I Can Give You Great Recipes
September 24, 2015 at 22:09 #2039
Hi, everyone! I am new here, and it sounds like I can contribute a few recipes and let you know about some that I have tried.
I basically cook all of my trail meals from scratch, and then I dehydrate most of them (other than things like trail bars, etc.), so that I only need to add either boiling water or cold water to them, on the trail. I’ve gotten a bunch of recipes from cookbooks, but I have even invented a few. I’ll start posting some of them for anyone that has an interest.October 28, 2015 at 22:55 #2051
come on !November 2, 2015 at 22:45 #2073
Spicy Brown Rice Pudding
Makes about 5 – 8 portions
1/2 cup pitted dates
1 cup uncooked brown rice
6 cups unsweetened almond milk
1/2 teaspoon salt
1 Large or up to 3 Small Cinnamon Sticks
1/2 cup raisins
1 teaspoon pure vanilla extract
1/3 cup maple syrup (Grade A Light is best)
2 tablespoons ground cinnamon
1-2 teaspoons ground ginger (1 for mild, 2+ for extra spicy)
2 tablespoons maple sugar
1 Vanilla bean (optional)
Add almond milk, salt and rice to a medium saucepan. Stir to mix. Add cinnamon sticks. Bring mixture almond to a boil. Reduce heat to simmer, wait a few minutes to allow the temperature to begin to drop in the mix (in order to prevent boiling over in the next step), stirring a few times as the mix begins to cool (in order to prevent the rice from sticking to the bottom of the saucepan), and then cover the saucepan. Simmer for one hour, stirring occasionally to prevent rice from sticking to the bottom of the saucepan. After the hour, split optional vanilla bean pod, remove seeds, and add the seeds to the saucepan, then add the pod. Simmer, stirring occasionally, until the rice is cooked and has absorbed most of the almond milk, which should take about an hour or so.
Meanwhile, place dates in a bowl and pour 1/2 cup boiling water over them. Let soak for at least 15 minutes, then transfer dates and water to a blender and puree until smooth, creating a date paste. Add a little water to the blender, if necessary, in order to develop the correct texture, which should be a little thinner than toothpaste but still firm. Stir the date syrup, raisins (see note), vanilla extract, ginger, and ground cinnamon into the rice. Simmer for a few minutes, and then remove the saucepan from stove. Remove cinnamon sticks and vanilla bean pod before serving.
Note: If you plan on dehydrating the pudding, do not add the raisins at this time.
Spread the cooked rice out thinly, about a quarter inch thick, on dehydrator “fruit roll up” trays, or otherwise using non-stick sheets, parchment paper or the liners for your unit. Dry the rice at 125̊ for approximately five hours. (Dehydrating rice times vary with dehydrator models and humidity.) Scrape the partially dehydrated pudding from the dehydrator trays, flip it over, and then repeat drying for five more hours. Remove from the dehydrator. Tear the dehydrated pudding “sheets” into pieces that are about an inch or so squared or smaller, and add to a food processor or Vitamix. Chop into small pieces that are about gravel sized. Do not overprocess, or you will end up with dust that will not have the right texture when you rehydrate your pudding. Your goal is just to break down the large clumps of stuck-together dehydrated pudding into larger crumbs, less than the size of a pea.
Add back to the dehydrator for about two more hours. The finished rice should be back to the texture of uncooked rice, with just the slightest moisture in the pudding part of the mixture. If sticky, place back in the dehydrator for longer.
Add 2 ounces of the pudding to your storage device, such as a plastic bag that you intend to use for rehydration on the trail, crumbling the pieces that have stuck together during dehydration. It is okay for some of the crumbs to remain stuck together, but the smaller that you can make the crumbs, the easier it will be to rehydrate your pudding. Add .8 ounces of raisins. If storing for more than a few weeks, you can keep the dehydrated pudding in the freezer for up to eight months.
Rehydration on the trail:
I use thick plastic bags for my storage and rehydration. However, if you do not wish to use the bag for hot water addition “cooking,” transfer your dehydrated mix to your “cooking” device. Boil a half cup of water, and add most of it to the rice pudding and raisins. (This should be just a little bit more than enough water to cover the mixture. Do not add too much water! You can always add extra water near the end of the process.) Briefly mix the hot water into the pudding mixture. (I do this by gently squeezing the plastic bag contents.) If using the plastic bag as your “cooking” device, purge air from the bag, in order to allow for steam expansion, and seal the bag. Place your cooking device in a cozy for about 15 minutes, occasionally further mixing the water and the pudding during rehydration. If needed, add more hot water and mix into the pudding. Give a final mix to the contents just before serving. Serve and enjoy!November 8, 2015 at 22:25 #2087
Great thanks , will try on the trail !December 6, 2015 at 19:49 #2127
Vegan Outdoor AdventuresKeymaster
This is great! I’m usually too lazy though, and buy all of my trail foods.
But I’d love to share some of your recipes on the blog! Maybe I’ll try a few and blog about them! If that’s ok with you, of course!
JessicaDecember 22, 2015 at 20:47 #2158
Sure. You are welcome to share.January 20, 2016 at 08:02 #2258
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but i share this information.
you know about spices and its healthy benefits
[url=http://www.foodmasale.tk/]indian spices[/url]January 20, 2016 at 08:05 #2259
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