Food

Spicy Yellow Coconut Curry With Vegetables and Jasmine Rice This spicy yellow coconut curry was our first meal to win the Backpacker Magazine Editors' Choice Award in 2014 and it’s still a favorite among Good To-Go loyalists. -Loaded with broccoli, cauliflower, peas and green beans -Thai chiles give this dish the right amount of heat and provide immunity benefits -Coconut milk, lemongrass and tamarind contribute to the unique flavors -Fragrant jasmine rice completes the true Thai experience -Gluten-free -Pescatarian -5-year shelf life INGREDIENTS:(notice how many you can pronounce!) Green Beans, Jasmine Rice, Onion, Broccoli, Cauliflower, Peas, Coconut Milk Powder (Freshly Pressed Coconut Milk, Maltodextrin (from corn), Sodium Caseinate), Fish Sauce (Water, Anchovy Extract, Salt, Sugar), Garlic, Grape Seed Oil, Lemongrass, Dark Brown Sugar, Tamarind Concentrate (Tamarind, Water), Ginger, Turmeric Powder, Coriander, Cumin, Cinnamon, Dried Thai Chilies, Cardamom, Yellow Mustard Seeds, Black Peppercorns, Fennel Seeds, Cloves, Kaffir Lime Leaf Powder, Bay Leaf CONTAINS: Fish, Coconut, Milk

Black Beans, Plantain and Rice With Garlic Crema Sauce Cuban food to go? You bet. Big, bold flavors with a balanced spice take this rice bowl to new heights. The combination of rice and beans creates a complete protein—providing you with the all the amino acids you need to go that extra mile. While this meal is vegetarian, even the hungriest of carnivores will appreciate the 15g of protein per serving, or 30g if you prefer a double serving. Garlic crema sauce and plantains create unique flavors you’ll find in no other camp meal. -Long grain rice and black beans provide a complete protein -Garlic crema sauce adds a flavor found in no other camp meal -Fast 12-minute cook time -Vegetarian -Gluten-free -2-year shelf life INGREDIENTS: (notice how many you can pronounce!) Onion, Instant Long Grain Rice, Dried Black Beans, Poblano Pepper, Sour Cream Powder (Cultured Cream, Nonfat Milk), Plantain Chips (Plantain, Non Hydrogenated Palm Oil, Salt), Garlic, Dried Tomato Flakes, Grapeseed Oil, Sweet Rice Flour, Cilantro, Red Wine Vinegar, Dried Leeks, Ground Cumin, Sea Salt, Black Pepper, Dried Cilantro, Crystallized Lime (Citric Acid, Lime Oil, Lime Juice) CONTAINS: Milk

Butternut Squash and Black Beans in a Mole Poblano Sauce Often referred to as the national dish of Mexico, Mole Poblano is loved around the world. We make our sauce with traditional ingredients such as raw organic cacao powder, ancho chiles, cinnamon, coriander and cumin. -Loaded with butternut squash, tomato and corn -High protein, gluten-free quinoa and black beans -Raw cacao is a high source of antioxidants, magnesium and iron -Gluten-free -Vegan -4-year shelf life INGREDIENTS: (notice how many you can pronounce!) Quinoa, Dried Black Beans, Winter Squash, Corn, Onion, Dried Butternut Squash, Dried Tomato Flakes, Poblano Pepper, Agave, Grapeseed Oil, Garlic, Cacao Powder, Sesame Seeds, Sea Salt, Cumin, Cinnamon, Ancho Chili Powder, Coriander, Fennel Seed, Dried Scallion, Dried Cilantro, Mexican Oregano

Classic Risotto with Sautéed Mushrooms and Basil Pesto Our risotto is made the old-school way. Caramelize onions in olive oil, add the risotto and toast slightly, deglaze with white wine, slowly add stock. Boom. Finally, the basil pesto and sautéed mushrooms are added. -Traditional arborio rice -Cremini mushrooms -Nutritional yeast (non-fortified) adds a creaminess to the dish and keeps it vegan -Gluten-free -Vegan -5-year shelf life INGREDIENTS: (notice how many you can pronounce!) Arborio Rice, Cremini Mushrooms, Onions, White Wine, Extra Virgin Olive Oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Thyme, Black Pepper CONTAINS: Walnuts, Sulfites