When stocking up for a hike or backpacking trip, it pays to take a close look at the labels

There is no hunting involved, but it’s necessary to do a little scavenging to remain vegetarian on the backpacking trail.

Many of the pre-packaged, lightweight backpacking food sold in camp stores is not vegetarian-friendly. It often has pieces of dehydrated meat, chicken flavoring or other meat products. However, it’s still possible to stay vegetarian on the trail without weighing down your pack with heavy food.

If you’re buying the backpacking food sold in camp stores, read the labels carefully. Otherwise, take a peek at the convenience foods sold in your local co-op or health food stores – many of them just need hot water to become a meal, and they can be repackaged into plastic bags to make them more convenient on the trail.

There are also companies that make vegetarian trail food, including the Pack Lite Foods Company in Grand Marais, Minn.

“It’s so lightweight, and it’s nutritious,” says Vickie Mondt, who owns Pack Lite Foods. The company has a variety of meals available, including pasta primavera, vegan chili and rye crisp bread with hummus. Meals are about $4 or less per serving.

“People just buy it now to eat at home,” Mondt says. “We’ve shipped it to almost every single state.” While it’s easier to buy something pre-packaged that just calls for hot water, it’s not always as fun or rewarding.

Here’s a recipe to try the next time you want to hit the trail.

Camp-style Apple and Cinnamon Pancakes

It is important to control the heat from the stove or the fire so that the pancakes cook properly; uneven heat can result in burned pancakes. Use a spatula to turn over the pancakes once when tops are covered with bubbles. Cook the other side of the pancake until it can be lifted easily from the griddle or pan with the spatula.

1 cup “add water only” pancake mix

3/4 cup water, plus a little more if needed

1/2 cup dehydrated apples

1 tablespoon cinnamon

3 tablespoons sugar

1/8 cup cooking oil, margarine or butter syrup or jam

Preheat griddle or pan over a medium to low heat source.

Place pancake mix in a medium saucepan or bowl and stir in water until mix is slightly moistened. Stir dehydrated apples into batter, and add sugar and cinnamon, folding the ingredients into the mix. Add water, if needed, to make a thick, but not runny mixture.

Lightly grease the preheated pan or griddle and place it over a medium to low heat source, and pour the batter onto the surface.

Serve with syrup or jam. Makes about 6 pancakes.

Source: “The Complete Idiot’s Guide to Camping and Hiking, 2nd Edition,” by Michael Mouland (Alpha, $16.95).

Contact Liz Kohman at lkohman@stcloud.gannett.com.

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ON THE WEB

Pack Lite Foods Company: www.packlitefoods.com

Vegetarian Resource Group of Tucson: www.vrgt.org

Food Conspiracy Co-op: www.foodconspiracy.org

Shop Natural Cooperative: www.tcwfoodcoop.com

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