AJ 40 • Three Square

Three Square

Dirty Gourmet: uncomplicated, outdoor-friendly recipes from three friends

By Mai-Yan Kwan, Emily Nielson & Aimee Trudeau
Issue 40
Power Biscotti stacked in a cloth-lined tin

Power Biscotti

When I was growing up, my dad was very into racing. Triathlons, marathons, adventure races—he did them all. Energy bars weren't really a thing. There were Powerbars, but not many other options. I made it my mission to come up with a homemade energy cookie that could fuel him when he was training, and biscotti seemed to be the perfect answer. I called them Power Biscotti, and he loved them.

Even now, with endless energy bar options, biscotti are one of my favorite trail foods. They can withstand being smashed in a backpack, they stay fresh for weeks, and they are sweet, but not overly so. This version is loaded with seeds and fruit; feel free to mix it up and use whatever nuts, seeds, and dried fruit you have on hand. —Aimee

Makes 18 biscotti  •  Cook time: 45 to 50 minutes
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ⅓ cup plant milk
  • ¼ cup neutral oil
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries, cherries, or blueberries (or a combination)
  • ¼ cup chopped hazelnuts
  • 2 tablespoons hemp hearts
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 teaspoons poppy seeds
Directions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flour, arrowroot, baking powder, and salt.
  3. In a large bowl, whisk together the sugar, plant milk, oil, and vanilla extract. Add the flour mixture and stir just to combine. Stir in the dried fruit, hazelnuts, hemp hearts, sesame seeds, sunflower seeds, and poppy seeds. You may want to use your hands at this point.
  4. Transfer the dough to the prepared baking sheet and shape it into a smooth, flat log 2 to 2½ inches wide. Use your hands or a bench knife to even out the edges so that the biscotti are neat. If the dough sticks to your hands, dampen them with a little water.
  5. Bake the log for 30 minutes, until it's slightly puffed up and firm. Remove from the oven and set aside to cool for 10 to 15 minutes, leaving the oven on.
  6. Use a sharp knife to cut the log into 1-inch slices.
  7. Place the biscotti back on the baking sheet, cut side down, and return them to the oven. After 10 minutes, turn the biscotti over and continue baking for another 5 to 10 minutes.
  8. Cool the biscotti slightly on the pan, then transfer to a wire rack to cool completely. Store in an airtight container. Biscotti will keep for several weeks, but may soften in a humid climate. You can also freeze them for several months.
Pretzel Sausage Rolls in a camp thermos with mustard cheese sauce alongside

Pretzel Sausage Rolls with Mustard Cheese Sauce

As silly as crescent rolls in a can are, I'm a big fan. They are one of those "accidentally plant-based" items you can buy at practically any grocery store. They taste great to everyone and can be wrapped around everything. I have made pigs-in-a-blanket monsters of every kid I know (you're welcome, parents) and all of my climbing friends too, since they're my number one most-packed climbing trip food. I love to see what else can be done with them—especially for day trips!

This is pretty much my dream recipe, because I am also a big pretzel fan. It feels strange to be boiling your crescent rolls and turning them into a soggy mess, but then they magically transform into an amazing lunch! —Emily

Makes 16 rolls  •  Cook time: 30 to 40 minutes
Ingredients
  • 10 cups water
  • ¼ cup baking soda
  • 2 cans crescent roll dough
  • 4 precooked plant-based Italian or kielbasa sausages, cut in half and again in half lengthwise to make 4 equal-size pieces
  • 2 tablespoons milk or plant milk
  • 2 tablespoons pretzel salt or ½ teaspoon coarse salt
  • Mustard Cheese Sauce
  • 1 cup raw cashews
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt
  • 1 garlic clove
  • 2 tablespoons whole-grain mustard
Directions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large pot set over high heat, dissolve the baking soda in the water and bring to a rolling boil.
  3. Place a sausage segment on a crescent roll, and roll it up as you would for pigs in blankets.
  4. When the water is boiling, carefully lower 2 crescent dogs into the water using a slotted spoon and boil them for 30 seconds. Remove and put on the baking sheet. Repeat with 2 rolls at a time until all the crescent rolls are boiled. They will look soggy and odd.
  5. Brush the rolls with the plant milk and sprinkle with salt. Bake for 20 to 30 minutes, until golden brown. Remove and let cool completely before packing.
  6. To make the sauce: Put the cashews, water, lemon juice, nutritional yeast, salt, garlic, and mustard in a blender and blend on high until very smooth. Taste and adjust seasonings as needed. Pack in a leakproof container.
Pioneer Stew with root vegetables in a cast iron pot over a campfire

Pioneer Stew with Grilled Lemon Bread

Some of our favorite pioneers are those who find practical and elegant solutions that seem too simple to be innovative. Regenerative farming is being relearned and used on a much larger scale as we recognize the importance of sustainable practices. These ideas don't require major technological advances—just a different mindset.

This recipe celebrates the importance of simplicity and fully utilizing resources. There isn't much preparation required—at home or at camp—and we recommend cooking it over the campfire, which will serve double duty as a heat source for you and your food. It is comfort in its simplest form, allowing you to appreciate the elegance of simply existing within the natural world. —Emily

Serves 4  •  Cook time: 45 minutes
Ingredients
  • 6 tablespoons butter or plant butter
  • 1 onion, quartered
  • 4 garlic cloves, whole
  • 2 portobello mushrooms, quartered
  • 4 cups water
  • ½ cup red wine
  • 1 pound potatoes, cut into large chunks or whole if small
  • 1 sweet potato, cut into large chunks
  • 3 carrots, cut into large chunks
  • 1 apple, quartered
  • 2 teaspoons bouillon powder or bouillon cube equivalent
  • 2 or 3 sprigs fresh woody herbs, such as rosemary or thyme (optional)
  • 1 teaspoon salt
  • Grilled loaf of bread, such as French bread, for serving
  • 1 or 2 lemons
Directions
  1. In a pot set over medium heat on the stove or over the campfire grate, melt the butter. Add the onion, garlic, and mushrooms. Sauté until the onions are softened, about 10 minutes.
  2. Increase the heat to high and add the water, wine, potatoes, carrots, sweet potato, apple, bouillon, herbs, and salt. Bring the mixture to a boil, then turn down the heat to medium-low. Cover and simmer until all the vegetables are tender, about 45 minutes.
  3. Meanwhile, slice the lemons into halves or quarters. Grill them alongside big pieces of bread on a grate set over the fire or in a cast iron skillet. Once everything is charred and heated through, rub the lemon over the cut sides of the bread.
  4. Serve the stew in bowls with lemon bread.