Lipsmackin' Vegetarian Backpackin'by Christine Conners, Tim Conners
The sequel to the top-selling Lipsmackin' Backpackin', this all-in-one backpacker's food guide has more than 150
Tired of power bars, half-cooked quick rice, and endless trail recipes featuring dehydrated chicken by-products? Try meat-free dishes like Flyin' Brian's Triple Crown Curry Couscous, Springer Mountain Pesto, and Time-Traveler's Tamales instead.
The sequel to the top-selling Lipsmackin' Backpackin', this all-in-one backpacker's food guide has more than 150 trail-tested, meatless recipes that provide at-home preparation directions, trailside cooking instructions, detailed nutritional information, serving suggestions, the weight of the ingredients, and meal-planning tips from some of the most experienced long-distance hikers in the world. The recipes are organized in six sections: breakfast, lunch, dinner, breads, snacks and desserts, and drinks. There is a separate chapter on food preparation and cooking tips, contact information for sources of ingredients, measurement conversions, and a special section of Packable Trailside Cooking Instructions--short directions for each recipe so readers don't have to pack the whole book. This is the most complete guide ever written to meatless eating on the trail, an indispensable resource for vegetarian backpackers, and a great source for recipes for anyone who wants great-tasting and nutritious meals trailside.
- Rowman & Littlefield Publishers, Inc.
- Publication date:
- Edition description:
- First Edition
- Sales rank:
- Product dimensions:
- 6.00(w) x 9.00(h) x 0.69(d)
Read an Excerpt
Kalalau Quinoa Cereal
Total weight: 1 pound 8 ounces
Weight per serving: about 5 ounces
Total servings: 5
Jason Rumohr on innovative survival techniques: "On one of my first backpacking trips, a friend and I didn't realize how much work hiking in the heat would be. We hadn't packed any snacks or lunch. About 8 miles in, we crashed on a shady bridge over a roaring creek, where we fell asleep. When we woke up, we saw an elderly man sitting at the other end eating a sandwich. We were delirious and later wondered if we had just imagined him. Then the hard part came: climbing up a high ridge in 90-degree heat without any water. We became tired and weak. Soon I was so thirsty that I drank my friend's contact lens saline solution. It was salty, but it quenched my thirst for a bit."
12 ounces quinoa (2 cups)
4 cups water
1 cup raw sunflower seeds
1 cup raisins (or your favorite dried fruit)
4 tablespoons brown sugar
1 teaspoon cinnamon
Salt to taste (optional)
¾ cup water per serving, added on the trail
Add the quinoa to the 4 cups of water and bring to a boil. Cover and reduce heat. Continue to cook until all the water is absorbed, usually an additional 10 to 15 minutes. When finished, dry the cereal on parchment-lined dehydrator trays. Once dried, combine and mix with the remainder of the dry ingredients in a large bowl. Divide evenly among five individual quart-size ziplock freezer bags (about 1 cup each).
You can forgo the raisins if you'll be hiking in blueberry country while they are ripe. This cereal is very tasty as is, but fresh wild blueberries make it heavenly.
On the trail:
To make 1 serving, bring ¾ cup water to a boil and add it to the bag of cereal mix. Allow the contents to rehydrate for several minutes before serving.
Caution: See the How to Use This Book section regarding the use of ziplock bags with hot water.
Nutritional information per serving
Protein: 14 g
Carbohydrates: 87 g
Sodium: 12 mg
Fiber: 9 g
Fat: 18 g
Cholesterol: 0 mg
Meet the Author
Christine and Tim Conners have been hiking together since they began dating. Marriage and four children later, they're still chasing each other down the trail. Chris, a graduate of Outward Bound, is a children's mental health therapist and psychology instructor. She is currently working on an advanced degree in illustration. Tim is a propulsion engineer specializing in advanced aircraft design.
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