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Backpacker Magazine – Online Exclusive

Weekend Menu: Vegetarian

Eat for energy minus the meat with this three-day, two-person meal plan.

by: The Backpacker Editors

Saturday Dinner
Vegetable soup

  • 1/3 cup dried celery
  • 1 tablespoon dried parsley
  • 1 cup dried mixed vegetables (corn, peas, green beans)
  • 1 vegetable boullion cube
  • 1/4 cup dried onion
  • 1/2 cup croutons

At home: Combine celery, parsley, mixed vegetables, and onion in a zip-top bag. Pack boullion cubes separately.

In camp: Boil 4 cups of water and add the dry mix. Remove from heat and let stand for 30 minutes. Return to heat, crush the boullion cube and add to pot. Let simmer until ingredients are tender. Add croutons, and salt and pepper to taste. Serves 2.

Sunday Breakfast
Savory Corn Fritters

  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  • 1/2 cup instant dry milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 can (11 ounces) canned corn, drained
  • 1 egg or powdered equivalent
  • 1/4 cup oil for frying

At home: Pack first 7 ingredients into a doubled zip-top bag.

In camp: Add corn, egg, and water to bag; seal, then squeeze gently to mix contents. Heat oil in pan to medium high. Drop large spoonfuls into pan; flip when bottom is golden brown (about 11/2 minutes). Drain on paper towels. Makes about 12 peach-sized fritters. Serve with syrup. Serves 2.

Sunday Lunch
Stuffed Pitas

  • 2 whole pita pockets
  • 1/4 cup stuffed olives
  • 1 medium avocado
  • 1 medium sun-dried tomato
  • 4 ounces cheddar cheese
  • 2 apples

At home: Store sun-dried tomato and avocado in paper bag to keep fresh. Store other ingredients separately.

In camp: Slice tomato, avocado, and olives. Fill pitas with ingredients.

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Reader Rating: -


Paul s.
Sep 17, 2009

I'm a veggie!!! I love it...

Kathy F
Jul 30, 2009

I made the Savory Corn Fritters this past weekend on a car camping trip. The taste was very good - I would make them again. I had a problem with them cooking too quickly, however. My stove did not adjust well in the wind - the flame would be too low and would threaten to go out, I'd raise the flame, then it would be too high and would burn the food! I recommend keeping an eye on the fritters which, since they cook quickly, should not be a problem (I was taking the tent down while cooking, so much for multi-tasking). I also used a full handful of dehydrated corn instead of carrying a can of corn, and successfully carried a whole, fresh egg "coddled" in a straight-sided measuring cup in a zip-loc. I would definitely make this again, it was easy and tasty - I'd just keep a better eye on them and leave the tent tear-down to my husband!

Apr 10, 2008

Look on pages two and three. The recipes are there. I thought the same thing :)

Kerry Heck
Apr 10, 2008

I think it's fantastic that you included a veggie menu, but I wish you included the recipies that went along with the shooping list.
Would you be able to send me the recipies?


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