New Culture Cascadia Summer Camp 2016

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 foodkitchen_prep3 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, so 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

Notes:
Entire menu is GF (except bread), vegetarian, dairy optional, peanut free and nuts optional
Hummus will be available most meals and as snack
Tuna salad will be available each meal
Selection of fresh fruit – plums, pears, apples, bananas, …
Desserts will be added with dinner at discretion of lead cook
A menu will be placed out for each day detailing the dishes, ingredients, etc.