Blog | Get Outside | Canmore, AB

TVP Tacos

7/1/2020

You won't even know this is meatless! This has become a go to for us here at Get Outside. Quick, easy, and vegan! You can spruce it up with sauteed fresh garlic and onion or go lightweight with powered spices. We've even added shredded carrot and cabbage. The options are endless. The average person on our trips finds two tacos enough. Jenna usually eats 3 or 4.

Ingredients

3/4 cup TVP
1/2 tbsp chili powder
3/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried chopped onions
3/4 tsp cumin
1/2 tsp paprika
1/4 tsp dried oregano
1/4 tsp dried cilantro
1/2 tsp salt
3/4 cup boiling water
4 small wraps
small container of oil
small container of hot sauce (optional)
1/2 fresh onion (optional)
2 cloves of fresh garlic (optional)

Instructions

At Home:

Mix dry ingredients in a ziploc bag

On Trail:

Bring water to a boil. Add water to the ziploc, mix, and set aside
If using the fresh garlic and onion, add oil to pot and sautee the garlic and onion until translucent
Add the rehydrated bag mixture to the onions and garlic. Heat the mixture. Once warm remove from the stove.
Serve on small wraps
Add hot sauce if desired

Serves 2

recipe taken from https://www.bearplate.com/

Red Lentil Chili

7/1/2020

Dehydrator trays chili

Ingredients

1 tablespoon oil
1 cup diced onion
1 cup diced bell pepper
1 teaspoon salt, plus more to taste
2 cups sliced zucchini
6 cloves garlic, minced
1 tablespoon ground cumin
3 tablespoons chili powder
1 14oz can fire roasted diced tomatoes
1 14oz can kidney beans, drained
2 tablespoons tomato paste
2 + cups vegetable broth or water
1 cup red lentils
1 teaspoon sugar
1 teaspoon salt, plus more to taste

Instructions

At Home

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and saute until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and saute until fragrant (about 30 seconds).
Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.
To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, or parchment paper, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry and crumbly.
Package in sealable bags and store in a cool, dark place or your freezer for longer storage.

On Trail

Place 1 cup of dehydrated chili per serving, with equal parts water, and 1 tablespoon oil per cup in a cookpot.
Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils and tender.
If you are low on fuel, once the pot has reached a boil, remove the pot from the stove and wrap it in a 'puffy' jacket. Let sit for 20min

recipe taken from https://www.freshoffthegrid.com/

Unstuffed Peppers

7/17/2018

Ingredients

1 small onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 cup canned diced tomatoes
1 pinch of dried basil
1 pinch of dried oregano
1/4 cup dry rice

Instructions

At Home

Heat the olive oil in a large saucepan. Add onions and garlic, cook until soft and golden.
Add green pepper and continue to cook for about 5 minutes.
Pour the diced tomatoes together with juice into the saucepan, stir well.
Stir in dried basil and oregano.
Turn down the heat. Add rice and simmer for 10 minutes.
Remove from the heat and cool thoroughly.
Spread unstuffed peppers on dehydrator tray covered with non-stick sheet or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Pack the dried meal into a zip-lock bag.

On Trail

Add equal parts of boiling water to the dehydrated meal
Cover and let sit for 15-20 minutes

Serves 1

recipe taken from www.trail.recipes

Mashed Potatoes For Breakfast

7/12/2017

Ingredients

2 cups Instant Mashed Potatoes
1/3cup Dehydrated Broccoli
1 tbsp Dried onion
1/4cup Parmesan cheese
1/4cup Real bacon bits (optional)
1 pinch Chili pepper flakes

Intructions

At Home

Place all ingredients in a ziplock bag

On Trail

While adding water stir until the ingredients are completely mixed and the desired consistency has been reached, adding more water if necessary. Let the mixture sit for 5 minutes. Stir and ENJOY!

Serves 1

Vegetable Yellow Curry

6/28/2017

Ingredients

100g/3.53oz basmati rice
2 cups frozen vegetable mix
1 tablespoon Thai yellow curry paste
4 tablespoons coconut milk powder
Or buy a jar of yellow curry sauce at the store

Instructions

At Home

Cook the rice according to package instructions. Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper. Dry at 135F 4-6 hrs. Put the dried meal into a zip-lock bag. Add coconut milk powder and seal.

On Trail

Pour vegetable curry mixture into the pot; add 2 cups water. Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes. Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.

Serves 2

recipe taken from www.trail.recipes

Chickpea and Sweet Corn Salad

11/23/2016

Ingredients

1/4 cup cooked and dehydrated garbanzo beans (chickpeas)
1/4 cup freeze dried corn
1 tbls diced sun dried tomatoes
1 tbls diced dried onions
1 1/2 oz packet shelf stable balsamic vinaigrette dressing (Canadian Super Store is great for finding these)
3/4 cup water

Instructions

At Home

Pack the dry ingredients in ziplock bag. Pack the dressing packet along with it

On Trail

Add the cool water to the bag and seal tightly.
Let sit for 15 to 20 minutes or until rehydrated (you may prefer to let it sit for up to an hour).
Drain off any remaining water and stir in the dressing.
Let sit for a couple minutes to meld the flavours.

Side note: Also works well with pasta for a dinner option!

Serves 1

Breakfast Pistachio Rice Pudding

9/5/2016

Ingredients

1/3 cup instant brown rice
1/4 cup dried cranberries
1/4 cup dry milk
1 tbls brown sugar, packed
1/2 tsp ground cinnamon
1/4 cup pistachios, chopped fine
3/4 cup water

Instructions

At Home

Bag the rice, milk, sugar and cinnamon in a bag.
Bag the nuts separately and cranberries.

On Trail

Boil Water
Add rice, milk, sugar, and cinnamon, simmer for ~5min
Take off heat, add nuts and cranberries, let stand for 15min

Serves 1

recipe taken from http://www.trailcooking.com/

Outdoor Pesto Tortellini

8/7/2016

Ingredients

4 oz tomatoes
4 oz mushrooms
1/2 oz olives
1 bell pepper
1 pesto sauce mix
2 tsp garlic powder
2 tbls Parmesan cheese
1/4 cup oil olive
8 oz tortellini dried
dried pepperoni/jerky

Instructions

At Home

Dehydrate tomatoes, mushrooms, olives, bell pepper, and tortellini
Purchace packet of pesto mix and jerky
Place parmesan cheese and garlic powder in a bag
Place oil in a small container

On Trail

Boil pasta, tomatoes, mushrooms, olives, and the bell pepper in water until soft. Drain.
Place the pasta and vegitables in an extra container (the containers you plan to eat out of work well for this)
Cook the pesto mix according to the directions on the packet.
Add the pasta back in the pot with the prepared pesto.
Add oil, cheese, and garlic powder. Mix well
Serve and eat!

Serves 2

Pesto Pasta

6/3/2016

Ingredients

½ pound raw, washed spinach
Parmesan cheese
Pesto mix packet
8 oz whole wheat pasta of your choice
1/8 cup butter or oil

Instructions

At Home

Dehydrate the spinach
Purchace packet of pesto mix
Place parmesan cheese in a bag
Place oil or butter in a small container
To speed up the time required to cook the pasta it can be cooked at home and dehydrated.

On Trail

Boil pasta in water until soft. Drain.
Place the pasta and spinach in an extra container and mix well (the containers you plan to eat out of work well for this). The spinach will absorb any remaining water and the warm pasta will steam the spinach.
Cook the pesto mix according to the directions on the packet.
Add the pasta and spinach back in the pot with the prepared pesto.
Add any extra butter or oil if there is any, and cheese. Mix well
Serve and eat

Serves 2

Bulgur Chili

4/27/2016

Ingredients

1 tsp olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 cup canned diced tomatoes
1/4 cup quick-cooking bulgur
1 teaspoon Mexican seasoning
Salt
Pepper
1/4 cup canned kidney beans, drained
1–2 pieces dark chocolate

Instructions

At Home

Heat the olive oil in a saucepan over medium heat. Add chopped onions and cook until soft. Stir in peppers, bulgur and Mexican seasoning. Cook together for 1-2 minutes. Pour in 1/2 cup water and diced tomatoes; bring to boil, stir occasionally. Add kidney beans and simmer for 6-7 minutes until almost all water is absorbed. Remove from the heat and cool to room temperature.
Divide chili into individual portion sizes and put each portion on an separate tray lined with parchment paper in the dehydrator. Dehydrate for 8-10 hours until brittle.
Pack each serving into a zip-top bag

On Trail

Pour dehydrated chili mixture into the pot; add 1 cup of water and stir well. Place pot over medium heat and bring to boil. Cook, stirring frequently, for about 5 minutes. Remove from heat, cover and wrap in jacket. Let stand for 10minutes. Stir in chocolate pieces and ENJOY!