Tag Archives: snacks

Savory Raw Zucchini Chip

 

ย 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…

INGREDIENTS:

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

PREPERATION:

  • 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.”

 

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Trays of chips ready to go in the dehydrator.

 

Send Us Mail! Ashland OR edition

 

We miss you guys. Also, we love you! Also, SNACKS!

Here’s the next opportunity to send us mail! As ever… Cards, newspaper clippings or letters are much appreciated! They are so good for our spirits. If you send any food items, remember we are vegan and that means no dairy, meat or honey.

 Sara Edwards (thru hiker ETA 8/1/15)

c\o General Delivery

Ashland, OR 97520

Or you can support our journey by contributing to our Eternal Pizza Party. Thanks to Callie and also Danny! Our latest Heros!!

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…..๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•๐Ÿ•


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.

All We Think About Is…

Trail food is the soul of invention - take the Double Double; two double stuffed Oreos, remove two of the cookies, and stack - leaving double the double stuff. Why this is better? Because...

Trail food is the soul of invention – take the Double Double; two double stuffed Oreos, remove two of the cookies, and stack – leaving double the double stuff. Why this is better? Because… it is.

And it begins.. the endless conversation about food. The circular thoughts regarding how much food is in your pack, how much it weighs, when the last time you ate was, and when you can eat again. Also, but on a completely different tip – TOWN FOOD.ย (See HARPO & GROUCHO’S ETERNAL PIZZA PARTY)

As we start preparing for the southbound PCT Harpo and I are reassesing our food system. ย As any backpacker knows, part of the fun in this adventure is the endless tinkering…

As vegans, we were concerned with eating well in the rural south, so we insisted on mailing ourselves almost all of our snacks on the AT. We ate well –ย I even gained 5lbs towards the end of the hike, while hiking 20+ miles a day in 20-30 degree weather, which is virtually unheard of. We did quite a bit of food prep for out AT thru-hike (check the details here) and we were overall happy with how we ate… however shipping was one of our primary expenses on trail. And, once we were locked into the food system, it was difficult to make impulsive/intuitive decisions during our stops in town…

Some things we plan to change for the PCT:

  • Our first resupplys we’ll pack and either ship from home, or have themย delivered. As we live in the Seattle area, we hope to see some of the homies in Snoqualmie… for these we’ll depend on all homemade dehydrated super hippy organic food.
  • We’ll rely primarily on in town resupply, which means more ramen and flavored oatmeal packets when we’re resupplying in towns with conventional grocery stores. It’s fine, and leads us to our next point…
  • We’ll send ourselves hard to find items, like powdered miso and dehydrated vegan coconut cream. This allows us to save mailing costs and only ship an envelope, rather than a medium size flat rate box.
  • In towns with a co-op or natural food store, we’ll shop for the next several weeks and then take some specialty items (like powdered beans, hummus, nutritional yeast and soup mixes)ย to the post office and mail packages ahead. This allows usย the flexibility to decide on the fly what we’ll eat for the next couple of weeks.
  • For the AT we bought all our trail mix and dehydrated fruit from Trader Joes, which was great for variety but expensive considering shipping. We should be able to build GORP from whatever Planter nuts or random bulk sections we can find, mix in some Craisins and Rice Dream chocolate chips and call it good. If we’re lucky and we can find an Asian grocery, we can make some Grouchy Mix.
  • Bars are always the same. Basic Clif bars are always vegan. And though we don’t love them, we’ll eat them for 4 months and then forget it ever happened.
  • We found some of our most rewarding meals were simply PB or powdered or real hummus with tortillas, so we’ll continue using those as staples. And they’re available anywhere. In fact our homie 3D finished a PCT northbound last year eating almost exclusively PB&J – perhaps we’ll try that for a week…

We also used an alcohol stove for the entire AT trip. For the PCT we plan on cooking for the first month as we make it through Washington – it should still be cold in May/June, and it’ll be nice to have hot meals. Once we get into the hot weather the stove will go home and we’ll cold hydrate until the Sierras. We’ve found that cold-hydrated ramen with powdered miso is super tasty. And ultimately, unless you need the emotional boost from hot food, cooking is a drag… it’s way more efficient to cold-hydrate and you can be more flexible about your eating habits. Not to mention you get to ditch the weight of the stove and fuel…

Sprout world...

Sprout world…

We’ll definitely continue with the trail spouting though. It makes us feel like real hippies – and the hemp sprouting bag we got from Outdoor Herbivore is still going strong after almost 3000 miles. And no matter what, it’s a pleasure to have fresh food on trail. Usually we start the sprouts in town and take a 1lb bag of shredded kale for the first day out. By the third day the sprouts are ready and can be added to morning savory oats, evening cold-hydrated noodles, or lunch hummus and sprout burritos.

Seaweed Themed Grouchy Mix

IMG_1414The nice thing about having ready access to Uwajimaya is the availability of all kinds of asian flavored snacks, and also some of the harder to find anglo flavored ones (garlic deep fried peanuts, for example). The Uwaj also has an entire ramen isle, which we’ll get into later…

This seaweed themed Grouchy-Mix was an accompaniment for our recent trip to Capa Alava and environs in the Olympic National Park on the Washington coast. 

Hot Cold Summer

Hot Cold Life

Quinoa & raw garlic (shaved with the microplane, so nice!) with arugula, avocado, fresh corn, parsley & cherry tomatoes

It’s been a minute since we had a snacks only post – but we’re still eating. The reader might note a theme here – hot cold salads with quinoa. Harpo & I acquired a large amount of quinoa for the Drunken Boot Quinoa Crispies, but ended up only toasting and using part of it. Regardless of the grain – the hot/cold salad is one of my favorite summer snacks. In this iteration it was mainly arugula & quinoa, tho any combination of grain & green works; amaranth & massaged kale, brown rice & spinach (with lemon tahini dressing iz my personal favorite) and always topped with some fresh herb and other seasonal summer veggies for texture and color. Also, avocado A+ both for fat content and because, as vegetarians, really what else is there…

More of our daily meals can be found at No Money Meals.

Hot Cold - again & again

Quinoa with avocado, celery, broccoli sprouts, fresh corn and arugula.

Hot Hot & Cold Cold

Hot Cold with quinoa, avocado, fresh corn, broccoli sprouts and cilantro – dressed with olive oil, nutritional yeast salt & pepper

Hot Cold Salad

Hot Cold salad with quinoa, avocado, fresh corn, broccoli sprouts and cilantro – dressed with olive oil, nutritional yeast salt & pepper