Three Square
South Asian-inspired camp cooking from two overlanders and their Australian Land Cruiser
Indian Chickpea Salad on Toast
Ever crave delicious and fresh Indian food at camp? Here’s a recipe for a vibrant breakfast, filling but not heavy, that will satisfy those cravings and get you up and moving. Garam masala is a classic Indian spice blend available in most grocery stores. Tamarind concentrate should also be pretty easy to find, though it may be sold as tamarind paste, depending on the brand in stock. MSG, found naturally in many foods, is finally overcoming decades of unscientific stigma and is readily available in most well-stocked grocery stores.
- ¼ cup canned chickpeas
- ½ ripe avocado
- ¼ medium onion, diced
- 1 tablespoon cilantro, chopped
- 1 lime wedge
- 1 serrano pepper, diced
- ¼ cup olive oil
- 1 tablespoon plus 1 teaspoon garam masala
- ¼ cup tamarind concentrate
- 3 tablespoons agave or maple syrup
- 1 pinch MSG
- Cayenne pepper to taste
- In a bowl, mash the canned chickpeas with a fork to the desired consistency. Mix in half of the diced onion, the diced serrano pepper, a pinch of MSG, and the tablespoon of garam masala. Season with salt and pepper to taste.
- In a separate bowl, or if you have a sealable small jar, add the tamarind concentrate, the rest of the garam masala, the agave or maple syrup, and a pinch of salt. Mix together—you’ve just made a simple chutney.
- Toast the slice of bread in a pan. Slice the avocado and arrange it on the toasted bread, then top it with the chickpea salad mixture. Drizzle olive oil over the chickpeas then garnish with the remaining diced onion and cilantro. Spoon the tamarind chutney over the top and add a squeeze of lime.
Savory Vietnamese Crepes (Bánh Xèo)
Bánh xèo is a central Vietnamese dish originating from the days when Vietnam was a French colony. The simplicity of preparation (if you can make a pancake you can make a crepe) and unexpected textures and flavors make this an absolute treat. It’s particularly nice on a cold day when you don’t mind lingering over a midday campfire a little longer than you might otherwise. To save time, you can soak the mung beans or lentils at home, then transport them to camp in a cooler.
- ¼ cup coconut cream
- ½ cup white rice flour
- ½ cup cornstarch
- 1 cup water
- 2 green onions, thinly sliced
- 1 tablespoon ground turmeric
- 3 tablespoons neutral cooking oil
- 5 tablespoons dried mung beans or split lentils
- 1 handful each shredded cabbage and shredded carrots
- ½ medium onion, julienned
- Red leaf lettuce leaves
- 2 sprigs fresh mint
- Pickled carrots for garnish
- Perilla leaf for garnish
- Nước Chấm Dipping Sauce
- ¼ cup soy sauce
- ¼ cup lime juice
- ¼ cup palm sugar/agave
- ½ cup water
- Diced fresh red serrano pepper, dried chili flakes, or chili paste
- Start by soaking the mung beans. Bring a pot of water to boil, then pour the hot water directly into a heat-safe bowl with the dried mung beans. Soak for a minimum of 20 minutes. Set aside.
- In a small bowl, mix together the white rice flour, cornstarch, ground turmeric, and a pinch of salt. Then add the coconut cream, oil, and water. Whisk until the batter is smooth. Thinly slice 2 green onions and mix into the batter. Set aside.
- To make the dipping sauce, mix together the soy sauce, sugar, lime juice, water, and the chili pepper, flakes, or paste in a small bowl. Taste, adjust heat accordingly, and set aside.
- To make the crepes, add a small amount of cooking oil to a sauté pan at least 10 inches in diameter and heat over medium-high. Add half the onions and cook for about 30 seconds. Turn the heat down to medium and pour in half your batter—it should fill the bottom of the pan (you’re aiming for a 10-inch crepe). Add the shredded cabbage and carrots to the batter and let everything cook for about 5 minutes.
- When the crepe releases easily from the pan with a spatula, fold one side over the other, forming a half-moon shape, and cook another 2 to 3 minutes. Then flip the whole crepe and let it continue cooking for a final 2 to 3 minutes, making sure the edges are nice and crispy. Repeat the process for the second crepe.
- Place the finished crepe onto a plate, cut it into sections, then wrap them into a whole leaf of lettuce. Top with mint, perilla, and pickled carrots, dip into the nước chấm and enjoy.
Vietnamese Butternut Squash Soup
This soup is a staple in everyday Vietnamese cuisine and is easy to make at camp. And if you’ve never been camping in chilly weather and returned to your site for a bowl of hot, satisfying, soul-warming soup, well, you’re in for a treat. Typically, butternut squash soup is blended, but this version uses cubed squash, adding a toothsome bite and cutting down on effort.
- 1 medium-sized butternut squash
- ¼ pound vegan Italian sausage
- 6 cups water
- 1 tablespoon vegan fish sauce
- 1 teaspoon MSG or mushroom bouillon powder
- 1 teaspoon cane sugar or agave
- 4 tablespoons olive oil
- ¼ medium onion, diced
- 2 green onions, chopped
- ¼ cup cilantro, chopped or torn
- 1 cup white rice
- Add the rice to a small pot and add two cups of water. Cover the pot and place it on the stove over medium heat. The rice should be cooked in 20 minutes.
- Peel the squash, then slice it in half longways. Spoon out the seeds and discard them (alternatively, you can lightly roast them as a salty snack). Cube the squash.
- In another small pot, add the olive oil and bring it to medium heat. Brown the sausage then add in the diced onions and sauté until translucent. Add the rest of the water and the cubed squash. Bring to a boil, then reduce heat to a simmer.
- Once the squash is cooked through, add the chopped green onions, fish sauce, MSG, sugar, salt, and pepper. Taste and adjust seasoning as needed.
- Ladle the soup over a bowl of rice and garnish with cilantro.
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