In my long absence from blogging a lot has been going on, hence the absence, one of these things was a five day kayak trip along the Dordogn. So following my previous post on what to take hiking heres a what to take canoeing. =)
Canoeing is a little different from walking as you aren’t carrying everything on your back, or moving the bags around so much so it is easier to carry heavier things like big bottles of water, tinned foods and easily bruised veg.
It’s really important to remember to pack everything so the weight is spread evenly through the boat, front and back and each side, otherwise steering becomes impossible and part of your boat is too low in the water. Also make sure everything is in water proof containers/ bags and properly tied on to your boat. If you tip you don’t want to loose everything. As with walking make sure that you have plenty of water on board with some on hand to drink as you go, especially in hot weather.
What to take; Consider where you are, check a map to find nearby towns and campsites where you can restock, the amount of time between restocking will effect how much you have to carry and what type of food you take! Also consider what type of boat you have and how much you can carry. We had two airtight bags each, with minimum camp equipment plus a dog!
We were on the river 5 days and had basic foods for the whole trip but stocked up on some veg and bread every few days.
Evening meal day 1; Lentil and carrot soup;
A few carrots, small bag of lentils, 2 garlic cloves, onion, stock cube, water.
In pan add all of the ingredients chopped very small, boil stirring continuously until the carrots are soft. Both of our favourite camp food!
Day 2 breakfast; Baked beans and dense bread.
Lunch/ snacks day 2; fruit- any of; oranges, bananas, apples, small melons – all last well if kept carefully in tops of bags. Dense Bread – lasts well.
Dinner Tomato(+ veg) Pasta;
Some non egg, quick boil pasta (the smaller shapes the better,) small tomato pasata, stock cube, onion, 2 garlic cloves, Optional; (soft veg does not keep well so if you take it use it quickly,) courgette, red pepper, tomatoes.
Add the pasta to the pan with stock cube and boil until beginning to soften, keep water topped up. Add vegetables and continue to boil until they soften, allow water to boil down now. Finally add the tomato juice when very little water remains.
Day 3 breakfast; Fruit, dried fruit and nuts – take a big container these go quickly! Dense bread.
Lunch/ snacks; Cold leftover pasta from yesterday, stored in the pan, secured well. (Went shopping for bread/ fruit and veg.)
Dinner Mushroom Pasta;
Non egg, small pasta, mushroom flavoured powder soup, (be careful to find one without cream or milk powder,) onion, 3 cloves garlic, stock cube, handful fresh/ dried mushrooms. * Mushrooms do not keep well strongly advise not taking them unless you will eat them within the day, dried mushrooms do just as well, remember to soak them before use.
Boil the pasta in stock cube until al-dante, Pour away most of the water, leaving enough to make sauce. Add onions, garlic, mushrooms, boil until onions cooked, add the soup powder thoroughly mix.
Day 4 breakfast; Bread dried fruits and melon.
Lunch/ snacks; Ready-made ravioli! Found in a general French supermarket. =) Find a quick easy to make meal you can take.
Dinner; Couscous;
Comes ready done with vegetables in packets or here in France in great big tubs, excellent easy dinner, check no butter, milk powder is used.
Day 5 Breakfast; Bread last of fruit.
Lunch/ snacks; Powdered soup – finding vegan ones can be a task though!
Extra snacks and provisions;
Biscuits – Figolu are awesome vegan french ones. =)
Taking oats and some syrup/ sugar to have along with the dried and fresh fruit can make a much more substantial breakfast.
Tea + coffee is a must!
The Crazy Vegan Lady 