It’s taken me awhile to get to the latest cookbook up for review, Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry by Laurie Ann March. Not because it’s a hard read or anything like that. It’s actually packed full of useful information, from outdoor cooking methods and equipment to nutrition and food storage at camp and recipes.
But quite a few of the recipes required a dehydrator and I didn’t have one at the time. This was the same problem I had with Ani’s Raw Food Asia – recipes I wanted to try but didn’t have the equipment (sure, I could have used the oven but I rather not).
While waiting for the dehydrator to arrive, I made the Roasted Nut and Mango Energy Bars, pictured above. I had no idea they were so easy to make and so much better than store bought energy bars.
Finally, a shiny new dehydrator sits on the kitchen counter. The first thing I made is the Carrot Muffin Leather. I just had to try it because it wasn’t a fruit leather. I’ve had all sorts of fruit leather in my time but never vegetable leather. Guess what? it does taste like carrot muffins.
I also made tofu jerky at the same time using different trays (dehydrators are so efficient). I’ve made tofu jerky in the oven way back when; it’s one of the reasons I rather wait to get a dehydrator than use the oven again.
The marinate produces a nicely flavored tofu jerky – I liked the combination of soy sauce, lime, onion, garlic and red chilies. Bonus points for not using liquid smoke.
I did tweak the recipe a bit based on my previous experience with making jerky, I cut the tofu thinner. And I reduced the amount of soy sauce and only marinated for a couple of hours instead of overnight. I wanted the flavor but not the saltiness, it came out great. I’m thinking the marinate would be good for regular baked tofu too.
I also tried an entree, Mushroom Burgundy. The recipe called for frozen pearl onions which I couldn’t find at Whole Foods or Trader Joe’s. I just left it out and added extra carrots.
Since I wasn’t actually going camping, I didn’t bother to dehydrate the dish. All of the recipes provide instructions for preparing the food for the outdoors, whether dehydrating or other storage, but you can just skip that part if you’re eating at home or around town.
A little woodland friend stopped by and whispered something about sharing. So I’m giving away a copy of Another Fork in the Trail.
To enter the giveaway:
Leave a comment in this post with your favorite on the go snack, it can be for the wilderness or the urban jungle. Comment must be made by midnight PST on Friday, October 21st; one entry per person. No purchase is necessary to enter or win.
One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Saturday, October 22nd. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the cookbook that I received from the publisher (approximate retail value $17.95). I did not drool on it.
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.
Disclosure: I received the cookbook free of charge from the publisher to review. The opinions and experience with the cookbook expressed herein are my own. There was no pay to say.
This post also contains Amazon links, I get a few coins tossed my way if you click on the link and make a purchase of anything.