Nothing is more important than good food on the trail.
A few weeks ago my friend Carrie and I ran into three ladies who had hiked the Wonderland Trail successfully a few years ago.
Since we were hut mates for the evening, Carrie, mostly picked their brains for the entire evening. Their food looked delicious and they talked about how many things they had dehydrated and dumped into ziplock baggies.
Ziplock baggies is key here because on the Wonderland it is pack it in and pack it out. You might find yourself with trash for days if you take the store brand sealable cooking pouch bags. Also if you’ve ever actually sampled those, they are hit and miss with taste with some of the desserts being overly sweet and lacking fresh taste.
When Carrie and me returned after our stay at the hut, these recipes magically appeared in my email box.
I’ve also decided to dive into the world of dehydration. I should be able to do this with my oven that has low and convection settings.
Also important to note, a wonderful website TrailCooking.com
I’m doing the happy dance!
Backpacker’s Mushroom Stroganoff
Modified recipe from Susan Seutter
1 Whole Onion Diced
2 Cups Sliced Mushrooms
2 Garlic Cloves
2 Cups Spinach
1 Tbsp Worcestershire Sauce
1 tsp. Hot Hawaiian Sea Salt
3 Tbsp flour
1 Can Coconut Milk (save out 3/4 C for flour mix)
2 Whole Bay Leaves
1 tsp. Pepper
1 Scoop plant based Protein Powder Vanilla Organic
Add onion and garlic to pan, on medium heat, saute’ until onion is clear and caramelized.
Add approximately half the can of coconut milk, mushrooms, spinach, and seasonings. Stir until well combined over low heat.
In separate bowl add remaining coconut milk and flour, shake or whisk.
Turn up heat to a simmer and add flour mixture stirring until stroganoff thickens.
Using parchment paper. Scoop out stroganoff until about 1/4 thick on racks. It might take 4-5 racks.
Dehydrate for 8 hrs, rotating racks and breaking pieces into smaller chunks.
Dehydrate until the chunks are uniform and crumbly.
Place each try in one ziplock freezer bag and freeze.
Boil water, add 1/2 C to each ziplock, seal and place in bowl. Add more water for desired consistency.
We serve over Idahoan dehydrated potatoes.
DEHYDRATED CHICKEN AND RICE CURRY RECIPE
JANUARY 4, 2021BY LISA
I look for recipes that can easily be chopped into equivalent sizes for dehydrating. I added diced and cooked chicken breast after making the main recipe then dehydrated the regular way by rotating racks and breaking the meal into small pieces. It took a bit less time than the 8 hours shown. After the dehydration process, I placed the separate racks into one zip lock bag and put them all in the freezer for storage.