Receta Veggie Crisps, Wraps or Bullion "Cubes
Using Creamy Veggie Pulp Sauce, pour mixture onto a non-stick dehydrator sheet and create a wrap, crisps or bullion for future soups or sauces, or just serve over spiralized zucchini.
Creamy Veggie Sauce Ingredients:
- 1 cup veggie pulp (fresh or frozen)
- 1/4 cup sunflower seeds (soaked 2 to 4 hours)
- 2 cups water (as needed for consistency)
- 1 Tablespoon nama shoyu or tamari
- 1 Tablespoon olive oil
- 2 Tablespoons Tahini
- 1/2 teaspoon Himalayan sea salt (to taste)
- 1/2 red bell pepper chopped
- 1/8 teaspoon cayenne
- 1/8 teaspoon each - garlic and onion powder
Directions:
Blend ingredients and pour onto a non-stick dehydrator sheet. Spread evenly by tapping and turning the tray on counter. Sprinkle with black or blonde sesame seeds and dehydrate at 105 degrees for 3 hours, or until you can peel off of the non-stick dehydrator sheet. Flip over and dehydrate 8 hours or more, depending if you want this flexible or crispy. Remove from dehydrator when flexible and use as a wrap, or dehydrate until crispy and break into chips.
Store these in an airtight container and rehydrate with water and other veggies to make an instant veggie sauce when you are in a hurry....or add dry cracker chips in soups to add flavor and body - like bullion cubes. Lots of possibilities.