by Heremeahappy1 » Sat 17 Apr, 2021 8:44 pm
A few no-cook dehydes I make for lunches on biscuits/crackers or adding as stir-throughs for cold soaked noodles or cooked; olive tapenade, tomato bruschetta, tuna mix and basil pesto. Normal recipes apply except do not use oil before dehydrating. Add lemon juice on tapenade and tomato recipes, canned white beans to bulk out tuna puree. Dehydrate on tray Irvin oven and crush/blend to powder and keep in zip lock bags. Add water/oil as desired to rehydrate out bush, add extra oil in pesto, mix thoroughly, cut corners of bag and pipe onto cracker/ empty onto starch/noodles. So much flavour and keeps for ages.