I first began dehydrating food for my John Muir trail solo hike.  It was like a science project.  Creating, dehydrating and then re-hydrating to see if it was any good.  The sky is the limit.  Just get creative and everything you've ever wanted on the trail you can have.

I've listed a few of my favorite recipes for you to enjoy.

*Some tips:
* Make sure to mince all ingredients. This will help in the dehydration process.
*Use the freezer zip-lock bags for your portions.  The cheaper bags tear and food can go bad in the field (moisture can seep in or get contaminated with bugs.)

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Bear Burrito!  This turned out to be one of my favorite meals on the trail. It was inspired by the Mary Jane vegan bare burrito. I created it by putting together the following:

  • 1 lb black Beans raw (cook as directed)
  • 2/3 bushel of Cilantro
  • 4 green onions
  • 1/2 white onion
  • 1/2 yellow onion
  • 28 oz Crushed tomatoes w/ garlic
  • 1/2 lb yellow corn ( fresh or frozen)
  • 1 TBS garlic salt
  • 1 cup grated cheese (your favorite)
  • 3 tortillas crumbled (dried out, so they are crisp)
For the taco sauce I added for flavoring:

  • 1 medium tomato
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 20 chili Pequin
  • 1 TBS oregano
Cook black beans according to package. Caramelize onions in small sauce pan, separately. Mince all ingredient, set aside. Mix all the taco/hot sauce ingredients in a separate bowl.  Once beans are cooked mix all ingredients together, but the tortillas and cheese. Let simmer and cook and reduce for 30 minutes (more if you’d like) before placing on dehydrator trays mix in the crumbled tortillas and cheese.

Place thinly on the dehydrator trays. Cook for 6 hours at 145 degree’s (may vary depending on type of dehydrator) * I always flip and rotate the trays a few hours in. Pack in 4oz portions. Should yield 6-8 portions. To rehydrate and water 1/2” above food level in pot. Bring to a boil & Stir. Let sit 10+ minutes depending on altitude.

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Sagg Paneer: This recipe is easy and so yummy on the trail!

  • 2 16oz packages fresh (baby) spinach, washed and dried
  • 2 TBS butter
  • 12 oz Tufu, broken into crumbles (easier to rehydrate)
  • 2 medium onion, finely chopped
  • 1/2 tsp sea salt
  • 3 medium cloves of garlic, finely chopped
  • 1 TBS grated fresh ginger
  • 1 TBS spice mix* (see below)
  • 1/4 tsp turmeric
  • 1 cup buttermilk
  • 1/2 cup yogart
  • fresh lemon to finish and toasted sesame seeds to sprinkle
  • 2 cup Jasmin rice, cooked according to package
*Spice Mixture: Grind the following spices as finely as possible: 2 tablespoons cumin seed, 1 tablespoons coriander seed, 2 teaspoons mustard seed, 1 teaspoon red pepper flakes, 1/8 teaspoon cardamom seeds, 3 whole cloves. Store in an airtight container and use as needed.

Chop the spinach well, and set aside in a large bowl.

While you’re chopping spinach, cook the Tufu in one tablespoon of the butter over medium heat in a large skillet. Make sure the Tufu is in a single layer and use a spatula to flip it regularly so all sides get deeply brown. This typically takes 7 minutes or so. Remove from the pan and set aside.

Heat the other tablespoon of butter in your largest soup pot. Add the onions and salt, and saute until the onions soften up, five minutes or so. Add the garlic, ginger, spice mixture, and turmeric. Cook, stirring frequently, until fragrant and nicely combined - a minute or two.

Turn the heat up to medium-high and add the spinach to the pan all at once, if possible. Cook, stirring all the while, until the spinach is collapsed and wilted, a couple of minutes. If you need to add the spinach in batches (adding more spinach as it collapses), that is fine too, just do it as quickly as possible.

Stir in the buttermilk and heat gently while stirring.  Taste and add salt if needed. Add yogurt. Add a generous squeeze of fresh lemon juice, stir in the tufu, sprinkle with sesame seeds. Let reduce on a simmer for 20-30 minutes. Mix in cooked rice.


Place thinly on the dehydrator trays. Cook for 6 hours at 145 degree’s (may vary depending on type of dehydrator) * I always flip and rotate the trays a few hours in. Pack in 4.5 oz portions. Should yield 4-6 portions. To rehydrate and water at food level in pot. Bring to a boil & Stir. Let sit 10+ minutes depending on altitude.

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Creamy Linguini Pasta: I looked so forward to this one on my food resupplies.  It really hit the spot with its yummy flavor! Plus it is supper easy to make.
  • 1 jar of Trader Joe’s creamy pesto pasta
  • 1 1/2 cup tomatoes, minced
  • 1 cup mushrooms , minced
  • 1 onion, minced
  • 1/4 cup Parmesan cheese
  • 1 LB linguini pasta
  • 2 TBS olive oil
Ina sauce pan place saute all fresh ingredients until cooked. Salt as needed. Break pasta into 1/2 lengths. Boil pasta according to package. Once pasta is cooked mix the jar of creamy pesto sauce and the cooked ingredients along with the Parmesan cheese. Place thinly on the dehydrator trays. Cook for 6 hours at 145 degree’s (may vary depending on type of dehydrator) * I always flip and rotate the trays a few hours in. Pack in 4.5 oz portions. Should yield 6-8 portions. To rehydrate and water 1/2” above food level in pot. Bring to a boil & Stir Let sit 10+ minutes depending on altitude.
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Vegetable Stew: It may look like baby food,  but it was such a delicious addition to my meal plan! One of my favorites!

  • 1 onion, minced
  • 3 cloves of garlic, minced
  • 1 bell pepper, minced
  • 6 zucchini
  • 15 oz canned garbanzo beans, rinsed and drained
  • 2 cups vegetable stock
  • 1/4 cup parsley leaves, minced
  • 2 cups lentils, uncooked
  • 1 TBS salt
  • 3 TBS hot sauce
  • 1/2 cup finely grated Parmesan cheese
  • 2 TBS olive oil
In Dutch oven, saute in olive oil the: onion, garlic, bell pepper and zucchini for 10 minutes. Stir in: garbanzo beans, vegetable stock, and parsley and lentils. Simmer for 15 minutes. Remove from heat add: salt, hot sauce and Parmesan cheese. In a blander or food processor puree 2/3 of the stew, the remaining 1/3 will make it chunky. Place thinly on the dehydrator trays. Cook for 6 hours at 145 degree’s (may vary depending on type of dehydrator) * I always flip and rotate the trays a few hours in. Pack in 4.5 oz portions. Should yield 4-6 portions. To rehydrate ad 1 1/2”water above food level in pot. Bring to a boil & Stir. Let sit 10+ minutes depending on altitude.
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Salmon Jerky: I can’t believe I had never made jerky before this.  It was easy and the most delicious jerky ever!
  • 6 LBS boneless, skinless salmon (note I am prepping for a 30 day backpacking trip. This yielded 1.5 oz per day)
  • 1 bottle of your favorite Teriyaki sauce (or other favorite flavoring)
Thinly slice the salmon. The thinner the faster it will dehydrate. In a large flat cooking tray place the salmon slices side by side. Cover with Teriyaki sauce. Marinade overnight in a pan (in refrigerator) Oil mesh on dehydrator trays. Lay the fish slices directly on uncovered mesh dehydrator trays. Dehydrate for 4 hours. Turning the slices and dehydrating another 2-4 hours.  When completely cool, place in individual serving-sizes bags and store in refrigerator prior to your trip.
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Dehydrated Watermelon: This was like candy. Just the sweetest perfect bite.
  • 1 watermelon
Slice the watermelon in flat rectangular slices. Place directly on mesh on dehydration trays. Dehydrate at 135 for 6 hours. Turn all slices, dehydrate an additional 6 hours. (may vary depending on type of dehydrator) Place in individual serving-sizes bags and store in refrigerator prior to your trip.