Two quick, easy vegan recipes to cook on your Trangia
Some of you may remember an article about me, “New Zealand’s longest trail – on veggie power” on Adventure Travel Online a few weeks ago. (A big hello to all my followers that discovered my trip through this article.) Well Rosie from AT, who wrote the article, asked me to contribute something to a thread on the forum.
Nature Travels, a UK based adventure company that specialises in “outdoor experiences” in Sweden, is writing an e-book of Trangia recipes. Rosie thought it would be a good idea for my to contribute some of my outdoor culinary flair (pity I’m yet to discover it) by way of some vegan recipes for the book. Here are two of my favourite recipes to cook on the Trangia when I am tramping:
- Dried lentils soaked to shorten cooking time (I soak them in a wide-mouth nalgene bottle during the day as I tramp)
- Tomato pasta and mixed herbs
- Olive oil
- Pasta of choice (usually angel hair as it cooks in a nanosecond or macaroni for durability in the backpack)
- (Optional: dehydrated veggies)
Spicy dal and rice
- Dried lentils as above
- Fresh ginger and garlic (you could use dried stuff, I suppose… but the fresh stuff is light and packs well)
- Garem masala, chili powder and turmeric
- Olive oil
- Tomato paste
- Rice (the instant stuff makes it easier and doesn’t require cooking, just heating; though I carry raw)
These dishes are relatively quick and easy to cook, don’t use much fuel and give your body plenty of fuel and protein. Oh, and most importantly, they are delicious. So delicious in fact that I regularly cook them at home.