New Culture Cascadia Summer Camp 2015
Meals
Meals will be delicious, healthy, mainly vegetarian food with a vegan option. With enough advance notice, we can also accommodate many special food needs. Please indicate any special food
needs when you register online.
In addition, there is a refrigerator where we invite campers to store small amounts of personal food, and a space (with stove) where those with special diets can prepare what they need.
All meals will be gluten-free. Any exceptions (such as bread containing gluten) will be clearly noted.
One camper has a life-threatening allergy to peanuts. No peanuts, peanut butter or peanut products will be served at camp. Please do NOT bring any peanuts or peanut products with you to camp.
- Breakfast is served with coffee, dried fruit and nuts, honey, almond butter, milk and alternatives.
- All lunches and dinners served with garden salad, a selection of dressings, toppings, bread and fresh fruit.
- Both gluten free and regular bread will be available with each meal.
- Tea, hot water and snacks will be available throughout the day.
Friday, June 26
Dinner: Yellow coconut curry with cauliflower, potato and garbanzo beans over brown Basmati rice
Saturday, June 27
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Hummus wraps with roasted summer squash and bell pepper, Greek salad with feta
Dinner: Smoky acorn squash and red bean chili with cheese, corn tortillas and chips, avocado
Sunday, June 28
Breakfast: Polenta with green chilies, pepitas and cheese, in addition to usual breakfast
Lunch: Salad wraps with roasted beets, herb marinated tempeh and goat cheese
Dinner: Baked potato bar: red and sweet potatoes with a selection of toppings
Monday, June 29
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Roasted tomato gazpacho (cold soup); kale, red quinoa and black lentil salad
Dinner: Creole-style lentil loaf, sweet and tangy braised kale, “dirty” rice
Tuesday, June 30
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Cranberry and walnut chickpea salad sandwiches, carrot and beet waldorf salad and corn chips
Dinner: Brown rice pasta marinara with parmesan cheese, vegan Cesar salad, herb & garlic bread
Wednesday, July 1
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Spiced black lentil and roasted squash tacos, salsa verde, sour cream, sweet red pepper coleslaw
Dinner: BBQ tempeh burgers, apple coleslaw, and red German potato salad
Thursday, July 2
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Teriyaki vegetable and tempeh skewers, ginger coconut jasmine rice with golden raisins
Dinner: Taco salad bar with garlic black beans, spicy tempeh chorizo, cheese, avocado, and pineapple salsa
Friday, July 3
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Curried vegetable wraps with red onion raita (yogurt sauce) and banana chutney
Dinner: Wild mushroom and root vegetable stew, brown rice pasta salad with tahini herb dressing
Saturday, July 4
Breakfast: Oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Black lentil soup with caramelized onions and kale, caprese sandwiches (tomato, basil, mozzarella and balsamic vinegar olive oil)
Dinner: Thai-style almond sauce stir fry with broccoli, bok choy, carrot, green beans and wide rice noodles
Sunday, July 5
Breakfast: Sweet potato home fries with vegetarian country gravy, as well as oatmeal, dry cereal, hard boiled eggs, yogurt and fresh fruit
Lunch: Salad wraps and chef’s special