Right On to everyone with feedback and insights - Huge thanks!
Here's a few (more) replies in no particular order:
1) Q: Where do you get falafel powder?
I have a local health food store with bulk bins. It's pretty easy to find. Actually, I mix Falafel Powder with some Hummus Powder.
2) Q: why didn't you take any dried or freeze dried vegetables?
The cooking time on "some" veggies is sorta long, I use some dehydrated peppers, and they seem to take HOURS to soften up. I've found a few things I like (sun-dried tomatoes) And, some of these are sorta styrofoam-like. I will try and find some and incorporate them next summer. Any suggestions?
3) Q: Are you cooking (steam baking) your batter in very small amounts?
Pictured in the photo is a 1,6 ounce Snow Peak Titanium Bowl (diameter, 5.5 inches) I am not sure of the volume, maybe 750 ml? I fill it wit 4 ounces of powdered baking "mix" add water slowly, add a splash of oil. And steam for one esbit tab (about 6 minutes).
Please - test at home.
And I love the cut off coke can idea! Somebody test that! I bet a 1.5 liter pot could hold 4 cans! A muffin party will follow...
Also - Don Ladigin has the system dialed. And I totally stole his technique (sorta) for this article. Read his book!
More on steam baking - I tried a lemon poppy seed muffin mix from a box. Results were poor.
Even MORE on steam-baking. I work for NOLS, and we really take pride i our cooking. This entire ultra-light (our base weight was just around 10 or 11 pounds) course was a departure from the "standard" NOLS system for cooking. And there was a lot of resistance to doing a two-week course without any baking. So - I worked on this technique. It was a welcome addition to the one-pot-meals.
4) The SAUSE portions? Oh Jeeeez - I wish I knew. Just get a bowl and start mixing. Don't be timid about tasting as you go, it should be obvious what tastes good. Make it a little saltier and spicier than you think. Remember - you are gunna add this to bland couscous!
5) Steve - I'll say HELLO to Drew Leemon!