GooD4U Food Dehydrator Instruction Manual - page 12
12
VEGETABLE PREPARATION
TEST
FOR
DRYNESS
TIME
CABBAGE
TRIM CUT INTO STRIPS 1/8 INCH
THICK CUT CORE INTO 1/4 INCH
STRIPS. USE BOTTOM SHELF OF
DEHYDRATOR
LEATHERY 4-12
HOURS
CARROTS
SELECT YOUNG AND TENDER
ROOTS. STEAM UNTIL TENDER CUT
IN SHREDS, CUBES, STRIPS OR
SLICES
LEATHERY
4-12
HOURS
CAULIFLOWER
DIP IN 3 TABLESPOONS SALT PER 2
QUARTS OF WATER FOR 2 MINUTES
STEAM UNTIL TENDER
BRITTLE 5-15
HOURS
CELERY
SEPARATE STALKS FROM LEAVES
WASH THOROUGHLY CUT STALKS
INTO 1/4 INCH SLICES LEAVES
WITH DRY FIRST REMOVE THEM
WHEN DRY FLAKE LEAVES FOR
GARNISHES
BRITTLE 4-12
HOURS
CORN
REMOVE THE HUSKS SILKS JUST
BEFORE STEAMING BLANCHE ON
COB CUT FROM COB AND SPREAD
EVENLY OVER TRAY STIR SEVERAL
TIMES FOR EVEN DRYING
BRITTLE 4-15
HOURS
CUCUMBER
PARE, SLICE IN 1/8 INCH SLICES
AND DRY
LEATHERY
4-14
HOURS
EGGPLANT
TRIM WASH AND SLICE 1/4 TO1/2
INCH AND SPREAD ON TRAY
BRITTLE 4-14
HOURS
KOHLRABI
TRIM WASH AND SLICE 1/4 TO 1/2
INCH THICK AND SPREAD ON TRAY
BRITTLE 4-14
HOURS
ONIONS AND
LEEKS
REMOVE PEELS AND CUT INTO 1/2
INCH SLICES NUGGETS OR CHOP
STIR SEVERAL TIMES DURING
DRIVVING
LEATHERY 3-10
HOURS
OKRA
USE YOUNG TENDER PODS WASH
TRIM AND SLICE INTO 1/4 INCH
DISCS
LEATHTERY 3-10
HOURS
PARSLEY
TEAR INTO SMALL PIECES, DRY
THEN CHOP IF DESIRED
2-10
HOURS
PARSNIPS
SAME AS CARROTS
4-10
HOURS
PEAS
USE ONLY TENDER SWEET VARIE-
TIES SHELL AND BLANCH GENTLY 3
TO 5 MINUTES
BRITTLE 4-10
HOURS
25
10 cloves garlic
1/2 cup fresh minced herbs (dill, basil, parsley, oregano,
thyme)
2 tsp. Italian seasoning or seasoning of choice (curry,
cumin,
Mexican, etc.)
5 tsp. salt
6 cups vegetables chopped (carrots, bell pepper, zucchini,
etc.)
6 tbs. lemon juice
1. Place flax seeds in 4 qt. container and fill to top with
water.
2. Cover the sun-dried tomatoes with enough water to
cover.
3. Blend all ingredients except the flax seeds until almost
smooth, leaving a few chunks for texture. Be sure to in-
clude the tomato soak water in the blender.
4. Hand mix the flax seeds with the puree.
5. Spread about 3 cups of batter on a 14x14 square
Dehydrator tray (Excalibur) covered with a Teflon sheet.
6. Score the crackers into desired sizes.
7. Dehydrate at 105 degrees for 12 hours.
8. Flip the crackers and remove the Teflon sheets.
9. Continue to dehydrate until the crackers are crisp
(approximately 24-36 hours total).
10. Let them cool before storing in a glass jar.
11. These crackers will keep for 1-2 months at room
temperature, and up to 12 months refrigerated or
frozen.