There is no measuring in this recipe. Use as much or as little as you want. 

• Salmon: canned

• diced tomatoes: canned (optional)

Mix together if using both ingredients and eat.

The minimal version is just the canned salmon and canned diced tomatoes. If you want to elaborate, add some or all of the following:

• eggplant appetizer: canned 

• onion: in a shaker jar, minced

• olive oil or corn oil

• salt
  Mix together and eat.

​

Contributed by Survival Trekker

There is no measuring in this recipe. Use as much or as little as you want. 

• kidney beans: canned

• ketchup

• mustard

• sugar or maple syrup

• minced onion (optional)

Mix together and eat.

That's the minimal version. If you want to elaborate, add the following as a separate dish: Mashed Potatoes. They go extremely well with with the kidney bean salad. And, this recipe, kidney bean salad with mashed potatoes is a very filling and hearty meal.

• potato flakes

• powdered milk

• water

• salt 

• corn oil

Again, you don't need to measure. I have never had to. You need a heat source, like a butane burner, a wood stove, a campfire, or, if you still have electricity, you can use the burner on your stove. You need a pan. Put some water in the pan. Add some powdered milk and mix it in with a spoon. In a case where you have run out of milk, you can make the mashed potatoes without the milk. Heat it up. Add some potato flakes and keep stirring. If you have added too many potato flakes, add some more water. If everything is too watery, add some more potato flakes. Take the pan off the burner when you see that the potato flakes are reconstituted and the mix is smooth, and most importantly, before everything burns. Add as much salt as you want. Add just a little corn oil. I personally use corn oil as a butter replacement, and if there is no electricity, butter may not last because it has to be refrigerated.

​

Contributed by Survival Trekker

There is no measuring in this recipe. Use as much or as little as you want. 

• pineapple juice: canned

• powdered milk

Add some powdered milk to pineapple juice and stir with a spoon.
 

This is the minimal version for canned and boxed food. 

In times of crisis or off-the-grid, if you are lucky to have fresh bananas, you can add some to this drink by mashing the banana with a fork and stirring it in the drink. It will be lumpy, but tasty, and sometimes meal preparation won't be perfect if the SHTF. And, if you are lucky enough to have electricity and a blender you can mix all three ingredients in the blender.

​

Contributed by Survival Trekker

There is no measuring in this recipe. Eat as much or as little as you want. So this is not meant to be a joke. When survival is 'of the essence', you need to conserve your food, and yet eat well. This should be done during an extreme survival situation, when you think you are running out of food and there is no way to acquire any more for a while. So the 'Ultimate Stockpile Recipe' would be:

• one can of your choice, such as beans or a fruit or a vegetable or tuna, or chicken, etc.​

Open the can and eat as much as you want. If you have some left over and you don't have refrigeration or electricity, eat the rest of it later on in the day.

​

That is the absolute minimal version.  If you want to elaborate, make sure you have stockpiled a good supply of potato flakes and follow my recipe for mashed potatoes. The one can of food and the serving of mashed potatoes will make a filling meal in time of crisis.

​

​

Contributed by Survival Trekker

There is no measuring in this recipe. 

• potato flakes

• powdered milk

• water

• salt 

• corn oil

• Again, you don't need to measure. I have never had to. You need a heat source, like a butane burner, a wood stove, a campfire, or, if you still have electricity, you can use the burner on your stove. You need a pan. Put some water in the pan. Add some powdered milk and mix it in with a spoon. In a case where you have run out of milk, you can make the mashed potatoes without the milk. Heat it up. Add some potato flakes and keep stirring. If you have added too many potato flakes, add some more water. If everything is too watery, add some more potato flakes. Take the pan off the burner when you see that the potato flakes are reconstituted and the mix is smooth, and most importantly, before everything burns. Add as much salt as you want. Add just a little corn oil. I personally use corn oil as a butter replacement, and if there is no electricity, butter may not last because it has to be refrigerated.

​

Make sure you have stockpiled a good supply of potato flakes. One can of food with a  serving of mashed potatoes will make a filling meal in time of crisis.

 

Contributed by Survival Trekker

There is no measuring in this recipe. 

• Cento crushed tomatoes (can)

• powdered milk

• water

• salt 

Again, you don't need to measure. I have never had to. You need a heat source, like a butane burner, a wood stove, a campfire, or, if you still have electricity, you can use the burner on your stove. You need a pan. Put some of the crushed tomatoes in a pan and add some water. Stir it with a spoon. Add some powdered milk and stir it again. Heat it up to a boil. Take the pan off the burner. Add as much salt as you want. 

The above recipe is the simplest and minimal recipe when you are conserving your stockpile. If you have enough of a stockpile, you can add some canned vegetables to this soup when you heat it up. You can also add cayenne pepper as a seasoning too.

Save the rest of your can of crushed tomatoes for more servings. Hopefully you have refrigeration to keep your crushed tomatoes fresh. If you have a working freezer, you can make a large quantity of cream of tomato soup or cream of tomato soup with vegetables and freeze it in small containers for individual servings.

 

Contributed by Survival Trekker

There is no measuring in this recipe. 

The minimal version of this recipe, for those conserving their stockpile uses the following ingredients:

• canned cooked lentils

• cooked kasha

• salt

• egg

• corn oil or vegetable oil

• ketchup

​

If you don't need to conserve your stockpile you can add these ingredients to your recipe with the above ingredients:​

• canned diced tomatoes

• canned crushed tomatoes

• onion

• garlic

• oregano

• cayenne pepper

• diced bell pepper (optional)

​

Again, you don't need to measure. I have never had to. You need a heat source, like a butane burner, a wood stove, a campfire, or, if you still have electricity, you can use the burner on your stove. You need a frying pan. To make the minimal version of this recipe, beat an egg in the frying pan. Open up a can of lentils. Take some lentils out, but don't use the liquid in the can. Put the lentils in the frying pan with the egg. Put some Kasha in the frying pan that you already cooked. I'll give you the recipe for the Kasha below this one. Pour some ketchup over everything. Add some corn oil or vegetable oil and mix everything together. You might want to add another egg depending upon how much of the kasha and lentils you added. You decide. The recipe is flexible. If you are adding another egg, mix it in the other ingredients. Now, start heating everything up on the burner on medium heat. As it heats up, mix it around and turn it over to cook thoroughly. It may hold together like a hamburger depending upon how much ingredient you added and how much egg you added. If not, that's OK because this is a Sloppy Joe, so it doesn't have to hold together. It may take 1o to 2o minutes to cook. You determine when you think it's done. When it's done, add as much salt as you want, and add as much ketchup as you want. Remember, you are in survival mode. You can eat it right out of the frying pan if it's just for you. If not, serve the others with a dish and eat yours out of the frying pan. It's one less dish to clean. You want to conserve your water and not have to clean the frying pan and a dish too.

 

If you don't have to worry too much about conserving more of your stockpile, you can fry some diced onions and cut garlic in oil, in the frying pan first.  After the onions and garlic are cooked add the cooked lentils, cooked kasha, beaten eggs, ketchup, crushed tomatoes, diced tomato, diced bell pepper if you have it, oregano, cayenne pepper, salt, and more corn oil or vegetable oil. Mix it all together in the frying pan and cook it on medium heat. It may take up to 20 minutes to cook. 

Remember, it doesn't have to stick together like a hamburger, because it is a Sloppy Joe. The Kasha and lentils will make it look like ground meat. The crushed tomatoes are going to make it look like raw meat, because the tomatoes are red. It probably won't brown to make it look like cooked meat. But, remember, it's not meat, so it doesn't have to brown and look like cooked meat.

After it cooks, you might want to add more salt to your serving. 

​

Contributed by Survival Trekker

There is no measuring in this recipe. 

The difference between this recipe and the one above is that there are no eggs.

Because there are no eggs, it doesn't have to be cooked.

However, you are using kasha that has been cooked with an egg in a previous recipe.

I also took off the diced bell peppers, because they would be raw.

​The minimal version of this recipe, for those conserving their stockpile uses the following ingredients:

• canned cooked lentils

• cooked kasha

• salt

• corn oil or vegetable oil

• ketchup

Just add as much as you want of all the above ingredients in a bowl. Mix and eat.

​

If you don't need to conserve your stockpile you can add these ingredients below, to your recipe with the above ingredients, and mix it all together and eat.​

• canned diced tomatoes

• canned crushed tomatoes

• diced onion

• chopped garlic

• oregano

• cayenne pepper

​

Again, you don't need to measure. I have never had to.

 

Contributed by Survival Trekker

 

This recipe needs to be measured. 

Ingredients:

• 1 cup Kasha-Buckwheat Groats

• 2 cups water

• 1 egg

• salt

• corn oil or vegetable oil

 

Rinse one cup of kasha with water. Put the one cup of kasha in a frying pan. Add an egg to the kasha and mix it in until all the kasha is coated with the egg. Cook it on medium to high heat. Do NOT add oil. Keep mixing it around with a fork or spatula. Cook it until all the kasha is loose and before it starts to burn. Take it off the burner.

Immediately, boil 2 cups of water in a saucepan on high heat. Add the boiling water to the kasha and egg in the frying pan. Cover the pan and cook it on low to medium heat for 7 to 12 minutes or more. Cook it until all the water evaporates. Keep checking it after 7 minutes, because you don't want the kasha to burn. When the kasha is cooked, it's consistency is soft. Take it off the burner after it is cooked. You can now add as much salt as you would like and a little oil. You can now eat it this way. 

Another way of serving it would be to add a little salt, a little oil, milk, and maybe sugar. This would make a nice breakfast alternative to cereal.

Another way of serving it is to add the salt and oil, and then mix it in a lettuce and tomato salad.

You can really add this kasha to anything you like.

I also have a recipe here, which is above this one, for vegetarian Sloppy Joes which uses kasha and lentils as its main ingredients. You need to cook the Kasha first, as this recipe demonstrates, and then add it to the Sloppy Joe recipe. 

​

Contributed by Survival Trekker

This recipe doesn't necessarily need to be measured. 

Ingredients for the minimal recipe:

• pumpkin

• salt or sugar or maple syrup or honey

Open a can of pumpkin. Take some out and put it in a dish.

Add some salt and/or sugar, maple syrup, or honey

Mix it together and eat it.

​

Ingredients for a more elaborate recipe:

• 1/4 cup canned pumpkin

• 1 or 2 eggs

• 1/4 cup powdered whole milk 

• salt

• sugar

• corn oil or vegetable oil

• maple syrup or honey or more sugar

 

Open a can of pumpkin. Take some out with a spoon, at least 1/4 cup. Put it in a frying pan. Beat 1 egg into it. If you use 1/2  cup of pumpkin, you may want to beat in 2 eggs. Add some salt and some sugar, maybe 1 or 2 dashes of salt, and a teaspoon of sugar, but the sugar is optional. Add the powdered milk. Add some corn oil, about a tablespoon and mix everything together. Start cooking it on high heat and keep mix it around. It may not stick together like an omelet. I may end up looking like a scramble or a mush. You have to cook it by continually mixing it around until it thickens but doesn't burn. When you think it is done, take it off the burner. You can add more salt or maple syrup or honey. I made up this recipe on 1/30/21 and it came out very tasty, like a pumpkin  custard, and very filling.

You can make it without any sugar or sweetener. Just add more salt, as you would when you are eating a scrambled egg or other types of squashes, like butternut, which pumpkin is closely related to.

 

It saves you time from baking a whole pie, and using an oven, if you don't have electricity. Hopefully, if you still have the use of a refrigerator/freezer or some other type of cold storage, you can store the rest of the canned pumpkin for use at a later time.

​

​

Contributed by Survival Trekker

This recipe doesn't need to be measured. 

Ingredients:

• canned chic peas/garbanzo beans

• canned spinach

• salt optional

• cornbread previously made

Take some canned chic peas and add them to some

canned spinach. Mix it up. Add salt to taste. Eat.

To make it even more tasty. if you have some cornbread, break a piece up and add it to the mixture. Mix it a little and eat. This is a very tasty, hearty, filling meal. The chic peas are your protein and replace meat.

​

Contributed by Survival Trekker

These recipes don't need to be measured. 

 1. Chic Peas: Ultimate Minimal Recipe
Ingredients:

• canned chic peas/garbanzo beans

Open a can of chic peas and eat some. It's a heavy and hearty meal and will fill you up. It is also a meat replacement so it has a lot of protein.

 

2. Fried Chic Peas and Garlic:

Ingredients:

• canned chic peas

• garlic, minced or chopped

• salt

• corn oil or vegetable oil

• onion (optional)

• egg or eggs (optional)

• lemon (optional)

• ketchup (optional)

Put some canned chic peas in a frying pan. Smash up/squash the chic peas with a fork. Put a minced or chopped clove of garlic in the frying pan with it. Add chopped onion (optional). Shake some salt on everything and mix it all up. Add some oil. Fry it on high heat, mixing it around as you cook it. When you think it's cooked enough, your meal is either done and ready to eat, or you can add one or two eggs into it, mix it up and continue cooking it until the eggs are cooked. When it's all done, you can squeeze a lot of lemon (optional) on it, add more salt (optional), and add ketchup (optional).

Chic peas and egg make this a high protein meal and it is hearty and filling.

​

Contributed by Survival Trekker

This recipe doesn't need to be measured. 

This recipe has no crust. It is for the pumpkin custard that goes into the pie shell. It has minimal ingredients. There is no cooking. Created on 1/31/21.

Ingredients:

• canned pumpkin

• salt (optional)

• maple syrup or sugar

• powdered whole milk

• cinnamon (optional)

Open a can of pumpkin. Take as much as you want out with a spoon and put it in the cup you are going to eat it in. Add a dash of salt. Add some sugar or maple syrup. Mix it. Add some powdered milk. Mix it all up. Eat it. If you think it needs more sugar or maple syrup, add it. It will taste like pumpkin pie. Adding spices, like cinnamon is optional. 

 

Contributed by Survival Trekker