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DINNERS - Veggie Entrees

Serve entrees with 3-4 quarts soup (about 1 cup per person), and dessert.

Steve's Pesto al Pasta from Roger Grissette and Charles Hardy
(serves 15)

Ingredients
16 oz. olive oil
1 tsp. salt
1 cup (8 oz.) pine nuts or 1 cup almonds, finely diced
4 fresh cloves garlic, finely minced or 4 oz. crushed garlic from a jar source, (packed in a Tupperware or Nalgene container)
3 - 6 oz. dried basil
8 oz. parmesan cheese, grated
3 lb. linguine

Directions
In small pot, mix 3/4 of the oil with garlic, salt, basil, cheese, pine nuts, and almonds.
For pasta, bring 3 - 4 quarts water to full boil.
Add pasta and simmer for 8 - 10 minutes (or until done).
Drain pasta. Stir in pesto mixture, adding extra oil if needed.

Tortellini with Pesto from Carol MacFarlane
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
3 lb. Trader Joe's dried tortellini (cheese filled, pesto filled, or eggplant filled)
2 7oz. containers Monterey pesto sauce (in Nalgene pint bottle)
6 oz. Trader Joe's pine nuts
8 oz. parmesan cheese grated

Directions
Bring 3 quarts water to full boil. Add tortellini and simmer 15 minutes or until done. Drain. Stir in pine nuts and pesto sauce. Serve with parmesan cheese as a garnish.

Black Beans and Rice from Cathy Dezendorf
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

(This is good for day two because of the fresh items. It can be adapted for later in the trip with hardier garnishes.)

Ingredients
7 c. instant rice
12 oz. freeze-dried black beans (Backpacker's Pantry)
2 oz. dried bell peppers (mixed colors)
2 oz. dried tomato bits
1 Tablespoon cumin
1 Tablespoon dried onion pieces
chipotle powder to taste (1/2 teaspoon to start)
Salt and pepper to taste
Burrito size flour tortillas (1 1/2 per person), 6" or 7" size (2 each), or crisp 5" tostados (2 each)
3 avocados (buy hard 3 - 4 days prior to trip)
Green or red onion
Cilantro
Lime wedges
1 lb. grated jack cheese
2 packages Backpacker's Pantry Salsa mix
Sour cream powder (optional)

Directions
1) Cover beans with boiling water (by at least two inches). Add dried bell peppers, tomatoes, cumin, dried onion and chipolte. Cover and set aside for about 15 minutes.
2) Bring 13 cups water to a boil, add rice and some salt. Cover and set aside for 10 minutes.
3) Slice or cube avocados; thinly slice green or red onions; tear cilantro into small pieces; cut lime into small wedges; open cheese package.
4) Mix salsa and/or sour cream powder with water as per package directions.
5) Drain beans and taste for seasoning (adding salt as needed).
6) Serve over rice with or on the tortillas or tostados. Offer condiments. Be creative and come up with your own.

Red Lentils & Rice from Lou Argyres
(serves 15)

(This vegan one-pot meal uses authentic spices that aren't hard to find. The recipe makes a lot of food for the low weight and bulk.)

Ingredients
3 c. red lentils (Use red only; other kinds don't work well at altitude.)
3 c. basmati or long grain white rice
1/2 c. olive oil
1 small yellow onion, diced
4 jalapeno peppers, with seeds and ribs removed, diced
6 cloves garlic, minced
2 tsp. cumin seeds
2 tsp. black mustard seeds
1 tsp. fennel seeds
2 cloves
1 bay leaf
2 Tbsp. turmeric powder
1 Tbsp. ground ginger
1 Tbsp. ground coriander
1 tsp. black pepper
4 large Knorr vegetable or chicken bouillon cubes

Directions for Packaging
Pack toasting spices in (washed) plastic film can-mustard, cumin and fennel seeds, cloves, bay leaf.
Pack 3 bags: (1) jalapeno, garlic, onion;
(2) rice, ginger, turmeric, coriander, pepper, bouillon;
(3) lentils.

Directions for Cooking
If possible, heat 6 quarts of water before starting.
On another stove, toast mustard seeds, cumin, fennel seeds, cloves and bay leaf in oil until mustard seeds start to pop.
Add onion, jalapeno, and garlic and saute 3-4 minutes.
Add rice, powdered spices, bouillon and hot water. Bring to boil and simmer for 10 minutes (15 minutes at 10,000').
Add lentils and cook 10 minutes more (15 minutes if at 10,000') or until rice is done.
Add more water if needed. It should be slightly soupy.

Rice Pilaf from Lou Argyres
(serves 15)

Ingredients
6 c. basmati or long grain white rice
1/2 c. olive oil
4 large Knorr vegetable or chicken bouillon cubes
4 large garlic cloves, minced
1 small yellow onion, diced
4 jalapeno peppers, seeded & diced (opt.)
1/2 c. cashew pieces or pine nuts (opt.)
1 tsp. black pepper
1 tsp. thyme
8 oz. grated parmesan cheese

Directions
Chop all the vegetables and, if possible, have water hot on another stove before starting.
Remove the seeds and ribs from Jalapeno peppers, so only the fresh flavor and color comes through with virtually none of the heat.
Heat the oil. Saute all ingredients except the rice for 3 - 4 minutes.
Add rice, stirring to coat with oil, and heat through about 1 min.
Add 3 qt. water and bring to a boil, making sure bouillon dissolves.
Reduce to simmer, cover, and cook 25-30 minutes (depending on altitude).
Turn off heat and let stand, covered, 5 minutes more. Mix in parmesan and serve.

Pasta with Peanut Sauce from Roxann Hanning
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
Sauce mix: (combine at home, put in nalgene container)
2 1/4 c. smooth peanut butter
5 Tbsp. soy sauce
4 1/2 Tbsp. white wine vinegar
5 green onions
8 garlic cloves, finely minced
1 1/2 Tbsp. sugar
1/2 tsp. black bean hot sauce
Also
2 1/2 lb. spaghetti or Chinese noodles
1 1/4 c. unsalted peanuts

Directions
Bring 3 quarts water to boil for pasta.
When it is hot, and before adding the pasta, take some of the hot water and add to the peanut sauce mix a little at a time, (1/2 to 1 cup total), until it is the right consistency (somewhat thick).
Then add pasta to boiling water. Simmer until tender.
Drain. Add peanut sauce. Serve and garnish with a few peanuts.

Ratatouille Vegetables with Couscous from Alice Kulka
(serves 15)

Ingredients
2 boxes Fantastic Foods couscous, plus an extra 1/2 cup
1 Tbsp. salt, added to repackaged bag of couscous
8 oz. freeze-dried Sicilian mixed vegetables (from Backpackers Pantry)
3 pkg. Knorr Tomato-Basil soup (repackaged with next four items)
1 pkg. spaghetti sauce seasoning mix
1 Tbsp. Italian herb seasoning
1 tsp. garlic powder
3 oz. of chopped porcini mushrooms, or other dried mushrooms (Safeway)
4 oz. parmesan cheese

Directions
Bring 10 cups of water to a boil in one pot. Put 3 cups of the boiling water into a second pot with the veggies. Cover and let stand 5 minutes or more to rehydrate. Into remaining 7 cups of boiling water, dump couscous with salt. Bring back to boil, then remove from stove and let stand, covered, to rehydrate 5 minutes or more. For sauce, in a third pot whisk soup and sauce mix with mushrooms into 8 cups of water. Bring to boil, stir and simmer 8-10 minutes until thickened. If too thick, drain a little water from rehydrating veggies into the sauce to thin. Drain off excess liquid from veggies and add them to sauce. Serve over couscous. Sprinkle with parmesan cheese (optional).

Mushroom Curry from Carol Hake
(serves 15)

Ingredients
4 pkg. Knorr tomato-basil soup
8 Tbsp. (1/2 c.) curry powder
6 oz. dried mushrooms
3/4 c. unsweetened coconut
8 oz. dried apples, finely chopped
1 1/2 c. dried onion
6 c. Minute rice
1 lb. peanuts

Directions
Add first 6 ingredients to 3 quarts water and soak 5 minutes before bringing to a boil. Add rice to 12 cups boiling water. Simmer five minutes or until tender. Serve mushroom curry on rice and garnish with peanuts.

Pasta Pesto Peas from Carol Hake
(serves 15)

Ingredients
40 oz. (2 1/2 lb.) angel hair or noodle pasta
1 Tbsp. salt
8 oz. freeze dried peas (packaged with noodles and salt)
2 7 oz. containers of pesto sauce
1 1/2 - 2 lb. cheese (Asiago, Gruyere, or Swiss)

Directions
Bring 3-4 quarts water to boil. Add pasta, peas, and salt. Cook 3 minutes or until tender. Drain and add pesto. Cut up cheese and add. Serve.

Pasta Primavera from Carol MacFarlane
(for 15 people for MS or S trip-adjust accordingly)

Ingredients
6 pkg. Knorr Primavera Sauce
3/4 c. butter or margarine
3 c. milk powder
5 cups dehydrated veggies
- 1 c. mushrooms
- 3/4 c. red peppers
- 1 c. broccoli
- 1 1/4 c. beans (from 1 lb.frozen)
- 1 c. peas and carrots (from 1 lb. frozen)
- 2 Tbsp. minced onion
2 1/2 lb. vermicelli pasta
8 oz. parmesan cheese, grated

Directions
Rehydrate veggies for 30 minutes by pouring 1 quart water into ziploc bag. Close bag and place in safe place (pot?). Add more water if necessary. For sauce, bring 6 cups water to boil, add butter and sauce mix and simmer to thicken, stirring to prevent burning. Add rehydrated veggies to sauce. Adjust amount of liquid from rehydrated veggies for proper consistency. For pasta bring 3 quarts water to full, rolling boil. Add pasta. Simmer 7-10 minutes. Drain pasta. Pour sauce and veggies into pasta (or serve on top of pasta). Serve and garnish with grated parmesan cheese.

Polenta from Carol Hake
(serves 15)

Ingredients
4 cups Polenta Express or fine ground corn meal
1 1/2 lb. jack or pepper jack cheese

Directions
Bring 4 quarts water to boil. Add polenta and cook for 3 minutes or until thick. Dice cheese and mix in before serving.

Southwest Polenta from Lou Argyres
(serves 15)

Ingredients
6 cups polenta
1 yellow onion, diced
4 garlic large cloves, diced
4 jalapeno peppers, seeded and diced
1/2 cup olive oil
4 large Knorr vegetable or chicken bouillon cubes
1 tsp. black pepper
Ready Crisp bacon (optional)
10 oz. grated parmesan cheese

Directions
Saute onions, garlic and jalapenos in olive oil in big pot. Add 4 qt. water, bouillon, and pepper. Bring to a boil and add polenta slowly, stirring constantly. (Wear long sleeves and gloves because it splatters.) Cook until thickened, about 5 minutes. Add parmesan.

Veggie Chili from Anne Muzzini
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
15 servings Veggie Chili, premixed (purchase at Whole Foods, Berkeley Bowl, or health food stores)
1 pint container freeze-dried corn (from Whole Foods, Berkeley Bowl)
6 oz. sun-dried tomatoes (Whole Foods, Berkeley Bowl, Trader Joes)
3 c. sour cream powder (Adventure Foods)
1/2 lb. cheddar cheese
Green onions and cilantro (packed in damp newspaper, will last 3 days)

Directions
Boil 4 quarts water, adding dried corn, chili mix, and tomatoes. Cook and stir until re-hydrated. Mix sour cream powder with 3/4 cups treated water, using a whisk. Grate cheese. Chop onions and cilantro. Serve chili with topping choices.

Pasta with Sun-Dried Tomato Pesto & Soy Strips from Anne Muzzini
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
2 lb. pasta
5 pkg. Knorr sun-dried tomato pesto sauce mix (Safeway, Longs, Trader Joes)
olive oil (amount on pesto sauce directions)
1 1/2 c. soy strips, dried and in bulk (Berkeley Bowl, Whole Foods)
1 c. dried mushrooms
1 c. sun-dried tomatoes
2 c. grated Parmesan cheese

Directions
Sauce - Boil water according to the package directions. Add olive oil, sauce mix, soy strips, mushrooms, and tomatoes. Simmer until re-hydrated, adding water if necessary. Pasta - Bring 3 quarts water to a boil. Put in pasta, simmer according to package directions. Drain. Serve sauce on pasta. Garnish with Parmesan cheese.

Soy Apple Curry from Anne Muzzini
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
1 cup dried apples
2 cloves garlic
3 (3.5 oz) boxes mild S & B Golden Curry sauce mix (Safeway carries it)
8 vegetable broth cubes
1 1/2 c. small cubed soy pieces (Whole Foods, Adventure Foods, Berkeley Bowl)
5 c. basmati rice
1 1/2 c. chutney (packed in squeeze tubes or nalgene container)
1 cup each raisins, sweetened coconut, dry roasted peanuts for toppings

Directions
Saute dried apple and garlic in olive oil. Add curry blocks, 5 bouillon cubes, soy bits, and water. Cook rice with 2 1/2 quarts of water and 3 of the bouillon cubes. Serve curry mix on rice. Garnish with toppings.

Spicy Thai Noodles from JoJo Lauer
(serves 15)

Ingredients
2 1/2 Tom Yam broth cube (more or less - this is mildly spicy)
2 c. chunky peanut butter, stored in non-breakable jar
2 c. cooking sherry, packaged in Nalgene bottle with next 3 items
3/4 c. soy sauce
1/2 c. seasoned rice vinegar
1 tsp. powdered ginger (or 2 1/2 Tbsp. finely chopped fresh ginger)
7 or 8 6oz. pkg. Chuka Soba noodles
2 lb. snow peas, unwashed, wrapped in paper towel and stored in paper bag
15 green onions, unwashed, wrapped in paper towel and stored in paper bag
cilantro to taste

Directions
Wash and chop the snow peas and green onions as desired. Bring 4 qt. water to boil. Add the Chuka Soba noodles and cook until done, about 3-5 minutes. About 2 minutes into the cooking time, add the chopped snow peas and green onions, or save for the end if you prefer them more al dente. When the noodles are done, drain, reserving at least 1 cup of the liquid. While the noodles are cooking, smash the Tom Yam Cube in a small bowl with a fork. Add the peanut butter and mix well. Add about half of the sherry/soy/vinegar/ginger mixture and mix well. Add the Tom Yam mixture to the cooked, drained noodles and vegetables and stir over very low heat to melt the peanut butter. Add back the reserved liquid to thin the sauce as desired. (The spice is spicy, so you might want to put in part and then offer some mixed with peanut butter for those who want to add it separately for a spicier version. Offer the leftover sherry mixture for folks to add more as well.)

Asian Noodles with Tofu and Vegetables from Diane Cook
(serves 15)

Ingredients
1 lb. angel hair pasta or buckwheat
4 oz. dried bell pepper (4 peppers)
8 oz. freeze dried mixed vegetables
1/2 c. oil
8 tsp. sesame oil
16 cloves garlic or 1 tsp. garlic powder
2 tsp. ginger powder or 3" ginger root
1 oz. green onion, dried
2 lb. tofu (in shelf-stable boxes)
1/2 c. soy sauce
ground black pepper to taste
8 tsp. basil
1/4 c. cilantro

Directions
Bring water to boil, add vegetables, pepper, pasta, cook until tender. DRAIN CAREFULLY. For garlic mix, cook garlic and ginger in oils until fragrant. Add green onion. Cut tofu into cubes. Stir into garlic mix with soy sauce and pepper. Cook a few minutes. Add to DRAINED pasta and vegetables. Stir in basil and cilantro. Serve with extra soy sauce.

Charles' "Hardy" Pasta with Feta from Roger Grissette
(serves 15)

Ingredients
2 - 2 1/2 lb. bow-tie pasta (farfel)
1 pkg. (3-4 oz.) sun-dried tomatoes
2 8 oz. pkg. feta cheese (plastic container travels well)
1 cup (8 oz.) extra-virgin olive oil
Dried basil to taste and appearance

Directions
Bring 3 qt. water to boil. Add pasta and cook as directed on package (11-13 minutes, until al dente).
Cut feta cheese into half-inch cubes. Cut tomato halves into 3-4 slivers each.
(If they are TOO dried to cut easily, dip them into the boiling water for under a minute in a Ziploc bag.)
After slicing, return tomato slivers to boiling water & pasta about one minute before done.
Drain pasta and combine all ingredients. For a real treat, precede with Knorr Tomato Basil soup!

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