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COMMUNITY
GORP's Trailside Cookbook
Green Peas and Red Bell Pepper
By Food Expert, Dorcas Miller
Vegetables in the backcountry? Yes! You may be happy serving up
bowl after bowl of raman noodles, but without vegetables you'll
never receive the ultimate compliment:"This tastes like real
food."
If you are vegetable-shy, start with something easy. This side
dish of green peas and red bell pepper provides eye appeal and
real-food taste. (Add these veggies to the bowl of noodles and
you can watch the applause meter go up.)
Green Peas and Red Bell Pepper
This recipe makes two servings of 3/4 cup each
Peas are easy to dry. Start with frozen "petit" peas, which are
smaller and therefore dehydrate faster. Dry at 130 degrees for 5
to 6 hours or longer, if needed. To dry red bell peppers, see
[link to column on that topic].
At home, dry:
1 1/2 cups peas
1/2 cup red bell pepper, chopped
The peas will be brittle when dry; the pepper will be leathery.
Pack dried and cooled vegetables in a plastic bag. Check for
moisture in several days; if any appears, continue drying.
On trail, rehydrate veggies by adding to the bag:
1 1/2 cups cold water
Let stand for 3 hours or until rehydrated. Heat and serve. Or,
simmer for 10 to 15 minutes and serve.
You can vary the recipe by using corn instead of peas. To dress
up the dish after the veggies have been rehydrated, add a dollop
of:
 tamari
Italian salad dressing
toasted sesame seeds
hot sauce
bacon bits
Ask the Food Expert
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Backcountry Chef
Dorcas Miller
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