5 Freeze Dried Vegetable Recipes You Can Make in a Pinch
Ah, mornings! The only time of the day when you actually think you'll make it home early enough to cook Pinterest's most drool-worthy recipes. Of course, somewhere between... everything, especially chopping veggies post-work seems next to impossible. So, it is at those times when ingredients like freeze dried vegetables come to the rescue. Why's that?
Well, first off, the bite-sized treats are already chopped, which means they help you skip the prep work part. More than that, our freeze dried veggies are just as tasty as their fresh counterparts, translating to easy meals that are nothing short of amazing. In fact, if you've ever tried our products yourself, you know that our freeze dried vegetables aren't just tasty; they often add oomph to the mix, making your dishes more piquant.
So, if you're ready to enjoy the convenience and benefits of our products, these 5 freeze dried vegetable recipes are a great place to start.
Cauliflower Pizza Cups
By now we all know that cauliflower is making waves as a powerhouse veggie. From the nutrients it packs to the multiple ways it can be cooked, the superfood is a definite show-stopper in the nutritional world; however, incorporating it in our meals isn't always easy. That's where this recipe steps in. With only 6 ingredients, you’re spared the long shopping list without missing any of the nutrients. #timesaver
1/3 cup Parmesan cheese, grated
2/3 cup Mozzarella cheese, shredded
2/3 cup mini pepperoni slices
1 tsp oregano
- Preheat the oven to 400oF and line a muffin tin with 9 liners.
- In a bowl, pour 6 cups of lukewarm water and let the cauliflower hydrate for about 8 minutes.
- Then, place it into a food processor, pulse until you get a fine crumb, and gradually add the egg, Parmesan and Mozzarella cheeses, and oregano.
- Spoon the mixture into the liners and top with the pepperoni slices.
- Bake for 20-25 minutes or until the surface is golden brown.
Sweet Potato Quesadilla
If there's one thing we all know about quesadillas is that they're pretty darn easy to make – this version is no different. Stuffed with a delicious combo of sweet potatoes and Feta cheese, the tortilla dish can readily do the trick on those hectic days when you need something fast to hit the spot.
4 whole wheat tortillas
1/2 cup freeze dried sweet potatoes
1/2 cup Feta cheese, crumbled
1 tbsp unsalted butter
1 tsp hot sauce (optional)
- Add the sweet potato in a saucepan along with one cup of water and a pinch of salt. Bring to a boil until the potato is fork tender. Then, remove the water, mash, and stir in the butter and the hot sauce.
- Lay two of the tortillas on a surface and spread half of the potato mixture on each.
- Top with the crumbled Feta cheese and the other two tortillas.
- Heat a non-stick skillet and cook one quesadilla at a time until they're lightly browned at the bottom.
- Cut into wedges and serve.
Bacon Pea Salad
Even though peas scream "spring" (mainly due to their vibrant green color), this salad recipe is a treat you can enjoy all year round. The all season dish is generously sprinkled with bacon and yummified with mayo, so it's bound to make everyone at the table swoon. PS: Don't be surprised if your little ones ask for seconds!
2 cups freeze dried peas
1 cup bacon, finely diced
2/3 cup mayo
1/3 cup Parmesan cheese, grated
1 red onion, peeled and finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
- In a bowl, add three cups of boiling water and the peas. Let them sit for about 10-15 minutes until they hydrate. Once time is up, remove them from the bowl and place them onto a paper towel to get rid of excess water.
- Add all the ingredients to another container and stir well. Cover the top with aluminum foil and place it to the fridge for about an hour. This will give the flavors a chance to meld.
Beef Red Pepper Soup
If you're looking for an easy way to warm yourself up on a cold winter night, this red pepper soup is just the thing to hit the spot. Loaded with red bell peppers (hurray for vitamin C(1)!), ground beef and an awful lot of warming spices, the dish might as well scream "I'm good for you, eat me!"
2 cups ground beef
1/2 cup white rice
1/2 cup freeze dried bell pepper
1/4 cup dehydrated onion
1 tsp dehydrated garlic
1/2 cup fresh tomato sauce
Salt and pepper, for seasoning
- Add the bell peppers and the onion to a bowl along with 2 cups of boiling water. After 10-15 minutes, remove them from the container and squeeze any excess water. Pat with a paper towel to get rid of the moisture.
- Add the beef to a Dutch oven and cook on high heat until it turns brown, for about 5 minutes.
- Toss the rest of the ingredients into the Dutch oven along with 1 cup water, cover, and simmer for 40 minutes.
Cheesy Mushroom Poppers
We're never one to turn down bite-sized treats, but when it's time to eat them after a long day at work, they'd better be near-perfect (and by that we mean healthy with a side of easy). These cheesy mushroom poppers are the perfect way to end your day without slaving away in the kitchen.
2 cups freeze dried mushrooms
1/2 cup bacon, finely chopped
3 tbsp Parmesan cheese, grated
1 tsp chili powder
2 eggs, beaten
1 cup breadcrumbs
1/4 tsp salt
1/8 tsp black pepper
- Soak the mushrooms into a bowl of lukewarm water for approximately 10-15 minutes.
- Preheat the oven to 450oF.
- Add the mushroom, Parmesan cheese, chili powder, bacon, and one of the eggs to a food processor and pulse until they're evenly combined.
- Using your hands form small balls and set them aside.
- Then, add the second egg and the breadcrumbs, salt, and pepper in two separate bowls.
- Dunk the balls into the egg bowl and then coat with breadcrumbs and place onto a lined cookie sheet.
- Bake for 15 minutes or until they turn golden.
- Serve with blue cheese sauce or as a side to a steak or burger.
So, what do you think? Are freeze dried vegetables a life-saver or what? We'd love to hear your thoughts/experiences in the comments down below!