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Lunch

Contents

HUMMUS

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For August 20:

  • 70g hummus powder
  • start with 1/2 cup water
  • olive oil

Rehydrate carefully -- it uses way less water than anything else (1/4 c?), but at least it goes fast, so you can watch how it's handling it. Serve with plain rye crisps and salami.

RED PEPPER HUMMUS

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pre-prep: dried red pepper blend:

  • 2 roasted red peppers
  • a little less than 1 chipotle chili in adobo
    • The goal here is to not give Ruth acid reflux. <3
  • mix in food processor, dehydrate
    • this made 35g first time, split that across 2 meals

Prep: This is a full lunch amount, and since it's more homogenous than a couscous and it's not possible to derive the right amount of water to use anyway (apart from trial and error), you might as well just pack it in a single bag.

  • 70g hummus powder
  • ~17g pepper powder
  • 1/4 - 1/2 tsp true lemon (1 tsp too much)
  • 2 packets olive oil
  • Caraway rye crisps

Rehydrate interactively in a Talenti jar in the morning. You can never guess the right amount of water to use a priori, so just keep mixing until it works, and then you'll need to add more once it's lunchtime anyway. 🤷

BEAN DIP

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Recipe: pg. 68 in Lipsmackin' Vegetarian Backpackin'

Pack as full 2-person lunch (i.e. it's both first and second lunch). Cold soak with 1 cup water. Olive oil Caraway rye crisps.

  • 1 cup dry beans (I think we've used 1 or 2 cans of black beans? 1 cup dry = 3 cups cooked, which is 2 cans... but not sure that's what we've actually done. I guess try it and see?)
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 (15-oz) can diced tomatoes
  • 1 tsp dried oregon
  • 1 tsp dried cumin
  • a bit of lemon pepper?
  • 1/2 to 1 chipotle chili in adobo sauce, mashed
  • 1 tsp salt
  1. cook beans
  2. saute onion and garlic in oil unil softened
  3. add tomatoes, seasonings, chili and beans
  4. simmer over low heat until flavors blend
  5. run through foot processor until chopped but not pureed
  6. dehydrate

WHITE BEAN COUSCOUS

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Prep: Make two bags per lunch, and put ALL of the below ingredients into each.

  • couscous, 1/3 cup (75g of the whole wheat TJ's stuff)
  • dehydrated white beans (1/2 can, probably ~1/2 cup dried)
  • sun-dried tomatoes (1/6 - 1/4 cup, 20-23g)
  • 0.75T (2.25tsp) dried onions
  • 0.5T dried bell pepper
  • 1/2 tsp bouillion
  • spices, pre-mixed in:
    • paprika (1/4tsp)
    • oregano (1/2tsp)
    • basil (1/2tsp)
    • salt (1/4tsp)
    • pepper (1/4tsp)
    • garlic powder (1/4tsp)

Prep: Make two bags per lunch, and put HALF of each ingredient into each.

  • couscous, 2/3 cup (150g of the whole wheat TJ's stuff)
  • dehydrated white beans (1 can)
  • sun-dried tomatoes (1/3 - 1/2 cup, 40-45g)
  • 1.5T dried onions
  • (1T dried pepper)
  • bouillion cube (1 tsp)
  • spices, pre-mixed in:
    • paprika (1/2tsp)
    • oregano (1tsp)
    • basil (1tsp)
    • salt (1/2tsp)
    • pepper (1/2tsp)
    • garlic powder (1/2tsp)

Separately:

  • olives in a packet
  • capers in a lil ziplock
  • olive oil x2

Dinner: Boil 2 1/4 cups water (1 7/8 c. plus some for dried onions) and add everything.

Lunch: Pack as two batches, first and second lunch. (Full amount needs a liter of capacity, talenti jar is a pint.) Cold soak (per batch): add 1 cup water, pack, eat for lunch.

Notes: Previously, we made this with 1 cup couscous, but it was too much food for 2 people. Also, a 3-1 water ratio was too much; 2.5-1 was closer.

MOROCCAN SPICED COUSCOUS

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Prep: Make two bags per lunch, and put ALL of the below ingredients into each.

  • 1/2 can dehydrated chickpeas (~45g)
  • 1/3 cup couscous (75g)
  • 1/6 cup dried chopped apricots (25g)
  • 1/6 cup chopped almonds (25g)
  • 1/6 cup raisins (25g)
  • 1/2 Tbsp ras al hanout
  • 1/4 tsp true lemon
  • 1/4 tsp chicken broth
  • 1/4 tsp salt (diamond crystal)

Separately:

  • olive oil x2

Pack as two batches, first and second lunch. (Full amount needs a liter of capacity, talenti jar is a pint.) Cold soak (per batch): add 1 cup water, pack, eat for lunch.

COWBOY CAVIAR COUSCOUS

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Prep: Make two bags per lunch, and put ALL of the below ingredients into each.

  • 1/3 cup couscous (75g)
  • black bean - 1/2 can dehydrated - ~1/2 cup dried
  • 2T pico de gallo
  • 1.5T dehydrated peppers
  • 1.5T corn
  • 1/2 tsp true lime
  • cumin + chili powder (spice mix)
    • 1/4 tsp cumin ground
    • 1/8 tsp chili powder
    • 1/4 tsp garlic powder
  • 1/4 tsp chicken boullion powder
  • 1/4 tsp salt (diamond crystal kosher)

Separately:

  • olive oil packet x2

Pack as two batches, first and second lunch. (Full amount needs a liter of capacity, talenti jar is a pint.) Cold soak (per batch): add 1 cup water, pack, eat for lunch.

PESTO COUSCOUS

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(This was kinda meh, not any improvement over the regular white bean couscous).

Prep: Make two bags per lunch, and put HALF of each ingredient into each.

in two bags:

  • couscous, 2/3 cup
  • dehydrated white beans (1 can)
  • sun-dried tomatoes (1/3 - 1/2 cup)
  • 1.5T dried onions
  • 2T dehydrated pepper
  • maybe some garlic/some of the spices from white bean couscous
  • pesto (from packet)
  • 1/2 tsp bouillion powder

separate:

  • olives in a packet
  • olive oil
  • parmesan cheese (in a packet)

Lunch: Pack as two batches, first and second lunch. (Full amount needs a liter of capacity, talenti jar is a pint.) Cold soak (per batch): add 1 cup water, pack, eat for lunch.

SUMAC COUSCOUS

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Prep: Make two bags per lunch, and put ALL of the below ingredients into each.

  • 1/2 can dehydrated chickpeas (~45g)
  • 1/4 of a red onion, dried... like 2.5T dried?
  • 1.5T dehydrated bell pepper
  • 1T sesame seeds
  • 1/2 - 1 tsp sumac? (did a heaping half tsp)
  • an amount of dried parsley (2T?)
  • an amount of dried mint (like 1/4 of one of those herb packets from TJ's, dried)
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper (just did 8 grinds of pepper)
  • 1/2 tsp true lemon
  • 1/4 tsp chicken broth
  • 1/4 tsp salt (diamond crystal)

Separately:

  • olive oil x2

Pack as two batches, first and second lunch. Cold soak (per batch): add 1 cup water, pack, eat for lunch.

SKURKA BEANS

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Recipe: https://andrewskurka.com/backpacking-dinner-recipe-beans-rice-with-fritos-cheese/

Make two bags for lunch, each with all of these ingredients:

  • 43g minute rice
  • 57g dehydrated refried beans
  • 1.5 tsp taco seasoning

Also pack

  • spice packet of nutritional yeast
  • 2 oz fritos

MAGGI NOODLES

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Lunch: Pack two of the below, for first and second lunch

  • 1.5 packets Maggi noodles
  • 1.5 spice packets
  • ~4T (~45g) chopped cashews
  • 3T dehydrated broccoli
  • 1.5T dried mushroom pieces
  • 1T dried onions? (haven't tried this but seems plausibly good)

SOJOURNER NOODLES

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Recipe: https://www.thrueat.com/backpacking-recipes/sojourner-spicy-sesame-noodles

Lunch: Pack two of the below, for first and second lunch

  • 1 packet ramen
  • 2.5-3T chopped peanuts (20g)
  • 1T roasted sesame seeds
  • 4-5 leaves?(3/4 tsp) dehydrated thai basil
  • 1 tsp dehydrated green onion
  • 1 tsp dehydrated cilantro
  • 1T (5g) dehydrated corn
  • 1/8 tsp true lime
  • 1/8 tsp ground ginger
  • 1/8 tsp ground pepper

Condiments (x2 for first and second lunch):

  • 1 packet sriracha
  • 2 packets soy sauce
  • 1T sesame oil (in a packet)