Every year, for their vacation, my parents go on a backpacking trip to the Golden Trout Wilderness in the Sierra to do volunteer trail work.
I discovered Korean food when I first moved to Los Angeles and instantly fell in love with it. One of my favorite dishes is sundubu-jjigae which is what this Korean Soft Tofu stew is based on.
It’s been a nice quiet holiday season, but things are starting to ramp up again. As we get busier, though, we don’t want to lose our focus on getting outside, because it is still one of the most important aspects of our lives.
We are asked about how to take fresh ingredients into the backcountry constantly. We have a list of go-to tough veggies that we usually recommend, but Brussels sprouts, though hardy, are not on it. Except for around Thanksgiving.
Happy Thanksgiving week! We are enjoying watching the focus of this holiday weekend shift from retail therapy to wilderness therapy with the establishment of REI’s #OptOutside campaign taking deeper hold each year.
*This post was originally written for The Outbound Collective. The hardest part of planning a backpacking trip is planning your meals.
The golden hour has just passed and the sun’s warm rays are slipping away. The excitement of the day is starting to wear off and the anticipation of food and a cozy sleeping bag become the focal point.
The thing that really convinced me to become plant-based (at least the superficial thing) was discovering how I can use cashews to make things creamy.
Red Lentil Sweet Potato Dal. Dehydrated for backpacking.
Last August I committed to starting a plant-based diet. I was vegetarian for years, but struggled with making the leap to going vegan, mostly because I didn’t want to give up my beloved cheese.