If you love curry dishes, this is a must!

feeds 1 to 2

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1/2 CUP dehydrated rice
handful dehydrated spinach
2 heaping tbsp dehydrated potato flakes
1/2 tsp crushed coriander seeds
1 tsp garam-masala powder
1 tsp green curry powder
salt to taste
1 tsp chili flakes (optional )
4 tbsp coconut milk powder

 

one pot cooking 
WHEN COOKING ADD 3 CUPS 
OF WATER TO YOUR POT

 

 

you can also watch the how to video

and here is the dehydrating video

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Talk about the perfect snack food! Carry a pouch of this instant hummus and u can whip up as little or as much as you like on your trail!

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1 jar (or can) of chickpeas
2 large garlic cloves

1 tbsp maple syrup

4 tbsp tahini

5 tbsp sriracha sauce

juice of 1 lime
salt and pepper, to taste 

6 tbsp water ( plus ) depending on how  creamy you like your hummus

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Add everything into a food processor and process till nice and creamy.

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1. Spread hummus on a dehydrator sheet and dehydrate till completely dry. This can take up to 20 to 24 hours at 115 to 118F.

2. Once your hummus is completely dehydrated,  remove from dehydrator and put everything into a nutri-bullet or blender and pulse till it is like a powder.

3. Place in a small ziplock bag with a small dry-sack envelope to help keep moisture out.

Optional: You can add some dehydrated cilantro to your dry instant hummus. This will add a nice fresh flavor.

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Rehydrating

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2 heaping tbsp of instant hummus to 3 (plus) tbsp of water depending on how thick or thin you want your hummus. 

Optional: You can add some olive oil for extra calories.

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You can also watch this how to video

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So many people think that it's almost impossible to have a gourmet meal while backpacking and hiking! Well, guess what?? We can!!! Here's an example of a beautiful gourmet dish that will tantalize your taste buds while satisfying your belly after a long day hiking!

Feeds 1 nice big meal or for 2 smaller sides.

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Potato flour mixture bag

1/2 cup flour

3/4 cup potato flakes

1 tsp salt

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Cheesy topping

In a small ziplock add some nutritional yeast and some cashew grated cheese ( Add this small ziplock inside your potato and flour ziplock bag )

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When rehydrating follow these instructions.....

Preparing your gnocchi

Mixing your potato flour mixture with 3/4 cups of water, you can mix it right inside the ziplock bag by using a spoon or by hand massaging your bag until your mixture is well combined.  

This can be prepared ahead of time so when you get to your campsite all you have to do is roll out some gnocchi, or go rustic by simply pinching out the dumplings to whatever size you like.

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Cooking your gnocchi

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In a pot over your fire start by boiling some water while making your gnocchi. 

Once your gnocchi is all made, you can put them into the water to cook. These will take no longer than a minute to cook. Keep an eye on them for as soon as they rise, they are ready to be added to a bowl where you can simply dress them with some olive oil and your cheesy topping. Check out a picture to the right of this post.

 

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But if you have some dehydrated tomato sauce that you can rehydrate ahead of time, you can have beautiful Fresh Gnocchi with Pomodoro Sauce!

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You can also watch this how-to video

 

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This soup is perfect for those cooler days or nights! Loaded with carbs for your hikes, and great protein for muscle recovery!

feeds 1 to 2

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2/3 cup dehydrated potato flakes
1/4 cup dehydrated veggie mix
1 1/2 tbsp nutritional yeast
1 tsp (heaping)  Connie's chickon seasoning
1 tbsp coconut milk powder
1/4 cup lentil flakes OR red lentils
2 tbsp (heap) TVP
1/2 tsp salt OR to taste

 

one pot cooking 
WHEN COOKING ADD
3 1/2 to 4 cups water depending 
how thick you want your soup

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you can also watch the  how to video

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This pasta is so creamy and delicious you won't mind eating it any time of the day! But it sure will hit that spot after that long day of hiking.  Loaded with carbs, good fats and great protein for muscle recovery after a long day hiking!

feeds 1 to 2

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 Alfredo sauce...
1 CUP cashews soaked
1 1/2 cups almond milk
1/4 cup water
2 large cloves garlic
1/3 of a small onion
1 tsp maple syrup
salt and black pepper to taste
1 tbsp tapioca starch
1 tbsp white miso
3 heaping tbsp nutritional yeast
2 heaping tbsp mashed potato flakes
a nice pinch of nutmeg
juice of 1 lime

1.Cook pasta shells 1 pkg. of 450G
2. drain pasta and add sauce to your cooked pasta in a shallow dish
3. add 1/3 cup of TVP ( this will suck up the sauce and swell. And when we are ready to rehydrate, the will swell some more. ( no need to cook the tvp
ahead of time but you can if you would like )
3. add fresh or dry parsley
4. some cashew grated cheese
5 extra black pepper ( optional )

dehydrate completely. this can take over a day at 115F

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when rehydrating follow these instructions.....
1 cup water to every 1 cup of 
dehydrated pasta, only if you will
cook the water out of it
after soaking for 10 minutes!!! 
( I prefer it this way because you can 
control how creamy you want your
pasta dish and you get a 
a hot meal out of it )

If you are doing a cold meal
where you soak ONLY no cooking,
then you want to use less water,
about 1 1/4 cups water...BUT you do
need to mix it so all the noodles
rehydrate...

otherwise, if you find
you have too much water 
when rehydrating, just cook till 
the water evaporates that will
take about a minute or so to do <3

 

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You can also watch this how-to video

 

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