Preserving tough-to-access backcountry trails is hard work, and it takes a full stomach to bring our best selves to backcountry hitches. That’s why we’re bringing you three tasty recipes for your next backcountry outing, inspired by our Lost Trails Found professional crews. These recipes are fun, nutritious and relatively lightweight.
Note: Two of the recipes below (Pulaski Pesto and Bean and Cheese Wrap) share ingredients and should be prepped together. They involve purchasing instant mac and cheese but using the powdered cheese for a noodle-less meal.
Pack perishable ingredients in an insulated cooler bag with a small, frozen reusable ice gel sheet, and aim to use them early in your trip.
Pulaski Pesto
Enjoy the fresh flavors of Italy (sort of) while hiking the Evergreen State with this clever concoction.
Cooking utensils required
A stove, spoon and paring knife (optional)
Ingredients
1 box (7 ¼ oz.) Kraft original mac and cheese (save the cheese mix for the other recipe)
1 package powdered pesto mix
2 tablespoons pine nuts
2 tablespoons sun-dried tomatoes
1 stick summer or veggie sausage or 1 tuna packet
1 tablespoon grated Parmesan
1 packet extra-virgin olive oil
Instructions
Boil macaroni noodles until cooked. Drain excess water.
Mix in powdered pesto, pine nuts and sun-dried tomatoes.
Once mixed, add protein, grated Parmesan and olive oil.
Enjoy!
Note: The calories from the olive oil are crucial for this meal’s nutritional value, so buy to-go packets online or use a sealable container to bring some from home.
Good eats on trail = good maintenance on trail. Photo by Angelic Friday
Bean and Cheese Wrap
Trail work isn’t easy. Also, it ain’t easy being cheesy. With this recipe, you can do both — and enjoy a yummy meal too.
Cooking utensils required
A stove, pot and spoon
Ingredients
water sufficient to rehydrate beans
1 cup dehydrated black beans
1 package Kraft mac and cheese powder (from the other recipe)
protein of your choice
2 flour tortillas
1 small bag of chili cheese–flavored Fritos (optional)
hot sauce packets (optional)
chili flakes (optional)
Instructions
Rehydrate dehydrated black beans with water on the stove until cooked. Drain excess water.
Mix in cheese powder.
Add protein.
Crunch up Fritos and add (optional).
Roll into tortillas and enjoy!
Note: Dehydrated black beans can be tricky to acquire; look for them online or make them yourself in a dehydrator. Pack some hot sauce packets or chili flakes for an extra kick!
Remember to pack a cook system that works best for you. Photo by Erika Haugen-Goodman
The Crew Member Curry
Bring your trail kitchen to life with a healthy mix of veggie-friendly ingredients and blooming spices. Bonus: It can easily be made vegan!
Cooking utensils required
A stove with a simmer function and fuel, pot and spoon
Foil, a cutting board and a paring knife (optional)
Ingredients
water sufficient to rehydrate rice/quinoa
½ cup of Minute Rice or instant quinoa
½ cup of lentils (quick cook or frozen pre-cooked)
1 package (7 oz.) of precooked chicken OR 2 Field Roast smoked apple and sage plant-based sausages
¼ cup of golden raisins
¼ cup of chopped cashews or almonds
curry powder (to taste)
powdered coconut cream (to taste)
2 slices of fresh garlic naan
paprika, cinnamon, salt and pepper
4 oz. cooking oil
1 carrot (optional)
Instructions
Boil Minute Rice or instant quinoa in water until cooked. Set aside.
Cook/heat lentils. Add to rice/quinoa mixture.
Pan-fry packaged chicken or sliced veggie sausages in oil to your liking. Add to grains and lentils.
Optional: Slice and add carrot to pot.
Add raisins, nuts, curry powder and powdered coconut cream to taste.
Optional: Wrap naan in foil and gently heat over stove.
Scoop with naan and enjoy!
Notes: Save time and add all dry powdered ingredients together at home. This recipe requires low heat for ingredients to rehydrate and blend, so use a stove with a simmer function and a pot with a wide mouth.
Washington Trails
Association
