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vgpedlr wrote: what about canned and dehydrated veggies? They are much easier to store and transport.
vgpedlr wrote:Aside from sodium, (always read the label!) are there any reasons not to use dehydrated and/or canned veggies as the main or only source of non-starchy veg in a meal? Are the claims to nutrient loss a concern? Would it be an issue over the long term?
vgpedlr wrote: I have been experimenting with some recipes ..... and bought a sampler pack of dehydrated veggies from Harmony House. My style of camping for this experiment is not wilderness backpacking. I have a small fridge, a small ice chest, a 13 gal fresh water tank, and ample propane. I just wanted to see how easy I could make on-plan meals in the confines of a VW Westfalia. So far it has been interesting, fun, and tasty. Veggies perform differently whether they fresh, frozen, or dehydrated, and there is a bit of learning curve, especially when you combine them in one recipe.
vgpedlr wrote:Amazing how simple it can be, isn't it?.
JeffN wrote:Here is my new basic "Longevity Soup" recipe using mostly all dehydrated foods.
1 cup dehydrated vegetables
1 cup dehydrated shitake mushrooms
1 cup dehydrated beans
1 28 oz can diced tomatoes (i have not tried any of the dehydrated tomatoes yet)
1/2 lb bag frozen greens. (i have not tried any of the dehydrated greens yet)
14-16 cups water (to desired consistency)
I put everything together and let sit in the fridge till I am ready to use it. Takes about 5 minutes to make.
Then, I scoop out what I want, bring to a boil, let simmer 10 minutes and it is perfect.
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