from the October 1985 "Drying Times"

by Barb Moody

In this final part of our series on dried vegetables, we’ll take a look at yet another altenative for preparing and using dried vegetables -- vegetable flakes.

Vegetable flakes can be used in a variety of ways. Because they reconstitute readily, they are ideal for soup and seasoning mixes. They add color, flavor and texture to salads and are the basis for most commericially made salad toppings. Vegetable flakes can be stirred into sour cream or yogurt for delicious quick dips or added to bread dough for a colorful, tasty effect.

Store-bought vegetable flakes are expensive and lack the quality and freshness of the homemade variety. To make your own vegetable flakes just follow these easy steps:

Begin with dehydrated vegetables that are very dry and crisp. If dried vegetables have drawn moisture, re-crisp them briefly in your dehydrator before attempting to chop them. Be sure to allow vegetables to cool before chopping.

Use a blender or, for smaller quantities, a dry food grinder to flake dried vegetables. (Note: dried food grinders are usually sold as coffee grinders.) Some vegetables, such as mushrooms or certain dried, shredded vegetables can be crumbled by crushing them in your hands.

Store vegetable flakes in a small airtight container. Do not make more than a one month supply. Dried vegetables will lose their nutritional value more quickly once they have been flaked or powdered and therefore have a relatively short storage life.

Savory Salad Sprinkles

Mix ingredients thoroughly. Store in small airtight container. Use within one month. Makes about 1-1/2 cups.