Saturday, August 27, 2011

Part 2



And lets finish with some more cupcakes. 'Cause they were so bomb. And a hit. I've made my vegan cupcakes famous, so people are always looking to see what I make this time. Tell me what you think!

Birthday Party! (Part 1)

So my birthday was this week, so I decided to throw a party with a whole bunch on crunk vegan food. Let's just get strait to the pictures.
The Whole Shebang.

Cookies and Cream Cupcakes from Vegan Cupcakes Take over the World

Fruit. Fruit. Fruit. Fruit. Fruit. (and chocolate!)

Pineapple Right Side Up Cupcakes from Vegan Cupcakes Take Over the World

(see part 2 for the rest)

Tuesday, August 16, 2011

Backpacking Year 2 Part 2

(the below mentioned) Salsa Leather!!! I think it kind of looks like lava on a plate.
and finally, in the most unorganized of manners, here is everything we ate on the trip.
Here is a complete menu:

Day 1:
 Dinner: Chili (see above post)
              Trail Bread (see recipe below)
              Drinks ( our drink bag included: Gatorade Packets, 2 kinds of caffeine free tea bags, Maté, Coffee, Apple Cider, and Hot Chocolate)

Day 2:
 Breakfast: Instant Oatmeal w/ Dried Fruit and Sugar
                  Boulder Lake Breakfast Bars from Lipsmackin' Backpackin'
Lunch: Bagels with PB and Trail Mix
Dinner: Jamaican Red Beans and Rice (We bought a pre made mix from REI, [GASP!] but it was basically instant rice, beans, and seasoning. Easy!)
             Trail Bread

Day 3:
Breakfast: Instant Grits
                 Breakfast Bars
Lunch: Trail Bread/GORP/Breakfast Bars (everything left over)

The Trail Bread was a recipe from Lipsmackin' Backpackin' that was basically 2 kinds of flour, molasses, agave nectar, vegetable oil, and water. It packed really well though! I was impressed.
If you look, last year I made the Boulder Lake Breakfast Bars, and the only problem we had with them was that they didn't stay together, they were crumbly. This year I added 3 tbsp of flax seed to the liquid in the recipe and it kept them together great. I'm definitely doing that every time I make them now. 

Backpacking Year 2

So last year I posted some backpacking food, but I have to say, this year was better.
Here is the hummus wrap I got when we stopped for lunch in Buena Vista. I love this kind of thing.

This is the chili we brought for the 1st night,
1 cup dehydrated pinto beans
1 cup dehydrated kidney beans
8 oz dehydrated salsa (see below)
1 cup dried TVP
1 Package Taco Seasoning Mix (or Chili)
5 cups water

Using a dehydrator or your oven, dehydrate the beans and the salsa. For the salsa, I put mine on a plate and it took a while, but it eventually turned into a leather that you could tear into pieces. Add the beans, salsa, and TVP together and store for packing. 
At Camp: When you get to camp, add all ingredients together and cook for 15 minutes. 
(I suppose you could add the seasoning at home, but I added it at camp to prevent losing some in transit from bag to bag.)