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Lipsmackin' Vegetarian Recipes

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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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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