What does a vegan cookbook have to do with trail cooking? Well maybe something…..and it can be delicious! Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide is an easy to use cookbook that while aimed at those on the go, emergency planning and car camping can be also adapted to backpacking. The recipes rely on canned items and such items as vegetable broth, all of which can be adapted as mentioned. A can of beans dries easily, lower sodium bouillon powder for broth and there you go. A recipe with non-dairy milk one can use soy or rice milk powder. And many of the recipes call for dehdyrated vegetables up front. And if you are car camping or doing a road trip? Well with very little effort you can eat well! And even for the meat lovers out there, if you are planning an emergency box/bin for home or car, there are very good and long term shelf stable ideas here…and don’t forget – in most cases food without meat or dairy lasts a LOT longer. And is quite delicious. And cheaper.
One recipe that is ready for use for backpacking is a potato peanut soup using easy to find items for a quick dinner. I adapted the recipe a bit to make it a one pot meal with only one pot to dirty.
Flaky Potato-Peanut Soup (page 120)
- 4 tsp vegetable bouillon (regular or lower sodium)
- 1 cup instant potato flakes (instant mashed potatoes, plain type)
- ½ cup peanut butter (preferably natural style!)
- ¼ tsp celery salt
- 1/8 tsp onion powder
- ground black pepper
- ¼ cup chopped dry-roasted peanuts
In a large pot bring 4 cups water and the bouillon powder to a boil, stir in the potato flakes until well blened, turn the stove down to a low flame. Stir in the peanut butter until smooth, add the seasonings to taste. Simmer for 5 minutes over a very low flame.
Divide between 2-3 people, sprinkled with nuts on top. – Add some biscuits or bread to dip in and you have a meal!
PS: The author, Jon Robertson, also has a blog to check out.