Rather than choose just one topic for this month’s Trail Bytes, I invite you to explore two with me.

The first project covers how to cook and dehydrate basmati rice with curry seasonings. I use the rice in two new recipes: Curry Basmati Rice & Vegetables and Coconut Shrimp Curry with Mango.

See: Dehydrating Curry Basmati Rice.

The second project explores the world of textured vegetable protein (TVP) as a plant-based meat replacement for beef or chicken. There’s a pasta entrée if you can’t choose.

The page covers:

• What is Textured Vegetable Protein?
• Is Textured Vegetable Protein Healthy?
• Benefits and Drawbacks of Using TVP.
• Converting Meat Recipes to TVP Recipes.
• Rehydrating TVP in Backpacking Meals.

New TVP Recipes:

Chili, Unstuffed Peppers, Mac & Veggies, and Curry Rice & Veggies.

See: Textured Vegetable Protein Recipes.

I’m usually a chicken passenger, as in “real” chicken, but I was happy with the texture and taste of the meals that I made with TVP. Take a look at the menu and let me know what you decide… TVP or chicken?

We celebrated my birthday last month with a weekend getaway to Creux du Van, “the Little Grand Canyon of Switzerland.”

While the view from the rim was breathtaking, this water passage on the way up was my favorite section of the hike.

See you next month. I’m looking at making a Thai Green Curry.

Freundliche Grüsse,

P.S. If you have questions or comments, or would like to share a recipe, please reply to this email or use this contact form.

• Recipes for Adventure II: The Best of Trail Bytes
• Recipes for Adventure
• Menu Planning & Food Drying Workbook
• Action Guide: Dehydrating 31 Meals
• 1001 Miles on the Appalachian Trail

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