A one-of-a-kind cookbook for camping + eating well by bike. Quality original recipes, food writing, art, photos + touring tips. Read more
This project was successfully funded on May 14, 2012.
Thank you backers! New Recipes and Plenty of Bike Touring Goodness
Thank you, Pedal Inn backers!!! We’ve been so blown away by the support our project has received from all you wonderful food and bike lovers out there! We’re more excited than ever to get cookin for you. Without you we would only be sightseers but now we are on a mission: to spread the best recipes, stories, and advice on bike touring and camping we can—and in a format that matches the liveliness, quality, and goodness we seek on our adventures.
It’s been a madly busy month here as we prepare to embark on our summer tour and cookbook research and writing epic. We’ve been making Pedal Inn matchbooks and stickers (they look awesome and they’re headed your way soon!), getting geared up, working and reworking our bike kitchen, exploring wild food foraging, and testing our gear and some tasty new recipes on the road.
We’ve ventured out on 4 weekend tours to some strikingly beautiful destinations around San Francisco, including a sun-drenched and rousing ride up Mt. Tamalpais, a wild turkey invasion at China Camp State Park, a rain-soaked Sunday at Samuel P. Taylor Park, and a super-moonrise over Lake Del Valle. We’ve also met some great new friends along the way, many of whom are diehard cyclotourers—each with a different style, perspective, and way of getting around, and all with a wonderful spirit of adventure and generosity.
So in a way, it feels like we’re already on our grand tour. We can’t wait for the journey to begin in earnest, so we can really focus on riding and cooking and writing.
For now, to whet your chops, here are a couple of still-under-construction recipes we’re working on. They’ve already become at-home favorites, but we’re still perfecting them for the road (using different stove setups like our recently acquired Trangia alcohol stove, which we love!).
We hope you enjoy!
Japanese Red Lentil, Portobello Mushroom & Seaweed Stew
We really love this hearty, Japanese-style stew. It’s easy to make and the portobello mushrooms, seaweed and sesame oil provide a wallop of gourmet flavors sweet, salty, and umami. It’ll be one of those go to dishes you’ll want to cook and eat all the time while camping or at home.
· 2 Tbs. Sesame oil, toasted preferred
· 1 cup red lentils
· 3 cups water
· 2oz. dried portobello mushroom
· 1oz. seaweed,
· 4oz. extra firm tofu, cut into 1/2” cubes (optional)
· Soy sauce to taste, 1-2 Tbs.
· 3 large garlic cloves
· 1 medium-small onion
· 1 small sweet potato, halved lengthwise and sliced thinly (about 1/8” or as thin as you can get them)
· Pita bread (to compliment)
· Cheese to top, we like parmesan or feta (optional)
· Twist of lemon (optional)
1. Set stove to medium heat and add 2tbs. sesame oil
2. Chop onion and tofu and dice garlic cloves. Stir into oil.
3. Cook onions and garlic, stirring frequently, until semi-translucent and garlic and tofu take on a light golden brown color
4. Add in half soy sauce, scraping any onion or garlic that may have stuck to pan
5. Add dried portabello mushroom, cut or torn into desired size pieces, cooking in oil and soy sauce
6. Add cups of water, followed by lentils and seaweed
7. Bring to boil then simmer with lid on, for about 10 minutes.
8. Check consistency after 10 minutes noting tenderness of mushroom and lentils. Mushrooms should be spongy and not tough and lentils should be tender.
9. Add remaining soy sauce to taste
10.Serve with pita, top with cheese and/or a twist of lemon. Yum!
Barbarian Pedal Power Bar Recipe
Forgo the expensive, foil-wrapped calorie schmusch. This great Pedal Inn recipe has it all--crunchy, chewy, chocolately, healthy, packed with energy for the miles ahead, and ridiculously easy to make in your kitchen and throw in your handlebar bag.
· 1 cup coconut oil
· 3/4 cup honey
· 1 tsp lemon juice
· 2 cups whole wheat flour
· 1 cup oats
· 2 eggs
· 1/4 cup maple syrup (or substitute with more honey)
· 1 cup chopped walnuts (or your choice of nuts)
· 1 cup dark chocolate chips (or 7 oz bar, shaved)
· 1/2 cup chopped dates (or raisins, golden are great)
· 1/2 cup chopped dried mango (or apricot or other fruit of your choice)
· 1/2 cup unsweetened flaked coconut
· 2 tbsp sesame seeds (flax also works great!)
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the coconut oil, 3/4-cup honey, and lemon juice until well blended. Combine the flour and oats, mix into the honey mixture. Spread evenly into the bottom of an ungreased 9x13” baking pan. Set aside while you prepare step 3.
3. In another bowl, beat eggs while pouring in 1/4-cup maple syrup. Stir in nuts, chocolate, dates, mango, coconut, and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
4. Bake for 30 to 35 minutes in the preheated oven, or until center is set, and the top is lightly browned. Cool completely before cutting into bars.
Fried Cheese to the Rescue!
How often have you been camping with cheese that is sweating more than you climbing the Alpe d’Huez, with a consistency like limping butter? Fry that cheese! Crispy, delicious, requiring no extra oil and dare we say… healthier. Great to top almost any meal—throw it in a sandwich, put it top of eggs, crumble over dinner of any stripe… if you can wait that long! Plus, your greased pan is ready to go for the rest of your meal.
· Cheese thinly sliced – a medium-firm cheese such as cheddar, swiss, or mozzerella work best
· Spices to taste (or go naked, the classic!). Use what you have, we love cracked peper, garlic powder, and herbs de province.
1. Place cheese in a pan over low-medium heat .
2. Let cheese crisp and bubble, allowing to crisp and brown on 1 side before turning over 1-2 minutes per side, depending on mostiure and fat content of cheese.
3. Eat it while it’s hot!