How To Have A Feastival
- By Nick Rhodes
- Published on June 20, 2012
Adrenaline runs high as you pass through the gates and into the festival grounds. But you’re going to need a little more than brownies, weed and beer to withstand 85-degree temperatures and late nights that fade into early mornings.
It’s important to stay hydrated and nourished throughout the weekend and that doesn’t have to mean peanut butter, heady veggie burritos and $6.00 slices of Spicy Pie pizza.
Getting down in the hot sun all day and night is a pretty substantial workout, so it’s a good idea to create meals that are well balanced with meat (or protein substitute), starches and veggies.
The following are a few suggestions to help you save time in the campground, money in your pocket, room in the cooler and energy to keep on dancing.
- Cut all of your fruits and veggies ahead of time and store them in containers for convenient use. Leave the sharp knives and cutting board at home.
- Spices are your friends! Channel your inner Emeril – garlic powder, seasoning salt, Italian herbs or some salt and pepper can easily bump up the flavor of any dish.
- Soups, stews or chili can be made ahead of time and stored in the cooler until they’re ready to be reheated and eaten.
- Pasta is a durable food to take on the road, and uncooked has a long shelf life, so you don’t have to worry about it spoiling or staying refrigerated. A container of pesto goes well with the cold noodles, too.
- A loaf of bread is easy to throw in the car, but depending on the distance you’re traveling and your pre- or post-fest plans, crackers or some other form of crisp bread has the advantage of not going stale as easily and not getting crushed by your friend who sleeps the whole ride using it as a pillow.
The following recipes will help you save time and money in your makeshift kitchen. And they’re simple enough that even if you struggle with the steps on the back of a Pop Tarts box, you should be able to pull it off.
The Heady Hobo Dinner
Chopped Yukon Gold potatoes
1 slice of bread
Your choice of cheese
Salt, pepper, other seasonings (garlic powder or Lawry’s work wonders)
1. Lay out a piece of aluminum foil large enough to hold all of your ingredients. Place meat, potatoes, carrots and onions on the sheet of foil.
2. Tear a slice of bread and cheese into small pieces and add to the mixture.
3. Season liberally with salt, pepper, any additional desired spices and condiments.
4. Wrap the piece of foil around the mixture into a ball and secure any openings. Twist your foil creation into a distinctive shape to identify from others
5. Place in campfire or on the grill and cook until potatoes are soft and the meat is cooked through.
Shredded mozzarella cheese
Your favorite pizza toppings, from meat to veggies
1. Stuff pita pocket with pizza sauce, shredded mozzarella cheese and your favorite pizza toppings.
2. Sprinkle with Italian seasonings and wrap the pita in a piece of tin foil to prevent anything from spilling out.
3. Place in a pan or on a grill.
4. Alternative pizza option: Spread sauce on one side of pita. Sprinkle with mozzarella cheese, toppings, and seasonings. Place directly on grill or in pan.
Black Bean Quinoa Salad
Canned black beans
Parsley and cilantro
1. This one is easy to prepare beforehand at home. It’s light, so it won’t weigh you down, it’s extremely nutritious and it will keep well in a cooler for days.
2. Cook quinoa in a saucepan for about 15 to 20 minutes or until fluffy. Drain excess water.
3. Drain canned black beans and combine with quinoa.
4. Mix in dried cranberries, sliced almonds diced tomatoes, diced cucumber and diced avocado.
5. Squeeze the juice of one-half of a fresh lemon to keep the avocado from browning.
6. Season with cumin and toss with a small amount of olive oil.
7. Store in a container and keep in the cooler until ready to be eaten.
Festy French Toast
Butter (or the leftover bacon grease)
Any fresh fruit
1. Unlike the French toast you would eat at a diner or whip up at home, the Festy Frenchy doesn’t call for milk, something that’s not too common in festival coolers.
2. Combine beat eggs with a few drops of vanilla and liberal amount of cinnamon in a bowl.
3. Coat your pan with butter, or better yet, use the same pan used for frying bacon – fewer dishes and you’re recycling, right?
4. Place a slice of bread in egg mixture and coat both sides.
5. Place bread in heated pan and cook until golden brown on each side.
6. Repeat and drizzle with syrup. Serve with fresh fruit. Hangover cured. Bring on the music!
Find complete lineups, ticketing information and analysis of all your favorite festivals via our 2012 Festival Guide.
What are your favorite festival snacks and recipes? Let us know in the comments below . . .