The Best Meal I Ever Made In The Mountains

Bucket list campfire cooking a delicious meal that could easily be done at home. Confidence is the one ingredient that goes everywhere once learned. Traveling through the PNW with my dog, Mt Hood, Mt Rainier, Mt Adams are all on the menu. https://dereksarno.com/ https://evakosmasflores.com/ amazing photographer and friend https://www.soyboy.com/ awesome tempeh - stores need to carry bigger retail packs - take note https://www.foxyroks.com/ awesome knives and friend https://www.driftervans.com/ where i got the van - tell em I sent ya. https://www.overlandkitchen.com/ the back kitchen pull out - tell em I sent ya Grilled Corn and Tempeh Serves 4 Ingredients 6 ears of corn 1 block Soy Boy 5 Grain Tempeh, sliced and cubed 1 onion, diced 4 cloves garlic, rough chopped 1/4 stick plant-based butter 1 tablespoon fresh thyme leaves 1 tablespoon fresh rosemary leaves, chopped 1 teaspoon granulated garlic and onion 1/2 teaspoon smoked paprika 1 teaspoon veg bouillon Good pinch flake salt and black pepper Spring water, enough to cover 1 Serrano pepper, chopped 1 can white beans, drained and rinsed 1 cup flat leaf parsley, torn 2 large scoops Forager cashew yogurt Method Soak corn in husks with a little water for an hour Grill over open fire until kernels are charred and cooked through Cool, shuck, and cut kernels from cob — reserve cobs Melt butter in skillet over medium high fire Add tempeh, sear on bottom Add onion, cook until color develops