Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 Hi Everyone! I'm a friend of Donna's and just joined this group. My husband Tim and I are the authors of Lipsmackin' Backpackin' and Lipsmackin' Vegetarian Backpackin' . I'm posting some recipes from Lipsmackin' Vegetarian Backpackin' that I thought you might enjoy. These recipes are by and for backpackers so they are designed to be lightweight, durable and have a longer than normal shelf life. In case you enjoy reading about food as much as you enjoy eating food, here's some additional information about these recipes: Blueberry Nian_gao Rice Cakes are suitable for the home. They have a wonderful sweet taste and the use of rice flour over traditional flour gives them an unique texture. Lost Cowboy Chili is simply a recipe pulled from the variations I've been making for years. To adapt it for home, don't dry it. I included Thanksgiving on the Hoof in the event any of you happen to be backpacking on Thanksgiving (hey no crowds!) Flyin' Brian's Garlic Potatoes are not only yummy, but what makes them super cool is the contributor. Flyin' Brian is the guy who hiked 8000 miles of the Appalachian, Pacific Crest, and the Continental Divide trails in 2001, becoming the first person to hike in a single season what has come to be known as the ‘Triple Crown.’ We have several of his favorite recipes that got him through that trip in the vegetarian book. Grizzly Berry Granola is one of several granola recipes I experimented with. I became bored with the typical cinnamon/brown granola and started thinking about sources of sugar that would give my granolas an unique flavor. Then it occurred to me that various jelly's might do that and this is one such example of how I used jelly to give the granola an unique flavor. It might sound a bit gross, but it actually worked great! Probably the most interesting thing about the coleslaw recipe is the unique properties of cabbage for backpacking. Cabbage sucks up the flavors its soaked in and can be dried and rehydrated later on the trail. This makes for a refreshing side salad for lunch that only requires a little water to rehydrate. Here's a review for the vegetarian book in case you are interested: http://www.vegparadise.com/vegreading71.html. If you are a scouter, you might be interested to know that Tim and I are now working on a scout cookbook with Globe Pequot Press. We would love to see more healthy side dishes, lunches, and backpacking recipes so if you are a scout leader or have ever been a scout, I hope you'll consider submitting your favorite recipe for our next book. May your mountains be tall and your blisters be small . . . Christine Blueberry Nian-Gao Rice Cake Total weight: 3 pounds Weight per serving: 2 ounces Total servings: 24 (1 cake per serving) 3 cups sweet rice flour 1 1/4 cups sugar 1 1/3 cups dried blueberries 3 eggs 3/4 cup canola oil 1 1/2 cups water Preheat oven to 375 degrees F. In a large bowl, combine all the dry ingredients. In a separate bowl, beat the eggs, then add the canola oil, and water. Next, combine the dry ingredients with the wet and mix again. Pour into 24 greased muffin holes. Bake for 30 minutes or until golden brown. A knife poked into the middle should come out clean. Note: Sweet rice flour can be found in oriental food stores. Christine and Tim Conners Savannah, Georgia Nutritional information per serving calories: 214 protein: 2 g carbohydrates: 34 g sodium: 12 mg fiber: 1 g fat: 8 g cholesterol: 27 mg Lost Cowboy Chili Total weight: 12 ounce Weight per serving: 6 ounces Total servings: 2 “Legend has it that late one morning, after a long night of festivities, a cowboy awoke to find that his herd and buddies had hit the trail without him. Cattle and companions gone, Lost Cowboy was forced to invent the very first meatless chili recipe. He liked it so much that he abandoned his carnivorous ways and, despite intense ridicule from less-enlightened cowpokes, opened the first smoothie stand on the Chisholm Trail.” 1 (15-ounce) can black beans 1 (15-ounce) can kidney beans 1 (14 1/2-ounce) can stewed tomatoes 1 (10 3/4-ounce) can tomato soup 1 medium onion, diced 1 green pepper, diced 1 clove garlic, minced 1 cup frozen white corn 1/4 teaspoon cayenne powder 1/4 cup maple syrup 2 1/4 cup water per serving, added on the trail At home: Drain and chop beans then place in a large pot. Drain the juice from the can of tomatoes into the pot then chop tomatoes and add to the pot as well. Combine the rest of the ingredients in the pot and simmer over low heat until the diced onions are thoroughly cooked. Pour approximately three cups of mixture onto each of two parchment- lined dehydrator trays. Spread thinly. Each tray will produce one serving. Thoroughly dry the mixture in the dehydrator. Remove and place each sheet of dried bean mix leather into its own quart-size zipper lock freezer bag. On the trail: To make one serving, bring 2 1/4 cups of water to a boil. Tear the chili leather into small pieces and add to the boiling water. Stir occasionally until fully rehydrated. Christine and Tim Conners Savannah, Georgia Authors’ note Each serving of this recipe contains enough methane-producing fiber to fuel a small sub-orbital launch vehicle. Please hike friendly, and warn your trail companions of their impending doom as you light the stove for this one! Nutritional information per serving calories: 797 protein: 32 g carbohydrates: 130 g sodium: 2739 mg fiber: 33 g fat: 3 1 g cholesterol: 0 mg Thanksgiving On the Hoof Total weight: 1 pounds 8 ounces Weight per serving: 6 ounces Total servings: 4 “Much thanks to my good friend Spencer Newman, who provided the inspiration for this recipe. We've shared many good and not-so-good meals on the trail.” 1 8 oz package Worthington Prosage patties 2 cups peas and corn, dried 1 1/3 cups dried mashed potatoes 2 cups Kellogg’s brand stuffing mix 2 cups dried cranberries 4 tablespoon butter (1 tablespoon per serving) , added on the trail 1 1/2 cup water per serving, added on the trail Optional: salt to taste At home: Cut each Prosage patty into eight pieces as you would a pizza. Dry the pieces in a food dehydrator. When finished, divide evenly into four zipper lock bags. Add 1/2 cup of the dried peas and corn to each bag. In each of four different zipper lock bags, place 1/3 cup mashed potato flakes, 1/2 cup stuffing mix, and 1/2 cup cranberries. Carry butter separately. Note: Worthington Prosage patties can be found in the frozen food section of the health food store. On the trail: To make one serving, add one bag of Prosage mix and one tablespoon of butter to 1 1/2 cups of water. Bring to a boil for a couple of minutes or until the prosage softens then add one bag of potatoes and stuffing mix. Stir well. Remove from the stove and allow to rehydrate for several more minutes. Add optional salt to taste. Alex Messinger Burlington, Vermont Nutritional information per serving calories: 550 protein: 21 g carbohydrates: 103 g sodium: 733 mg fiber: 9 g fat: 5 g cholesterol: 0 mg Flyin’ Brian’s Garlic Potatoes Weight per serving: 8 ounces Total servings: 1 1 cup instant mashed potato flakes 2 tablespoons granulated garlic 1/4 cup non-fat powdered milk 1 (0.75-ounce) package ‘chicken’ flavored vegetarian gravy mix 1/4 cup Parmesan cheese 1/4 cup olive oil 2 cups water, added on the trail At home: Mix all dry ingredients together and carry in a zipper lock bag. Carry olive oil and water separately. On the trail: Bring two cups of water to a boil. Stir in all ingredients and immediately remove from heat. Let stand until cool enough to serve. Brian Robinson “Flyin’ Brian” Mountain View, California Nutritional information per serving calories: 1067 protein: 33 g carbohydrates: 99 g sodium: 1522 mg fiber: 3 g fat: 66 g cholesterol: 26 mg Grizzly Berry Granola Total weight: 2 pounds 9 ounces Weight per serving: 3 ounces Total servings: 12 – 1 cup servings 1/4 cup canola oil 1 (18-ounce) jar Smucker’s Blackberry Jelly 2 cups lightly salted cashews, chopped 1 (16-ounce) bag Bob’s Red Mill 5-Grain Rolled Hot Cereal 1 cup shredded sweetened coconut 1 ounce Just Blueberries brand dried blueberries 1 ounce Just Strawberries brand dried strawberries 1 ounce Just Blackberries brand dried blackberries At home: In a large pot, heat oil and jelly until thin. Chop cashews and add to pot along with the cereal and coconut. Stir until liquid has covered the mixture evenly. Spread in a non-stick jelly-roll pan. Bake at 225 degrees F for two hours. Stir periodically. Allow granola to cool after baking. Once cooled, add dried fruit. Store in large zipper lock bags for the trail. On the trail: Mix one cup of cereal with your favorite milk or soy powder and water or eat straight out of the bag. Serve either hot or cold. Serving size is about one cup. Christine and Tim Conners Savannah, Georgia Nutritional information per 1 cup serving calories: 473 protein: 10 g carbohydrates: 69 g sodium: 65 mg fiber: 8 g fat: 19 g cholesterol: 0 mg Carter Hut Coleslaw Total weight: 7 ounces Weight per serving: 2 ounces Total servings: 4 1/2 cup lemon juice 1 cup vinegar 1 1/2 cups sugar 1 teaspoon salt 1 teaspoon ground mustard seed 1 teaspoon celery seed 1 (16-ounce) bag fresh coleslaw vegetable mix 1 carrot, shredded 1 cup sweet onion, chopped 1/2 cup green pepper, chopped Optional: 1/4 teaspoon caraway seed 1/2 teaspoon prepared horseradish 4 condiment packets of vinegar for the trail 2/3 cup water per serving, added on the trail At home: Heat liquids, sugar, and spices, stirring to dissolve the sugar. Immediately remove from heat once the syrupy mixture reaches boiling. Combine the shredded vegetables in a heavy-duty plastic bag or bowl and cover with the hot syrup. Refrigerate, covered, for at least 8 hours, mixing at least once during the period. Drain then spread the vegetable mixture thinly and evenly onto parchment-lined dehydrator trays. Dry, breaking up any lumps part-way through the drying process. When ready, distribute the slaw mixture evenly between four zipper lock quart-size freezer bags. On the trail: To make one serving, add 1/2 cup of water to one bag of slaw. Allow to rehydrate for at least 30 minutes. Optional: Add the contents from a fast-food packet of vinegar for additional tang. Ken Harbison Rochester, New York Nutritional information per serving calories: 160 protein: 2 g carbohydrates: 36 g sodium: 300 mg fiber: 3 g fat: 0 g cholesterol: 0 mg Quote Link to comment Share on other sites More sharing options...
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