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

by Christine Conners, Tim Conners

Overview

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.

Product Details

ISBN-13:	9780762785025
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	10/01/2015
Edition description:	Second Edition
Pages:	272
Product dimensions:	5.90(w) x 8.90(h) x 0.90(d)

About the Author

Christine and Tim Conners are experienced campers, backpackers, outdoor chefs, and the authors of Lipsmackin’ Backpackin’, Lipsmackin’ Car Campin’, and The Scout’s Outdoor Cookbook. They live in Statesboro, Georgia.

Read an Excerpt

Lipsmackin' Vegetarian Backpackin'

Lightweight Trail-Tested Vegetarian Recipes for Backcountry Trips

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By Conners, Christine

ThreeForks

Copyright © 2004 Conners, Christine
All right reserved.
ISBN: 0762725311

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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

At home:
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).

Optional:
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.

Jason Rumohr
Seattle, Washington



Nutritional information per serving

Calories: 552
Protein: 14 g
Carbohydrates: 87 g
Sodium: 12 mg
Fiber: 9 g
Fat: 18 g
Cholesterol: 0 mg





(Continues...)

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Excerpted from Lipsmackin' Vegetarian Backpackin' by Conners, Christine Copyright © 2004 by Conners, Christine. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

(1) Introduction (2) Using this Book (3) Recommendations and Tips (4) Breakfast (5) Lunch
(6) Dinner (7) Breads (8) Snacks and Desserts (9) Drinks (10) Acknowledgements Reprise
(11) Appendix A: Dehydrophobia (12) Appendix B: Sources of Dried Foods (13) Appendix C: Measurement Conversions (14) About Our Contributors (15) About the Authors (16)
Index (17) Packable Trailside Cooking Instructions

Recipe

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

At home:
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).

Optional:
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.

Jason Rumohr
Seattle, Washington

Nutritional information per serving

Calories: 552
Protein: 14 g
Carbohydrates: 87 g
Sodium: 12 mg
Fiber: 9 g
Fat: 18 g
Cholesterol: 0 mg