After several requests for different types of recipes, I decided on three genres of cuisine.  The 1st is a vegetarian/vegan recipe, the 2nd conventional healthy cooking and the 3rd focusing on camping and backpacking.  Almost all my recipes are stolen from other people, but I’m not sure who, so I’m not able to give them their due credit.  I have tried them all out and they are delicious.  Enjoy.

Spicy Vegetarian Peanut Noodle Salad

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.

Curry Chicken Pot Pie

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Grizzly Berry Granola 

At Home:
1/4 cup canola oil
1 (18-ounce) jar  Blackberry Jelly
2 cups chopped, lightly salted cashews
1 (16-ounce) bag Bob's Red Mill 5-Grain Rolled Hot Cereal
1 cup shredded sweetened coconut
1 ounce Just Blueberries-brand dried blueberries
1 ounce Just Strawberries-brand dried strawberries
1 ounce Just Blackberries-brand dried blackberries

In a large pot, heat oil and jelly until thin. Chop cashews and add to pot along with the cereal and coconut. Stir until liquid has covered the mixture evenly. Spread in a non-stick jelly roll pan. Bake at 225 degrees F for 2 hours. Stir periodically. Allow granola to cool after baking. Once cooled, add dried fruit. Store in large Ziploc bags for the trail.

On the Trail:
Optional: dairy or soy milk powder to taste

To prepare 1 serving, mix 1 cup of cereal with milk or soy powder and water, or eat straight out of the bag. Serve either hot or cold