Tropigal
02-19-2008, 01:38 AM
this is a repost form last year for the newbies! :)
I am making these tomorrow & remembered this is one of the best raw recipes i have had.
enjoy!
These are SO good. If you are craving garlic bread these do the trick, kid you not they taste BUTTERY. You DO need a Dehydrator for this recipe.
1 jicama(i know, they are alll sizes, will weigh & edit, approx a bit bigger than a softball???)
1 red Bell pepper
1 med tomato
6-8 cloves of garlic
1 tsp sea salt
1/3 cup olive oil *read note below
basil (fresh chopped or dried -optional)
slice jicama using mandolin no more than 1/4" thick....the thinner the better.
set aside.
process tomato in processor to a very fine chop.
strain the juice out so you are just left with the pulp.
process red pepper & garlic the same way to a very fine chop(or you can hand chop the garlic seperately). squeeze out the moisture from the peppers also as you don't want the veggies to be wet.
stir all the ingredients together except jicama.
spoon a small amount of topping onto each jicama slice & dehydrate for approx 6-7 hours...or until chewy & lightly crisp around edges.
i think mine took about 7..
PLease note you DO need a lot of oil for this recipe...i did make it once with a generous 1/4 cup and it was fine.
you want to make sure the veggies are spead thinly...if you can avoid the edges they will come out a bit crunchy.
This is one ofthe best dehydrator recipes I have ever made!!!
I am making these tomorrow & remembered this is one of the best raw recipes i have had.
enjoy!
These are SO good. If you are craving garlic bread these do the trick, kid you not they taste BUTTERY. You DO need a Dehydrator for this recipe.
1 jicama(i know, they are alll sizes, will weigh & edit, approx a bit bigger than a softball???)
1 red Bell pepper
1 med tomato
6-8 cloves of garlic
1 tsp sea salt
1/3 cup olive oil *read note below
basil (fresh chopped or dried -optional)
slice jicama using mandolin no more than 1/4" thick....the thinner the better.
set aside.
process tomato in processor to a very fine chop.
strain the juice out so you are just left with the pulp.
process red pepper & garlic the same way to a very fine chop(or you can hand chop the garlic seperately). squeeze out the moisture from the peppers also as you don't want the veggies to be wet.
stir all the ingredients together except jicama.
spoon a small amount of topping onto each jicama slice & dehydrate for approx 6-7 hours...or until chewy & lightly crisp around edges.
i think mine took about 7..
PLease note you DO need a lot of oil for this recipe...i did make it once with a generous 1/4 cup and it was fine.
you want to make sure the veggies are spead thinly...if you can avoid the edges they will come out a bit crunchy.
This is one ofthe best dehydrator recipes I have ever made!!!