What are some recipes that pack/carry well?

[tanlathiel]

Hi,

I'm trying to think of some recipes that keep well in tupperware for a few days - ones that won't get soggy, etc. I'm having the hardest time, because most raw meals need to be fresh! Can anyone help me?

P.S. - I know dehydrated patties work well, but I don't have a dehydrator so they're not an option for me.

Thanks!

[rawpriestess]

I make Alissa's pizza wraps, and meatload into burger patties, and dehydrate to dry, then I add a touch of water to a burger in a baggie to reconstitute.

I love the onion bread

[tanlathiel]

Thanks, but as I mentioned, I don't have a dehydrator, so these aren't an option for me :(

[Graciebeliever]

I can keep this curry for a few days no problem if it lasts that long :)

Remember DONT shred the sweet potatoes MUST grind them. If you shred them it gets soggy and brakes down fast and it doesnt have that really good chewy texture :)

http://www.rawfoodtalk.com/forum/showthread.php?t=17834&highlight=curry

[tanlathiel]

So by grinding you mean just chopping them up in the food processor?

[Gelis]

I do a lot of backpacking and camping. Here is the list of things I make that last well.

Enchiladas from maw in the raw. This sauce will keep a week easy and is so versital. I use it for pasta, enchiladas, pizza.

2 red bell peppers
4 garlic cloves
1 cup sun-dried tomatoes (in oil rinse before adding)
2 avocados (to thicken it)
2 tsp. Braggs Aminos
1 tsp cumin
2 tsp chili powder or 1 tsp crushed red peppers
1 tsp raw cocoa
Blend it all up in the blender until smooth.

When camping I bring avocados unopened, onion, tomato, olives and crackers for me ezekiel tortillas for hubby. Great dish

Pasta as I said is another one I take with me. I use the enchilada sauce instead of marina sauce and then use the same toppings as for the enchiladas.

Zuchini salad keeps well

2 zuchini shredded
1 yellow squash diced
10 olives sliced
1/4 olive oil
pepper to taste.

Hummus keeps well
Alissa has a good recipe, or use zuchini instead of beans and it doesn't have a sharp taste.


Alissa's onion dip keeps really well

I changed it and put half the onions in when I blend and put half in minced for texture.

The basic flax seed cracker works great.

What might help also is to go through your cook books and annotate which are what i call immediate eats. Have ingredients can eat, no dehydrating, no soaking. I have also noted which I don't need applainces for. Pretty much for us at least if it is easy prep with bring the ingredients and make there.

Hope these help

[Dimond]

Whole food Farmacy has some great portable meals. I use their soups often. Also the Phi Plus is pretty tasty.
http://tinyurl.com/gcj39

Also this is one of my favorites & more cost effective than the Phi Plus:
http://tinyurl.com/fwqrn

[Lay-Lay]

you can sundry some things on sunny days.

[JEN]

Alissa's pasta and marinara keeps for a couple of days as does her thai pad. I make corn salad often and it keeps fine for 2 days. Chili also keeps for a few days.

Corn Salad with Cilantro Dressing

Salad:
4 fresh Corn Cobs, stripped
1 diced Red Bell Pepper
1 Avocado, cubed

Dressing:
1 minced Garlic
1 small Onion
½ Jalapeno Pepper
1 small bunch Cilantro
1 Lime, juiced
½ tsp Sea Salt (or to taste)
2 tsp Flax or Olive Oil
½ tsp Cumin Powder

In a medium bowl, combine the corn, red bell pepper & avocado. Set aside. In a blender, Vita-Mix or food processor, combine the dressing ingredients. Pulse until the cilantro is finely chopped. Mix the dressing with the salad. Enjoy!

[seasidedaisy]

Asian Cabbage and Citrus Salad
This recipe is one of my favorites. It has such a wonderful flavor and crunch, I never get tired of it.
Serves 6-8

Ingredients for Salad:
1/3 head of green cabbage, shredded
1/3 head of red cabbage, shredded
4 carrots, shredded or minced
3 green onions, minced
2 red bell peppers, minced
1/2 - 3/4 cup of cilantro, minced
3 stalks of celery, chopped
Ingredients for Dressing:
1/4 cup sesame oil
2 T. Bragg's Liquid Aminos
Juice of 1 lime
Juice of 2 large oranges
1 T. oregano
1 T. basil
1 T. tarragon
Preparation:
Place all ingredients for the salad in a very large bowl and toss until well combined.
Place all the ingredients for the dressing in a blender and process until smooth. Pour dressing over salad and let sit for a few hours in the refrigerator to marinate. You may want to toss the salad around a bit from time to time to ensure an even coating