This past weekend Tim and I headed down to the southern Oregon coast to go backpacking. Despite crazy heat and mosquito posses, it was an absolutely gorgeous area. We saw tiny frogs, snails, birds, lizards, snakes, leopard slugs and so many (think dozens of varieties) colorful wildflowers blooming on hillsides. We even got to jump and swim around in two cold rivers as a reward for enduring the toasty sunshine each day. And, we had complete solitude the entire time – we didn’t see any other people until we were about a mile from the end of the trail. A perfect escape from the city.
Oftentimes, people think of dehydrated packaged meals as the staples for backpacking fare. Tim and I discovered years ago that a little creativity and fresh veggies and ingredients make for much more exciting meals on the trail. While this option might make our packs a bit heavier, we eat tastier, healthier meals! I was too lazy to photograph our lunches but we snacked on homemade bagels (recipe from the kickin’ sweet Vegan Brunch) smeared with peanut butter and bananas we dehydrated a few days earlier. We also had homemade cajun tofu jerky, carrot sticks, pumpkin seeds, and a medley of other dried fruits we made. Here are some photos from our trip, starting with meals.
A simple soba noodle curry – We brought along small plastic bottles of coconut milk and a spicy peanut curry sauce to pour over soba noodles (broken in half) and sauteed mushrooms, red bell pepper and broccoli. The meal was then topped with sesame seeds and some toasted coconut. It was delicious.
Of course you can’t have dinner without dessert, right? Right. When Tim and I backpacked around New Zealand in 2000, we brought along an Outback Oven. It’s basically a convection-style oven that you can use with a backpacking stove. It is small, fairly lightweight, and portable. We don’t always use the outback oven, but some of our favorite foods have been enjoyed on the trail when we do bring it along (think cinnamon rolls, pizza, scones…). For this trip, we made a chocolate wacky cake. My favorite recipe is from a Mollie Katzen children’s cookbook. We simply quartered the recipe, packed the dry ingredients in a ziplock, and the wet ingredients in a small bottle. Everything mixed up nicely in the pan and baked in about 15 minutes. We used some addictively yummy chocolate agave packets as a frosting (see photo of packets below).
Wacky cake with about 5 minutes of baking time left.
This stuff is so incredibly yummy. I admit to eating a packet straight up by itself. That’s right, you would too.
Next up:
Breakfast Couscous – Whole wheat couscous, powdered soy milk mixed with water, our own dried strawberries, pecans, agave, and cinnamon. Super quick and simple!
And now some photos from our mini vacation:
I am pretty sure I could do this every weekend…
