Burning Man Resources

This is a resource page for VegCamp 2010 at the Burning Man festival.

Glass Walls
Animals Have a Deep Capacity for Love (Christian the Lion) (video edited by Jeff Nelson of VegSource)
Eating Mercifully
A Life Connected
Showing Mercy to God’s Creatures

RECIPES

Click here for more recipes on this website

Click here for even more recipes on the Kaiser Permanente website

Scrambled Tofu

Cooking & Cleaning: Wednesday 8:30 am

• 24 oz Extra Firm Tofu
• 6 tsp Nutritional Yeast
• 1/2 Cup each Red & Green Bell Pepper (Diced)
• ½ Cup Onion (Finely Chopped)
• ½ Cup Olives
• Salsa (on request)
• 1 ½ tsp Garlic Powder
• ½ tsp Turmeric
• Salt & Pepper
• Olive Oil (to coat pan thinly)

1.  Lightly oil large skillet and place over medium heat.

2. Crumble tofu with fork or fingers into skillet. Sprinkle yeast flakes, garlic powder, and turmeric over tofu and stir well.

3. Add onions and bell peppers. Cook for 10-15 minutes. Remove from heat and season with salt & pepper.

Greek Country Salad

Cooking & Cleaning: Friday 8:30 am

• 2 Heads of lettuce (chopped)
• 1 Can Diced Tomatoes
• 2 Medium Cucumbers (Peeled, seeded, and sliced)
• 1 Cup Green Bell Pepper (Diced)
• ¾ Cup Onion (Finely Diced)
• 1 Cup Olives (Sliced)
• ½ Cup Pepperocini (Sliced)
• ½ Cup Olive Oil
• ¼ Cup Lemon Juice
• 2 TBSP Red Wine Vinegar
• 1 ½ tsp Garlic Powder
• 1 ½ tsp Italian Seasoning
• ½ tsp Salt
• ½ tsp Pepper

1. In a large bowl combine lettuce, tomatoes, cucumber, bell pepper, onion, and pepperocini

2. For dressing, in a small bowl, whisk together oil, lemon juice, vinegar, garlic powder, Italian seasoning, salt and pepper

3. Combine and toss. Serve.

Garbanzos & Green Beans 

Cooking & Cleaning: Wednesday 5:30 pm

• 1 ½ Cup Onion (Finely Chopped)
• 1 TBSP Olive Oil
• 2 ½ Cups Green Beans cut into 2 inch pieces
• 1 Large Zucchini cut into ½ dice
• 1 ½ Cup Red Bell Pepper (Diced)
• 2 tsp Garlic Powder
• 2 tsp Italian Seasoning
• ½ tsp Ground Cumin
• 1 tsp Salt
• ½ tsp Pepper
• Apx 20 oz Garbanzo Beans (drained & rinsed) (Chickpeas)
• Apx 20 oz Diced Tomatoes

1. In a large saucepan over medium heat, add olive oil, onions, green beans, zucchini, and bell pepper, sauté for 2 minutes.

2. Add all seasonings and sauté for 1 minute.

3. Add beans and tomatoes, stir well. Cover and reduce heat to low and simmer 7-10 minutes. Remove from heat, serve hot.

Curried Chickpea Salad

Cooking & Cleaning: Thursday 5:30pm

• 2 tsp Apple Cider Vinegar
• 2 TBSP Lime Juice
• ¼ Cup Olive Oil
• 2 tsp Curry Powder
• 2 tsp Maple Syrup
• ½ tsp Salt
• ½ Cup Raisins
• 2 tsp Cumin Seeds
• 30 oz Chickpeas rinsed & drained
• 1 Red Bell Pepper (Diced)
• 2/3 Cup Onion (Finely Chopped)
• ½ Cup Parsley (Chopped)
• 8 Cups Mixed Greens
• Pita Chips

1. In a large bowl whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss. Spoon mixture over greens and serve with pita chips.