Vegan

New seasonal meal to support the charity RedRover! Penne pasta with Italian herb tomato marinara and lentils. These are challenging times, and you may want to forget the current state of the world while on the trail; however, we'd like to take the...

Baked red quinoa crisps paired with tangy, clean flavors of lemon, parsley, thyme, flaked celery, and carrot. Tossed with thinly sliced almonds for a tender crunch. No cooking required - just add water. Makes 1.5 cups per serving. 123 Cal/Oz. Vegan...

The leaves are turning gold as the air is getting cold. This couscous dish will warm you up and brighten your day. Featuring organic durum wheat couscous in a non-dairy cheddar sauce with broccoli florets and sun-dried tomato...

A refreshing trail salad for those lazy, hot summer days. Made with instant flaked US grown lentils, sunflower seeds, freeze-dried organic apple chunks, and sweet cranberries in a zesty vinaigrette. Just add 1/2 cup water and allow to hydrate...

This cold salad features crisped baked quinoa, freeze dried sweet corn & spiced black bean flakes. The same recipe as our Blackened Quinoa (cook version) in a salad form. Delicious as a salad or as a tortilla wrap. Makes 1.5 cups per...

Yasai means vegetables in Japanese which was the inspiration for this savory no cook cold stir fry. Chock full of vegetables including cabbage, broccoli, peas, and carrots marinated in ginger sesame vinaigrette. At 130 cal/oz., it is not wimpy...

Now made with pre-cooked organic wheat penne for faster rehydration. Creamy sauce made of chickpea, sesame, roasted red pepper, and garlic with instant wheat pasta. Makes 1.5 cups per serving. 127 Cal/Oz. Vegan.  Note: this product replaces...

This is the answer to a fresh salad on the trail. Just add water and allow to hydrate 5 minutes. Made with CA grown freeze-dried broccoli, slivered almonds, plump sweet cranberries, and raisins marinated in a zesty vinaigrette. Enjoy this salad with...

Organic matchstick sized buckwheat noodles in a creamy basil walnut pesto sauce. Vegan. Makes 1.5 cups. 126 Cal/Oz. Meal Size: Hungry-Single (Serves 1)Net Wt.: 5 oz. (142g)Calories/Ounce: 125Requires: Boiling Water (Cook)Ready...

This loaded vegetable soup is warming and satisfying, featuring freeze-dried veggies, flaked quinoa, and black beans in a lightly spiced tomato vegetable broth. Grab a mug and start sipping! Makes 2 cups of prepared soup. 107 Cal/Oz. Vegan and...

Updated for 2020 to add more calories and creaminess. Organic buckwheat noodles (matchstick sized) served with organic green peas & chopped vegetables in a chunky peanut curry sauce. The revised flavor is now reminiscent of a West African Peanut...

Peas, carrots and walnut salad with a dairy-free creamy dill dressing. Just add cold water to contents of package, stir, and enjoy! Makes 1 cup per serving. 140 Cal/Oz. Vegan. Gluten-Free. Meal Size: Hungry-Single (Serves 1)Net Wt.: 3.4 oz...

Gluten Free Penne! A quick cooking rice and quinoa penne with creamy flavors of chickpea, sesame, roasted red pepper, and garlic. Same as our original chickpea sesame penne, but without the gluten. Makes 1.5 cups per serving. 121 Cal/Oz. Vegan,...

Instant Dehydrated Pre-cooked Tricolor Quinoa with 1 packet of our Pesto Herbilicous Spread and 1 packet of Baja Black Bean. Cook quinoa as needed with these two different seasonings packets. Total weight is 18.2. Vegan. Includes 1 of...

Some like their chili fiery hot, and others not. We add bell peppers & cocoa-cinnamon to make it dark and sweet, and chipotle pepper & red chili to make it smoky and deep. The result is a spicy soup with deep flavor. Makes 1.5 cups. 106 Cal/Oz...

Updated for 2020: Now includes Kale. Better than cheddar, but without cheese and gluten-free! Creamy flavors of nutritional yeast, kale, parsley, and sun dried tomato with quick-cook (not instant) pasta made from a blend of organic quinoa & corn...