Vegan Backpacking Recipes

Spiced Zucchini and Potato Dinner


1 new potato, cubed

1 tsp garam masala

½ clove garlic

1/8 tsp turmeric

1 zucchini, cubed

¼ cup red pepper, diced

½ cup wild rice, cooked for 10 minutes

Olive oil



Combine all ingredients except wild rice in sauce pan and cook until potato cubes are tender. Cool. Pack in lightweight container with wild rice. To prepare on mountain just add ½ cup hot water and let sit for 10 minutes.



Saffron Rice with Almonds and Cashews

½ cup wild rice, cooked for 10 minutes

1 T vegetable oil

1 tsp cumin seeds

1/4 med onion, finely sliced

1 small stick cinnamon

1 cardamom pod

2 saffron strands

1/2 cup green peas

1 T almond slices

Salt to taste

8 to 10 cashews



Heat cumin seeds and onion in oil in saucepan. Saute 5 to 6 minutes. Put in cinnamon and cardamom. Add saffron, green peas, and half of the almond slices. Stir. Put in rice and stir for 1 to 2 minutes. Cool. Pack in light weight container. To prepare on hike just add ¼ to ½ cup hot water and let sit for 10 minutes