Another Fork in the Trail: Vegetarian and Vegan Recipes for by Laurie Ann March

By Laurie Ann March

Jam-packed with light-weight, mouthwatering recipes for backcountry adventurers, Another Fork within the Trail is concentrated on scrumptious, easy-to-prepare recipes for these following vegetarian and vegan diets. It contains greater than one hundred twenty recipes, all of which survived Laurie Ann March’s rigorous trying out, either at domestic and within the backcountry. some of the recipes are gluten-free in addition and hence compatible for the growing to be variety of these being affected by celiac sickness. From flavorful lunches, reminiscent of roasted tomato dip, to hearty dinners comparable to vegetable ratatouille, some of the recipes are ready and dried at domestic, saving beneficial time at camp. With recipes for truffles and baked items as well as the staples, the booklet covers menu making plans and recipe production and discusses different vital issues for the vegetarian and vegan open air adventurers.

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Extra info for Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry

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I cut all the onion needed and divide it for each recipe. If making “Mushroom Gravy” and “Spiced Mushroom Potato Phyllo Pie” on the same day, do the same thing for the mushroom and onion preparation. • Find some helpers and “sous chefs” to assist with vegetable cleaning, chopping, and definitely for clean-up! T H E E V E RY D AY V E G A N 39 Quick Meal Ideas O ften, the key to preparing quick meals is having leftovers such as potatoes, rice, or pasta, as well as some fresh veggies and a pantry stocked with prepared goods.

24 “All About Iron,” Vegetarian Times, April 1999. 25 Robbins, John, Diet for a New America, 1987, p. 299. 26 “All About Iron,” Vegetarian Times, April 1999. 27 Ibid. 28 “Don’t Be Baffled by B12,” Vegetarian Times, June 1995. 29 Ibid. 30 Ibid. 31 “Don’t Be Baffled by B12,” Vegetarian Times, June 1995. 32 Ibid. 33 “Ask. Dr. McDougall,” Veggie Life, Winter 1999-2000. 34 “Don’t Be Baffled by B12,” Vegetarian Times, June 1995. 35 “Healthy Living, Healthy Heart,” Vegetarian Times, February 2000. 36 Ibid.

The following tips and “how-to’s” are general and separate from any specific recipe, to help you with everday cooking. PREPARING AND MARINATING FIRM/EXTRA-FIRM TOFU: Tofu is a mystery to many people. “It tastes like nothing,” many might say. Well, in fact, it does generally taste like nothing straight out of the box. But this is the charm of tofu. You can use it in anything from entrées to desserts, because the variety of tofu textures lend themselves to different recipes, and the tofu itself takes on the flavors of the different ingredients.

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