making a Green Thai Curry, y ou can add fish sauce and shrimp paste into it. And be sure to cook the paste down in some full-fat coconut milk for a little bit first so that the flavors really come together. 

RECIPE: Vegan Breakfast Sausage

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RECIPE: Breakfast Sausage - But Make It Vegan
for Environment911.org
April 2022

Some mornings call for a really big breakfast—and these breakfast patties fit in beautifully with a tofu scramble and some roasted potatoes. I like to make them for brunch, or on a camping trip, while sipping on my hot cup of tea. They’re loaded with so much flavour and spice, I guarantee you won’t miss the meat.

Makes Approx. 8-10 Sausages

INGREDIENTS

- 2 cans of black beans
- small onion
- 1 red pepper
- 6 cloves garlic
- fresh rosemary
- fresh sage
- fresh thyme
- 1.5 tsp fennel seeds
- salt & pepper
- optional: teaspoon of paprika (or other spice)
- 2 flax eggs (instructions here)
- (optional: bread crumbs)
- cooking oil

INSTRUCTIONS

Make your flax eggs.

Roughly chop and de-seed your pepper, peel and quarter your onion, and peel your garlic.
Add three ingredients into a food processor and pulse until finely chopped.
Remove and place into a large bowl.

Add the black beans into the processor and blend until almost a paste, and then place into the bowl with the pepper-onion-garlic mixture.

Chop your fresh rosemary, sage and thyme and add to the bowl with some salt and pepper. (This is also great to sprinkle over potatoes if you’re having them.)

Mix ingredients together with your hands, then add in the flax eggs and mix until combined.
(If the mixture doesn’t hold together fully, add in some bread crumbs or oat flour.)

Dive into equal parts of desired size. Roll and then press flat.
Heat oil in a pan and fry until both sides are nicely browned.

If you have leftovers, try making a breakfast burrito or hash the next day.