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Weekend Menu: Vegetarian

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

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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