Serves 2, 12.4 oz
Basic dehydrating for pasta and vegetables.
1 cup pasta
¾ cup Trader Joe’s marinated grilled vegetables
⅛ cup potato pearls
Add ramen chicken flavor to a pot of water and peeled chopped potatoes. The water should just cover the potatoes. Bring to a boil, cover, reduce to a simmer and cook for 18 minutes. Blend potatoes with water and spread thinly on dehydrator sheets. After it’s fully dried as potato bark, blitz it in the blender to make potato pearls. Try not to inhale the potato dust.
½ cup milk
¼ cup powdered red sauce bark
Combine one jar of red sauce with one can of chickpeas, a handful of parsley and basil, 3 cloves of garlic, 2 teaspoons of dried oregano in a blender and blend. Spread on a tray and dehydrate, then blitz in the blender to make a powder. Same basic principles as the red curry bark.
3 tablespoons parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup bread crumbs
Keep in a separate zip lock bag to top the dinner with after it’s been rehydrated.
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