Hot Hiker Mac 'n' Cheese

Another easy meal for any folks with a dehydrator and adding a twist on the classic Canadian staple, KD. We needed to cook our noodles to al dente before dehydrating them. As much as we would like to just add the box noodles, they wouldn’t cook by pouring over hot water in the bush. A few extra ingredients really makes this meal great, especially the dehydrated jalapeño rings, taco seasoning, and sriracha coins. 

1 serving:

100g dehydrated macaroni

24g dehydrated veggies

1 ⅓ tbs cheddar cheese powder

1 tbs powdered milk

1tsp taco seasoning

¼ dried tomatoes

1 sriracha tab

Mix all ingredients together. When ready to eat, add hot water to desired consistency.

Skurka Beans and Rice

A wonderfully simple recipe taken from professional backpacker Andrew Skurka (Link here). It’s nearly as easy as it sounds! Rice, beans, and taco seasoning in a bag and when you’re ready to eat add some cheese and Fritos. Bam! Good to go. 

1 serving:

42g dehydrated rice

56g dehydrated beans 

6g taco seasoning

Real cheese

Fritos

Mix rice, beans and taco seasoning. Add hot water when ready to eat, after meal is rehydrated add small slices of cheese and crushed up fritos for some pizaz. 

Pad Thai

The hardest part of this meal was creating a shelf-stable sauce because what is pad thai without a proper sauce?! With a little experimentation we were able to create a fantastic sauce for our mechanically-masticated rice noodles. The sauce is not complete without a few soy sauce sachets, be sure to grab some at your local sushi joint (As good as an Idea as sysco was, we now have an extra 460 soy sauce packets at home…)

1 serving:

110g of rice noodles

25g dehydrated tofu

10g chopped nuts

13g dehydrated veggies

2g dehydrated spinach

2 tsp peanut butter powder

1 tsp coconut milk powder

½ tsp garlic powder

½ tsp brown sugar

Sriracha coins

Soy sauce sachets

Mix all ingredients. When ready to eat, add hot water to desired consistency.

Thanksgiving Dinner

When is Canadian Thanksgiving? It’s in October, but who doesn't love a feast? Especially after a long day of hiking around in the alpine. That’s why we created our own thanksgiving meals to satisfy immense hunger after 30km+ days. Don’t worry not much was left out! There is cranberries, gravy, sweet potatoes, mashed potatoes, brussel sprouts, stuffing, and, the piece de resistance, turkey!

1 serving:

30g instant mashed potatoes

10g instant gravy

30g instant stuffing

15g of dehydrated cranberry sauce

24g of sweet potato bark

30g of dehydrated ground turkey

8g of dehydrated shaved brussel sprouts

Place instant potatoes in a seperate vessel. Rehydrate all other ingredients together. When there is roughly 2 minutes left in the rehydrating process, add the potatoes. Enjoy!

Tofu, Veggies, and Rice

Sharing one of our dehydrated meals. Happy to see it bringing smiles!

Changing up the cuisine, we made a tofu veggie rice meal that is simple, delicious, and easy to make. This is a recipe where we dehydrated all of the ingredients individually and combined them during one massive meal making session. 

1 serving:

90g dehydrated rice

30g dehydrated tofu - marinated in soy sauce

1 tbs dried chives or green onion

12g of dehydrated mushrooms cooked in soy sauce

48g dehydrated veggies

1 tsp bouillon powder

Mix all ingredients together. Rehydrate for 10-15 minutes. 

Ramen and Tuna

The easiest meal hands down and is just as it sounds; Ramen, tuna, vegetables. The important thing here is to invest in some nice ramen for better textured noodles and a more dense calories/volume. The ramen papckets we got pack a comfortable 500 calories/packet. 

1 serving:

1 ½  ramen packets 

1 packet of flavored tuna

40g of dehydrated veggies

Add tuna at your discresion, before or after adding the hot water. In fact, the 1 ½ packets of ramen with veggies may suffice for a meal in itself. Save the tuna for an afternoon snack. 

Simple Curry Couscous

Not every meal we make needs to be a culinary endeavor. We chose to do a Curry Couscous because the small grains of couscous are a quick and easy pour-over cook. This was the second easiest meal to make because most of the ingredients were premade and required no other prep. We added our dehydrated veggies and from there the meal making was smooth. 

1 serving:

100g cous cous 

½ tsp garam masala

1 ¼ tsp coconut milk powder

20g dried cranberries

24g dried veggies

22g chopped cashews/peanuts

¼ tsp cumin

¼ tsp turmeric

Pinch of salt

12 dehydrated chickpeas 

Add hot water to desired consistency and a dash of oil when ready to eat.