New PDF release: Another Fork in the Trail: Vegetarian and Vegan Recipes for

By Laurie Ann March

ISBN-10: 0899975062

ISBN-13: 9780899975061

Filled with light-weight, mouthwatering recipes for backcountry adventurers, Another Fork within the Trail is concentrated on scrumptious, easy-to-prepare recipes for these following vegetarian and vegan diets. It contains greater than a hundred and twenty recipes, all of which survived Laurie Ann March’s rigorous trying out, either at domestic and within the backcountry. some of the recipes are gluten-free in addition and hence appropriate for the starting to be variety of these being affected by celiac sickness. From flavorful lunches, reminiscent of roasted tomato dip, to hearty dinners comparable to vegetable ratatouille, the various recipes are ready and dried at domestic, saving necessary time at camp. With recipes for muffins and baked items as well as the staples, the e-book covers menu making plans and recipe production and discusses different vital issues for the vegetarian and vegan outdoors adventurers.

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Extra info for Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry

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The butter should come up over the flour to make the very yummy crust. Use drained sliced peaches. If frozen let thaw a little so the juice is not watery. Canned and bottled work as well, and fresh are the best. Place peaches across the pan. Bake for about 45 minutes to an hour so that the dough is done and golden all around. Top with whipped cream, ice cream, or whatever suits your fancy. May substitute other fruits. Iona McAvoy, author of Jadead in an L&L Dreamspell anthology. com Susan Whitfield 63 Cracked Coconut Pie Ingredients: 1 stick butter or margarine, melted 2 cups sugar 5 eggs, beaten 1 tsp lemon flavoring 1 tsp vanilla flavoring ½ tsp salt ¾ cup buttermilk 1 ¾ cups angel flaked coconut Cream together butter and sugar.

Mix with hands. Save some mixture for top. Press mixture into torte pan. Bake at 375° F for 5 minutes. Let crust cool. Filling: 24 large marshmallows 13 oz can crushed pineapple ½ pint whipping cream, whipped Drain juice from pineapple and add to marshmallows in a double boiler and heat until marshmallows dissolve. When mixture cools, add pineapple and whipped cream. Pour filling into prepared crust and top with remaining crumb mixture. Jodi Diderrich, author of Hiram’s Rock in an L&L Dreamspell anthology.

Bake in 300-degree oven until tender (depends how many in pan). Do not overcook. Serves 4 to 6. When served, crumbly mixture should be kind of crunchy or dry to hold everything together so you can pick them up to eat, if you choose. If overcooked, or if too much wine is used, mushrooms and everything may be soggy. Mary Deal, author of River Bones. com Susan Whitfield 55 Tainted Tea Mix Ingredients: 2 cups instant orange drink mix ½ cup strawberry lemonade mix 1 cup diet lemon iced tea mix 1 tsp cinnamon Pour ingredients into bowl and stir.

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Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry by Laurie Ann March

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