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Gourmet Backcountry Food
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Amy Lauterbach
(drongobird) - MLife

Locale: San Francisco Bay Area
no cook gourmet on 10/03/2012 18:53:31 MDT Print View

Serves 2 people. For the gourmet meal when it's raining and late and you don't to spend time cooking.
2.5 oz prosciutto
3 oz Ig Vella Dry Jack cheese
3 oz Trader Joe's Raisin Rosemary Crisps
2 oz dry pears
2 oz Sweet and Spicy Candied Pecans
2 oz Port

C Nugget

Locale: Pacific Northwest
VEGAN Spicy Italian Wild Rice on 10/05/2012 18:31:45 MDT Print View

VEGAN spicy italian DRYVEGAN spicy italian rehydrated
2.5 links Tofu Sausage
1 cup Mushrooms(dried amount)
1/3 cup Jalapeños(dried & powdered amount)
1 cup Red Peppers(dried amount)

1 cup Brown & Wild Rice Mix(uncooked)
1 jar Tomato Basil Sauce(~1Litre)

Cut & dehydrate sausage, mushrooms, red peppers & jalapeños. Cook rice. Add tomato sauce to finished rice(see note). Blend down to increase surface area but not so much, as to create baby food. Pour rice & tomato mix(about 4 cups worth) onto parchment paper covered trays & dehydrate. Whizz up dried jalapeños into a fine powder(careful not to accidentally inhale!). Combine ingredients(now dry) together into your chosen packaging(ie bag). Wrap & keep extra toppings separate. Adjust measurements according to desired outcome of taste and weight.

Parmesan, Roasted Almond Slices, Cashews

Place ingredient(minus extra toppings) into pot. Pour water over until just covered. Let sit for 15-20mins. Cook for ~5min covered. Insulate for about 15mins. Portion pictured weighed 5oz dry.

1-Costco's Kirkland marinara was cooked down & mixed with a home made Jamie Oliver's tomato basil sauce found here: "". I used less oil than the recipe called for and added some fresh tomatoes.

2-The idea to make bark from rice & pasta sauce came from here:

3-The sausage brand used was Tofurky® Italian Sausage. Be sure to slice thinly to make for better rehydration times.

4-Add more or less Jalapeño powder according to how much you fancy heat & the hotness of pepper used.

5-Rice & tomato amounts where mixed by eye while tasting for flavour. It should taste good before drying.

6-I used a version of the "Magic Bullet" for all of my "blending & whizzing". Be sure to use a dry jar when powdering the jalapeños.

Edited by nuggetwn on 10/06/2012 02:39:33 MDT.

Dirk Rabdau
(dirk9827) - F

Locale: Pacific Northwest
Re: VEGAN Spicy Italian Wild Rice on 10/05/2012 21:39:05 MDT Print View

Wow, that looks tasty. I will need to give it a go! Thanks for posting this, always looking for good vegan ideas for the trail.


George Davis
(nsiderbam) - M

Locale: mid-Atlantic
Tortilla pizzas (version 2) on 11/11/2012 18:47:01 MST Print View

Here's a different style of tortilla pizza than what was posted on the first page.

My friend and I just made these last night for the first time, and they were the best on-trail food I've ever had. They're also very simple. All you need are:
- hot coals
- a flat rock
- tortillas (small ones work best)
- pepperoni/salami
- pizza sauce in a squeeze tube
- mozzarella/colby-jack cheese blocks

I squirted some sauce on the tortilla, spread it around with a pepperoni slice, put pepperoni all over the tortilla, put cheese on one half, folded it in half, and left it on the hot rock (which was in the coals) for 15 minutes or so.

They were warm, filling, easy, and absolutely delicious.

tortilla pizza

Edited by nsiderbam on 11/11/2012 18:48:39 MST.

Roger Caffin
(rcaffin) - BPL Staff - MLife

Locale: Wollemi & Kosciusko NPs, Europe
Re: Tortilla pizzas (version 2) on 11/11/2012 20:35:47 MST Print View

Ah, but do you deliver?


George Davis
(nsiderbam) - M

Locale: mid-Atlantic
pizza on 11/12/2012 08:47:17 MST Print View

No, but we actually ordered pizza that night. Checked the trail register at the shelter and the first thing we saw was "[some Italian place] delivers pizza here down at the road by the stream" and gave the phone number.

So we had pizza twice that night. It was delicious.

Benen Huntley
(benen) - MLife

Locale: South Australia
Gourmet backcountry food on 12/08/2012 16:51:14 MST Print View

I don't har any photos yet but I have three things that have works out amazingly so far.

Dehydrated fruit: kiwi, apple, banana, pineapple, strawberry all dehydrate amazingly

Dahl: I make a very thick pumpkin and lentil Dahl, blend it, dehydrate it and then blend it back into a powder again. A side by side test and I couldn't tell them apart. Add dehydrate rice to the servings in zip lock bags am rehydrate all together.

Hummus: I make a hummus with chickpeas, a little tahini, lemon juice, paprika and a good helping of pepper. Dehydrate an blend to a powder. Rehydrate with rather and a squirt of olive oil from a small tube. Eat on rice cakes.

Bob Shaver
(rshaver) - F

Locale: West
Pizza from Scratch on 01/01/2013 19:44:59 MST Print View

Baked Pizza using Caldera Cone and Outback Oven

Pizza baked on Caldera Cone (TiTri)

Serves one, Baking time 25 minutes

Double the recipe for two people, make two batches.


1 c Jiffy Pizza mix
1 T Italian herb blend
1/2 t diced dried garlic
1/2 t ground black pepper
1 oz olive oil (or 1 packet)
one pouch Bobboli tomato sauce – find with the pre-baked pizza crusts. Preferably dehydrate the sauce
2 oz string cheese,Gouda cheese, cheddar, or other cheese.
1 pkt shelf stable pepperoni slices, find the kind with two separate inner pouches.
approx 1/2 c water


Pack the dry ingredients in a sandwich bag, seal tightly. Pack the oil, cheese and meat with it.

Cube up the cheese on a paper towel and separate and dice the pepperoni slices. Add cool water to the pizza mix in the bag and knead carefully till you have a dough. Place the oil in the pan, spread the dough in the pan, spread the tomato sauce on the dough, and place the cheese and meat on top of the dough.

See my blog post for more information on the Caldera cone, stove, simmer ring, and Outback Oven. In an Evernew pot set for 2L, about 7 inches in diameter, one can make one of these pizzas. Put about 3 oz of alcohol fuel in the TrailDesigns stove. That amount makes it about full. Some trial and error at home is worth while to get the procedure down.

Assemble the Caldera cone and place the stove inside. Place the foil reflector from the Outback Oven over the TrailDesign stove. Use the titanium stakes of the Caldera cone to suspend the Outback Oven scorch buster from the top edge of the cone. Place the fry pan on the cone, cover with the pot from the cookset. Place the Outback Oven thermometer on the top of the pot, and place the Outback Oven insulated cover over the pot. I use a wooden stick to light the stove, and to place the simmer ring over the stove.

Heat until in the BAKE zone shown on the thermometer, using a simmer ring on the TrailDesign stove. Cook till golden brown on the bottom, about 25 minutes. You will see the dough rise, the cheese melt, and toward the end smell the dough browning. When the dough is brown on top, its ready. To make it easier to remove, cut the pizza in half and remove half at a time.

Edited by rshaver on 01/01/2013 19:48:38 MST.

Backpack Jack
(jumpbackjack) - F

Locale: Armpit of California
All Organic Spaghetti sauce with Quinoa pasta on 01/01/2013 20:25:47 MST Print View

This was taken at Glacier National Park Sept 2012.
I think this is all the ingredients I use, if I remember more I'll add them later.

10 beef steak Tomatoes
1 white onion
1 purple onion
1 yellow onion
1 sweet onion
1 green bellpepper
1 red bellpepper
1 orange bellpepper
1 yellow bellpepper
1 lb ground turkey meat
4-6 bay leaves
1/4 cup terragon
1/4 cup oregano
1/4 basil
4-6 cloves of elephant garlic
organic sea salt
2 teaspoons chili powder

I start by boiling the tomatoes, and them putting them in a blender and pulse to desired texture
While the Tomatoes are boiling I chop up all the veggies to what ever size I want, big or small, I tend to chop them up on the smaller side.

After the veggies are all chopped I saute them in a big pan to get the flavors going, also at this time I'm browing the turkey (in a seperate pan) and chopping into little bits.

I then put everything into my slow cooker, veggies, meat, tomatoes and all the herbs and garlic, oh forgot to mention you want to mince your garlic, and season to taste with salt, pepper and chili powder.

I let this cook for about 8-10 hrs on 180-200 degrees, then transfer it to my dehydrator and dehydrate for 8-10 hrs. This is a work in progress, about 2 days worth as you can see.
Also cook the pasta and dehydrate at the same time as the sauce.


Edited by jumpbackjack on 02/14/2013 00:23:25 MST.