Veggie Recipes

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


At home:

  • 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.

Ken Harbison

Rochester, New York


Brussles Sprouts Chips


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

  1. Place sliced brussels sprouts in a bowl and set aside.
  2. Blend cashews, water, maple syrup, tamari and lemon juice in a high-speed blender until smooth.
  3. Pulse in chili flakes, salt and pepper.
  4. Pour over sliced brussels sprouts and toss to coat.
  5. 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.)

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