1 7 ounce package baked tofu (a savory flavor)
1 4 ounce package buttery homestyle mashed potatoes (Idahoan brand)
1 packet mushroom sauce (Simply Organic brand)
1/2 cup dried mushrooms
1/4 cup dried mixed vegetables (soup mix plus added peas, corn and carrots)
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste
*This vegetarian recipe can easily be divided in half. Just use half of everything and adjust water amounts accordingly.* At home: combine the vegetables, sage, thyme, and bouillon in a zip locking plastic bag. Label “add 1 cup water”. In a second zip locking plastic bag, place the potatoes. Label “add 2 cups water”. Carry the mushroom sauce and tofu separately.
In camp: bring 3 cups water to a boil. Meanwhile, Dice the tofu. 2 cups of water go to the potatoes. 1 cup water to the vegetables. Place both bags in a freezerbag cozy (or two!) Meanwhile, while the vegetables are rehydrating, saute the tofu in a little olive oil (just getting it heated through). Turn off the heat. Add the vegetables. Do not drain. You want it a little wet. Add the packet of mushroom sauce and stir well. It will thicken a little. Top with the mashed potatoes before serving. Makes 4 servings.
Textured Vegetable Protein (TVP), also known as textured soy protein, is an excellent meat substitute that appears in many backpacking recipes because it is extremely lightweight, great meat supplement, quick to prepare, long shelf life, relatively low price, high in protein and fiber, and low in fat and sodium.
TVP, available as a powder or in the form of small chunks or flakes, is made from soy flour containing 50% soy protein. It needs to be rehydrated before using, at a weight ratio of 1:2 with water. However, TVP when made from soy concentrate contains 70% protein and can be rehydrated at a ratio of 1:3. It can be used as a meat replacement or supplement. The extrusion technology changes the structure of the soy protein, resulting in a texture similar to meat. It can replace ground beef, ground lamb, etc in most recipes, and in tuna fish salad to the extent of 30% or more. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes. TVP also has a very mild flavor that readily absorbs the flavors of the foods it is mixed with.
When stored dry at room temperature TVP has a shelf life of more than a year, but after rehydration it should be used at once or stored for no more than three days in the refrigerator. It’s usually rehydrated with warm water, but a bit of vinegar or lemon juice can be added as a preservative.
Textured Vegetable Protein is available in bulk at natural food stores, large supermarkets, and online at Wilderness Dining.com.
1 package ramen noodles
1 3 ounce can chicken
1 tablespoon dried corn
2 tablespoons dried shiitake mushrooms, broken up
1 tablespoon dried peas
1 packet soy sauce
1/2 teaspoon sesame oil, to taste
pinch red pepper flakes
At home: combine the corn, mushrooms, peas and red pepper flakes in a ziplock bag. Put broken-up ramen in quart size ziplock freezer bag along with seasonings. Carry the sesame oil in a screw top container.
In camp: bring 1 1/2 cups water to a boil. Add water, seasoning packet, and vegetables to ramen noddles ziplock bag. Once the noodles are cooked, add the chicken, sesame oil, and soy sauce. Makes 1 serving.
