Lipsmackin' Vegetarian Backpackin'by Christine Conners, Tim Conners
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 features more than 150… See more details below
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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 features more than 150 meatless recipes from some of the most experienced long-distance hikers in the world. Each recipe -- whether it's for breakfast, lunch, dinner, snacks, or beverages -- gives at-home preparation directions, trailside cooking instructions, detailed nutritional information, and backpack weight of the ingredients. Additional meal preparation and cooking tips, food dehydration how-tos, source lists, and conversion charts make this the most complete guide ever written for meatless eating on the trail. Whether you're a vegetarian or just interested in eating well, Lipsmackin' Vegetarian Backpackin' is an indispensable resource for great-tasting and nutritious meals trailside.
- Globe Pequot Press
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- Barnes & Noble
- NOOK Book
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- 2 MB
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Lipsmackin' Vegetarian Backpackin'Lightweight Trail-Tested Vegetarian Recipes for Backcountry Trips
By Conners, Christine
ThreeForksCopyright © 2004 Conners, Christine
All right reserved.
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
Excerpted from Lipsmackin' Vegetarian Backpackin' by Conners, Christine Copyright © 2004 by Conners, Christine. Excerpted by permission.
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