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

Tags:
• Recipes
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• Food
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• Camping stove
|

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Friday Dinner
Cheddar Cheese Chowder

• 1/2 cup dehydrated potatoes (or dehydrated hash browns)
• 1/3 cup dehydrated onion (1 medium onion)
• 1/4 cup margarine or clarified butter (or 2 ounces olive oil)
• 4 ounces grated cheddar cheese
• 1 1/2 tablespoons of flour
• 1/4 teaspoon sage
• 1/4 teaspoon cumin
• 1 tablespoon parsley
• 1 bay leaf
• 1/4 teaspoon nutmeg

At home: Combine dehydrated potatoes and onion in zip-top bag. Pack clarified butter (or olive oil) and cheddar cheese separately. Combine other dry ingredients in a zip-top bag.

In camp: Boil 2 cups of water, and add potatoes and onion and simmer 10 minutes until vegetables are rehydrated. Stir in margarine. Add flour mixture a tablespoon at a time, stirring well. Add cheese. Simmer until soup thickens, stirring regularly.

Saturday Breakfast

• 2 cups organic oatmeal
• 2 tablespoons brown sugar
• 1/4 cup dried cranberries
• 1/4 cup raisins

Saturday Lunch Veggie Bagel Pizzas

• 4 bagels
• 1/2 cup sun-dried tomatoes
• 1/2 cup tomato sauce
• 8 tofu cubes
• 1/2 cup shredded cheddar cheese
• 1 tablespoon garlic powder

At home: Store all ingredients separately.

In camp: Spread tomato sauce on bagels, place in pan over medium heat. Add tomatoes, tofu, and cheese. Cover to allow cheese to melt. Sprinkle with garlic powder. Serves 2.

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