Good afternoon lovely friends! I have been blessed with a relaxing 4 day weekend, because a workshop I was planning to go to was rescheduled. Okay, so in a way, that’s not a blessing because I was really excited to go!! …But on the plus side, that meant I got to stay home, relax, and have fun playing in the kitchen.
An online friend of mine posted a recipe for a healthy remake of a Southern Gumbo recipe, so I was all excited to try making that! So, before I did that, I wanted to prep a few things ahead of time, since there are soaking and dehydration times involved.
I mixed her Cajun seasoning:
I prepped the “rice” so it could marinate:
|Processed Parsnips make for a good rice substitute!|
I prepped tomato sauce:
And I prepped dehydrated “sausage” from nuts and sage base:
|I just made flat “sausage” this time.Next time, I think I’ll actually roll it into balls first!|
And I wanted to make some carrot-based crackers to go with it, so that required juicing carrots so I could work with the pulp:
|Mmmm, nothing like sweet fresh carrot juice!!|
Some extra to take to Dave!
So that’s what I spent some time doing today!
The crackers were quite easy once I had pulp. And I had fun purchasing little food-grade stencils so I could decorate things like crackers and more!
Traditional gumbo normally has shrimp, but my friend’s recipe instead called for sea vegetables. But I omitted the sea vegetables (I am working on sea foods… I still have an aversion to all things “sea” flavored) and so instead I used the raw kelp flakes to decorate some of the crackers, while adding a hint of sea salt flavor, and used paprika as a beautiful burnt red color for others!
Those will dehydrate over night, and tomorrow Dave and I can enjoy some gumbo!
|This is a half batch.
A full batch would probably fill one full Dehydrator tray.
Carrot Sesame Crackers:
1 cup carrot pulp
1 cup hemp seeds
1/2 cup sesame seeds, rinsed
2/3 cup golden flax seeds, soaked 1 hour to make thickened liquid
1/4 cup onion, minced
2 cloves garlic, minced
1 Tbs honey (or to taste)
1 Tbs cashew butter (as needed, to help all mix)
Optional: can add sea salt, but since I was decorating with salty flavored kelp, I skipped the salt
Mix all by hand, or process in food processor. Spread on Teflex sheet or parchment paper. Score into desired sizes, decorate if desired, and dehydrate at 105-110 until crispy.