Vegan Backpacking Food 2

Day 2:

Breakfast:

2 packets instant oatmeal each with dates, walnuts, and a sprinkle of sugar.

(All of these were packed in one gallon bag, with the dates, walnuts, and sugar in snack size bags)

Lunch:

Backpackers Snack Attack Bars from Lipsmackin’ Backpackin’  by Tim and Christine Conners. + GORP

However, if we hadn’t made those, Peanut butter-trail mix wraps are always a good option.

Dinner:

Vegetable Soup

1 16 oz package frozen mixed vegetables (the kind with corn and peas and such)

2 4oz cans of whole or sliced mushrooms (don't get button mushrooms, they will shrink down to nothing when you dehydrate them)

1 16 oz bag of frozen peas

1 package Ramen noodles (oriental style is vegan, but you don't have to add the seasoning)

2 packages Knorr vegetable mix

1/2 cup instant mashed potatoes

2 tablespoons dried onion flakes

1 teaspoon pepper

1 tablespoon garlic powder

2 1/2 cups water per serving

 

At home:

If you have a dehydrator, use it to dry your vegetables, but otherwise… Dry the vegetables at 130 degrees for several hours (check them every hour or so, but it will take a while, just be patient). Break up Ramen noodles and add to a large bowl. ADd Knorr packets. When vegetables are finished, add to bowl and mix thoroughly. Add 1 1/2 per person to a bag and make sure to note how many servings you have.

On the trail:

Boil 2 1/2 cups water x # of people/servings and then add soup mix and cook until vegetables are tender (10-20 minutes?)

(to be continued)