Any opportunity that we have here at Vie to promote healthy eating amongst kids is a worthwhile endeavour indeed and one that we jump at the chance to get involved in!
When our good friend, Scott Williams, of Camp4Real, asked if we could help contribute snack + lunch to his campers this week the answer was a resounding yes! Since Scott’s camp promotes healthy activity paired with vegan eating, we decided to go with the following menu as our homage to C4R and all that it does for the little (active) ones in our amazing community.
We’ll be coming at you live later today from Camp, but in the meantime, take a look at the recipe for Camp4Real’s Signature Salad, created by Lynsie Steele two years ago. We’ll be serving this for snack and following up with some killer vegan chili for lunch!
SIDE Vie's Signature Camp4Real Salad
This one is great for kids who are picky eaters! It's loaded with sweet watermelon and corn, but offers a hidden surprise (and crunch) by mixing in some slivered sugar snap peas for added veg.
1 watermelon, flesh cubed
6 ears fresh corn, kernels sliced off and crumbled apart
1 lb sugar snap peas, sliced lengthwise into slivers
1 orange, zested and juiced
2 Tbsp mint, chopped finely
- Combine all ingredients in a large bowl and toss gently.
- Serve cold!
SOUP Vie's Camp4Real Vegan Chili
I love making chili, especially in my pressure cooker. All ingredients are added, I secure the lid and walk away. Best part is that the chili can easily be reheated if you'd like to enjoy it later! Simply remove the cooled bowl, cover, place in the fridge, and pop it back into the pressure cooker when you'd like to reheat!
I used tofu here to up the protein, but feel free to use crumbled tempeh or just extra beans.
1 Tbsp olive oil
2 Tbsp cumin, paprika, onion salt
1 block extra firm tofu, crumbled
1 can Cuban-style black beans
1 can refried pinto beans
1 can kidney beans, drained and rinsed
1 can fire roasted tomatoes
1 can corn, drained
water to cover
1 bag quinoa and black bean tortilla chips, for garnish
- Saute oil, spices and tofu for a few minutes, or until everything starts smelling really aromatic.
- Add the rest of the ingredients, bring to a boil, then reduce to a simmer (or set your pressure cooker to the Beans method).
- Serve hot with chips on the side.
If you like your chili thick, add less water or boil down for longer until it reaches desired thickness!