PCT Day 17: Mile 266.6 to 287.6
May 19th, 2018 Today was a fun day on the trail! Joe, Gemma, and Joe’s sister Sarah met us at our campsite above Big Bear and hiked the first 10 miles with us. They brought tons of yummy vegan snacks,…
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Chili with Noodles
Ingredients (Serves 2 People): Before the Trail: Dehydrating: Dehydrate your favorite cooked chili at 135°F until it is crispy (~8+ hours, flipping once). See below for our favorite vegan chili recipe. Assembly: Combine macaroni noodles and dehydrated chili in a…
Chocolate Coconut Overnight Oats
Having breakfast already made when you wake up in the morning is so convenient on the trail. Chocolate coconut overnight oats is so tasty. It is almost like eating dessert for breakfast. The coconut flakes add a nice crunch.
Curry Rice
Curry rice has been a staple backpacking meal for us for many years. It is tasty, filling, and simple to prepare.
Vegan Unstuffed Peppers (adapted from Chef Glenn’s Unstuffed Peppers recipe)
Colorful bell peppers give this meal a sweet, fresh taste. Tomato sauce, rice, and kidney beans are a hearty, filling combination. Top with some nutritional yeast for extra flavor.
Bibimbap
Bibimbap is a Korean vegetable and rice dish. This version can be can be assembled ahead of time and dehydrated all at once, making it one of our easiest to prepare backpacking meals.
Coconut Cashew Curry
This dish, with sweet coconut flavors accenting a strong curry base, can be made as either a heavy stew or a light soup by varying the amount of water according to your preference or mood.
Coconut PB Noodles
Coconut milk, peanut butter, peanuts, and Cayenne pepper for a bit of a kick. This dinner was one of Renee's favorites on the PCT! It is so tasty and filling!
