Hi. Yesterday I tried to make my own version of rawvioli and what a nightmare! I used a big radish and cut it into thin half moons.I put pesto between the layers and basted them with olive oil. I dehydrated them for about 18 hours and they shrank up and looked a lot like ravioli. But when I tried to eat them they were like shoe leather! ahh! I also dehydrated cabbage leaves stuffed with pecan meat. They were too tough to bite into as well!
Any other disasters out there? =)
Yeah…I have one. I tried to make some crackers and it turned into crumbly little piece…I don’t know what I did wrong.
Writeeternity: The rawvioli recipe by Alissa Cohen said to put the finished product in the frige for the turnip to soften by the sauce. i guess the dehydrator dries up the turnip and made it tough instead.
Oh Yeah! I figured that out. I saw a recipe that uses jicama for rawvioli so I am going to try that. I also tried to make the breakfast crepes and the banana “crepe” turned brown not white like in the picture. Any suggestions anyone?
when I made it, it was a little yellow/brown, but tasted fine. I don’t know how to get it white since bananas aren’t really white when you mix them, they are more of a yellow color.
I just made something and I’m not sure what’s it’s going to turn out like. I didn’t know if it would be better as a cracker or as a burger so I made it into both. I combined a cup of sprouted sunflower seeds, parsley, black olives, mushrooms, tahini, a zuchini, garlic, tumeric, and soaked buckwheat and a few brazil nuts. It smells just like pizza cooking on the dehydrator!
I think I was drying the bananas too much for the crepe. I need to spread it thicker and add a little citrus to keep it from turning brown. It tasted great!
I also made some pasta salad by cutting pieces of zuccini and drying them half way on the dehydrator. They were chewy like macaroni.
I just love your creativity! The recipe you put in the dehydrator sounds very tasty. Please let us know how it turned out, and whether it was better as a cracker or burger. My first thought was that it would be good as a bread…and then you said it smelled like pizza and I thought…Hey, pizza crust! I can’t wait to hear how it comes out!
Thanks Spirited Mama! The recipe turned out great. I liked the crackers because they got really crispy and light. Adding mushrooms really adds a lot. I was busy driving around all day and was glad I had the crackers. It could go either way as a burger or a cracker.
I am making a different type of cracker right now.
I put a shredded sweet potato, an onion, flax meal,
a carrot, some garlic, and a few nuts- pumpkin,
brazil and 2 cups of sprouted sunflower seeds
and a little spinach and red pepper and red onion.
It looks really dry so I am wondering if it will stick together once it’s dry.
I tried to mandoline a sweet potato, a red beet, and a yellow beet really thinly and make chips out of them but they turned out kind of rubbery and oily. So I’ll have to work on that one.
My crackers turned out really crispy like ryecrisp. I was nervous that the sweet potato would get rubbery but it didn’t. I didn’t add any oil because I didn’t want it to be too oily. It seems more like bacon bits to me. I crumbled a yam cracker on my scramble this morning and it was good- reminded me of bacos. Also could be crubled into a bowl and served with almond milk poured over it for a grapenuts kind of cereal. This would also be another application for drying and using sprouted sunflower seeds.
I am now making the brazil nut pancakes from this site but I only had a cup of brazil’s left so I used hazelnut meal and flaxseed meal. I also added chopped pecans at the end. My blender would barely blend it it was so thick so I hope they turn out.
I also took the beet dip I made and blended cherries and a quarter of a watermelon and put that in an ice cube tray to use at a later date or tomorrow. I have found beets to be a miracle cure of sorts.