Finding a plant based (vegan) hot cocoa mix is a mixed bag. For example, if you can find Swiss Miss's Non-Dairy Hot Cocoa Mix in the store, here is the ingredient list: Sugar, Cocoa (Processed with Alkali), Nonfat Dried Coconut Milk, Tapioca Maltodextrin, Coconut Oil, Modified Corn Starch, Corn Syrup Solids, Gum Acacia, Less than… Continue reading Plant Based Hot Cocoa Mix
Tag: Vegan
One Pot Mushroom Soup/Gravy
When we started doing recipes that were not just FBC (Freezer Bag Cooking) (we changed our website from FreezerBagCooking to TrailCooking around 2006 to 2007, to widen the range of recipes we were developing), some of those first recipes were soups. This recipe was one of the first I posted. The mushroom soup isn't a… Continue reading One Pot Mushroom Soup/Gravy
Plant-Based Cream Of Mushroom Dry Soup Mix and Mushroom Rice Recipe
This is a two part recipe. The first is for the Cream of Mushroom Dry Soup Mix, the second is for a savory Mushroom Rice recipe, that is FBC (Freezer Bag Cooking) friendly. This recipe is a revision of a recipe we created years ago, for Vegan Dry Cream of Mushroom Soup mix. There are… Continue reading Plant-Based Cream Of Mushroom Dry Soup Mix and Mushroom Rice Recipe
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
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