Trail Cooking

FBC Recipe: Curry Pepper Corn

Curry Pepper Corn is a side dish that can be served over rice or tossed with pasta for a filling vegetarian meal (vegan if you use coconut milk powder). It's easily prepared Freezer Bag Cooking (FBC) method, or can be cooked up in a small (1.3 Liter and smaller pot). You can also use an… Continue reading FBC Recipe: Curry Pepper Corn

Trail Cooking

FBC Mushroom Risotto

This Mushroom Risotto is both vegan and gluten-free, and a snap to make on the trail. FBC Mushroom Risotto In a quart bag pack: ½ cup instant rice* 2 Tbsp dried mushrooms* 1 Tbsp dried onion 1 Tbsp shelf stable Parmesan cheese (green can kind) 1 tsp granulated garlic Pinch dried thyme Pinch dried basil… Continue reading FBC Mushroom Risotto

Trail Cooking

Backpacking Recipe: Blueberry Rice Pudding

You can think of this backpacking recipe as either a sweet breakfast or a dessert. Your choice! It's both gluten-free and plant-based (vegan). Bag up, seal, and it's ready to go. Coconut milk powder has become easier to find in grocery stores, and can be found online. It's a great source of calories, and will… Continue reading Backpacking Recipe: Blueberry Rice Pudding