Vego tips and Couscous

[under10kg]

I am a vegetarian but I do eat fish. Here is one that is real nice for the non meat eaters. All my meals I just add hot water and leave for 10 minutes. This saves gas and alows solid fuel or metho stoves.

Here is a recipy I tried in my last walk in NZ and it was one of the best meals I have had walking. It is from a USA site called backpackinglight.com so it is not in grams. NOTE You add pesto sause at the end.
Just add boiling water to the mix and put your billy in a insulating container. I have a cosy made out of a disposals closed cell mat glued together with a bottom and top lid. Wait 7 minutes and eat!

Pesto sause added at end

* 11 ounces of couscous
* 1/4 cup of chopped sun dried tomatoes
* 1/4 cup pine nuts
* 1/2 teaspoon of garlic salt
* 1 teaspoon dried basil
* 1/2 teaspoon onion powder
* 1/2 teaspoon salt & pepper
* 1 teaspoon dried falafel powder
* 1 teaspoon tomato powder

I find that if I take 3 sauses with me to add to couscous, noodles etc on walks food becomes Yummy. One is based on pesto, one on peanut butter and one tahini.

Last edited by under10kg on Mon 22 Oct, 2007 5:39 pm, edited 1 time in total.

[corvus]

Where can I source tomato powder or flakes.
corvus

[under10kg]

I think I left that out when I made it. By the way gee is made from butter but it lasts longer but can get runny when warm.

[Joe]

I think I left that out when I made it. By the way gee is made from butter but it lasts longer but can get runny when warm.

ghee is great for cooking. Its clarified butter. Just melt butter and seperate the clear stuff from the solidy stuff...the clear stuff is ghee. However people with irritable bowel, crones or colitis should avoid it. Its a surefire way to upset your tum tum.

[corvus]

Wont leaving the tomato powder /flakes out alter the ultimate taste of the end dish.

[corvus]

I use Ghee all the time at home how do you stop it melting on a Bushwalk

[walk2wineries]

I have seen a couple of recipes for tomato powder and more recently onion powder - basically drying skins (yes, the paper onion ones) in dryer or low heat of oven then blender.
Alternatively, the Gaganis warehouse in Adelaide has a lot of dried stuff= herbs, spices, onions etc, probably worth exploring.