Walking Space Cookbook

Do you miss those meals you had on our walks? Or are you interested to see what sort of things we eat? Look no further! Below are a handful of the recipes and dishes we eat on the trail. If you notice any mistakes or have any good trail meals you’d like to share, let me know!

walkingspaceinfo@gmail.com

Bon appetit!

Tarte de Santiago (Santiago Cake)

Ingredients:

9 oz Almond Flour

9 oz sugar

5 Large eggs

Zest of 1 Lemon

1 tsp of butter for buttering pan

4 drops of almond extract

½ tsp cinnamon

Powdered Sugar for dusting the cake

Directions:

Preheat oven to 350F and set aside a 9-inch round tart/cake pan
In a bowl (not glass), with a mixer, beat the eggs and sugar together until the sugar is dissolved and the mixture is light and airy (not fluffy or meringue like).
Add the lemon zest, cinnamon, almond extract, and almond flour.
Mix the ingredients together with a spatula, folding in all the ingredients
Butter the tart pan (or your favorite non-dairy, non-stick option)
Place the mixture in the pan and bake at 350F for 30-35 minutes
Remove the cake from the oven, let it cool
Remove from the pan (if it is that type of pan!) and dust with powdered sugar.

Homemade Hummus

Ingredients:

1, 16 oz can of chickpeas/ Garbanzo beans, drained

⅓ cup of Tahini (Sesame paste, found in ethnic food aisle or by the peanut butters!)

2 cloves of garlic, chopped

2 TBSP of olive oil

Half a lemon squeezed juice

½ cup of water

½ tsp of salt

Paprika for dusting

Directions:

Combine all ingredients, except for the paprika, into a food processor or nutribullet type appliance.
Mix well. Occasionally you may have to use a spatula to get ingredients off the side of the mixing container to get all of the ingredients mixed in.
Place hummus into a tupperware container to serve or save.
Dust with paprika to serve.
Enjoy!

Avocado Toast and Poached Eggs

Ingredients:

Your favorite loaf of bread

2-3 Eggs

One ripe Avocado

Salt

Pepper

Red Pepper Flakes (if you like a little kick!)

Olive Oil

Lime

Water

Directions:

Avocado Mash

Empty a ripe avocado into a small bowl
Add 1 TBSP of olive oil
Add a generous pinch of salt and pepper
Add as much or as little red pepper flakes as you’d like
Mash the avocado with the back of a fork until mixture is a consistency you like (I personally like little chunks of avocado, not all creamy)

Poaching Eggs:

Fill small pot with water, leave an inch or so of space from the top.
Bring pot of water to a soft boil
Crack 1-3 eggs inside a small dipping bowl
Using a large spoon, swirl the boiling water until it has its own whirlpool
Quickly, pour the eggs in the middle of the whirlpool, while the water is swirling. Do not PLOP the eggs (i.e. dip the edge of the bowl in the water and pour the eggs in).
Poach eggs for 3-5 minutes depending on your desired runniness. You can test the done-ness of the eggs by scooping the egg with a slotted spoon, jiggling the egg – more jiggly= more runny, less jiggly = less runny.
When the eggs are cooked to your liking, place eggs on a paper towel or dish towel to remove excess water.

Bringing it all together

Toast your favorite piece of toast!
Spread the avocado mash onto the toast
Place your egg on top of the toast
Serve with a lime wedge, dusting of pepper, and a splash of olive oil

Polenta

Ingredients:

1 1/2 cups of water

1 1/2 cups of your choice of milk (cow, nut, soy, oat)

¾ tsp of onion powder

¾ tsp of garlic powder

¼ tsp of red pepper flakes (leave out if you have zero tolerance for spice)

1 tablespoon of olive oil

¾ tsp of salt

½ tsp of black pepper (freshly ground if possible)

1 cup of polenta (find this in your bulk food aisle or Bob’s Red Mill variety, not the polenta premade in plastic wrapping tube-style)

1.5 cups of freshly grated parmesan cheese (if you are vegan, I recommend using Violife Parmesan cheese)

1 cup of your favorite pasta sauce

Optional toppings: sauteed mushrooms, chorizo, basil – fresh or dried

Directions:

In a small sauce pot, start heating your pasta sauce (you can do this in the microwave too)
In a medium sized sauce pot, add the liquid ingredients, the spices, and olive oil together.
Bring this mixture to a soft boil (don’t let it boil over!)
Once this mixture is at a boil, slowly add your cup of polenta WHILE mixing the liquid and polenta together. Mixing it WHILE pouring is important for the polenta to remain porridge like and not chunky.
Continually stir the polenta until mixture is thick (not solid) and smooth, about 3-5 minutes.
Slowly add the grated parmesan and mix in.
If you notice the mixture is getting too thick, add a quarter cup of liquid and stir in. You can do this as much as you’d like to make it the consistency you’d like.
Taste the polenta and see if you’d like more of some spice or salt
In your serving bowl, add a scoop of finished polenta, two big spoonfuls of sauce, and whatever other optional toppings you’d like.
Enjoy!

Mom’s Tomato Soup

Ingredients:

7 Quarts of garden fresh tomatoes, cut into quarters. NO need to peel

2-3 chopped onions, large pieces

2 TBSP, dried parsley

2 TBSP salt

3 TBSP sugar

7 TBSP melted butter

3 TBSP flour

Directions:

Preheat oven to 375F
In a large roasting pan, add tomatoes, onions and parsley
Cook until tender and juices are flowing
Strain through a sieve into a large saucepan.
- Use one of these – Chinois Fine Mesh Soup Sauce Strainer
Put juice into a large saucepan, on medium heat
Add salt and sugar, mix
Add melted butter then whisk in the 3 TBSP of flour. (use gluten free alternative if needed)
Bring to a boil.
Put soup in jars with seal tops.
Put in water bath for 15 minutes and check seal

Ian’s Granola

Ingredients:

Dry Ingredients:

3 Cups Old-fashioned Rolled Oats

½ cup chopped walnuts

½ cup chopped pecans

¼ cup unsalted pumpkin seeds

¼ cup unsalted sunflower seeds

¼ cup dried cranberries

1/2 TBSP salt

1 TBSP ground cinnamon

Liquid Ingredients:

⅓ cup olive oil

⅔ cup maple syrup (real)

1 TSP vanilla extract

1 TBSP honey

Directions:

Preheat oven to 300F
In a large bowl, Mix all dry ingredients together
In a wet measuring cup, mix all liquid ingredients together
Add liquid mixture to dry ingredients and mix well, until thoroughly coated.
On a baking sheet, lined with parchment paper, spread granola mix evenly on the baking sheet.
Bake for 40-42 minutes.
Let cool and store in a moisture tight container.
Enjoy as a cereal, with your favorite yogurt, or on its own as a snack!

Oatmeal

Ingredients:

One cup old-fashioned Oats

One banana, mashed

½ teaspoon vanilla extract

½ teaspoon Ground Cinnamon

1 TBSP of chia seeds

Pinch of Salt

2 Cups Liquid – your choice of water, dairy milk, nut milk, soy milk or a mixture of any of these!

Topping ideas: blueberries, maple syrup, butter, walnuts, brown sugar, strawberries, cranberries,

Directions:

In a medium-sized sauce pan, mix all of the ingredients well (not the toppings of course!)
Cook over medium-high heat for approximately 10 minutes or until it reaches the consistency you like (more time = thicker, less time = runnier)
Add toppings to your heart’s content. Our favorite is chopped walnuts, blueberries and maple syrup!

Honey Mustard Balsamic Dressing

Ingredients:

⅓ cup olive oil

1 TBSP of Balsamic Vinaigrette

¼ tsp black pepper

¼ tsp salt

½ TBSP of honey

½ TBSP of Dijon Mustard

¼ cup of milk/ soy milk/ nut milk

1 TBSP lemon juice (freshly squeezed if possible!)

Directions:

In a glass jar, combine all ingredients.
Put lid on tightly and shake jar until all ingredients are mixed together well
Taste and see if there is anything more you’d like to add!
Put on salad and enjoy.

Overnight Oats

Ingredients:

Required Ingredients:

- 1 Cup of your choice of milk (cow, nut, soy, oat)
- ½ cup of old fashioned oats
- ½ tsp of vanilla
- ½ tablespoon of chia seeds
- 1/2 tsp of cinnamon

Optional ingredients

- Banana slices
- Blueberries
- Peanut butter
- Maple syrup
- Walnuts
- Pecans
- Sliced strawberries
- Honey

Directions:

The night before you’d like to have your overnight oats, in a pint jar, add all the required ingredients and any optional ingredients to the jar
- You may choose to add some of the optional ingredients just before you eat your overnight oats
Mix ingredients until the liquid is evenly distributed
Place into refrigerator overnight
Eat in the Morning and add any of your optional toppings!

This should last up to two-days in the fridge.

Ice-Foot Bath

This is for all of you who just couldn’t get enough of that amazing feeling of walking miles and having a nice ice-foot bath soak to relax in.

Ingredients:

Required Ingredients:

- Ice
- Water
- Golf Ball (Frozen)

Optional ingredients

- Fizzy Water to drink
- Good view
- Good company

Directions:

Walk a minimum of 5 miles in higher than average temperatures
Get a tub or bucket and fill it with cold water to a depth that will cover your feet
Add ice to the bucket or tub
Add a frozen golf ball
Submerge feet and enjoy!