Meal Idea: Stroganoff

When I was on the Appalachian Trail (and, for that matter, any time I’ve lived/worked outside), my meal preferences varied according to the weather.  In the heat of the Mid-Atlantic in the summertime, I enjoyed lighter, salty dinners after a full day on the trail.  However, on chilly spring nights in the South and frigid fall nights in New England, heavier meals were much appreciated.  Vegetarian, beef-style stroganoff is one such meal.

This is one of those meals that didn’t enter my backpack after I found it in a backpacking cookbook; instead, my mother randomly sent it out in a resupply box as a bonus meal.  My grandparents had visited the week before, and she’d made stroganoff for them one evening and dehydrated the leftover serving for me.

When I first saw it in my resupply box, I was kind of confused.  At that point in my hike, I was very family with the dozen meals I would receive in quart-sized freezer bags to rehydrate.  This was clearly none of them.

That night, as I ate dinner alone in a clearing while waiting for friends who were south of me to catch up, I really appreciated the stroganoff.  Its richness was a treat, and knowing that it was part of a meal my family had shared just a few days ago made me feel closer to home.

Making a vegetarian stroganoff for a backpacking trip isn’t very complicated.  It’s a two-part process:  First, make the meal, and then dehydrate it.

Here’s what you’ll need:

  • egg-free ribbon noodles (linguine will rehydrate faster than wider ribbons)
  • TVP, or vegan “beef tips” (the latter being my preference)
  • cream of mushroom soup (vegan varieties are available)
  • mushrooms
  • onion
  • garlic
  • salt and pepper
  • oil

1) In a tablespoon of oil in a frying pan, saute a chopped onion, a couple minced garlic cloves, and as many mushrooms as you desire (I’m not much of a mushroom person, despite my efforts to the contrary) until the onions are translucent.

2) Meanwhile, cook the ribbon noodles according to the package directions.

3) Add the sauteed veggies and the soup to the ribbon noodles.  Allow all of the ingredients to simmer for a few minutes, and season to taste.

It’s really that simple.

Once the meal has cooled a bit (and you’ve sampled some), you’re ready to dehydrate it.  You’ll want to slice any large pieces of noodles or protein into smaller pieces to shorten dehydrating and rehydrating times.

To dehydrate the mixture, spread it out thinly on several dehydrating sheets and set the dehydrator to medium heat (125 degrees Fahrenheit or so).  The stroganoff will dehydrate in about 6-10 hours, depending on the sizes of the pieces you’re dehydrating.  Ensure it has dehydrated fully by touch- and taste-testing some of the larger pieces; they should be dried fully.

Then, just divide the mixture into several quart-sized Ziplock-brand freezer bags, putting a backpacker’s portion in each.  On the trail, just add boiling water to a bag, allow the food 5-10 minutes to rehydrate, and enjoy.

Meal Idea: Chili

WILD_movie_posterFirst things first:  This aspiring PCT thru-hiker got to see Wild last night!  Before I write about what I thought of the movie, I feel I should explain my thoughts on the Wild phenomenon.  I like to think I read Cheryl Strayed’s book “before it was cool,” and I definitely was planning my thru-hike (and had already hiked the AT) before the book came out.  Nonetheless, I have no complaints about the attention the book and, now, the movie are bringing to the trail.  (In fact, it bothers me how elitist and sexist some of the criticism of the book from within the hiker community has been.)  If, in years to come, Cheryl Strayed’s memoir brings more passionate, idealistic hikers to the trail hoping to use their time in the wilderness to overcome past wounds and become the people they want to be, I think that would be a beautiful thing.

Anyway, I sincerely enjoyed the movie.  I didn’t love it as much as I loved the book, but that’s kind of typical for me.  In my opinion, curling up with a book is just a more moving, intimate experience than watching a movie ever is.  I was amazed at how well Reese Witherspoon embodied my imagined Cheryl Strayed.  There were lots of little details that I loved — from the retro Clif Bar wrapper to Strayed’s ragged breathing in her spoken thoughts.  The movie wasn’t an account of Strayed’s hike, but neither was the book; both depicted her journey, in the larger sense.  I thought that it was a beautiful movie.  (If you’ve seen it, I’d love to hear your thoughts!)

So, anyway, chili.

I grew up terrified of beans.  My best guess as to why that is, is my mother’s rigid avoidance of them.  It wasn’t until I’d been a vegetarian for more than a decade that I finally ate them — and found that, not only could I tolerate them, I really liked them.  As a whole new world opened up to me, it was only a matter of time before I’d discover the wonders of chili and appreciate it as the perfect cold-weather meal.

Eating rehydrated chili on the trail begins with making normal chili at home.  If you’re more familiar with the dish than 20-year-old Rainbow Dash had been, you probably have a favorite chili recipe.  (If you don’t, you could go to the Trail’s End Festival in Millinocket, ME, and taste-test your way around the chili cook-off.)

When I’m making chili for the trail, I begin with just a few ingredients:

  • Onions
  • Garlic
  • Peppers
  • Tomatoes (cans of diced and pureed tomatoes provide easy shortcuts)
  • Beans (cans of kidney, black, and even garbanzo beans)
  • TVP (Textured Vegetable Protein, either of a generic brand or the flavored “crumbles” that Morningstar makes)
  • Chili powder and any other complimentary spices I’m fond of at the moment

Cooking chili is a simple as sautéing the onions, garlic, and peppers, stirring in the remaining ingredients, and then adding salt and pepper and other flavors until it tastes the way you like it.  Because dehydrating food sometimes seems to diminish the food’s flavor, it’s generally a good idea to over-spice and over-season foods for a backpacking trip.  And, unless you are proficient in dehydrating corn, I recommend leaving it out of your chili; that’s one of those foods that tends to give novice dehydrators some issues.

After you’ve got a nice pot of chili, just spoon it thinly onto lined dehydrator trays and put it in your dehydrator for 8 hours or so at a medium setting.  When the food is dry inside and out, divide it among Ziploc freezer bags and stick it in your pack or resupply box.  All you’ll need to do when you get to camp is add boiling water to the bag and let the food rehydrate for 5-10 minutes.

When I’m backpacking, I like to add rice to my chili (which I add cook, dehydrate, and add to the bags before I pack them) or serve it burrito-style in tortillas — or both.  However I serve it, it’s a great way to warm up on a chilly evening or after a rainy day hiking in Maine.

Meal Idea: Backpacking Dinner Staples

Because my backpacking trips are often multi-month endeavors, I tend to know about them quite awhile in advance.  As a result, I usually get a chance to plan out my dehydrated meals carefully and cook big batches of each dish, which I then divvy up among the weeks of the trek.  However, most hikers and backpackers take shorter trips and might decide to head into the woods on a whim, when vacation days pile up and inspiration strikes.  This meal idea is for those hikers.

Preparing a delicious, rehydrateable meal — or a week’s worth of the same — after work on Thursday night before heading out for a trip on the weekend is simple.  You just need to spend a bit of time in the supermarket and utilize some very-American microwaveable packaging.

Here’s what you’ll need:

  • A packet (or two or three or five) of Uncle Ben’s Ready Rice — Feel free to experiment with flavors and spices.  My favorite used to be Thai-style rice, but I haven’t found that packet for a year or so.  I think I prefer Spanish-style and teriyaki these days.
  • A packet (or two or three or five) of microwaveable vegetable mixes — Again, it’s fun to experiment with combinations and flavors.  I have a soft spot for the Asian Medley by Bird’s Eye, but I can’t really think of one that I don’t like.  It’s hard to go wrong with vegetables.  (Except water chestnuts.)
  • A can (or two or three or five) of beans — I tend to go for black beans, dark red kidney beans, or garbanzos, and I select the variety by considering what might pair well with the rice and veggies I’ve selected.  As a vegan, I also love using strip-style meat substitutes (or vegetarian steak tips) for this category.
  • Tortillas

Shopping for ingredients is actually the most difficult part of the process.  Once you’ve gathered all your supplies, simply microwave the rice and veggies (and meat substitutes, if that’s the route you chose to go).  Then, chop any large vegetables into small pieces to ensure that they will dehydrate quickly and completely; drain and rinse the beans; spread the rice, veggies, and protein onto dehydrating trays; and let them dry for 5-8 hours.

Once your food has dehydrated, assemble quart-size Ziploc freezer bags with a serving or two each of rice, vegetables, and protein and toss them, along with several tortillas, into your pack.  Then, you’re ready to hit the trail!  After each day of hiking, just rehydrate the mixture in a bag, wrap it in a tortilla, and enjoy a warm dinner burrito.

Meal Idea: Lentils, Veggies, and Couscous

One of my favorite meals of this past backpacking season is also wonderfully simple.  If you’re looking for a meal that’s easy to prepare, quick to dehydrate, faster to rehydrate, and satisfyingly filling, this might be a good choice for you.

What you’ll need:

  • Your favorite lentils — I’m partial to green or brown lentils in this dish because I appreciate their texture.
  • Couscous — The last time I made this recipe, I was being cautious around salt because of an upcoming kidney surgery, so I just used plain couscous.  However, if you, like me, enjoy and need extra salt while you’re on the trail, you might consider either liberally adding salt and spices to plain couscous or using pre-seasoned couscous.
  • Vegetables — Choose your favorites.  I definitely recommend the addition of broccoli, and cauliflower, sweet potatoes, bell peppers, and onions are also good choices.
  • Spices: curry powder, cumin, garam masala, cayenne pepper

1)  Cook lentils according to package directions.  Again, I’m of the opinion that it’s always a good choice to err on the side of over-flavoring trail food, so use salt, pepper, and spices freely.

2)  Cut vegetables into smallish pieces and steam them or saute them in a bit of oil long enough to soften them slightly.  I know, I know:  “Smallish” isn’t very precise.  What you’re looking for is pieces that will cook quickly.  Before you stick the veggies in the dehydrator, you can slice any veggies that are large enough that they’ll slow down the dehydrating process.  And, obviously, firmer veggies should be thrown in the pan before softer veggies, onions should be allowed to brown slightly, etc.; standard cooking practices apply to backpacking food, too.

3)  Add spices to the veggies.  This is the fun part!  You’ll probably want quite a bit of curry powder on the veggies, a fair bit of cumin and garam masala, and a pinch of cayenne.  Toss the veggies thoroughly to coat them, let them cook in the seasonings, taste them, and then adjust the flavors as necessary.

4)  Dehydrate the lentils and the veggies for 6+ hours or until they are completely hard and dry, both to the eye and to the touch.  Taste test some of the larger pieces to ensure that they’re dehydrated all the way through.

5)  Get out couscous and divide it among as many quart-size Ziploc freezer bags as you’ll be using for the veggies and the lentils.  I generally use two “normal-person” servings of every ingredient in any backpacking dinner I’m making.  Divide the lentils and couscous among the bags, as well.

When you get to camp, just boil water and add enough to the freezer bag to cover the dehydrated food.  Let the bag sit for a few minutes, stirring/squishing occasionally and adding more water if necessary.  Then, get out your spork and enjoy!

Meal Idea: Lunches on the Trail

In many ways, hiking the Appalachian Trail is a six-month vacation.  In many ways, it isn’t.

A month or so ago, the Appalachian Mountain Club published an article about a family who thru-hiked the AT.  Many of the things the family said were really insightful, and the article is a short, good read.  One of the comments that I most enjoyed was the mother’s saying that she was constantly busy on the trail.

When it comes to lunch on the trail, the thru-hikers who carve out the necessary time to prepare a cooked meal are few and far between.  Lunch is generally viewed as one of the five to seven, non-dinner, eating periods of the day, and it often consists of energy bars and/or granola bars and/or trail mix.*

However, in my experience, just a little extra effort turns lunch into a fifteen-minute break (rather than a five- to ten-minute break) that my body is thankful for at the end of the day.  Here are some of my favorite lunches to have on the trail.

Peanut Butter and Jelly Tortilla Sandwiches

These taste so much better than they sound like they would, and they tasted downright decadent by the time I got to Maine.  I tend to treat the jelly like an unnecessary extra, but I shouldn’t; it adds so much flavor.  You can get jelly packets by asking for some at a fast food restaurant or by ordering them from  Or, you can be a total hiking hipster and carry a glass jar with jam from your family’s hobby farm.  (Yeah, I’m cool like that sometimes.)

Hummus and Crackers

I’m convinced that hummus is proof God loves us and wants us to be happy.  This spread of chickpea goodness is great on the trail.  If you’re out on a relatively short trip (or short resupply cycle) or if the weather cooperates, it’s easy to just bring a small plastic tub in your pack.  If that’s not practical, dehydrating hummus is a great way to bring it on the trail.  I’ve been told that Fantastic Foods makes an awesome hummus mix, but I’ve never found it in stores.


This is probably my favorite lunch, but I almost never have the willpower to wait until lunch time to eat it!  If you cook breakfast, just heat some extra water and rehydrate one of your dinners, preferably one that is well-suited to wrapping, since lunch burritos are trendy.  If you only cook dinner, rehydrate an extra meal at that time to enjoy the next day.  (If you’re not in bear country, I recommend double bagging it and sticking it in your sleeping bag for warmth.)  My favorite dinners to have lukewarm or cold and wrapped for lunch are chana masala and unstuffed peppers.

What are your favorite trail lunches?  I’m always looking for meal ideas.  Bonus points if your suggestions are vegan!  (Summer sausage and cheese are out!)