Оглавление
Laurie Ann March. Another Fork in the Trail
To my children, Tobias and Kaia: you are my miracles. The way you both look at the world reminds me that the wonder of childhood still lives within all of us
Acknowledgments
Contents
List of Recipes
Preface
Chapter 1. AN INTRODUCTION TO WILDERNESS COOKING FOR VEGETARIANS
Chapter 2. DEHYDRATION BASICS, COMMERCIALLY DRIED FOODS, AND GROCERY STORE FINDS
Chapter 3. MENU PLANNING
Chapter 4. RECIPE CREATION AND INGREDIENT SUBSTITUTIONS
Chapter 5. BREAKFASTS
Blueberry Hazelnut Quinoa
Carrot Cake Quinoa Flakes
Apple Berry Rooibos Quinoa Flakes
Chia Banana Nut Crunch Oatmeal
Creamy Brown Rice Farina
Lemon Ginger Scones with Cranberries
Hazelnut Fig Granola with Popped Amaranth
Goji Berry Agave Granola
Blueberry Granola with Cocoa Nibs
Harvest Apple Granola
Cherry Almond Couscous with Marzipan Crème
Citrus Herb Couscous
Quinoa Berry Muffins
Sweet Apricot Pistachio Nut Muffins
Pumpkin Pecan Breakfast Muffins
Blueberry Lavender Biscuits
Herb and Cheese Biscuits
Fruit and Nut Breakfast Cookies
Green Tea and Ginger Quinoa Pancakes
Earl Grey and Apple Pancakes
Cinnamon Griddle Toast
Potato Spinach Hash Browns
Asparagus and Cheese Frittata
Pumpkin Breakfast Bars
Polentina with Stone Fruit Compote
Roasted Sweet Potato Breakfast Bread
Lentil Cakes
Spiced Breakfast Dal
Spreads for Breakfast
Breakfast Syrups
Chapter 6. LUNCHES
Jicama, Savoy Cabbage, and Mango Slaw
Jicama and Red Cabbage Slaw
Mushroom Salsa
Caribbean Hummus
Smoky Lentil Pâté
Olive Tapenade
Pumpkin Hummus
Roasted Corn and Ancho Salsa
Greek Red Pepper Dip
Grilled Strawberry Jalapeño Salsa
Pear and Fennel Slaw
Roasted Tomato Dip
Balsamic French Lentil Salad with Walnuts and Chevré
White Bean and Artichoke Dip
Five-spice Pineapple Slaw
Harvest Hummus with Roasted Pepitas
Ginger, Wasabi, Edamame Spread
Indian Carrot Salad
Mediterranean Garbanzo Bean Salad
Toasted Quinoa Tabbouleh with Black Lentils
Gazpacho
Grilled Vegetable and Sprout Wrap
Water Bottle Sprout Garden
Chapter 7. SNACKS
Maple Sugared Walnuts
Vanilla Sugared Almonds with Dried Berries
Maple Balsamic Walnuts with Apples and Dates
Spiced Date, Cherry, Almond, and Carob Bars
Date, Pecan, Blueberry, and Ginger Bars
Tropical Kiwi Trail Cookies
Almond, Carob, Flax Balls
Black Cherry Apple Leather
Carrot Muffin Leather
Poached Vanilla Pear Leather
Cinnamon Apple Crisps
Citrus Seed Balls with Figs and Agave
Garam Masala Roasted Chickpeas
Lime and Black Pepper Roasted Chickpeas
Sun-dried Tomato Flax Crackers
Roasted Pumpkin and Squash Seeds
Veggie Chips
Grilled Cinnamon Pineapple
Roasted Nut and Mango Energy Bars
Cherry and Almond Energy Bars
Balsamic and Basil Bagel Crisps
Mole Spiced Bagel Crisps
Bagel Crisps with Herbes de Provence
Dark Chocolate Bark with Blueberries and Candied Lemon
Chocolate-covered Wasabi Peas with Pomegranate
Walnut and Anise Stuffed Figs
Alegria Trail Candy
Tofu Jerky
Chapter 8. DINNERS
Unstuffed Peppers with Quinoa
Butter Bean and Kale Ragout
Chana Masala
Roasted Ratatouille
Pasta alla Puttanesca
Gnocchi with Brown Butter and Balsamic
Arugula and Baby Spinach Pesto
Bruschetta Pasta with Goat Cheese
Polenta with Sage e’Fagioli
Four Pepper Chili
Autumn Harvest Chili
Mushroom Burgundy
Red Peppers and Artichokes with Saffron
Rosemary and Garlic Sweet Potatoes
Sweet Potato and Black Urad Dal Burritos
Red Quinoa and Curried Lentil Stew
Greek Lentils
Lentils with Apples and Wild Rice
Late Harvest Soup with Saffron
Chickpea Soup with Olive Oil Drizzle
Black Bean, Corn, and Sweet Potato Soup
Mediterranean Vegetable and Balsamic Soup
Nacho Pizza
Mediterranean Pizza
Israeli Couscous with Eggplant, Walnuts, and Feta
Couscous Pilaf
Couscous with Chickpeas, Pomegranate, and Pistachios
Thai-inspired Couscous
Vegetable and Cashew Stir-fry
Chapter 9. DESSERTS AND BAKED GOODS
Cherry, Hazelnut, Wild Rice Fry Cookies
Double Ginger, Almond, Blueberry Fry Cookies
Chocolate Chai Fry Cookies
Portuguese Fig Fudge
Cherry Almond Truffles
Mayan Black Bean Brownies
Tropical Blondies
Apple Cinnamon Upside-down Cake
Lemon Rosemary Cupcakes
Winter Fruit Crumble
Monkey Bread
Chocolate Hazelnut Spirals
Brandied Fruit Compote with Sweet Biscuits
Masa Dumplings for Chili or Soup
Flatbread
Quinoa Chickpea Spiced Fry Bread
Focaccia with Caramelized Balsamic Onions and Rosemary
Basic Biscuits
Gluten-free Biscuits
Basic Yeast Dough
Gluten-free Pizza Dough
Chapter 10. BEVERAGES
Almond Milk Powder
Green Tea Chai Vanilla Latte
Bay Leaf–infused Apple Tea
Cranberry Ginger Green Tea
Cocoa-nutty Hot Chocolate
Lemon Ginger Hot Chocolate
Peanut Butter Banana Hot Chocolate
Chocolate Anise Coffee
Coconut Crème Coffee
Orange Spice Mocha
Berry White Chocolate
Chai Hot Chocolate
Gingerbread Spice Coffee Creamer
Raspberry Peach Breakfast Nectar
Chocolate Almond Blueberry Smoothie
Vanilla Almond Tropical Spiced Smoothie
Pumpkin Nog
Blueberry Mango Lemonade
Spiked Winter Latte
Mulled Wine
Chapter 11. MORE ELABORATE DISHES
Pumpkin French Toast
Poached Eggs with Lentils
Eggless Salad Wrap
Sort-of Ceviche
Quinoa and Avocado Salad
Balsamic, Mushroom, and Spinach Salad
Fire-roasted Moroccan Sweet Potato Salad
Tofu Souvlaki
Grilled Tofu Kebabs with Red Cargo Rice
Spicy Black Bean Burgers with Guacamole
Grilled Portobello Sandwiches
Zucchini Canoes
Veggie Quesadillas
Grilled Pound Cake with Peaches, Honey, Lime, and Basil
Fresh Berries with Balsamic Reduction and Black Pepper
Bananas Foster
GLOSSARY OF SPECIAL INGREDIENTS
GLOSSARY OF COOKING TERMS
MEASURING TIPS AND SUGGESTIONS
Measurement Conversions
About the Author
