Chickpea Curry Serves 2, 6.5 oz Basic dehydrating for vegetables. 1 cup spiced dehydrated canned chickpeas Use canned chickpeas. Rinse, and while still wet coat with garlic powder, garam masala, paprika and powdered mustard. Dehydrate at 145 overnight until crunchy. These also make a great snack and I would’ve had more than 1 cup available …
Red Curry Serves 2, 8.8 oz Basic dehydrating for rice and vegetables. 1 cup rice Chicken flavored. ¼ cup broccoli Dehydrated from frozen. Cut up while still frozen and dehydrate immediately. You may need parchment paper, the little florets fall through the rack easily. ¼ cup corn Dehydrated from frozen. These will fall through the …
This is really “Food, Part I” since I’m only covering dehydrated dinners. When I get to Vermont my mom and I will put together breakfasts (oatmeal), lunches (tortillas with stuff and gorp) and a few more dinners with canned salmon. I’ll make separate posts with each individual recipe, but will cover an overview here. The …
For a week long trip over spring break (teacher benefits) I made 6 dehydrated dinners, all of which I would recommend. For the most part these "recipes" do not have specific measurements, with the exception of the bark. I would include approximately half a cup of the main starch per person, and then add sauce …
After success with red chili bean bark last summer on the I've decided to expand the arsenal. This red curry bark can be used by itself with rice (dehydrated) and vegetables, or you can coconut powder. I have no idea how I would dehydrate coconut milk so I did buy the powder. The dehydrated curry and …
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