Fruit

Vegetables

Vegetables
Dried vegetables are every bit as versatile as fruits. With them, you can make delicious soups, stews, souffles, casseroles, and much more. Wash vegetables in cold water before processing. A certain amount of coring, slicing, peeling or shredding is required. The Bosch Electronic Slicer can be an invaluable aid at this time. Pretreatment procedures for vegetables vary from none at all to steam or water blanching. Suggested times for steam blanching, for those who desire to do so, are given in the vegetable table.

Heat Treatment
Most vegetables will need to be steamed or blanched before drying. This inactivates the enzyme which caused ripening and would continue to bring about changes in flavor and odor. Although untreated vegetables used within three to four months will have acceptable flavor, heat treated vegetables reconstitute much more quickly, making it desirable to treat even those to be used on next week’s camping trip.

Steaming is the better method of treating. Place a single layer of chopped or sliced vegetables in a colander or steam basket. Shredded vegetables can be 1/2 inch deep in the colander or basket. Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch the vegetables. Begin timing immediately. Refer to table for length of steaming. When ready to remove, vegetables should be barely tender. Spread steamed vegetables on trays and dehydrate.

Blanching is faster than steaming, but many nutrients are lost in the blanching water. It is not recommended for chopped or shredded vegetables, which would easily overcook during blanching. To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water. Do not add more than 1 cup food per quart of boiling water. Begin timing immediately. For timing, follow standard freezing directions. Timing is approximately one-third to one-half that of steaming, or until vegetables are barely tender.

A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and reconstituted successfully without heat treatment. In general, if vegetables must be steamed or blanched for freezing, they must be treated for drying.

Spaghetti Sauce
3 cloves fresh garlic
2 tablespoons olive oil
1 teaspoon dried oregano
1/2-1 teaspoon dried basil
1 pound hamburger
2 tablespoons dried bell pepper
3 tablespoons dried onion
1 dried bay leaf
1 cup dried tomato slices
3/4 cup dried mushroom pieces
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon sugar
18 ounces tomato paste
4 1/2 cups water
2 stalks fresh celery and celery leaves, chopped
Cooked spaghetti or noodles
Parmesan cheese

Chop garlic and place in skillet with olive oil, dried oregano, and dried basil. Fry lightly. Add hamburger and cook until browned. Remove from heat. Add dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt, pepper, and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over medium heat until vegetables are tender, approximately 20 to 30 minutes. Add chopped celery and celery leaves 10 minutes before serving. Serve over spaghetti or noodles, and top with Parmesan cheese. Serves 4 to 6.

SUBSTITUTIONS
Four sheets of tomato leather may be used for the tomato paste, and other dried herbs may be used.

Creamed Vegetables
2 cups dried sliced or diced vegetables*
2 1/2 cups boiling water
Milk
1/4 cup butter or margarine
3 tablespoons flour
1 dried bay leaf
Salt and pepper

* Suggested vegetables to be used include beans, peas, carrots, parsnips, kohlrabi, broccoli, brussels sprouts, cauliflower, or combinations of the above.

In a medium saucepan combine dried vegetables and boiling water. Cover. Let stand 1 to 2 hours. (If desired, use cold water and reconstitute over-night in the refrigerator). Simmer until tender, adding more liquid if necessary. Drain liquid from vegetables into a 1 cup measure. Add enough milk to make 1 cup. Melt butter or margarine in a separate saucepan. Add flour and stir until bubbly and smooth. Remove from heat. Stir in 1 cup liquid. Add bay leaf. Cook, stirring constantly, until thickened. Add drained vegetables and simmer 5 minutes. Remove bay leaf. Season to taste with salt and pepper. Serves 6.

VARIATION
Au Gratin Vegetables: Prepare Creamed Vegetables. Add 3/4 cup grated cheddar cheese and 1/4 teaspoon dry mustard. Pour into a greased 2-quart baking dish. Combine 1/2 cup dry bread crumbs and 3 tablespoons melted butter or margarine. Sprinkle over vegetables. Bake in a 350E F. oven for 30 to 35 minutes or until browned.

Bird’s Vegetable Soup
1 teaspoon dried diced carrots
1 teaspoon dried garden peas
1 teaspoon dried green beans
3 teaspoons dried onion flakes
1 teaspoon dried celery
1 teaspoon dried bell pepper
1/8 cup green split peas
1/8 cup yellow split peas
1/8 cup red lentils
1/8 cup green lentils
1/8 cup brown rice
1/8 cup barley
1/8 teaspoon kelp powder
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1/8 teaspoon dried vegetable powder
1/8 teaspoon dulse powder
Dash of cayenne pepper
4 cups water or soup stock

Mix carrots, peas, green beans, onion flakes, celery, and bell pepper. Add split peas, lentils, brown rice, and barley. In a small bowl mix kelp powder, garlic powder, basil, thyme, parsley, vegetable broth, dulse powder, and cayenne pepper. Stir and add to other ingredients. Add water or soup stock and cook all day in a slow cooker, or let soak overnight, then cook on range for 1 hour or until vegetables are tender.

SUBSTITUTIONS
Recipe originator John Bird says that ingredients and quantities may be altered to suit individual preferences and ingredients on hand.

Green Bean Dip
1/2 cup dried green beans
1/2 cup water
1/4 cup oil
1/2 cup grated or diced sharp Cheddar or Swiss cheese
2 tablespoons chopped fresh parsley, basil, or watercress
2 cloves garlic, minced
Cayenne pepper

Soak dried green beans in water for 2 to 4 hours or until squeezable. Place beans, any remaining rehydration water, and oil in the blender and puree. Add half the cheese plus the fresh herbs, minced garlic, and a pinch of cayenne pepper. Blend. Add remaining cheese and blend again. Refrigerate at least 1 hour, preferably overnight. (Serve with chips, crackers, or pieces of whole wheat pita bread. May also be used as a sandwich spread).