Aside from getting new gear as noted in the backpack post from a little while ago, the other thing I have been doing is trying some new recipes (reproduced below). I must say the Carter Notch Coleslaw is excellent. It dehydrates and rehydrates very well, weighs next to nothing and maintains a nice crispness. I hope to prepare about 40 packs of this, which would be a treat a couple of times a week. The other thing I tried is dehydrating some Brussel Sprouts. This turned out OK, not great, so I might make 20 packs of these. That is good for a once a week treat. Gotta get my veggies!
Carter Notch Coleslaw
From Lipsmackin’ Vegetarian Backpackin’
Total weight: 7 ounces
Weight per serving: about 2 ounces
Total servings: 4
- 1⁄2 cup lemon juice
- 1 cup vinegar
- 11⁄2 cups sugar
- 1 teaspoon salt
- 1 teaspoon ground mustard seed
- 1 teaspoon celery seed
- 1 (16-ounce) bag fresh coleslaw vegetable mix
- 1 carrot, shredded
- 1 cup chopped sweet onion
- 1⁄2 cup chopped green pepper
- 1⁄4 teaspoon caraway seed
- 1⁄2 teaspoon prepared horseradish
Preparation at Home:
Heat liquids, sugar, and spices, stirring to dissolve the sugar. Immediately remove from heat once the syrupy mixture reaches boiling. Combine the shredded vegetables in a heavy-duty plastic bag or bowl and cover with the hot syrup. Refrigerate, covered, for at least 8 hours, mixing at least once during the period. Drain, then spread the vegetable mixture thinly and evenly onto parchment-lined dehydrator trays. Dry, breaking up any lumps partway through the drying process. When ready, distribute the slaw mixture evenly between 4 ziplock quart-size freezer bags (about 2⁄3 cup each).
Preparation on the Trail:
- 2⁄3 cup water per serving
To make 1 serving, add 2⁄3 cup of water to 1 bag of slaw. Allow to rehydrate for at least 30 minutes.
Option: Add the contents of a fast-food packet of vinegar for additional tang.
Rochester, New York
Brussles Sprouts Chips
MAKES 5 CUPS
6 cups sliced brusseles sprouts (1/8th-thick)
1 cup cashews, soaked until soft, rinsed and drained
1/2 cup water
3 tablespoons organic maple syrup
3 tablespoons low-sodium tamari or coconut aminos
1/2 lemon, juice from
1 teaspoon chili flakes (omit if you don’t like heat)
Himalayan salt and pepper to taste
- Place sliced brussels sprouts in a bowl and set aside.
- Blend cashews, water, maple syrup, tamari and lemon juice in a high-speed blender until smooth.
- Pulse in chili flakes, salt and pepper.
- Pour over sliced brussels sprouts and toss to coat.
- Dehydrate at 145 degrees for 45 minutes then reduce heat to 115 and dehydrate for 24-48 hours. (This is still raw. The food temp never gets above 115 degrees in the first 45 minutes. It cuts dehydration time.)