From cookbook: Vegetarian Camp Without Coolers —– LINK to BUY ON AMAZON
Tamarindo sauce comes from tamarind pulp, a sweet-tart fruit originally from Africa, now used in cuisines worldwide (though less common in the U.S.). Its bold flavor is often balanced with spices, citrus, or sweeteners. Since tamarind can be hard to find in the U.S., I’ve recreated its unique taste using locally available ingredients.
4 Servings
Dried mushroom vegetable mixture
1 ounce sliced dried shitake mushroom* —– LINK to BUY ON AMAZON
1 tablespoon minced dried onion
½ tablespoon minced dried garlic
¼ cup dried peppers harmony house pepper mix —– LINK to BUY ON AMAZON
Rice mixture
2 cups instant rice —– LINK to BUY ON AMAZON
1 large sweet potato
2 tablespoons oil
2 teaspoons ground ginger
3 tablespoons soy sauce
Egg mixture
½ cup Ova Easy eggs (2 ounce package, dried) —– LINK to BUY ON AMAZON
2 tablespoons dry whole milk powder (NIDO) —– LINK to BUY ON AMAZON
¾ cup water
Faux Tamarindo Sauce
2 teaspoon true lime —– LINK to BUY ON AMAZON
¼ cup water
2 tablespoon brown sugar
Morning Prep: add dried shitake mushrooms, dried onion, dried garlic and dried peppers to a pot, cover with water bring to a boil. Remove from heat and set aside. Once cooled place in a spill proof container so mushrooms can re-hydrate all day.
Dinnertime Prep: prepare the instant rice following package directions. Once rice is done set aside.
Add the mushroom mixture that has been soaking all day to a pot and bring to a boil, simmer for 10 minutes. Let mushroom mixture sit and continue to soften (re-hydrate) as you prepare the rest of the dish.
Peel and chop the sweet potato into ½ inch cubes. In a large fry pan heat the oil on medium flame until oil is hot. Add the sweet potatoes and fry about 15 minutes, browning and flipping about every 5 minutes to cook and keep it from burning.
While potatoes cook, strain the mushroom mixture, press to remove excess water and set aside. Once the mushroom mixture is cool enough to touch chop (if needed) the mushrooms into smaller pieces.
When potatoes are almost done add the mushroom mixture, the cooked rice, the soy sauce, and the ginger to the large fry pan and stir.
In a separate bowl mix ova-easy eggs, dry whole milk powder and water, stir to remove lumps. Pour the egg mixture over the rice, mushrooms and sweet potatoes mixture in the large fry pan. Cook for a minute or so (if you have people in your group that do not eat eggs then cook the eggs in a separate pan to serve on side).
Prepare Tamarindo Sauce: in a separate bowl mix the True Lime, brown sugar and water. Pour the sauce over the mixture in the large fry pan, stir gently, and reheat if needed.
*any dried mushroom can be used and if you have a home dehydrator – dry your favorite mushroom!
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