For 2 people
2 carrots, thinly sliced in half-moons
2 stalks celery, chopped large
1/2 onion, chopped small
1 green bell pepper, chopped small
1 can bamboo shoots
1/2 bag of frozen peas, thawed
2 cups baby spinach leaves
1 5-oz. can of salmon
1 carton Aroy-D coconut milk
2 TB curry paste
1-2 TB grass-fed collagen (optional)
Spread all vegetables and salmon on dehydrator trays and dry until no longer moist, about 8-10 hours. That's an approximate time, since they will all dry at different rates. For example, peas will take longer than the spinach. There's not really a problem with leaving them in longer if you need to.
To cook in the backcountry:
Soak the vegetables and salmon mixture in a pot with just enough water to cover for as long as possible once you get into camp. The longer the better, but you can also skip this step if super hungry. When ready to cook, add coconut milk, curry paste, and collagen (if using) and bring to a boil. Cook, stirring for about 5 minutes. Feel free to add any wild goodies you find, like these nettles! Turn off heat, cover pot with lid and let sit another 5-10 minutes. Open and enjoy!