37 recipes
WRFI's Backcountry Meals
The Wild Rockies Field Institute offers academically rigorous, place-based field courses that develop engaged, informed citizens and strong leaders capable of addressing complex social and environmental issues.

Recipes


Quinoa with Tempeh
Tempeh (8-12 oz)
Oregano
Paprika
Tomatoes (cherry)
Celery stalks
Carrots
Curry powder
Quinoa

Veggie Burritos
Bell pepper
Onion
Tortillas
Tomato
Salsa
Chips
Taco seasoning
Black beans (canned)
Cheese
Rice
Avocado

Tamari Rice with Lentils
Garlic (cloves)
Onion
Carrots
Tamari sauce
Lentils
Rice

Mashed Potato Bar
Mashed potatoes (dried)
Cheese
Green onions
Gravy (dried, vegetarian)
Mushrooms (fresh)
Butter
Tomato
Sour Cream
bacon bits
kimchi

Corn Chowder & Mashed Potatoes
Corn chowder (dried)
Mashed potatoes (dried)
Tomatoes (sundried)
Cheese

Mac & Cheese with Sundried Tomatoes
Cheese
Onion
Tomatoes (sundried)
Garlic (powder)
Pasta

Spiked Lentils
Lentils
Rice
Spike (seasoning salt)
Balsamic
Crackers
Cheese
Carrots

Mediterranean Couscous
Feta
Beets
Carrots
Onion
Olives (canned)
Israeli couscous

Pesto Pasta with carrots
Pasta
Carrots
Basil
Parmesan (or other hard cheese, fresh)

Veggie Stroganoff
Egg noodles
Cream of mushroom soup (canned)
Mushrooms (fresh)
Onion
Garlic (cloves)
Parmesan (or other hard cheese, fresh)

Spaghetti with green beans
Pasta
Marinara sauce
Onion
Mushrooms (fresh)
Green beans
Garlic (cloves)

Upside down cake
Pineapple (dried)
Pancake mix
Sugar
Water (on trail)
Brown sugar

Campfire Blueberry Cobbler
Sugar
Cornstarch
Salt
Blueberries (dried)
Vanilla wafers (crushed)
Marshmellows

Pesto pasta with chicken
Chicken (precooked)
Broccoli (head)
Onion
Pasta
Pesto sauce packet (dried)

Chili Mac
Pasta
Veggie soup mix (dried)
Cheese
Chili powder
Textured veggie protein (optional)

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