I was diagnosed with Celiac in February and my first thought was, "How do I backpack without eating gluten?" And so began hours of internet searching and recipe modifying AND next week I have the immense pleasure of testing these recipes in the Adirondacks! A friend and I are backpacking the 120 mile long Northville-Lake Placid Trail in the middle of black fly season, a mere four days after 3 feet of snow pummeled areas of the park! Adventure! No pipette tips or streaky DNA gels! A dog! A backpack! Shit tons of Lara bars!
Here are some of my planned dinners (disclaimer: I haven't tried any of them yet, so they might be awful!). They were pretty much all dehydrated in a Nesco dehydrator (~$40). I'll be cooking with a SuperCat Stove, like on the AT in '06.
Falafels
Pineapple ginger rice
Lentil soup with bacon
Basmati rice
Cauliflower potato soup
Tomato basil quinoa
Snacks/lunches:
Sweet potato leather
Dried apples and pineapple
Lara bars
Snickers
Sausage jerky
Nuts
Breakfast: Oatmeal?
Wednesday, May 29, 2013
Backpacking cauliflower cheddar potato soup
1/2 large head of cauliflower, roughly chopped and rinsed
1/2 c powdered milk
A chunk of white cheddar (~1"x2"x4" size?), finely shredded
1 c ramp leaves, rinsed and roughly sliced
1 packet Idahoen instant potatoes of yer choice
salt and pepper
1. Steam cauliflower until tender, use a food processor to chop and spread on a dehydrator tray to dry.
2. Sprinkle the cheddar on a dehydrator tray. It will ooze gross cheese oil as it dries, so you need to dab it every half hour to hour. When it is dry enough, flip the cheese disc over and dry the other side.
3. Dry the ramp leaves.
4. Break the cheddar disc into smaller chunks and blend them with dried milk and dried ramp leaves. Store in Ziploc in the fridge until backpacking time.
5. Use food processor to break the cauliflower bits into smaller cauliflower bits.
6. Rehydrate with ~3.5 to 4 cups boiling water.
1/2 c powdered milk
A chunk of white cheddar (~1"x2"x4" size?), finely shredded
1 c ramp leaves, rinsed and roughly sliced
1 packet Idahoen instant potatoes of yer choice
salt and pepper
1. Steam cauliflower until tender, use a food processor to chop and spread on a dehydrator tray to dry.
2. Sprinkle the cheddar on a dehydrator tray. It will ooze gross cheese oil as it dries, so you need to dab it every half hour to hour. When it is dry enough, flip the cheese disc over and dry the other side.
3. Dry the ramp leaves.
4. Break the cheddar disc into smaller chunks and blend them with dried milk and dried ramp leaves. Store in Ziploc in the fridge until backpacking time.
5. Use food processor to break the cauliflower bits into smaller cauliflower bits.
6. Rehydrate with ~3.5 to 4 cups boiling water.
Backpacking rice with peas
From this recipe: http://cleaneatingchelsey.com/2011/04/08/byob-dinner-party/
3/4 cup basmati rice
half salt-free gluten-free bouillon cube
small handful ramps, sliced in half
3 cloves garlic, minced
3/4 c cooked black beans (they should be navy beans, but I mistakenly thought navy beans were navy and what is the real difference between navy and black? Navy beans are in fact white)
1 Tbsp lemon juice
1 c frozen peas
1 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
1/4 tsp dried parsley
1/2 tsp dried basil
1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.
2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).
3. Dehydrate ramps and garlic until crushable.
4. Dehydrate peas (while still frozen is fine).
5. Blend beans with lemon juice, then slather on dehydrating trays, flipping halfway through.
6. Once dry, use food processor to grind ramps, garlic and beans.
7. Combine all ingredients in a Ziploc bag
8. Rehydrate mixture with ~2 cups boiled water, let sit ~10 minutes covered
3/4 cup basmati rice
half salt-free gluten-free bouillon cube
small handful ramps, sliced in half
3 cloves garlic, minced
3/4 c cooked black beans (they should be navy beans, but I mistakenly thought navy beans were navy and what is the real difference between navy and black? Navy beans are in fact white)
1 Tbsp lemon juice
1 c frozen peas
1 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
1/4 tsp dried parsley
1/2 tsp dried basil
1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.
2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).
3. Dehydrate ramps and garlic until crushable.
4. Dehydrate peas (while still frozen is fine).
5. Blend beans with lemon juice, then slather on dehydrating trays, flipping halfway through.
6. Once dry, use food processor to grind ramps, garlic and beans.
7. Combine all ingredients in a Ziploc bag
8. Rehydrate mixture with ~2 cups boiled water, let sit ~10 minutes covered
Backpacking lentil soup
8 ounces dried lentils
1/2 cube salt-free gluten-free bouillon cube
1 handful ramp bulbs
4 cloves of garlic, minced
1 large carrot, shredded
1 tsp garam masala
1/2 tsp salt
1/2 tsp pepper
ample real bacon bits
1. Cook lentils with ample water with bouillon cube until very tender. Pulse in food processor until mostly mush. Smear a thin layer of beans on a dehydrator tray. Flip halfway through drying.
2. Cut ramps in half, and dry with garlic and shredded carrot.
3. Once dry, pulse the lentils, ramps, and garlic in the processor (I'm trying to leave the carrots as little curled shreds)
4. Once cool, mix everything (except bacon) in a ziplock bag and store in fridge until departure time. In the field, add 4 cups boiling water to mix and let sit until rehydrated. Top with bacon. I might have to adjust the seasoning on this one....
1/2 cube salt-free gluten-free bouillon cube
1 handful ramp bulbs
4 cloves of garlic, minced
1 large carrot, shredded
1 tsp garam masala
1/2 tsp salt
1/2 tsp pepper
ample real bacon bits
1. Cook lentils with ample water with bouillon cube until very tender. Pulse in food processor until mostly mush. Smear a thin layer of beans on a dehydrator tray. Flip halfway through drying.
2. Cut ramps in half, and dry with garlic and shredded carrot.
3. Once dry, pulse the lentils, ramps, and garlic in the processor (I'm trying to leave the carrots as little curled shreds)
4. Once cool, mix everything (except bacon) in a ziplock bag and store in fridge until departure time. In the field, add 4 cups boiling water to mix and let sit until rehydrated. Top with bacon. I might have to adjust the seasoning on this one....
Backpacking pineapple ginger rice
Modified from this recipe: http://www.backpackingchef.com/yr-pineapple-ginger-rice.html
3/4 c jasmine rice
1/2 cube salt-free gluten-free bouillon cube
1 can crushed pineapple
Small handful ramp stems and flower buds, well cleaned
Fat thumb-sized chunk of fresh ginger, peeled and sliced thinly
1/2 tsp salt
1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.
2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).
3. Drain pineapple and dehydrate little chunks of pineapple until dry. Also dehydrate ramp stems and ginger slices.
4. Pulse ramp stems and ginger in the food processor.
5. Once cool, combine all items into a Ziploc bag. In the field, boil ~1.5 cups water and combine with rice mixture. Let sit, cover and insulated until rice is rehydrated. Side dish?
3/4 c jasmine rice
1/2 cube salt-free gluten-free bouillon cube
1 can crushed pineapple
Small handful ramp stems and flower buds, well cleaned
Fat thumb-sized chunk of fresh ginger, peeled and sliced thinly
1/2 tsp salt
1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.
2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).
3. Drain pineapple and dehydrate little chunks of pineapple until dry. Also dehydrate ramp stems and ginger slices.
4. Pulse ramp stems and ginger in the food processor.
5. Once cool, combine all items into a Ziploc bag. In the field, boil ~1.5 cups water and combine with rice mixture. Let sit, cover and insulated until rice is rehydrated. Side dish?
Backpacking falafel
Adapted from http://www.wheatfreemeatfree.com/falafel/
2 c dry chickpeas
Handful ramp bulbs (or a chopped onion)
1 Tbsp lemon juice
5 cloves garlic, minced
SPICE MIX:
1/4 c za'atar (middle eastern herb mix made up of sesame, sumac, thyme, savory, etc) or cumin/coriander mix
2 Tbsp dried parsley
1 tsp red pepper flakes
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/8-1/4 c gluten-free flour
1. Soak the chickpeas in cold water for 18-24 hours, changing the water several times. Use a food processor to grind them into a coarse meal.
2. Dry the chickpeas, ramp bulbs, and minced garlic in the dehydrator until they "feel dry", repulse them (together) in the food dehydrator with lemon juice, and spread them onto the dehydrator trays for another hour or so, until they are completely dry. Let cool.
3. Mix the dehydrated items with the spice mix, store in a double-lock freezer Ziploc until backpacking time.
I intend to boil ~3 cups water on my stove, combine with this mixture and let sit at least 10 minutes to rehydrate. I will then form little chubby bingo chip patties and pan fry them with a bit of olive oil. Fingers crossed!
2 c dry chickpeas
Handful ramp bulbs (or a chopped onion)
1 Tbsp lemon juice
5 cloves garlic, minced
SPICE MIX:
1/4 c za'atar (middle eastern herb mix made up of sesame, sumac, thyme, savory, etc) or cumin/coriander mix
2 Tbsp dried parsley
1 tsp red pepper flakes
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/8-1/4 c gluten-free flour
1. Soak the chickpeas in cold water for 18-24 hours, changing the water several times. Use a food processor to grind them into a coarse meal.
2. Dry the chickpeas, ramp bulbs, and minced garlic in the dehydrator until they "feel dry", repulse them (together) in the food dehydrator with lemon juice, and spread them onto the dehydrator trays for another hour or so, until they are completely dry. Let cool.
3. Mix the dehydrated items with the spice mix, store in a double-lock freezer Ziploc until backpacking time.
I intend to boil ~3 cups water on my stove, combine with this mixture and let sit at least 10 minutes to rehydrate. I will then form little chubby bingo chip patties and pan fry them with a bit of olive oil. Fingers crossed!
Friday, May 24, 2013
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