Lipsmackin' Vegetarian Backpackin': Lightweight, Trail-Tested Vegetarian Recipes for Backcountry Trips

Lipsmackin' Vegetarian Backpackin': Lightweight, Trail-Tested Vegetarian Recipes for Backcountry Trips

Language: English

Pages: 272

ISBN: 0762785020

Format: PDF / Kindle (mobi) / ePub

Lipsmackin' Vegetarian Backpackin': Lightweight, Trail-Tested Vegetarian Recipes for Backcountry Trips

Language: English

Pages: 272

ISBN: 0762785020

Format: PDF / Kindle (mobi) / ePub


This collection of more than 150 trail-tested recipes, the meat-free sequel to the best-selling Lipsmackin' Backpackin', features instructions for at-home preparation, packable trailside cooking instructions, nutritional information, serving details, and the weight of the ingredients.

The Gluten-Free Asian Kitchen

The Mediterranean Prescription

The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business (with CD-ROM)

Northern Chinese Favorites

Good Food—Fast!: Deliciously Healthy Gluten-Free Meals for People on the Go

The Soup Sisters and Broth Brothers Cookbook: More Than 100 Heart-Warming Seasonal Recipes for You to Cook at Home

 

 

 

 

 

 

 

 

 

 

exceed one-quarter of your body weight to avoid overstressing joints and muscles, and food should not exceed one-quarter to one third of pack weight to leave adequate room for other critical gear. For a 30- to 40-pound pack, then, foods other than dried generally become too heavy once the trip length exceeds a few days. 24 LipsmackinVegBackpackinCS6_3pp.indd 24 7/28/15 1:46 PM Planning and Preparing Your Meals • One-pot meals are the backbone of most trail menus, because less equipment,

and purees, can be dried in shallow pools on parchment paper, cut to the proper shape for your trays, or on reusable liners specifically designed for this purpose. Depending on the design of your dehydrator, very runny liquids are sometimes best dried in solid plastic trays specially made for your unit. 38 LipsmackinVegBackpackinCS6_3pp.indd 38 7/28/15 1:46 PM Planning and Preparing Your Meals • Darkening of fruit and vegetables during and following drying naturally occurs due to

Packaged for the Trail: 2 servings Weight per Serving: 5 ounces Preparation Time on the Trail: 30 minutes Challenge Level: Moderate 1 (16-ounce) jar mild salsa 3 ⁄8 cup whole egg powder 1 tablespoon vegetable oil 2 ounces hard cheese from block, your choice 2 medium-size flour tortillas 1 1⁄2 cups water per 2 servings, added on the trail Required Equipment on the Trail: Frying pan Spatula Nutritional Information per Serving: Calories: 485 Protein: 21 g Fat: 27 g Carbohydrates: 41 g Fiber: 1 g

AT 74 LipsmackinVegBackpackinCS6_3pp.indd 74 7/28/15 1:46 PM Lunch LipsmackinVegBackpackinCS6_3pp.indd 75 7/28/15 1:46 PM Lipsmackin’ Vegetarian Backpackin’ Energy Balls Total Servings: 16 (1 ball per serving) As Packaged for the Trail: As required Weight per Serving: 1 ounce Preparation Time on the Trail: None Challenge Level: Easy 1 cup peanut butter ⁄2 cup quick oats 1 ⁄2 cup chocolate chips, crushed 1 ⁄2 cup flaked sweetened coconut 1 Required Equipment on the Trail: None

1 ⁄2 cup plain couscous 1 2 tablespoons chopped dried tomatoes 1 teaspoon dried cilantro 1 cup water per serving, added on the trail Required Equipment on the Trail: None V-LO Preparation at Home: Combine all dry ingredients in a quart-size ziplock bag. Preparation on the Trail: 1. To prepare 1 serving, add 1 cup water, cold or warm, to a bag of tabouli salad. 2. Allow contents to rehydrate for about 30 minutes before serving straight from the bag. Ramona Hammerly Anacortes, Washington

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