Another Fork in the Trail. Laurie Ann March

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СКАЧАТЬ Mark the number of portions and predehydrated volume on a piece of paper and place it in your storage bag or container. • Never measure ingredients directly over the pot or bowl. If too much of something falls into the dish, you could have a dinner disaster. • When doubling baked recipes for a larger group, it is often better to prepare two of the recipe as opposed to trying to do one dish. You can cook one, and while everyone enjoys a small serving, cook the second. If you want to serve both at the same time, use two stoves or cozy one while you wait for the other.

      Menu Plans

      Print a small copy of your menu plan and take it with you so that you can refer to it each morning and plan accordingly for the day. Make notes about what ingredients you may have to rehydrate at breakfast time for consumption at lunch. This preparation saves you from digging through the packs, which is especially helpful in inclement weather. The following sample three- and six-day menus were taken from actual wilderness hiking trips.

      Three-day Menu Plan

      Day 1—Lengthy Travel Day

Breakfast	Creamy Brown Rice Farina
Snack	Cashews
Lunch	Olive Tapenade with crackers
Snack	Alegria Trail Candy
Dinner	Red Quinoa and Curried Lentil Stew
Dessert	Double Ginger, Almond, Blueberry Fry Cookies

      Day 2—Moderate Travel Day

Breakfast	Green Tea and Ginger Quinoa Pancakes
Snack	Maple Balsamic Walnuts with Apples and Dates
Lunch	Pumpkin Hummus with pitas
Snack	Garam Masala Roasted Chickpeas
Dinner	Greek Lentils
Dessert	Mayan Black Bean Brownies

      Day 3—Hike Out

Breakfast	Carrot Cake Quinoa Flakes
Snack	Cashews
Lunch	Jicama, Savoy Cabbage, and Mango Slaw
Snack	Date, Pecan, Blueberry, and Ginger Bars
Dinner	Stop at a restaurant on the way home.

      Six-day Menu Plan

      Day 1—Moderate Travel Day

Breakfast	Cinnamon Griddle Toast
Snack	Fresh orange
Lunch	Greek Red Pepper Dip with crackers
Snack	Roasted Nut and Mango Energy Bars
Dinner	Chana Masala

      Day 2—Lengthy Travel Day

Breakfast	Pumpkin Breakfast Bars
Snack	Black Cherry Apple Leather
Lunch	Caribbean Hummus with pitas
Snack	Sun-dried Tomato Flax Crackers
Dinner	Pasta alla Puttanesca
Dessert	Double Ginger, Almond, Blueberry Fry Cookies

      Day 3—Lengthy Travel Day

Breakfast	Harvest Apple Granola with soy milk (Start rehydrating lunch ingredients with cold water.)
Snack	Grilled Cinnamon Pineapple
Lunch	Mediterranean Garbanzo Bean Salad
Snack	Citrus Seed Balls with Figs and Agave
Dinner	Late Harvest Soup with Saffron
Dessert	Chai Hot Chocolate

      Day 4—Moderate Travel Day

Breakfast	Spiced Date, Cherry, Almond, and Carob Bars (Start rehydrating lunch ingredients with cold water.)
Snack	Veggie Chips
Lunch	Roasted Corn and Ancho Salsa
Snack	Walnut and Anise Stuffed Figs
Dinner	Mushroom Burgundy
Dessert	Cranberry Ginger Green Tea

      Day 5—Short Travel Day

Breakfast	Quinoa Berry Muffins
Snack	Wasabi Peas
Lunch	Pear and Fennel Slaw with flatbread
Snack	Maple Sugared Walnuts
Dinner	Pizza

      Day 6—Hike Out

Breakfast	Goji Berry Agave Granola with soy milk
Snack	Lime and Black Pepper Roasted Chickpeas
Lunch	Smoky Lentil Pâté
Snack	Grilled Cinnamon Pineapple
Dinner	Stop at a restaurant on the way home.

      Additional items

      Bring beverages; raw organic sugar or other sweetener such as agave nectar, rice syrup, or stevia; seasonings; soy milk powder; oil; vegan butter; an extra meal; and a few snacks for emergencies (in case you become ill, stormbound, and so on).

      Chapter 4

      RECIPE СКАЧАТЬ