Backpacking food is a troublesome thing. This time however, I did it right. Hers the menu we took (this is for 2 people)
How I'm going to lay this out is a 'at home' step and 'on the trail' step for anyone who actually wants to use it backpacking
Also, here is our cooking gear
1 small pot
1 kettle? I'm not really sure how to describe that one...
Plus a small stove
Day 1: This was our hike up, all we needed for this night was dinner.
We ate vegan 'Mac and cheese'. It was surprisingly good. I would definitely eat that at home.
Here is the recipe.
1/3 cup nutritional yeast
1/8 teaspoon salt
1/4 cup unbleached flour
a dash garlic powder ( i might even leave it out altogether)
1/8 teaspoon dried yellow mustard powder
2/3 cup water
1 1/2 tablespoon soy margarine
1/2 box macaroni or Penne pasta (that's what we used)
1/4 c dried TVP ( i got mine from the bulk section)
1/4 c. boiling water
Mix nutritional yeast, salt, flour, garlic powder, mustard powder, and soy margarine together in a bowl. Mix thoroughly with a fork until the margarine in blended in well. Add to sandwich size plastic bag and store for later.
Add TVP and pasta to separate bags and store for later.
On The Trail:
Boil Water. Add TVP to larger pot. Add 2 fl.oz (1/4 c) of water to the TVP and let sit to rehydrate (about 5-10 minutes)
Add about 5 1/3 fl.oz. (2/3 c.) boiling water to the cheese powder and close bag. Mix by squishing the mixture around in the bag.
Cook pasta according to package directions in kettle and then drain water (the reason i use this one is so that you can easily drain the water off without spilling any pasta. I used the hot water to fill up a Nalgene and put it, very tightly closed, in the bottom of my sleeping bag. To make it warm. It was amazing. but anyway...)
Add the pasta to the pot with the now rehydrated TVP. Cut the corner off the cheese sauce bag and squeeze into the pot. Mix well and eat!
(to be continued)