VERSATILE VEGES
If you're looking for a delicious, intense flavour to add to your next snack or meal, you can't go past dehydrated vvegetables!
The following recipes show you why Vegetables are so great to dehydrate. The intense flavor of dried vegetable slices, powders & flakes makes a great addition to many snack & meals, from platters to soup, from stir-fries to pizzas! In addition to the many delicious ideas you can find for each of the vegetables in this section, we thought we'd intrdocue to you a few of our other recipes that include Versatile Veges.
Simply click on the dish you're interested in to go to that recipe:
* Capsicum & Chicken
* Corn Chips
* Roasted Capsium Dip
* Shepherd's Pie
* Spaghetti Bolognese
CAPSICUM & CHICKEN
Ingredients
12 slices dried green capsicum, quartered
2 Tbsp butter
1 Tbsp plain flour
1/2 cup milk
1/4 tsp salt
Freshly ground black pepper, to taste
Pinch of nutmeg
1 Tbsp butter extra
1 cup cold cooked chicken
2 Tbsp cream
1 tsp Dijon mustard
Method
Barely cover capsicum slices with boiling water. Leave covered, for 30 minutes, drain & dry on a paper towel.
Melt 2 tablespoons of butter in a saucepan. Add flour, stir until thick. Slowly add milk, salt, pepper & nutmeg. Stir until sauce has thickened.
Fry drained capsicum slices lightly in extra butter, add to the white sauce with the cooked chicken, cream & mustard.
Serve on a bed of rice & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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CORN CHIPS
Ingredients
4 cups sweet corn (fresh or frozen)
Optional Seasonings
1/2 tsp garlic powder
1 tsp chilli powder
1 tsp tomato powder
Method
Using your food processor, chop the corn until fine. Add your choice of seasonings to taste & process until combined.
Spread the mixture on a Solid Sheet in your Ezidri dehydrator about 1/2 cm thick. Score diagonally from left to right, then across right to left into triangles.
Dehydrate at 55 deg C (Snackmaker - Medium) for 5 hours, or to desired texture.
Allow to cool before serving with dip or salsa & enjoy!
Recipe courtesy of www.hungrymonster.com
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ROASTED RED CAPSICUM DIP
Ingredients
3/4 cup rehydrated red capsicum
2 chopped green onions
1 Tbsp lemon juice
1 cup whipped cream cheese
Method
Drain red capsium & place under a grill for a few minutes until capsicums are slightly browned. Using your food process, finely mince green onions. Add remaining ingredients & process to make a coarse puree. Chill.
Serve with a selection of fresh vegetables & enjoy!
Recipe courtesy of www.hungrymonster.com
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SHEPHERD'S PIE
Ingredients
1/2 cup dehydrated peas
1/2 cup dehydrated carrots
3 cups cooked lamb, beef or mince
1 Tbsp dehydrated onion
1/2 tsp ground dehydrated garlic
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
1/4 tsp herbs to taste
1/2 cup water
2 Tbsp cornflour
3 Tbsp water, extra
Seasoning, to taste
Mashed Potato Topping
1/2 cup boiling water
1/2 cup boiling milk
1 cup ground dehydrated potato
1 tsp salt
Freshly ground pepper, to taste
1 Tbsp grated Cheddar cheese
1 Tbsp dry breadcrumbs
1 Tbsp butter
Method
Pour boiling water over peas & carrots and leave, covered for 30 minutes.
Mince cooked meat. Fry onions & garlic very quickly in warm oil. Add meat, peas, carrots, sauces, water & herbs. Simmer for 30 minutes.
Mix cornflour with extra water, add to meat mixture, bring to the oil & simmer for 3 minutes. Adjust seasoning.
Pour meat mixture into a greased, oven-proof dish. Top with mashed potatoes, sprinkle with breadcrumbs & dot with butter. Grill for 10 minutes or until golden brown or place in oven & bake at 180 deg C for 20 minutes.
Mashed Potato Topping
Pour boiling water & milk on dehydrated potato & whisk briskly with a fork.Add salt, pepper & grated cheese.
Serve with vegetables or salad & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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SPAGHETTI BOLOGNESE
Ingredients
500g lean mince
2 Tbsp oil
2 Tbsp dehydrated flaked onions
1/4 tsp ground dehydrated garlic
1 cup water
1/4 cup dehydrated mushrooms
2 Tbsp tomato paste
1 Tbsp sugar
1 tsp Worcestershire sauce
1 Tbsp dehydrated grated carrots
1/4 cup dehydrated tomatoes
1 tsp dried oregano
1/2 tsp salt
Freshly ground black pepper
Method
Fry mince in oil until brown. Add onion & garlic, cook for 5 minutes. Pour 1 cup of water over meat, bring to the boil, add remaining ingredients & simmer for 30 minutes, covered. Remove lid & cook for a further 10 minutes.
Serve on top of your choice of pasta, top with grated Parmesan & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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