Are you tired of relying on bland, overpriced backpacking meals? Do you dream of enjoying delicious, homemade food while conquering those epic trails? Then you've come to the right place! This blog post will guide you through creating your own dehydrated backpacking meal recipes, ensuring you're fueled with flavour and energy on your next adventure. Making your own dehydrated meals is surprisingly easy, more affordable, and lets you customize your meals perfectly to your taste and dietary needs. This is your ticket to delicious, healthy, and satisfying homemade meals on the trail, even with limited cooking equipment. Let's get started!
Creamy Tomato and Chickpea Dehydrated Meal
This recipe is a hearty and flavorful option, perfect for a chilly evening under the stars. The creamy tomato sauce provides comfort and warmth, while the chickpeas offer a substantial protein boost to keep you going on your hike.
Ingredients:
- 1 cup dried chickpeas (soaked overnight)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dried onion, finely chopped
- 1/4 cup dried carrots, finely chopped
- 2 tablespoons dried Italian herbs
- 1 tablespoon dried garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons dehydrated vegetable broth powder (optional, for richer flavor)
Instructions:
- Cook the chickpeas: Drain and rinse the soaked chickpeas. In a large saucepan, combine the chickpeas with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until tender. Drain any excess liquid.
- Sauté vegetables: In a large skillet, lightly sauté the dried onion and carrots in a small amount of oil over medium heat for about 5-7 minutes, until softened. (This step can be omitted to speed up the process; the vegetables will still rehydrate well).
- Combine ingredients: Add the crushed tomatoes, cooked chickpeas, sautéed vegetables (if used), Italian herbs, garlic powder, oregano, salt, pepper, and vegetable broth powder (if using) to a large pot. Stir well to combine.
- Simmer and reduce: Bring the mixture to a simmer, then reduce heat and cook for about 20-30 minutes, stirring occasionally, until the sauce has thickened slightly.
- Dehydrate: Spread the mixture evenly onto a dehydrator tray. Dehydrate at a low temperature (around 135°F) for 12-24 hours, or until completely dry and crumbly. Store in airtight bags or containers.
To prepare on the trail:
Add 1 cup of boiling water to 1 cup of dehydrated mixture. Stir well, cover, and let it stand for 5-10 minutes to rehydrate.
Tips for Dehydrating Backpacking Meals:
- Prep ahead: Chopping and preparing ingredients ahead of time will significantly reduce your workload.
- Even distribution: Spread the food evenly on your dehydrator trays to ensure even drying.
- Low and slow: Dehydrate at a low temperature for optimal results, preventing burning and preserving nutrients.
- Proper storage: Store your dehydrated meals in airtight containers or bags to prevent moisture absorption.
Variations:
- Spicy Chickpea Curry: Add a pinch of chili powder or cayenne pepper to the tomato and chickpea mixture for a spicy kick.
- Vegetarian Chili: Substitute black beans or lentils for the chickpeas and add diced bell peppers for a hearty vegetarian chili.
- Pasta Primavera: Combine dehydrated pasta with a variety of dehydrated vegetables (such as zucchini, bell peppers, and mushrooms) for a colorful and nutritious dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fiber: 10-15g
Making your own dehydrated meals is a rewarding experience that allows for control over ingredients and flavour profiles. It's also an excellent way to save money on your backpacking adventures while enjoying delicious and satisfying homemade meals. So grab your dehydrator and embark on your culinary journey to the trails!