I used to love to make dehydrated foods, but then, one day, I just decided that dehydrating took too long, and, then, rationalizing, I decided that it was not as “natural” as food freshly cut up and mixed into different combinations. (Okay, I have met raw vegans who do not even want to use a food processor – they figure they should bite everything by themselves — I doubt I will ever be that raw – I like my food made into little bits or mush) So, anyway, I do not put my dehydrator into storage, and I now make recipes for things that I can make either by cutting the ingredients up or reducing the ingredients to mush in my food processor or in my Nutri-Bullet (yes – I don’t use a super power blender). It’s kind of interesting. I’m back to just a few steps from the way I started raw (with only a fierce Chinese cleaver). I’m feeling peace here, actually (No philosophy involved! Just thinking about how much easier my life is now that I don’t dehydrate)
I will share with you that most things that you’ll see dehydrating instructions for (aside with the obvious breads, cookies, crackers, etc) can be made as pates, and eaten unheated — i.e., a raw vegan burger which hasn’t been dehydrated, will be a raw vegan burger pate.
Life is so much simpler now.
It is pumpkin season and it is quite cold here. I like soup when it is cold.
There are two ways to have warm soup that i know of: You can process the soup in the VitaMix until it heats up – about two minutes, or you can put the soup in bowls in the dehydrator for an hour or so.
Here is a VitaMix pumpkin soup. Yum
2 C pumpkin, cubed
2 apples,peeled and quartered
3/4 C water
1 clove garlic, crushed
1/2 C onion, chopped
2 T raw tahini
1/2 t sa;t free Spike
1/2 t sea salt (or to taste)
1/2 tsp paprika
In a VitaMix process all ingredients until smooth.
Continue to process until warm, if desired.
Posted in ARCHIVES, MISCELLANEOUS, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RECIPES
Tagged dehydrator, my raw food experience, MY RAW RECIPES, pumpkin soup, raw organic vegetables, RAW SOUPS, VitaMix
If you haven’t seen what I did last year with my two (surprise) shares, please check out the post from 9/2/07:
I’m readier this year. I actually paid for two shares this time, on purpose.
Here is my information, based on judicious research as well as my experience and final action last year.
HOW TO MAKE SUN DRIED TOMATOES FROM FRESH TOMATOES
- The best tomatoes for dehydrating are Roma tomatoes (small oval-ish tomatoes). Romas are thicker, meatier, have fewer sides, and are less watery than other kinds of tomatoes.
- Avoid mushy, soft, bruised, and rotten tomatoes.
TO PREPARE FOR DEHYDRATING
- Remove any bruises or soft parts, as well as cores/stem parts (usually yellowish or greenish).
- Halve or quarter tomatoes lengthwise, or thickly slice horizontally. (Although dehydrated tomato pieces normally shrink to 1/4 of the original size, keep in mind that, the larger the pieces, the longer it will take to finish dehydrating them.)
- Place tomato slices evenly on dehydrator trays as close as possible without touching (remember that the end-product will be 1/4 the original size). If desired, sprinkle with salt or herbs of choice.
- Set dehydrator for 140 degrees for 1 hr.
- After one hour, reduce temperature to 125 or 115 degrees (depending on which guru you believe — I do mine at 125 degrees)
- Dehydrate until done – regardless of the kind of dehydrator you use (I recommend the Excalibur — mine is a 5-tray model which lets me easily check the progress of whatever I am dehydrating, and is easy to and fast to load and unload), this will depend on where you are and what kind of humidity there is.
- When the tomatoes are properly dehydrated, they will be flexible, or leathery, like raisins. They should be deep red in color, and not be tacky to the touch.
- Cool the dehydrated tomatoes to room temperature (20 or 30 mins.), then place in zipper bags, leaving some small space for expansion. Squeeze out as much air as possible when closing the bags. (A vacuum sealer is ideal, and will prevent spoilage and retain flavor best, but judicious squeezing out of the air will do.) Make sure any storage containers are completely airtight, as dehydrated tomatoes readily absorb moisture, and can quickly become moldy.
- Store bagged dehydrated tomatoes in the freezer or in a cool, dry place.
- Frozen dehydrated tomatoes will last for 9 – 12 mos.
- Check packs of dehydrated tomatoes frequently for signs of moisture condensation for a week or so. At the first sign of moisture, put the tomatoes into the dehydrator and re-dry them
PACKING IN OILS
If you want dried tomatoes in oil, it is advisable to wait until just before you are ready to use them, and then refrigerate them only for a short time.
Place dried tomatoes in a jar with a good seal/top, leaving about 1 in. of space at the top, for expansion. Pour in extra virgin olive oil to cover tomatoes and fill jar. Check after 8 hours or so to see if you need to add more olive oil.
If you wish to add herbs to oil-packed dried tomatoes, “layer” them in as you add the tomatoes, then add the oil.
Posted in ARCHIVES, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RECIPES
Tagged dehydrated tomatoes, dehydrated vegetables, dehydrator, dehydrators, Excalibur dehydrator, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, MY RAW RECIPES, organic produce, organic tomatoes, organic vegetables, raw food recipes, sun-dried tomatoes, tomatoes
On My Raw Year blog, I found a request for suggestions about what to do with the chaff left over after making a batch or two of rejuvelac.
Steve Meyerowitz, in his book Sproutman’s Kitchen Garden Cookbook suggests dehydrating the chaff, but he doesn’t make very clear what you should do with it after you dehydrate it. I am planning to use my next batch as filler in some crackers I will be making later this week (after these two batches of rejuvelac I’m “cooking up” are done.
I don’t see why the dehydrated wheat chaff could not be crumbled and sprinkled on salads and other food creations, so I will try that, as well.
Funny, I had never thought about what to do with the dredges until I started to make up this batch and went back to Sproutman to remind myself of what he had said about making rejuvelac (he has some good suggestions)
Posted in ARCHIVES, BEVERAGES, CRACKERS & CHIPS, EQUIPMENT, MY RAW EXPERIENCE, MY RAW RECIPES, NUTRITION INFORMATION, RAW FOOD BLOG LINKS, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, REJUVELAC
Tagged Ann Wigmore, crackers, dehydrator, MY CSA Experience, MY RAW EXPERIENCE, RAW FOOD LIFESTYLE, raw food recipes, REJUVELAC