Tuesday, August 3, 2010

Vegan Backpacking Food 2

Day 2:


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)


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.


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)

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