This slightly spicy, Libyan inspired, pumpkin dip is a nice alternative to hummus. I first made it for my son when he was studying Libya in his Grade 5 social studies class. The addition of pumpkin seed butter is not traditional but it adds nutrition. It is best served with a warm flatbread such as naan or pita. 

1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and finely chopped
pinch of kosher salt
2 cups cooked canned pumpkin
2 tablespoons pumpkin seed butter
juice of 1 lemon
fresh ground black pepper, to taste
2 tablespoons olive oil

At Home
Toast the caraway and cumin seeds in a dry non-stick frying pan for a few minutes until they become fragrant. Using a mortar and pestle crush the seeds, then add the garlic, chili pepper, and a pinch of kosher salt. Grind into a paste. Pulse the pumpkin and pumpkin seed butter together in a food processor, add the lemon juice, fresh ground black pepper to taste, and the spice paste.

Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 8 hours or until the mixture is thoroughly dry. Grind into a powder in a spice grinder or blender. Store in a medium ziplock freezer bag. Add the olive oil to the other olive oil you are taking on your trip.

At Camp
Rehydrate the pumpkin mixture using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes then add a little more water if it’s too dry. Stir in 2 tablespoons of olive oil.

Tip
You may use fresh pumpkin or other squash that has been roasted or stewed for this but canned pumpkin is easier.

This chili recipe came about because my darling husband was craving quinoa. It didn’t matter that we’d had quinoa soup for two days before, he still wanted something else with quinoa. His love of my vegan quinoa dishes always surprises me. I grumbled lovingly, and headed to the kitchen to see what I could create without having to run to the market. This is the recipe that came out of my kitchen experiment. Use a whole jalapeño pepper if you like a little more heat.

Vegan and Gluten Free

Dehydration Time: 7–10 hours

Makes 6 large servings

1 tablespoon olive or avocado oil

1 medium onion, chopped

1 stalk celery, chopped

1/2 small jalapeño pepper, minced

½ cup red quinoa, rinsed and drained

2 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground ancho chili pepper*

1 teaspoon ground cumin

1 10-ounce can condensed tomato soup

½ cup vegetable stock or water

¾ cup canned tomatillos, diced

1 28-ounce can diced tomatoes

1 28-ounce can red kidney beans, drained and rinsed

1 19-ounce can black beans, drained and rinsed

1 19-ounce can chickpeas, drained and rinsed

2 tablespoons fresh lime juice

¼ cup fresh cilantro, coarsely chopped

Salt and pepper to taste

At Home

Add the oil to a large pot over medium heat. Sauté the onion and celery in the oil until softened. Put the quinoa in the pan and toast the seeds until they start to bounce in the pan. Add the jalapeño pepper, garlic, chili powder, ancho chili pepper, and cumin. Cook for 1 minute, then add the tomato soup and vegetable stock. Simmer for 10 minutes then add the tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste.

Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. Place the dried chili in a ziplock freezer bag along with the sticky note.

At Camp

Add enough boiling water to the chili mix in a pot to equal the measurement on your sticky note. Do not add the water first or you will have too much liquid. Once rehydrated you might have to reheat the chili.

Note

I used a piece of a whole dried ancho chili pepper and ground it to a powder with a coffee grinder that I use exclusively for spices.

Here is a recipe from the new book that you make at home before your trip. It makes for a refreshing trail snack with a great hit of lime. It almost reminds me of my of Key Lime Pie.

Tropical Kiwi Trail Cookies
Courtesy of Another Fork in the Trail ©Laurie Ann March 2011

Vegan and Gluten Free

Dehydration Time: 5–8 hours
Makes about 18–20 cookies

Kiwi is a favorite around here. I first made these because we were going day hiking with a friend who is a raw foodie and I volunteered to make the snacks. I’m still torn as to whether these should be considered a snack or dessert.

1 cup dates such as Medjool or honey dates
1/2 cup almonds
1/2 cup cashews
2 kiwi fruit, peeled and quartered
3 tablespoons fresh lime juice
1/4 teaspoon lime zest
1/2 cup shredded coconut

At Home
Pulse the dates in a food processor until ground to a thick paste. Toast the almonds, if desired, in a dry non-stick frying pan over medium heat just until they start to become fragrant. Be careful that you do not burn them. Add the almonds and cashews to the dates and pulse to chop the nuts. Add the kiwi fruit, lime juice, and lime zest, then pulse again until well combined. Remove the container from the food processor and take out the blade. Toast the coconut, if desired, in a dry frying pan until golden and then stir into the date and kiwi mixture.

Line your food dehydrator with fruit leather trays, plastic wrap, or parchment paper. Drop the fruit cookie mixture by heaping tablespoons and press flat until about 1/4 inch thick. If your unit has a temperature control, set it for 104°F and dry for 5 to 8 hours or until the cookies are dry and firmed up. Wrap the cookies in waxed paper and store in ziplock bags. Theses cookies will keep in the freezer for up to 3 months.

First I made scrambled eggs following the package directions and they were very palatable. Delicious. This is definitely an egg product that I can recommend and will buy again. I liked the fact that they come in 6 and 36 egg sizes and the packaging is much handier than the can from Walton Feed.

For more information visit their website at www.adventureegg.com.

I also made the following recipe and had great success with using the Anywhere Scrambles here as well.

Breakfast Frittata
Courtesy of A Fork in the Trail ©Laurie Ann March 2008

Dehydration Time: 7–9 hours
Makes 2 servings

Frittatas are delicious as breakfast or even dinner. Change the vegetable combinations to create different flavors.

1 cup frozen mixed vegetables
2 servings powdered scrambled egg mix
Water as directed on the powdered egg package
1/4 cup grated Parmesan cheese, plus 2 tablespoons for topping
Butter or vegetable oil
Salt and pepper to taste

At Home
Dehydrate the mixed vegetables for 7 to 9 hours and place in a ziplock. Put the scrambled egg mix in a small freezer ziplock with a note about how much water to add to reconstitute. Add the package of powdered scrambled egg mix and a freezer ziplock of Parmesan cheese to the bag containing the vegetables. Add the butter or oil to what you will take on your trip.

At Camp
Combine equal parts of boiling water and dried mixed vegetables to reconstitute. Let sit for about 15 minutes. In a separate container, mix scrambled egg powder with the water as indicated on the note you enclosed and beat well with a fork. Put a little butter or oil in the bottom of a pot or frying pan. Add ¼ cup of Parmesan cheese to the egg mixture and pour into the preheated pan. Top with the rehydrated vegetables and cook on medium to low heat until the egg mixture is cooked. Add salt and pepper. Remove the frittata from the pan, cut it into two servings, and sprinkle each with 1 tablespoon of grated Parmesan.

Tip
If a little egg mixture remains uncooked in the centre, just tilt the pan slightly and let the uncooked egg move to the outer edges.

Having a sturdy cracker that holds up in a backpack on a longer wilderness trip is a good thing. Triscut crackers by Nabisco are one of the tougher crackers for the trail and now they come in a variety of flavors. Recently, I tried the Balsamic & Basil flavor and was pleasantly surprised.

These crackers have the zing of a nice balsamic vinegar couple with the taste of basil, which is a wonderful combination. These pair well with spreads such as Roasted Red Pepper Hummus or Roasted Eggplant Spread, both from A Fork in the Trail. The crackers are also gorgeous with a cheese such as chèvre and topped with a sweet mission fig.

I’ve also had several of the other new flavors and they are all great additions to your trail menu. The new varieties are definitely worth a second look.