In an effort to eat yummy, nourishing food on the trail, I've decided to make my own dinners!
Tasty freeze-dried or dehydrated meals are difficult to come by if you are a vegetarian - like myself. Also, the astronomical amounts of sodium found in most of the pre-packaged foods is a bit much for me. I know, I know, I need to replenish my electrolytes, but rest assured, my diet provides plenty.
Nesco FD-75PR Dehydrator |
I will use my Nesco Dehydrator to experiment since I have a lot of time 'til I hit the trail. My plan is to place generous portions of my dinners in the dehydrator, let them - well - dehydrate, transfer the food into ziplock bags and let them sit in a shelf for about a month at room temperature. None of the food should spoil, but I'd prefer to be sure now than be surprised at camp after a 16 mile day!
So far, I've experimented with two of my favorite dishes: black bean spread with grilled onions and seasonings, and yellow lentils with grilled onions and spices.
Ready for the dehydrator |
Black beans (like most legumes) are high in calories, fiber, carbohydrates and protein. I prepare the beans with olive oil which adds more calories and fat (and also has anti-inflammatory properties).
Yellow lentils are also high in calories, fiber, carbohydrates and protein. The lentils are prepared with olive oil too.