Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 402 kcal | 114 kcal |
| Protein | 13.7 g | 3.9 g |
| Fat | 8.4 g | 2.4 g |
| saturated | 2.5 g | 0.7 g |
| Carbohydrate | 64.6 g | 18.3 g |
| sugars | 24.8 g | 7 g |
| Fibre | 7 g | 2 g |
| Sodium | 573 mg | 162 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 4 1/4 cups dried vegetables (peas, carrots, etc.)
- 8 1/2 cups couscous
- 1 1/8 cups coconut milk powder
- 4 1/4 tablespoons curry powder
- 3/8 cup chicken bouillon powder (or crumbled cubes)
- 2 3/4 tablespoons dried cilantro (optional)
Combine in a separate snack-size bag
- 4 1/4 cups golden raisins
- 430 grams cashews
- oil or butter (optional)
Instructions
- Pack golden raisins and cashews in a snack-size bag. If using butter, pack it separately.
- Thaw, steam, and dehydrate the vegetables in the dehydrator at 57 °C for 6 hours or until dry.
- Combine the dehydrated vegetables and the remaining ingredients in a Ziploc bag.
- Add about 2 & 1/2 cups of boiled water to a bowl, add the mix in the Ziploc bag to the water, and stir.
- Allow sitting for 15 minutes in a cozy.
- When it's well-rehydrated and all the water is absorbed, add butter or oil (optional) to enhance the taste. Top it with the cashews and golden raisins.
