Gluten-free Vegan Asian Noodles for Backpacking

The traditional noodle for backpacking is Ramen, but they don't work if you are gluten intolerant or a celiac.  There are some pre-packaged asian soup mixes available that are gluten free, but more likely then not they contain shrimp, or MSG.  Here is my answer to the need for easy backpacking noodles, that are almost as fast as Ramen, but much more delicious and nutritious.

Asian Noodles or Pancit

1. In the Asian Section of the store buy some glass noodles, or Vermicelli made from mung beans or peas.  They are clear, very thin noodles.

2.  Dehydrate some vegetables at home for your noodles.  I used dehydrated frozen broccoli, and peas and carrots.  (Directions on this page.) Be generous with the veggies.  This is the nutrition of your soup.

3. Make a Seasoning Mix from:

- gluten free vegan chicken-like seasoning (I use La Chikky by The Vegetarian Express)
- onion powder
- garlic powder
- salt
- any other flavor you desire

Make your own mix.  Be generous with the veggies.  The are the nutrition in this mix.  There really isn't much in the noodles.  Then put in chicken-like seasoning, onion powder, garlic powder and salt, according to how flavorful you like it.  You might want to experiment at home with this one too, to see how much you need.

In camp, put your noodles in the pot, and just cover with water.  Pour in your generous amount of veggies and seasoning mix to taste.  Bring to a boil, and start trying to stir.  The noodles soften quickly soon after the water boils.  They will absorb most of the water.  Once the noodles are soft, you can eat.

Easy Butternut Squash Curry

Did you know that my favorite food is Thai food? Because the weather in Thailand is hot, I often think of curry when the weather gets hot. I lived there long enough to really get it into my system. I've got Thai basil growing in my garden and it is just begging to be made into something delicious. My favorite use of Thai basil is in Squash Curry. You have just got to try it. And if you don't have any Thai basil, don't worry. It tastes fantastic without it.

Easy Butternut Squash Curry

By Barbara Frohne

1 can coconut milk
1 can water
1 - 3 tsp of Thai Kitchen green or red curry paste (I used 3 tsp. green paste and don't think it's too spicy) *
1 medium butternut squash, peeled and cubed
1 - 2 onions, peeled in large chucks
1/2 large red pepper (optional but adds nice taste and color)
1 - 2 cups frozen green peas (optional, but I miss them if I don't have any)
1/2 cup chopped cilantro (important)
1 - 2 handfuls of leaves of Thai basil (optional)
1 - 2 tsp. salt to taste

Cooked Rice.**

Pour about half of the can of coconut milk into a soup pan on medium high. If part of the coconut milk is solid, use the solid half. Add 1 - 3 tsp of curry paste and stir until it is bubbly and smells really good. Add the onions and the squash, the remaining coconut milk and about a can full of water. Use the coconut milk can to measure. Reduce heat, cover and simmer until the squash is tender. It might take around 20 minutes, depending on how big your chunks are. As soon as it is soft add any of the remaining ingredients that you have

*A note about the curry paste. Any Thai curry paste will do, but not all curry pastes are equal. I have tried quite a few. Most will do if you don't care about what is in the curry paste. Read the label. Many have shrimp or some other sea creature which I have no desire to eat. Some add MSG, but call it "spices." I was about to give up buying curry paste and just make my own. It isn't hard to make. But then I found the Thai Kitchen brand. It is vegan and gluten free and delicious! You can find it in heath minded stores such as Wild Oats, Whole Foods, and Huckleberries. My favorite is the green curry paste which has a few spices found in Indian foods. The red is very good too. I use the red in potato curries quite often.

**I really like Jasmine rice, but because of it's low nutrition content, I have switched to brown rice. My favorite is organic short brown rice. I really think that the organic rice tastes better, and the short brown rice cooks up tender and soft, easy to eat. It cooks up easily in a rice cooker.

Simple Cabbage Stirfry

Some blogs are full of fancy food for parties and holidays. And while I admit it is nice to have some of those recipes around, it is most important to have nutritious food to eat every day. Here is a quick and easy everyday dish that is tasty, and oil free.

Simple Cabbage Stirfry.

Make sure you have a good amount of leftover brown rice in the refrigerator, or get a rice cooker of it started first.

I don't know how many people you are going to serve, so adjust your ingredients to fit how many will be eating.

Chop up one onion, and put it in you pan with some water, but no oil. No oil is needed. Start cooking it on medium heat. If it starts to go dry, add a little more water.

Grab a head of cabbage and chop up as much cabbage as you would like to eat. Remember it will cook down smaller. Cut the pieces the size you'd like to put in your mouth.

Add the cabbage to the onions. Add a little more water. Put on a lid, and cook until the cabbage is tender.

Add about 1 teaspoon of salt for a big pan of cabbage, or less.

Mix in your brown rice until it is about half cabbage and half rice. Cook a little to mix the flavors and warm the rice, if it is cold from the fridge.

Serve with a little dill weed or cayenne sprinkled on top, if you would wish.