Uploaded May 2026 | Updated September 2026, 2 weeks ago
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.
dereksarno.com
evakosmasflores.com
amazing photographer and friend
soyboy.com
awesome tempeh - stores need to carry bigger retail packs - take note
foxyroks.com
awesome knives and friend
driftervans.com
where i got the van - tell em I sent ya.
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
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.
dereksarno.com
evakosmasflores.com
amazing photographer and friend
soyboy.com
awesome tempeh - stores need to carry bigger retail packs - take note
foxyroks.com
awesome knives and friend
driftervans.com
where i got the van - tell em I sent ya.
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
