Using freeze-dried vegetables in recipes can add a burst of flavor and nutrition to your meals. Here are some delicious recipes that will showcase the versatility of these veggies. Try adding them to soups, stews, and casseroles for a flavorful twist. You can also use them to make veggie chips or add them to smoothies for an extra nutrient boost. With freeze-dried vegetables, the possibilities are endless. Give them a try and let your taste buds be amazed!
Roasted Vegetable Soup
This healthy vegetable soup is easy to make, quick, and delicious. The veggies are roasted which adds flavour and caramelization that boiling can’t match! The spices (cumin, ground coriander, and turmeric) complement the root vegetables in this soup too. Garlic is also roasted which mellows out and adds a richness that you can’t get from boiled garlic.
This recipe calls for carrots, sweet potatoes, butternut squash, red & yellow bell peppers, celery stalks, onions, and Brussels sprouts (reserve the Brussels sprouts for garnish). The veggies are cut into similar-sized pieces and then drizzled with olive oil before roasting. If you don’t have the vegetables listed, substitute them with something else like pumpkin or beets.
Once roasted, the vegetables are blended with the tomato sauce and vegetable stock. This soup is delicious and served hot or cold. It can even be frozen for a convenient weekday lunch! To freeze, let the soup cool and then pour into freezer-safe containers. If making this for meal prep, you can roast the vegetables ahead of time and store them in the fridge until you’re ready to make the soup.
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Kale chips are the ultimate healthy snack that can satisfy any salty or savory craving. They are light, crispy, and incredibly easy to make at home. This is also the perfect recipe to try out a new seasoning blend that you have been wanting to use.
Toss a few leaves of your favorite type of kale in a bowl and add your oil, spices, or seasonings of choice. Gently massage the kale with your hands to ensure that all surfaces are coated and well-coordinated. It’s important not to drench the kale in oil, as this can render it limp and soggy instead of crisp.
Once you’ve seasoned the kale, spread it out in an even layer on a baking sheet without overlapping and bake until they’re crispy. You can bake the kale at any temperature between 250 and 400 degrees, but I have found that baking it at a lower heat allows the kale to crisp up better without burning or becoming soggy.
Chicken Noodle Soup
This cozy soup starts with bone-in chicken pieces simmered to create a rich, flavorful broth. Noodles, vegetables, and herbs (thyme, parsley, and oregano) add depth and a touch of freshness. If you prefer a lighter taste, consider replacing the chicken with rotisserie chicken instead of bone-in chicken thighs. Just make sure the rotisserie chicken you use is low in sodium. When the chicken is tender, remove it from the broth and set it aside; let it cool, then shred it to return to the soup.
This simple recipe is easy to prepare, and you can even make it ahead of time! Simply refrigerate or freeze the soup, and when you’re ready to reheat, bring it to a simmer and stir in cooked egg noodles.
Homemade egg noodles are key here, but if you can’t spare the time to boil them, store-bought wide noodles will work fine. If you want to give the soup a creamy twist, reduce the amount of broth by one pint and stir in a few tablespoons of cream when you add the noodles.
Green Beans with Garlic
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Green Beans with Garlic is a quick and easy side dish that pairs beautifully with just about any protein. It only takes a handful of ingredients and comes together in less than 20 minutes.
Whether you’re using fresh green beans straight from your garden, or frozen ones from the grocery store, this is a delicious way to enjoy them! Green beans are a super-easy vegetable to grow in your backyard and are ready to be eaten within two months of planting. You can also find green beans year-round in most grocery stores, but they are at their peak in midsummer through early autumn.
Fresh green beans are delicious when they’re still a little crunchy al dente – don’t overcook them or they’ll become waterlogged and soggy. For this recipe, you’ll need a pound of fresh green beans (also known as string beans), some olive oil, and garlic.
Toss the green beans, oil, and garlic in a skillet and cook over medium heat until golden and tender.
Freeze-dried vegetables can be incorporated into salads and other dishes as easily as fresh. They can also be used in place of fresh vegetables when making soups or adding texture to a dish. To make a simple breakfast or brunch, mix rehydrated freeze-dried spinach and bell peppers with beaten eggs and grated cheese for a frittata. Or, for a delicious and nutritious lunch or dinner, cook rice, mix in rehydrated freeze-dried broccoli and edamame, and top with your favorite sauce, such as teriyaki or sweet and sour.
This winter-friendly kale salad is loaded with crunchy greens, sweet dried cranberries and pepitas, and an awesome maple vinaigrette. It’s the perfect way to use up any kale you have on hand. It’s also great as a meal prep salad and will keep for several hours in the fridge. This recipe calls for lacinato or dinosaur kale, but you can use curly kale, too. First, wash and de-stem the kale, and then chop it into bite-sized pieces. Toss with a drizzle of olive oil and salt, and then massage the kale with your hands until it softens and turns a dark green.
This healthy vegetable soup is easy to make, quick, and delicious. Valley Food Storage is a company that offers high-quality freeze-dried vegetables that are perfect for emergency preparedness, camping, or everyday use. Kale Salad Freeze dried vegetables can be incorporated into salads and other dishes as easily as fresh.
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