Tim, AKA Van Tramp has joined us for 1 final week of camping together at Lake Mead. Good thing our dogs get along.
Dinner Last Night:
I haven’t done meal planning in over a week and a half, so last night when I invited Tim to join us for dinner, I had no idea what I was going to make. Brian knew that I had a can of tuna in the trailer, so he suggested Tuna Casserole. We haven’t had it since giving up dairy at home, but it was a great idea that turned out to be really good. (served with a side salad)
Dairy-free Tuna Casserole (adapted from this recipe)
8 ounces whole-wheat pasta (I used rotini)
1 T. oil
1 medium white onion, chopped
1/4 cup white flour
1 cup vegetable broth
2 1/2 cups coconut milk
1/2 cup vegenaise
2 T nutritional yeast
salt,pepper & garlic powder to taste
1 10-ounce bag frozen peas, thawed
1 1/2 C broccoli florets
1 can tuna (6-ounce can)
1. Preheat the oven to 400 F.
2. Cook pasta according to directions.
3. In a large cast iron skillet over medium heat, heat the oil, add the onions and cook for about 6 minutes. Stir in the flour, whisking constantly until there are no lumps and the flour just begins to smell toasty, about 1-2 minutes. Whisk in the vegetable broth, whisking until well combined. Add the coconut milk, 1/2 cup at a time, followed by the vegenaise. Cook, stirring constantly, until mixture is smooth and slightly thickened.
4. Add the nutritional yeast, salt, pepper & garlic powder to taste
5. Add the peas, broccoli, tuna and cooked pasta to the sauce, tossing well to combined. Transfer the skillet to the oven for about 30 minutes. Serve hot.
2014 Cost of Camping:
1 night paid camping
62 nights free camping
63 days this year
Total spent on camping this year: $17
Daily average cost of camping: $0.27