My Business - Dehydrator Recipes

Dehydrator Recipes

Battered kale chips
Ingredients:
4 bunches kale
2 cups nuts (your choice), soaked and rinsed
1 teaspoon sea salt
1/3 cup lemon juice
1/4 - 1/2 cup water
2 cloves garlic
1 pinch of cayenne (to taste)
desired herbs pulsed in
Directions:
1. Rinse kale, remove thick center stem and place leaves in a bowl.
2. Place all ingredients except kale in blender and blend until smooth.
3. Pulse in desired herbs.
4. Massage batter into kale.
5. Place kale leaves on mesh dehydrator tray and dehydrate at 110°F until crispy, usually 8 - 12 hours.
6. Allow to cool completely
Broccoli with Cheeze
Ingredients:
4 cups broccoli, chopped into small florets
1 lemon or lime, juice of
1/4 cup macadamia nut oil or olive oil
1 teaspoon sea salt
1 - 2 cloves garlic (optional)
herbs and seasonings as desired (optional)
1 recipe of your favorite “Cheese”
Directions:
1. Rinse and chop broccoli and place in a bowl.
2. Cover broccoli with salt and massage until it has softened.
3. Add 1/2 the lemon juice and massage again.
4. In a separate bowl, combine remaining lemon juice with oil to make a marinade.
5. Press garlic, if desired, into the marinade mixture and stir or shake well.
6. Add herbs or seasonings if desired and mix well.
7. Pour dressing over broccoli and massage marinade into the broccoli.
8. Allow to sit at room temperature for 15 minutes or longer preferably in a salad press.
9. Place broccoli in a shallow bowl or on a baking sheet.
10. Top broccoli with “cheese”.
11. Dehydrate at 105°F for 3 - 4 hours until tender. Serve warm.
If you leave the broccoli in the dehydrator for longer than 6 hours, it will get rubbery. If you prefer your broccoli cooked, lightly steam it, omit the lemon juice and oil, and add the garlic to the cheese. Mix the cheese sauce with the broccoli and serve warm.
Chia Crisps
Ingredients:
1 cup chia seeds
4 - 5 cups water
1 teaspoon whole unrefined sea salt
1 - 2 cloves of garlic
Directions:
1. Put chia seeds into a deep bowl and cover with water.
2. Stir well to make sure there are no lumps.
3. Cover and let sit at room temperature or in the refrigerator overnight. The seeds will turn into a gelatinous mixture.
4. Spoon onto Paraflexx™ sheets and use the back of the spoon to shape into rounds.
5. Dehydrate at 110°F. After about 12 hours, the Paraflexx™ sheet should be easy to remove.
6. Turn it over onto a mesh tray and gently peel off the Paraflexx™ sheet. If it sticks or leaves chunks behind, dehydrate longer before attempting to do this.
7. Dehydrate further until completely dry.
Variations:
Replace 2 cups or more of water with equivalent amount of fresh vegetable juice.
*For a sweet cracker or cookie, replace 2 cups or more of water with equivalent amount of apple juice or other fruit juice. Add a dash of cinnamon or pumpkin pie spice.
For veggie crisps, pulse-chop a variety of vegetables to confetti consistency and stir into chia mixture.
For flavored chia crisps, add a couple of tablespoons of seasoning mix and stir in well. Italian seasonings, Mexican seasonings, curry and southwest seasoning blends all work well.
*Instead of water, cover the chia with 5 cups of green smoothie (or fruit smoothie) and refrigerate while soaking.
Crispy Onions
Ingredients:
1 - 2 large onions, cut in half and thinly sliced, either by hand or using a food processor or mandolin
1 teaspoon sea salt
1 tablespoon olive oil
1 lemon or lime, juice of
1/2 cup sesame seeds
3 tablespoons paprika
other seasonings and additional salt if desired
Directions:
1. Place onions in a bowl and sprinkle with salt.
2. Massage the salt into the onions until they have wilted.
3. Allow to sit at room temperature for 10 minutes so that they soften a bit.
4. Combine olive oil and lemon juice in a small bowl and pour over the onions.
5. Mix with hands to be sure all onions are coated. Allow to marinate for at least 1/2 hour.
6. Grind the sesame seeds to a powder in a coffee grinder.
7. Add paprika and additional seasonings as desired.
8. Put paprika/sesame mixture in a paper or plastic bag.
9. Squeeze excess liquid from onions and place in bag with sesame mixture. Do not over fill the bag or the onions will not get evenly coated. You may need to process the onions in several batches.
10. Shake the onions in the bag until they are well coated.
11. Place on mesh dehydrator trays and dehydrate at 105°F until crispy, usually around 18 to 24 hours.
Flax Crisps or Tortillas
Ingredients:
1 cup golden flax seed
3 cups water
1 teaspoon sea salt
1 tomato
2 - 3 carrots
2 - 3 stalks of celery
1 clove garlic
Seasoning Options (amount to taste):
Italian seasoning and basil
chili powder, cayenne, lime juice, cilantro
curry powder, cumin, turmeric
Directions:
1. Put flax seeds into a deep bowl and cover with water.
2. Stir well to make sure there are no lumps.
3. Cover and let sit overnight, either at room temperature or in the refrigerator. The seeds will become a gelatinous mixture.
4. Put flax mixture in blender with salt and pulse-blend until smooth. You may need to do this in small batches to prevent blender from overheating. A few un-blended flax seeds usually remain, which is fine.
5. Pour flax mixture into large bowl.
6. Place vegetables in blender with a small amount of water (just enough to allow the blender to work). Blend to a thick liquid.
7. Add vegetables to flax mixture.
8. Taste and add extra salt and seasonings if desired.
9. Thin with water if needed.
10. Pour thinly onto Paraflexx™ sheets. For tortillas, use a measuring cup to pour equal sized circles. For crackers, fill the sheet.
11. Dehydrate at 105°F until they are dry enough to remove from Paraflexx™ sheet and place directly on mesh sheet (about 4 hours).
12. Using a pizza cutter, score crackers into desired shapes (strips, triangles, rectangles, etc.).
13. Dehydrate further until crispy.
Hot pepper chips
Ingredients:
6 red, yellow, or orange bell peppers, seeded and chopped
1 cup fresh cilantro sprigs, rough chopped (basil or parsley can be substituted for the cilantro)
1 pinch or more cayenne pepper (to taste)
1/4 teaspoon ground chipotle
1 teaspoon whole unrefined sea salt
2 teaspoon poblano chili (chile ancho) powder
2 cups ground golden flax seeds (about 1 1/2 cups before grinding)
1/2 cup water
Directions:
1. Place the red bell peppers in a food processor and process until smooth.
2. Add the cayenne, chili powder, and salt and process until smooth.
3. Add the fresh herbs, water, and flax seeds and process again until smooth.
4. Allow the mixture to stand for 30 minutes to thicken.
5. Place 2 1/2 cups of the mixture on a Paraflexx™ sheet. Spread the mixture right to the edges using an offset spatula, smoothing the mixture as you go.
6. Dehydrate for about 6 - 8 hours at 110°F or until the mixture is easily removed from the Paraflexx™ sheet.
7. Invert onto a dehydrator tray lined with a mesh sheet and peel back the Paraflexx™ sheet until removed completely. The sheet should pull back easily. If it does not, continue drying until it does.
8. Cut the mixture into squares or triangles to form chips. Continue to dry for 6 - 8 hours or until completely dry.
Crunchy Kale Crisps
Ingredients:
2 bunches curly green kale, or dinosaur (Lacinato) kale
1/2 - 1 teaspoon whole, unrefined sea salt
2 - 3 tablespoons lemon juice or raw apple cider vinegar or coconut aminos
1/2 - 1 tablespoon organic cold pressed olive oil (optional)
1 - 2 cloves garlic (optional)
Spice Mix for Spicy Kale Krisps:
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 pinch of cayenne or chipotle chili powder
Spice Mix for Italian Kale Krisps:
1 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon Italian seasoning
a few sprigs of fresh rosemary and oregan
Directions:
1. Wash kale and spin in salad spinner to dry. Place in large mixing bowl.
2. Add salt and lemon juice and massage gently with your hands.
3. Adjust salt and lemon to taste.
4. Add spices, garlic (optional) and olive oil (optional), and lightly massage until the oil and spices are evenly dispersed.
5. Place onto two dehydrator trays outfitted with the grid sheets.
6. Place in dehydrator 4 - 6 hours at 115F. Allow to cool completely before adding remaining ingredients.
7. Place in an airtight container. Store at room temperature.
Vegan Latkas
Ingredients:
1/2 cup water
1/4 cup tahini
2 1/2 pounds any combination broccoli stems, daikon, and/or parsnip
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 medium onion, shredded
Directions:
1. Shred or thinly slice the onion.
2. Shred vegetables and place in a large bowl with shredded onion.
3. Blend the tahini, pepper, and salt and add to bowl with vegetables.
4. Use hands to mix well.
5. Form into patties and place on the mesh tray of the dehydrator.
6. Dehydrate at 115F overnight, up to 12 hours.
Onion Bread
Ingredients:
2 cups soaked almonds processed with “S” blade until fine meal
3/4 cup ground chia seeds or ground flax seeds
2 tablespoons onion powder
1 1/2 teaspoons whole unrefined sea salt
3/4 cup onion, processed with “S” blade in food processor
1 3/4 cups zucchini slices, pulsed in food processor until fine confetti (approximately 3/4 cups)
Directions:
1. Mix the first four ingredients together in a bowl.
2. Add the remaining ingredients and knead well by hand.
3. Form the batter into one large ball. Cut in half.
4. Place one half on a Paraflexx™ sheet. Form into a 1/4” – 1/2” thick large pancake. Cover with a second Paraflexx™ sheet. Using a rolling pin, smooth drinking glass, or the back of a scraper, shape into a large rectangle of uniform thickness.
5. Score the batter into desired sized bread slices and flip onto mesh sheet.
6. Dehydrate at 135°F for 2 hours then reduce temperature to 115°F.
7. Continue dehydrating approximately 12 hours.
Squash Onion Bread
Ingredients:
6 squash (yellow if preferred, but zucchini is good too)
2 yellow onions
2 teaspoons sea salt
2 cups golden flax seeds, ground
Directions:
1. Shred squash in food processor and place in large bowl.
2. Mince onions and add to bowl.
3. Add salt and massage with hands.
4. Add ground flaxseeds and mix until thoroughly combined and dough-like.
5. Spread on dehydrator trays lined with non-stick sheets.
6. Dehydrate at 105°F for 2 - 4 hours. Flip, and remove non-stick sheets.
7. Dehydrate for an additional 12 - 14 hours and slice.
8. Store in airtight container in freezer.
Pepper Stuffed with Savory “Rice”
Ingredients:
3 - 4 mild peppers
1 recipe Savory "Rice"
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup walnuts, chopped
1/4 teaspoon turmeric
1 recipe Creamy Nut Cheese
1 recipe Tomatillo Salsa
Directions:
1.Cut the top off the peppers, sllice in half and set aside.
2. Place them on a mesh screen on a dehydrator tray and dehydrate at 145°F for 45 minutes.
3. Turn the temperature down to 105°F and continue dehydrating for 3 more hours.
4. Stir the garlic powder oregano, turmeric, and walnuts into the Savory "Rice".
5. Fill each pepper half with the mixture.
6. Dehydrate for 30 minutes at 105°F.
7. Spoon salsa on top of "rice" mixture and top with cheese sauce.
8. Enjoy warm or cold.
Savory "Rice"
Ingredients:
1 large jicama, peeled
1/4 cup hemp seeds
3/4 teaspoon sea salt
Directions:
1. Shred the jicama in a food processor.
2. Place it in a nut milk bag and squeeze to remove the liquid.
3. Place it back in the food processor fitted with the “S” blade.
4. Add hemp seeds and salt.
5. Pulse just until the jicama is the size of grains of rice.
6. Place on a non-stick sheet on a dehydrator tray and dehydrate at 105°F for 30 minutes.
7. Turn the tray around and dehydrate for 20 more minutes
Sea Delight Crackers
Sea Delight Crackers
Ingredients:
1 cup arame sea vegetable, soaked in 4 cups of water for 15 minutes to soften
2 cups almonds, soaked 6 hours or overnight and drained
1 cup sunflower seeds, soaked 4 hours or longer and drained
4 stalks celery
1 red bell pepper
1/2 small onion
1 - 2 cloves garlic
2 or more tablespoons kelp powder, finely ground
1/2 teaspoon sea salt
1/2 lemon, juiced
Directions:
1. Rinse almonds and sunflower seeds and drain excess water.
2. In a food processor, thoroughly grind almonds, sunflower seeds, celery, bell pepper, and onion and garlic until smooth and well combined. Place in a bowl.
3. Add kelp, arame, salt, and lemon juice.
4. Blend with hands until mixture holds together.
5. Spread evenly on Paraflexx™ sheet to about 1/4-inch thick.
6. Score into desired sized pieces.
7. Leave to dehydrate at 105°F until crispy. After several hours, the Paraflexx™ sheet will be easy to remove. Turn it over onto a mesh tray and gently peel off the Paraflexx™ sheet. If it sticks or leaves chunks behind, dehydrate longer before attempting to do this.
Personal Note: Different seasonings and kinds of nuts can be substituted for a variety of flavors. Add a teaspoon of tahini for a flakier texture. Add chia seeds to hold together into a firmer cracker.
Spinach Crackers
Ingredients:
4 - 5 cups baby spinach
1 medium tomatillo, quartered
1/2 small or medium onion
1 - 2 cloves garlic
1/4 cup fresh basil
1 cup almonds, soaked 6 hours or overnight
1 avocado
1/2 lemon or lime, juiced
1/2 teaspoon whole unrefined sea salt
Directions:
1. Put spinach in food processor and process until blended.
2. Add tomato, onion, garlic, basil and avocado and process until smooth.
3. Rinse and drain the nuts.
4. Add almonds, lemon or lime jujuice and salt to the food processor and process until creamy.
5. Spread mixture on Paraflexx™ sheet. You can make individual flatbreads by forming mixture into 6 - 8-inch circles or make large flatbreads by spreading on the entire sheet and cut them later. These can be scored into serving sized portions when you remove the Paraflexx™ sheets.
6. Leave to dehydrate at 110°F for several hours until crispy.
7. Turn it over onto a mesh tray and gently peel off the Paraflexx™ sheet. It should be easy to remove. If it sticks or leaves chunks behind, dehydrate longer before attempting to do this.
8. Score into desired size.
9. Continue to dehydrate for several more hours or until crispy.
10. Store in airtight containers.
Stuffed jalapenos
Ingredients:
8 jalapeños
1/4 cup macadamia nuts, or cashews
1/2 cup water
1/3 teaspoon sea salt, more if using cashews
1/4 cup red bell pepper, roughly chopped
1 tablespoons lemon juice
1 pinch cayenne (to taste)
1/2 teaspoon psyllium powder
3 tomatillos, diced
Directions:
1. Slice the peppers in half lengthwise.
2. Remove the seeds and as much of the veins as you'd like. The more you remove, the less heat they will have. It is possible to make them have no heat at all.
3. Blend the nuts, water, salt, lemon juice, red bell pepper and cayenne in a high speed blender until smooth.
4. Add the psyllium and blend the mixture again until it begins to thicken.
5. Pour the mixture into a bowl and add the diced tomatillos.
6. Stir until everything is combined.
7. Fill the peppers with the mixture and dehydrate for 4 - 14 hours.
8. Serve warm
Sweet Savory Veggie Nut Burgers
Ingredients:
1 1/2 cup walnuts, Brazil nuts, or almonds, soaked, rinsed and drained or dehydrated
2 cup shredded zucchini
2 tablespoons chickpea miso
2 tablespoons water
1 1/2 cup carrots, finely minced
2/3 cup minced celery
1/2 cup minced green onion
1/4 cup golden flax meal,
3 tablespoons minced fresh parsley
1 tablespoons minced fresh sage or thyme
1 teaspoon whole unrefined sea salt
1/2 teaspoon white pepper
1/2 teaspoon crushed garlic
Directions:
1. Place 1/2 cup of the walnuts in a food processor outfitted with the “S” blade, and process to a powder. Add the miso and water. Pulse until it is mixed in well. Add the zucchini and pulse to mix. Do not over process; the mixture should have a little texture.
2. Pulse the remaining walnuts in the food processor.
3. Place the zucchini-nut mixture in a large mixing bowl. Add all the remaining ingredients to the mixing bowl and stir well.
4. Using 1/2 cup of the mixture, form into patties approximately 1/4-inch thick.
5. Place on a mesh screen and dehydrate at 110°F for 6 - 12 hours, or until the desired texture is achieved.
6. Store in an airtight container in the refrigerator for up to three days.
Tostada, taco, enchilada shells
Makes 10 – 12 (depending on size)
Ingredients:
3 cups 1/4” rounds peeled zucchini
1 chopped yellow bell pepper
1 tablespoon of lime juice
1 teaspoon of chili powder
1 teaspoon of garlic powder
1 1/2 teaspoons of sea salt
1 tablespoon of ground cumin
3/4 cup of ground flax meal
Tostada Directions:
1. Blend all ingredients except flax meal until smooth.
2. Add the flax meal and blend until incorporated.
3. Spread 1/4 cup of the mixture on a non-stick sheet and form a circle.
4. Dehydrate at 105°F for 8 hours and flip and peel off the non-stick sheet.
5. Continue dehydrating until crispy.
Enchilada Directions:
Follow the Tostada directions, but dehydrate until pliable rather than crispy.
Taco Directions:
1. Blend all ingredients except flax meal until smooth.
2. Add the flax meal and blend until incorporated.
3. Spread 1/3 cup of the mixture on a non-stick sheet and form a circle.
4. Dehydrate at 105°F for 8 hours and flip and peel off the non-stick sheet.
5. Fold circles in half and place a spacer inside to hold it open.
6. Continue dehydrating until crispy.
7. For enchiladas, dehydrate until pliable.
Veggie crepes
Ingredients:
4 - 5 cups mixed vegetables (include lots of greens)
1 medium tomato, quartered
1/2 small or medium onion
1 - 2 cloves garlic
1/4 cup fresh basil
1/2 lemon or lime, juiced
1/2 teaspoon sea salt
1/2 - 1 cup water
1/2 cup Chia Gel
Spicy Indian Variation Additional Ingredients:
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 pinch of cayenne
Directions:
1. Put vegetables in food processor and process until blended.
2. Add tomato, onion, garlic, basil, salt, and lemon or lime juice and process until smooth.
3. Rinse and drain the nuts or seeds, if using.
4. Add nuts or coconut butter, if using, to the food processor and process until creamy. It should be relatively thin.
5. Pour mixture into rounds onto Paraflexx™ sheet.
6. Leave to dehydrate at 105°F until firm, but pliable. After several hours, the Paraflexx™ sheet should be easy to remove. Turn it over onto a mesh tray and gently peel off the Paraflexx™ sheet. If the crèpes stick or leave chunks behind, dehydrate longer before attempting to do this.
7. Store in airtight containers.
Personal Note: Any blended soup or marinara sauce can be dehydrated to make veggie crèpes.

Web Hosting by Yahoo!

Dehydrator Recipes

Battered kale chips

Broccoli with Cheeze

Chia Crisps

Crispy Onions

Flax Crisps or Tortillas

Hot pepper chips

Crunchy Kale Crisps

Vegan Latkas

Onion Bread

Squash Onion Bread

Pepper Stuffed with Savory “Rice”﻿

Sea Delight Crackers

Spinach Crackers

Stuffed jalapenos

Sweet Savory Veggie Nut Burgers

Tostada, taco, enchilada shells

Veggie crepes

Pepper Stuffed with Savory “Rice”