This is one of our favorite recipes. It has made it from the house to the trail.
It will feed 4 hungry adults and 1 finicky child.
We don’t dehydrate this meal, we take the dry goods with us and make it in camp. Because it is not dehydrated it is a bit heavier to pack than some of our other favorite camping meals. We take this meal on short trips or we serve it early in a long trip.
This is another Ziplock intensive meal.
1 cup Basmatti rice
3 tbsp. canola oil
6 cloves garlic
1/2 tsp. dried chilies, to heat things up a bit
1 tetra pak of firm tofu
1 cup cashews
1 cup dried apricots (cut into small pieces – scissors work great for this)
1/4 tsp. fresh ground pepper
1/4 cup tamari
2 tbsp. fresh cilantro
Place 1 cup of Basmatti rice in a small Ziplock or other sealed container. You can use any type of rice you would like but we use Basmatti because it is one of the best smells in the world, next to bacon and coffee.
Put 3 tbsp. canola oil in a small Nalgene container.
Place 1/4 cup tamari into a small Nalgene container.
Place onions and garlic (unpeeled) into a bag.
Place cashews, apricots, pepper, chilies in a Ziplock or container.
If you are cooking this early in the trip and you like cilantro, throw in a few tablespoons of fresh, for both colour and flavour.
Make the rice, cover and set aside – it will keep fine while you cook the rest of the meal.
Drain the tofu into the campfire pit then cut it into small cubes. Dice the onions and garlic. Heat the oil and add the tofu, onion and garlic – then dump in the nuts, apricots and contents of your spice bag. Saute until things look like they are getting a bit toasty.
Add the tamari and cilantro (if you wish). Stir well, remove from heat and add in the rice. If the rice has cooled you can return the pot to the stove and heat it a bit Then dig in!
Note: You will need a pot for the rice and a large pot or frying pan for the rest.
Warning: Because of the garlic and onions this is a meal you want to make sure everyone eats especially if you are sharing a tent.