Last week, Mark and I went camping for the first time together in Norfolk County, Ontario. At a kid, I hated camping; mosquitos love me and I never quite perfected the art of the s’more since I turned my marshmallow into charcoal every time. For these reasons and the fact that we don’t own any camping equipment, I have avoided camping for most of my adult live. Living in the city, I don’t get a lot of time “in the great outdoors” and I wanted to get away from the hot and concrete landscape of Toronto. “Roughing it” in the wildness seemed a little too daunting for a first camping trip so we decided to go glamorous camping aka glamping. This is the kind of camping I can get behind.We packed our snacks for the drive and headed off to Long Point Eco Adventures. Mark and I toured Burning Kiln winery, drank a lot of red wine, went ziplining, viewed stars and planets in their observatory. The staff was enthusiastic about all the activities and we loved our 3-day adventure. Some may say that what we did wasn’t “real camping” but it is a great alternative for those who do not want to buy or store camping gear in their tiny apartment. I wasn’t willing to purchase anything for camping after cleaning out my apartment using the KonMari Method.
Coming back to the city, we realized how much we craved meals from our own kitchen and needed huge bowls of veggies asap. Going on vacation, I tend to go crazy on snacks, wine, and coffee so I needed a reset meal to get me back on track. This bowl is simple, quick, gluten free, full of veggies, and dressed with an addictive spicy peanut sauce.Sometimes to eat a giant bowl of veggies, all you need is a great sauce and this one is a winner. I highly recommend using the red chile flakes but if spicy food is not your jam, feel free to omit it.
- 3 tablespoons natural crunchy or smooth peanut butter
- 3 tablespoons fresh lime juice
- 2 tablespoons tamari or Liquid Bragg's
- 1 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- Fat pinch of red chile flakes or a squirt of Sriracha (optional)
- Sesame seeds (optional for garnish)
- 2 zucchinis, made into zoodles
- 1 carrot, cut into matchsticks
- 1 red pepper, cut into matchsticks
- 1 head of broccoli, cut into florets
- ½ cup frozen edamame
- 5-6 green kale leaves, stems removed and roughly chopped*
- In a blender, add all the ingredients and blend until combined. Set aside until the bowls are ready.
- In a medium sized pot, bring some water to a boil and cook the edamame for 5 minutes. Drain and set aside.
- Add about 3-inches of water into the empty pot and set a steamer basket inside. Over medium-high heat, add the broccoli and steam under al dente, about 2 minutes. Add the kale and steam for an additional minute.
- Meanwhile, transfer the zoodles and matchstick veggies to the serving dishes. Add the edamame, kale, and broccoli. Drizzle with Spicy Peanut Sauce and top with sesame seeds.