Tag Archives: food

Savory Raw Zucchini Chip


Β Harpo & I get tired of sweet food on trail – even thinking about all the processed sugar stacked on convinience store shelves in trail towns is making my teeth hurt – so we’ve been experimenting with various homemade savory snacks. Our latest most successful venture iz zucchini chips.

These are light and crispy. They dehydrate better without oil – salting the zucchini first and sweating it for a few minutes helps to bind the yeast. Although they’re not super calorie dense, they are tasty and super easy to prepare. They make an awesome vehicle for hummus or refried beans, or crumbled on soup. It’s kindof a bummer that zucchini are mostly water, so you lose a lot of weight in dehydrating – but they’re cheaper by weight to produce than kale chips soooo…


  • 6 large zucchini
  • 2 cups nutritional yeast
  • Coarse sea salt
  • Fresh ground black pepper
  • Smoked paprika (optional)


  • Thinly slice the zucchini. You can use a mandoline if you like.
  • Toss with nut yeast, salt & pepper
  • Add smoked paprika for BBQ flavor if desired. Also maybe garlic powder.
  • Place in single layers on dehydrator trays.
  • Dehydrate on 105 degrees for about 8-12 hours depending on the thickness of the slices. Keeping the temperature at or below 105 is important to keep the chips “raw.”



Trays of chips ready to go in the dehydrator.


Trail Snacks: PCT First 500 Miles

Store bought dehydrated split pea soup with spinach powder, soy sauce, nutritional yeast,tabasco,pepper and potato flakes. Topped with sprouts and Scoop crumbles…

Harpo and I are always tinkering with our food systems. As any hiker knows, a major topic of discussion is ALWAYS food – how heavy it is, do you have enough, when you get to eat again, food fantasies and of course TOWN FOOD.
Our approach for the first 500 miles of our PCT theu has been a hybrid of our AT food system (we still had a few homemade dehydrated meals so we used them to cut costs) and some experimentation.

We  included a stove (we’re using a canister stove due to extreme fire danger, rather than the alcohol stove we used on the AT) so we can utilize our dehydrated meals, which has also helped speed up rehydrating ramen, miso, and dehydrated beans. We have hot food once a day, usually during our afternoon break. Breakfasts are a bar and some homemade HARPOW – a powder mix made of 1/3 coconut milk, 1/3 vegan chocolate protein powder, and 1/3 ramon (a Central American foraged superfood – we picked up a bunch when we were in Guatemala for yoga teacher training – it tastes kinda mocha like). Dinner is trail mix. During the day we have dried fruit & trail mix and maybe a bar for snacks.

We were happy with our AT food system, and ate well for sure, but wanted more flexibility as the hike evolved. We dropping the stove with Harpo’s parents who are visiting us at Cascade Locks and are moving to cold hydration, which should suit the hot days ahead. We’ll keep eating ramen (with Edwards & Sons powders miso packets rather than the msg heavy and culturally insensitive ‘oriental flavor’ packets) and add in powdered hummus, beans, and soups. Also, we need to eat 2 jars of chocolate peanut butter in the first 2 days – these are our new ‘cook pots’ as our aluminum pot & cozy goes with the stove.

Overall we’re following our original plan for PCT meals, and we haven’t starved yet! 

i tried to get a shot of the full bag, but forgot and Harpo and I ate it. HIKER HUNGER IS SETTING IN…..πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•πŸ•

Also, Can I give a shout out to whoever engineered Fritos Scoops? They’re the perfect scooping solution for rehydrated beans and soup. Like any chip they crumble in the pack (the crumble topping reminds me of the vegan Frito pie my friend Pol fed the entire artist population of Pioneer Square when we worked at Elliot Bay Cafe)  but when they’re good, they’re great.

It’s totally novel having a kitchen to cook in, and experience vegan snacks we only fantasized about on the trail. However, this also highlights the fact that basically all I want to eat is oatmeal and noodle soup. Hmmm… getting hungry. For further portraits of everyday vegan fare try No Money Meals.

savory oats

Savory oats with peanut butter, olive oil, Buffalo chipotle hot sauce, raw garlic. Garnished with scallions, spicy sprouts, and lots of fresh pepper.

lentil stew

Lentil stew with homemade stock, mirepoix, garlic. Garnished with scallions & lots of fresh pepper.

noodle soup

Noodle soup with tofu, gai lan, mizuno greens. With a miso based broth including tahini, coconut milk, toasted sesame oil, and sriracha.

noodle soup

Miso ramen with fried tofu, raw garlic, caramelized onion. Served with spicy sprouts, cilantro and lemon.


miso ramen with roasted garlic, mizuna, gai lan and pea vine shoots.

savory oats

Miso savory oats with pea vine shoots and black pepper.

Trail Recipes: Spinach Hummus & Sprout Burrito

Trail Burrito: Spinach Hummus & Sprouts
– 1/2 c dehydrated hummus mix
– 1 c H2O
– 1 oz garlic infused olive oil
– 1 oz spinach powder
– dash Tapatio hot sauce
– 1 c sprouts
– 2 burrito size tortillas

Mix up the hummus, water, oil, and spinach powder… Spread half on each tortilla, add half a cup of sprouts & a dash of hot sauce on each.

20130728-153149.jpgWe started finding these little guys on top of the Saddleback peaks and they dominate the remaining peaks in Maine – ripe even early in the season. No wonder the bird buddies up here look so well fed & are so conversational…