SKABC – The Sea Kayak Association of BC – Vancouver-based Kayak Club

Recipe from the National Outdoor Leadership School

Baker's Backcountry Cake

Cake Ingredients: 
• 2 c. sugar
• ½ c. cocoa powder
• 1 tsp. vanilla
• 2 c. flour
• ¼ c. cocoa mix
• ½ tsp. salt
• ½ tsp. baking powder (optional)
• ½ c. chocolate chips
• ¾ c. water
• 1 c. softened butter
• 2 eggs (1 T dry + 3 T water/egg)

Chocolate Frosting Ingredients (for those with a sweet tooth add frosting!): 
• ½ c. cocoa mix
• ½ c. sugar
• 4 tbs. butter
• 2 tbs. water
• 1 tsp. vanilla

Mix all of the dry ingredients together (sugar, cocoa, flour, cocoa mix, salt, baking powder, chocolate chips), preferably before heading into the backcountry. Add the butter, eggs, and water together. Slowly add in the dry mix to the wet ingredients. Once all of the ingredients are mixed, add the vanilla. Lightly flour your pan, and then place the mixed contents into your fry-bake (fry pan with a lid). (Be sure not to oil the pan. This seems to glue the mix to the bottom of the pan)

Start up your whisperlite stove and get it warmed up. Then turn it off and slowly turn the top of the fuel bottle until you hear the pressure release from the bottle. Then reattach it fully and turn the whisperlite stove back on without pumping the fuel bottle. Turn the stove on the lowest setting, create the "tower of power", and place a cake hat around your fry-bake & lid. If you don't have a cake hat, a twiggy fire (which is a fire on top of the lid with small twigs) could work as a nice alternative in order to bake the top of the cake thoroughly. Then bake your cake for approximately 15 or until the contents of the cake no longer jiggle and leave a fork fairly clean. Check often. 

If you only have one cooking stove, then wait until the cake is made before cooking the frosting, otherwise have this going simultaneously. It will only take 5-10 minutes to make, so plan that with timing the cake. Mix all of the ingredients for the frosting together, except for the vanilla. Place on low heat, stirring regularly. Cook for 5-10 minutes until small bubbles appear. Then add in vanilla and cook for another couple of minutes. Once the frosting is cooked, pour it over the top of the cake, and smooth out with a spatula or spoon so that it evenly covers the cake.

https://www.nols.edu/en/about/

Kathy Romses, 2017

Universal Seasoning

• 15 ml dried mustard (1 tbsp)
• 15 ml paprika (1 tbsp)
• 15 ml garlic powder (1 tbsp)
• 15 ml onion powder (1 tbsp)
• 5 ml black pepper (1 tsp)
• 5 ml cayenne pepper(1 tsp)
• 5 ml basil (1 tsp)
• 5 ml thyme (1 tsp)

Combine all ingredients.

Source: Healthy Eating for Seniors http://www2.gov.bc.ca/gov/content/family-social-supports/seniors/health-safety/active-aging/healthy-eating/healthy-eating-for-seniors-handbook

Kathy Romses, 2017

Avocado & Lentil Chocolate Pudding

Prep Time: 5 Minutes
Total time: 10 Minutes
Servings: 4
Ingredients

• 1/4 cup (60 mL) split red lentils
• 2 large ripe avocados
• 1/3 cup (75 mL) coconut milk
• 1/2 cup (125 mL) brown or cane sugar
• 3 Tbsp (45 mL) unsweetened cocoa powder
• 2 tsp (10 mL) vanilla extract
• 1/4 cup (60 mL) dried cherries or cranberries

Directions
1. Place lentils into a small pot with 1 cup (250 mL) water. Bring to a simmer and cook until lentils are tender, but have not broken down, about 4-5 minutes. Drain and rinse under cold water, shaking off extra moisture.
2. Place lentils, avocados, coconut milk, sugar, cocoa, and vanilla into a food processor and puree until smooth in consistency. Scrape down sides and puree again until everything is incorporated. This can also be done with a fork or whisk.
3. Portion into four small bowls, garnish with dried cherries or cranberries and serve.
Quick tip: For a chilled dessert, refrigerate for 2-4 hours before serving.

Source: http://www.lentils.org/recipe/avocado-lentil-chocolate-pudding/

Kathy Romses, 2017

Mix It Up Stir-fry Dinner
Serves 6-8

• 2 tbsp oil (30 ml)
• 1 tbsp sesame oil, optional(15 ml)
• 2 tsp minced ginger (10 ml)
• 1 clove garlic, minced
• 1 onion, chopped
• 1 cup whole raw cashews or slivered almonds, optional (250 ml)
• 2 carrots, sliced into ¼ inch pieces
• 2 stalks celery, sliced into ½ inch pieces
• 1 pepper, sliced into 1x1 inch pieces
• ½ pound mushrooms, sliced (200 g)
• 1 small zucchini, sliced into ½ inch, bite-sized pieces
• ½ pound snow peas (200 g)
• 1 small bunch bok choy, cut crosswise at 1-inch intervals
• 8-10 oz firm tofu, cubed (or other source of protein)(225-285 g)
• 1 tbsp or more juice from ½ lemon (15 ml)
• Rice or noodles
• Soy sauce

Heat oils, ginger and garlic in wok or large skillet. Add onion, cashews, carrots and celery: stir-fry for about 4 minutes over high heat. Add pepper, mushrooms, zucchini, and snow peas; stir-fry about 2 minutes more. Stir in bok choy and tofu or other cooked protein. Cover and steam until hot and tender, about 5 minutes more. Drizzle with lemon juice and toss. Serve with rice or noodles and soy sauce.
Note: substitute other vegetables and prepare so that vegetables that take longer to cook are added first.

Adapted from: Kayak Cookery, Linda Daniel, 1988 page 141.

Kathy Romses, 2017