Share your favorites! I'm beginning my collection of dehydrated foods for our upcoming canoe trip. I'm looking for high proteins and good health fats! Carbs are easy but I'm open to opinions. TIA!

I like butternut squash chili with kale.

I think some people posted a few others in that thread.

Most versatile---ground beef!

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Old canoeists never die---they just smell that way.

I like this recipe for wraps, although they are not high fat and only keep for a day or two due to the moisture and no preservatives.
http://www.hotforfoodblog.com/recipes/2 ... flax-wraps

Well this thread did not seem to go anywhere - anyone else have some good dehydration recipes?

Ours are anything that we make at home that is not a soup.
Make a double batch. Two nights of dinner at home and dehydrate the rest for camping.

Highest protein for us would be some type of chile. We like quinoa.

My favourite dehydrated meal would be baked spaghetti or baked lasagna.
My favourite dehydrated snack is yogurt. (can NOT be low fat!)

Do you eat the dehydrated yogurt as a leather or rehydrate it? Which brand works the best?

rab

I really need to start dehydrating food. I make a really good lasagna, I'm guessing I would have to turn in into a lasagna casserole in order to dehydrate properly.

any idea how long something like that would last once dehydrated?

Rab, we consume ours as leather and have never tried rehydrating it. Anything high fat has worked for us.
We store this rolled up and in the fridge.

Rawcardo, we start late winter with the dehydrating, use most of the meals during the tripping season, and then finish the rest before winter.
Any time that we've tried keeping them longer than one season you can taste a little something that just isn't right. It's OK, just no where near 6 months or less taste.

Chill the pan of lasagna/spaghetti to allow you to cut slices 1/2" thick to lay down on parchment paper.

We store this in the freezer in a "transport" baggie. This bag will get small perforations from the sharp dehydrated food inside.
When ready to rehydrate, take meal out of transport bag and put in brand new quality zip lock freezer baggie, put this one inside the transport baggie as a backup. Pour in boiled water, we put ours in a cozy, stick under our down bags, and leave it for an hour.
Even an hour later and it will still be piping hot.

Hi Canoehead,
I always thought we were to dehydrate foods with low fat. Why do you say go with the high fat version?
thanks
rab

so you cut the lasagne vertically into 1/2 inch vertical slices?
and dehydrate it fully?
how do you know how much water to add back?

Difficult choice, but on our last trip our favourite dehydrated meal was dehydrated Habitant Pea Soup. Or maybe we were just hungry. I had low expectations of emptying a shlop of this straight from the can onto the dehydrator trays, but after a morning of paddling this rehydrated and heated was like manna from heaven. Or maybe we were just really hungry.
Chilli con carne is the simplest yet versatile. Every time we make it a little differently, kinda like spaghetti sauce. Substitute dehyd chicken for beef or even TVP, more beans less meat, more hot chilies less sweet chilies...whatever. Different every time. Dropping in dumplings is nice or fry baking cornbread adds a nice touch to the chilli. 2 meals of this is our max on a 1 week tandem trip. Please don't ask why. Ergo the pea soup.

Rab, the high fat is the only type that has worked for us. It stays in a more solid state when dehydrated.
We eat the low fat all the time at home and know that it does not work from trial and error.

Prospector16, yes and yes.
We package separate meals because we eat different amounts.
It's a bit of a guess but you get good at it. You add enough boiled water to cover the food and then roughly a 1/2" extra.

We add about 3/4" extra for our chicken fried rice.

Burn dishes if possible and/or use transport baggies for smelly or wet garbage.
A long handled titanium spoon is a nice touch for this setup.

Try it... you'll never go back.

Sometimes low fat yogurt has a lot of added sweeteners and sugars don't dehydrate well.. they tend to sop up moisture.

Great thread!

in addition to the ground beef (which really should be a staple), pulled pork keeps just as well and is really really good. I use the following recipe, but substitute pork tenderloin instead of shoulder (lower fat so it keeps really well). http://allrecipes.com/recipe/228155/dales-pulled-pork/.

Using a vacuum sealer like FoodSaver prolongs shelf life but I've never had an issue with dehydrated foods lasting months with Ziploc alone...

M,