Thanks for purchasing one of my dehydrated meals! Here you’ll find more details about individual meals, how to prepare them, and serving suggestions. If you’re looking to buy in larger quantities for a bigger trip, get in touch. Postal orders are available.
How to rehydrate your dehydrated meals in 3 easy steps
1. Add water. Place your dehydrated meal in a pot or heatproof container. Cover with water — just enough to fully submerge the food (start with a 1:1 ratio by volume – you can always add more later).
2. Bring to a boil. Heat the mixture until it comes to a boil, then turn off the heat, stir, and cover. Wait 5-10 minutes, then check for done-ness. You can speed things up by simmering continuously, in which case your meal should be ready in < 5 minutes.
3. Add more water if desired – some soups or dals benefit from extra water; add enough to suit your desired consistency. It’s easier to add water than take water away!
4. (Optional): Serve your dehydrated food with delicious extras! I like to pair my dehydrated food with something fresh to keep it interesting. Mix in fresh spinach or kale. Top with yoghurt, pickles, and chutney. Fresh chilli, lemon, herbs. The sky is the limit! (Well, your pack weight is probably the limit, but I think it’s worth carrying a few extra grams to make that post-hike meal all the more rewarding.)
Fuel saving tips
- A pot cozy or insulated food jar helps retain heat and speeds up rehydration.
- You can also “cold soak” your food, which many through hikers do (though it will add weight to your pack!). At the start of the day, put your dehydrated food in a wide mouth bottle (like a Nalgene). Your food will rehydrate throughout the day, so when you get to camp in the evening, all you have to do his heat it up (or eat it cold, which some people do, but I prefer a hot meal at the end of the day).
Our Dehydrated Meals
Red Lentil Dal with Cardamom Rice
This has been a best seller for years, and is something we regularly make at home as an everyday meal. Try it for yourself: Easy Red Lentil Dal. Best served with all the fixings: mango chutney, chilli pickle, yoghurt and chapatti.
Ingredients: Red lentils, basmati rice, shallots, turmeric, cardamom, cumin, asafoetida, curry leaves, greens (spinach, kale, or chard, depending on what we’re growing at the moment.d
Kimchi Rice with Tofu
This kimchi rice is the bomb!!!! I like it garnished with avocado, fresh spring onions, and some toasted seeds (pumpkin, sesame, sunflower, whatever you’ve got). It’s also surprising good with crumbled feta. Add extra veggies if you’d like (I often add a bit of fresh broccoli to the mix).
Ingredients: Rice, tofu (water, soya beans, nigari), kimchi (napa cabbage, garlic, ginger, onion, gochugaru chilli, salt), spring onions, spinach, soy sauce, rapeseed oil, sesame oil
Butternut Squash and Sage Risotto
This really doesn’t need much augmentation, but you can add a knob of butter at the end and/or a bit of fresh parmesan.
Ingredients: Arborio rice, butternut squash, vegetable stock, white wine, garlic, shallot, olive oil, butter, sage, salt and black pepper