Veggies with a Shelf Life
Posted: Wed Sep 10, 2014 5:59 pm
For this year's Vegan MOFO, I am road tripping through the southwest in my VW camper van. While not attending to VW mechanical issues, I am trying to blog about recipes that follow as closely as I can to the principles taught here. The problem is the veggies. To keep calorie density and nutrient density optimal, lotsa veggies needed. To do that with fresh veggies may be too difficult. Frozen veggies work for awhile as double duty in the cooler. But what about canned and dehydrated veggies? They are much easier to store and transport.
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?
Thanks.
I think it's time to add oil and coolant to the VW...
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?
Thanks.
I think it's time to add oil and coolant to the VW...