Groovy-Biotic Cooking: Quick, Healthy Meals with an Ultralight Cook Kit

Maybe I overlooked them, but I was wondering what are the measurements for the sauce ingredients? I do not see them listed.

Thanks,

Nick

Great article! Thanks for reviving it Nick.

I love the idea of sauces and spices to allow you to adjust flavorings on the trail. I've had dishes in the past that I started to hate due to the spice blend- easy to correct with this system.

Last summer in the Sierra I had a steamed muffin or two every day for two weeks. I made a little riser from a cat food can and then baked in disposable aluminum muffin liners. At 9,000 to 12,000 feet I cooked them for 12-15 minutes and they were done. I never got a goey one but I can't imagine 6 minutes being long enough. From tests at home my Jetboil used about 4 grams of fuel to simmer for 15 minutes. I was amazed that it never blew out even with a very tiny flame.

I think my question was misunderstood or I misunderstood your answer.

In either case, take, for example, the list of ingredients in the Pesto Sauce. Yes, the ingredients are listed, but not the quantity of each ingredient.

For example, 1/4 teaspoon of chopped fresh basil, 1/2 tablespoon crushed fresh garlic — I don't see that information listed.

Thanks,

Nick

Mike, I've read this article numerous times. I have had many great meals thanks to this article. I am in the final stages of planning a thru-hike and I'm curious about how many servings you get per batch if made as instructed. If not that, then the total weight of combined ingredients for each? I am most curious about the oatmeal, super spackle, and the biscuit mix. Thanks for a great article!

Mike suggests above that for the vegan recipes one should mix and taste to get something you like. I've tried some of his non-vegan combinations which he posted last year. The proportions in these might be good starting points for the vegan alternatives:
BIG BULK recipes for SAUCES
= = = = = = = = = = = = = = = = = = = =

middle eastern:
2 cups tahini
1 cup olive oil
2 cloves crushed garlic
1/2 cup lemon juice
1/4 cup falafel powder
1 TB cumin
2 TB salt
1/2 bunch green onion (finely chopped)
1 cup basil or cilantro
1/4 cup chopped sunflower seeds
1/3 cup vinegar
1/3 cup soy sauce
1/2 cup caramelized onion mix *

(add more tahini to thicken, or more olive oil to thin)

= = = = = = = = = = = = = = = = = = = =

pesto (non-vegan):
1 cup olive oil
1 cup parmesan
1 cup Ramona
3 cups fresh basil (chopped)
1/4 cup crushed garlic
2 cups sun dried tomato (chopped)
1 cup walnuts (chopped)
1 cup sunflower seeds or pine nuts
1 tbs. salt
1/2 tbs. pepper
1/2 cup lemon juice
1/4 cup vinegar
1/4 cup dry italian spice

(Add more parmesan to thicken, or more olive oil to thin)

= = = = = = = = = = = = = = = = = = = =

thai peanut sauce:

2 cups peanut butter
1/4 cup vinegar
1/4 cup lime juice
1/4 cup soy sauce/tamari
1/4 cup veg. oil
4 cloves crushed garlic
1 TB curry paste (green)
1 TB brown sugar
2" piece fresh ginger (shredded)
1 cup shredded coconut
1 cup chopped nuts (almonds or walnuts)
1/4 cup hot sauce
1/2 cup caramelized onion mix *

(add more peanut butter to thicken, and more oil to thin)
= = = = = = = = = = = = = = = = = = = =

indian spice:

1 fresh chopped jalapeno
1/3 cup fresh ginger
6 cloves crushed garlic
1 cup coconut oil
1 TB nutmeg
4 TB garam masala
1 teas cayenne
1 bunch cilantro
2 TB salt
1 TB falafel powder (garbonzo powder)
1 cup shredded coconut
1/4 cup lime juice
1/4 cup Shiraka (sp?) chili/garlic hot sauce

blend and simmer 10-15 minutes

(add more falafel/garbonzo powder to thicken, or more oil to thin)
= = = = = = = = = = = = = = = = = = = =

MOLE:
2 cup tomato paste
1 cup olive oil
6 dried guajillo chilies (chopped)
2 cups almonds (chopped)
1 TB oregano
1 TB pepper
1 teas cloves
1 cup caramelized onion mix*
2 cups raisins
2 TB cinnamon
2 TB salt
1 cup roasted pumpkin seeds
1/2 cup peanut butter
(simmer 30 minutes)

after simmering blend with:
1/2 cup cocoa
1/2 cup lime juice
1/4 cup vinegar
1/4 cup Shiraka (sp?) chili/garlic hot sauce
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

*caramelized onion mix
(this is a very flavorful paste that can be added to several recipes)

Fill a big skillet with finely chopped onions, add a LOT of veg. oil. Simmer uncovered for an hour on low heat. Stir often, add salt & pepper. The end result will be a thick brown oily paste. The water in the onions will totally boil off, and it will be replaced by the oil.

The original thread with this material is at http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=27845 I find that much food for backpacking has enough salt in it already, so I tend to use less salt than many recipes suggest. For short time storage, I believe much of the salt added is optional.

Jim

I haven't read the whole thread, so bear with me, if redundant, please.

I had initial concerns about how "my" system would pack without a lid. I've used just the tin foil lid, so no problem with that aspect.

How would I keep my other stuff in the pot during transport???

Then the obvious hit me……when packing up, just put the cozy over the open top of the pot. No top, no stuff sack or strap, all items held secure.

The cozy is great, but I've used my jacket or wind shirt as a "cozy" in warmer weather and it works quite well.