Using Dried Vegetables & RECIPES
Using Dried Vegetables
Rehydrating Dried Vegetables
Most vegetables are soaked or rehydrated in cold water prior to use. However, there are 2 other acceptable rehydration methods: add the dried product to boiling water (see Table 1) or add the dried vegetable to a product with lots of liquid, such as soup. Whichever rehydration method is chosen, the vegetables return to their original shape.
Vegetables can be soaked in either water or, for additional flavor, bouillon or vegetable juice. They usually rehydrate within 1 to 2 hours. If they are soaked for more than 2 hours, or overnight, they should be refrigerated. See chart for how much water to use and for the minimum soaking time. Using boiling liquid speeds up the soaking time. Save and use the soaking liquid in cooking.
Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables. Also, leafy vegetables, cabbage and tomatoes do not need to be soaked. Add sufficient water to keep them covered and simmer until tender.
Vegetable Chips
Dehydrated, thinly sliced vegetables or vegetable chips are a nutritious low-calorie snack. They can be served with a favorite dip. Vegetables to try are zucchini, tomato, squash, parsnip, turnip, cucumber, beet or carrot chips.
NOTE: Vegetables should be thinly sliced with a food processor, vegetable slicer or sharp knife before drying.
Vegetables Flakes and Powders
Vegetable flakes can be made by crushing dehydrated vegetables or vegetable leather using a wooden mallet, rolling pin or one's hand.
Powders are finer than flakes and are made by using a food mill, food processor or blender. The most common powders are onion, celery and tomato.
See Table 2 for "Dried Vegetable Equivalents."
Table 1. Rehydrating Dried Food.
Product Water to Add to 1 Cup Dried Food (Cups) Minimum Soaking Time (Hours)
Fruits(*)
Apples 1½ ½
Pears 1¾ 1¼
Peaches 2 1¼
Vegetables(**)
Asparagus 2¼ 1½
Beans, lima 2½ 1½
Beans, green snap 2½ 1
Beets 2¾ 1½
Carrots 2¼ 1
Cabbage 3 1
Corn 2¼ ½
Okra 3 ½
Onions 2 ¾
Peas 2½ ½
Pumpkin 3 1
Squash 1¾ 1
Spinach 1 ½
Sweet Potatoes 1½ ½
Turnip greens and other greens 1 ¾
(*) Fruits - Water is at room temperature.
(**) Vegetables - Boiling water is used.
Table 2. Dried Vegetable Equivalents
Fresh Produce Dry Equivalents
1 onion 1½ tablespoons onion powder ¼ cup dried minced onions
1 green pepper ¼ cup green pepper flakes
1 cup carrots 4 tablespoons powdered carrots ½ cup (heaped) dried carrots
1 cup spinach 2-3 tablespoons powdered spinach
1 medium tomato 1 tablespoon powdered tomato
½ cup tomato puree 1 tablespoon powdered tomato
20 pounds tomatoes 18 ounces dried sliced tomatoes
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