The third recipe in the Backpacker Magazine remake series is Savory Pasta and Veggies, which is a vegetarian/vegan meal.
Now then…let’s start this with a major disclaimer: This recipe belongs in the Hippy Hut™ collection of recipes. As soon as the black beans hit the water in the pot….I had to wonder…was this recipe actually vetted before it was published?
I followed the directions for the recipes and didn’t change the ingredients. It was highly lacking – it needed more flavors. Dehydrated beans can be overwhelming due to their intense flavor. Just like dried cauliflower and broccoli, the “aroma” gets even stronger once dehydrated.
Perhaps adding nooch (nutritional yeast) would have altered the flavor profile. For me, it needed a savory and salty cheese, such as Parmesan.
Or more so, a packet or two of vegetable broth concentrate. It needed FLAVOR.
But if you are a Hippy Hut fan, then you might like this recipe.
We used our favorite Cantonese egg noodles, which give a silky, fresh pasta flavor and texture.
They can be found in Asian sections of grocery stores. Amazon carries them.
Savory Pasta and Veggies:
Ingredients:
- 1 round egg noodles or a packet of ramen
- ½ cup cooked and dehydrated black beans
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 1 Tbsp dried onion
Also Take:
- 1 Tbsp lower-sodium soy sauce/coconut aminos
At Home:
Pack the dry ingredients in a zip-top bag, including the noodles.
One Pot Method:
Add 2 cups of water and the dry ingredients into your pot (setting the noodles aside). Bring to a boil, and add the noodles. Cover tightly and remove from the stove. Let sit for 15 minutes.
Stir well and add the soy sauce. (Either carry in a leakproof container or carry 2 to 3 packets)
In cooler temperatures or at high altitude, use a pot cozy to insulate.
Serves 1.
~Sarah