3 Comments
Leave a reply
Hi, I'm Sue! I'm a climber, hiker, dog lover, trail runner, writer, code wrangler, yogini, and adventurer. Here on BCP I share my inspiration about recipes, training and enjoying the backcountry life while living with an autoimmune condition. Here's more of my story.
Curious if you’ve tried drying cooked and mashed sweet potatoes?or grated veggies such as carrots, zucchini…
Can you dehydrate fully cooked veggies for a faster rehydration time?
Looking at meal prep for a high altitude trip with as little cooking as possible.
Really excited to find your site!
Cheers,
Carrie
Hi Carrie. Thanks for checking in. As far as the sweet potatoes, have you seen my post “Sweet Potato Mashers (Mashed Potatoes)”?
https://www.backcountrypaleo.com/sweet-potato-mashers-mashed-potatoes/
As for the veggies, I typically dry raw veggies, esp if they are grated, because they rehydrate pretty quickly. It would be interesting to do a side-by-side comparison of raw vs. grated and how they rehydrate. I might try that at some point, but I don’t know when it will happen.
In the meantime, for a situation where you want to minimize fuel use and cooking time, just soak the veggies ahead of time for 5-20 minutes depending on the veggie and what the original texture is. Sometimes I bring along a lightweight water bottle or screw-lid container that I trust not to leak, specifically to pre-soak things in in my pack while I’m finishing the end of my day’s hike.
try blitzing your veggies to a pulp in a blender/food processor and spread thinly on greaseproof paper, dry till crisp and eat as a tasty nutricious snack. You can add herbs, spices or seeds for extra flavour as required, yum!