riser, thermometer, and convection tent. The other model, the Plus 10, comes with everything the Ultralight model has plus a 10-inch lidded frying pan. The convection tent is also larger on the Plus 10. While it isn’t as light, the Plus 10 is preferable when baking for three or more people, and it’s brilliant for making pizzas. When using this type of oven, you need a stove that has the ability to simmer. Outback Ovens are not for use with stoves where the canister is directly below the flame or with alcohol-burning stoves.
The BakePacker is another type of backcountry oven. It is basically a grid that sits in the bottom of your pot with a bit of water. This system allows you to steam-bake items in a bag. The downside is that you don’t get the golden brown color or crusty exterior on baked goods like you would with a normal oven.
Reflector ovens use a hot campfire for baking. They are made of metal and reflect the heat back to bake the item within. Most reflector ovens fold flat for storage. While a few places sell reflector ovens, you can also make one quite easily. Other ovens are available from cottage or hobby gear makers, and you will find links to these, as well as oven plans, on www.aforkinthetrail.com.
Of course, there are many other ways to bake in the backcountry. Some of these methods are baking in a frypan, foil packet, or orange skin, or on a stick over a campfire.
Spices, Condiments, and Fats
Spices and condiments can really enhance a meal, but for the vegetarian, vegan, or person with celiac disease, it is extremely important to be aware of the ingredients. Some spices contain traces of gluten with ingredients such as wheat starch, and some condiments, such as regular Worcestershire sauce, contain meat products such as anchovies. Even some less expensive brands of tamari sauce have meat ingredients, so be sure to look for true tamari sauce and read the labels carefully. If you are traveling with a group, it is advisable to allow each person to adjust the spices according to his or her preferences. I take salt and pepper but will also include other spices and condiments as my menu dictates.
Oils, butter and substitutes, shortening, jams, maple syrup, brown rice syrup, agave syrup, and other items can be stored in small leak-proof Nalgene containers. If you are an ovo-lacto vegetarian and are taking butter, it is best to take regular salted butter as the salt acts like a preservative and the butter will keep longer. In very hot weather, ghee or clarified butter is a great alternative. Soy- and olive oil-based spreads work very well but aren’t good for baking.
Using This Book
Dehydration times listed in the recipes are approximate; you should check food periodically as it’s drying. The cooking and rehydration times are also an approximation. Outside factors such as weather, humidity, altitude, and heat source can affect the cooking or baking time. You should read a recipe, including the instructions, twice before you make it. Familiarizing yourself with the recipe in this manner will give you better results.
Serving sizes are what I would describe as average to hearty. All recipes, except for the baking ones, can easily be cut in half. Those of you who are solo hiking or solo paddling might consider making the recipe and eating it for dinner at home and then drying the leftovers or drying the entire recipe and dividing it into single servings. Because dehydrated food will keep for an extended period, doing the latter will give you food for additional trips. If a recipe involves dehydration, then the approximate time is listed at the beginning. Where applicable each recipe includes icons to help you choose an appropriate dish.
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indicates that a recipe is suitable only for ovo-lacto vegetarians. | |
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indicates that a recipe is vegan | |
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indicates that the recipe is gluten free. | |
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indicates that a recipe is especially lightweight and therefore more appropriate for an activity such as backpacking or thru-hiking. |
Special Ingredients
A few ingredients in the book need some further explanation and instruction. Also see the section called “Ingredient Substitutions”.
Mushroom Powder
Mushroom powder can add great flavor to soups, pasta and quinoa dishes, mashed potatoes, and other meals. To make mushroom powder, simply grind dried mushrooms into a powder using a spice or coffee grinder.
Roasted Garlic Powder
To make roasted garlic powder, gather 1 bulb of garlic, some olive oil, and a pinch of kosher salt. Cut the top off a bulb of garlic. Drizzle the cut with olive oil and sprinkle with a little salt if desired. Wrap in aluminum foil. Bake the garlic at 350° 30–45 minutes. Remove from the oven and let cool. Squish the garlic out of the skin and spread it on a lined dehydrator tray to dry 5–7 hours. When the garlic is dry, process it in a spice grinder or blender until you have a powder.
Roasted Red Peppers
To roast peppers place the whole pepper on a baking sheet in a 350° oven 45–60 minutes. Remove from oven when the skin starts to blacken. The skin will separate easily from the flesh. Allow to cool before peeling off the skin. A little trick is to put the hot pepper in a bowl and tightly cover the bowl with plastic wrap until the pepper cools. The skin will come off more easily. You can also grill the peppers until the skin starts to blacken and peel. If you prefer, you can buy roasted peppers at the supermarket; just look for those packed in water.
Celery Leaves
Many people do not realize that the leaves found on celery stalks are good in salads and other dishes. They impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely, you can sometimes find them hidden between the stalks.
Lemon, Lime, or Orange Zest
Citrus zest adds another layer of flavor to a dish because of the aromatic oils in the fruit rind. The easiest way to zest citrus fruit is by using a fine grater or a tool specifically designed for the task, but in a pinch you can use a knife. Remove the outer layer of skin, being careful not to get any of the white pith. If you use a knife, you will need to cut the pieces into tiny slivers. Citrus zest dehydrates well.
Candied Lemon, Lime, or Orange
Making candied citrus fruit gives you an interesting ingredient to use with breakfast in oatmeal, couscous, quinoa flakes, or granola. It is also delicious added to chocolate or carob bark, GORP (good ol’ raisins and peanuts), and baked goods. Sometimes you can buy these candied items in the baking section of larger grocery chains, but if you turn up empty handed, you can easily make your own. I find that the taste and texture of homemade is much more desirable.
Use a vegetable peeler to remove the very outer rind from an orange, a lemon, or a lime. Try to avoid getting any of the white pith. Cut the rind into strips about ¼-inch wide. Place them in a heavy-bottomed pot with 1 cup of water and bring it to a boil. Drain and repeat
