Dehydrating for Camping

  • Roasted Tomato Dip
    Dehydration Time: 5 to 7 hoursServes 2 to 4 Ingredients: 1 small red onion1/4 cup white onion1 clove garlic2 cups cherry tomatoes1 tablespoon olive oilsalt, to tasteblack pepper, to taste1/4 teaspoon cayenne pepper1/2 teaspoon dried mild chili1 teaspoon fresh coriander1 tablespoon lime juice1/2 teaspoon lime zest (optional)1 cup cooked beans Directions: At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking… Read more
  • Minestrone
    Courtesy of A Fork in the Trail Dehydration Time: 7–10 hours Serves 4 to 6 Ingredients: 1 tablespoon olive oil1 onion, chopped2 medium carrots, chopped1 potato, peeled and cubed1 celery stalk, chopped2 tablespoons celery leaves, chopped2 garlic cloves, minced2 cups canned tomatoes (with juice)1 tablespoon parsley1 sprig fresh rosemary30 grams Parmesan cheese rind450 grams Swiss chard, stemmed and chopped3 cups low-sodium beef or vegetable stock2 cups tinned beansSalt and pepper to tasteParmesan cheese (optional) Directions: At Home: Add the onions,… Read more
  • Tuna Bagel with Black Bean and Corn Salsa
    Tuna Bagel with Black Bean and Corn Salsa courtesy of A Fork in the Trail Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap. Ingredients: ½ cup frozen corn, thawed 1 tablespoon lime juice ½ cup salsa ¼ cup canned black beans, drained and rinsed 1 can tuna 2 multigrain bagels Directions: At Home: Mix corn, lime juice, salsa, and black beans together. Spread the… Read more
  • Sunny Garlic Hummus
    courtesy of A Fork in the Trail Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges. Ingredients: 1 can chickpeas – rinsed and drained¼ cup orange juice½ teaspoon lime juice2 cloves garlic1 heaping teaspoon orange zest2 tablespoons tahiniPinch pink Himalayan salt¼ teaspoon cracked black pepper Directions: At Home: Combine and blend all the ingredients using a food processor or blender until you have a thick paste. Spread… Read more
  • Mediterranean Garbanzo Bean Salad
    courtesy of A Fork in the Trail Dehydration Time: 8–12 hours Makes 2 servings Ingredients: 1 ½ tablespoons olive oil or vegetable oil¼ cup shallots, finely chopped¼ teaspoon crushed red chilies (optional)1 teaspoon orange zest2 tablespoons fresh orange juiceSegments of 1 large orange1 teaspoon lemon juice2 cups canned chickpeas (garbanzo beans), drained and rinsed½ cup green olives, pitted and chopped½ teaspoon mixed spices1 teaspoon black pepper, freshly groundA pinch of kosher salt Directions: At HomeHeat the oil in a frying… Read more
  • Citrus Lentil Salad
    courtesy of A Fork in the Trail Dehydration Time: 5 to 7 hoursServes 2 Ingredients: Salad Mixture1 cup of canned green lentils – rinsed and well drained1 small carrot – coarsely grated2 cloves garlic – minced3 tablespoons celery leaves – chopped⅓ cup roasted red pepper – chopped in 1/4 inch pieces⅛ cup fresh chives or scallions – chopped⅛ cup fresh parsley – chopped¼ teaspoon dried thyme1 tablespoon lemon zestsalt and pepper – to taste3 tablespoons of crumbled feta cheese Dressing⅓… Read more