Backpacker Magazine – Online Exclusive

Weekend Menu: Vegetarian

Eat for energy minus the meat with this three-day, two-person meal plan.

by: The Backpacker Editors

SHOPPING/PACKING LIST

• 1 cup dried mixed vegetables (corn, peas, green beans)
• 1/2 cup dehydrated potatoes (or dehydrated hash browns)
• 1 11-ounce can dried corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 cup instant dry milk
• 1 egg or powdered equivalent
• 1/4 cup margarine or clarified butter (or 2 ounces olive oil)
• 1 1/2 tablespoons of flour
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 2 cups organic oatmeal
• 2 whole pita pockets
• 4 bagels
• 1 medium onion
• 1 medium avocado
• 1 cup sun-dried tomatoes
• 1/2 cup tomato sauce
• 1/4 cup dried onion
• 1/3 cup dried celery
• 1 tablespoon garlic powder
• 1/4 teaspoon sage
• 1/4 teaspoon cumin
• 2 tablespoons parsley
• 1 bay leaf
• 1/2 cup croutons
• 1 tablespoon sugar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/4 cup oil for frying
• 8 tofu cubes
• 2 apples
• 1 cup shredded cheddar cheese
• 1/4 cup stuffed olives
• 1 vegetable boullion cube