Oh no………..it’s warmer outside now and she’s still making Soup…….what the ….?
But wait!! This one has a twist.
So here’s the real story on my crispy spicy veggie jerky discovery. Last week, I bought a bunch of salad veggies. Saturday, I had some time and used the salad veggies to make a soup so they wouldn’t spoil in the fridge. And Monday, I blended all the remaining soup up, added some more tomato paste, and spread the whole mess onto 3 trays to dehydrate. Oh wait. I may have added a little more red pepper flakes to the spread too. Dehydrated for a few hours and then flipped the hardening spread over to get them nice and crispy. After about 10 hours, I had the most deliciously crispy, spicy, crunchy snack. And all from a bunch of old raggity spoiling veggies last week.
Life is good sometimes!
You must try this. Don’t have a dehydrator? Just use your oven on it’s lowest temp and keep an eye on it that it doesn’t burn.
Oh, did I mention that your whole house will smell like the Pizza Guy just showed up with a pippin’ hot crusty Italian pie while it’s drying out? Yes, try not to cook this over night or you’ll have a growling stomach around 2 AM.
- 1 can Organic Beans of choice, rinsed and drained ( I used Black Eyed Peas)
- 2 can organic Tomato paste
- 3 cups Cherry Tomatoes, halved
- 1 Cucumber, sliced
- 2 cups Red Cabbage, shredded
- 1 medium potato, large diced
- 3 - 4 Parsnips or Carrots, sliced
- 1 medium size Onion, diced
- 2 handfuls Baby Spinach
- 3 quarts Water + more as needed to thin
- 2 cloves of Garlic, small diced
- 1 tsp black Pepper
- 1 tsp Sea Salt
- 4 - 5 Tbs. Tamari soy sauce
- 1 tsp Red Pepper flakes
- 1/3 cup Nutritional Yeast
- 1 - 2 Tbs. Oil ( I used Walnut)
- Pumpkin seeds for garnish
- For the Jerky you will need an additional 2 cans of tomato paste + 1/2 to 1 cup of whole flax seed
- Sauté the onion, parsnips, cabbage and spices in the oil until the veggies soften.
- Add in the tomatoes, potatoes, cucumber, tomato paste. Stir to break down the tomatoes some, about 10 minutes over medium low heat. Add in the water and bring to a boil.
- Reduce the soup to a simmer, taste to adjust seasonings and cook on low for 1 hour.
- Test the potato to make sure they are fork tender.
- Stir in the beans. Add in the fresh Spinach a few minutes prior to serving.
- Garnish with Pumpkin Seeds and red pepper flakes. For jerky, see Notes below.
- Pour cold soup into a food processor, add 2 cans of tomato paste and blend until smooth. Stir in 1/2 cup of whole flax seed and let the mixture sit for about 10 minutes. If it seems too soupy, add in an additional 1/2 cup of flax. Spread out spoonfuls of the blended soup onto dehydrator trays. Sprinkle with coarse sea salt and red pepper flakes. Dry at 160 for about 2 hours and then reduce heat down to 115 or so. When you can pick up the dried soup, flip it once or twice on each tray to dry more quickly. When your jerky is completely dried (about 12 hours depending on heat and humidity) break sheets into smaller pieces and store in a sealed container for up to 3 months, longer in the fridge or freezer.
From this ▲ to this ▼ Both delicious. But one travels better than the other ♥
More from my site
- Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)
- Forever Young – a Giveaway!