With so much produce in the summer, creativity is a must for preservation. One exciting way to use produce is to grind dehydrated vegetables into powder. Then the question comes, how should I to use it?
Some vegetables I transform into powder include pumpkin, tomato, cucumber, spinach, sweet bell pepper, onion, celery and garlic. Powders can be used in dips, pasta and bread dough, soup, seasoning blends, to make pies (such as pumpkin) and even supplements. Cheeseballs are a perfect receptacle for your powders too, and rehydrate once mixed together with cream cheese. They make the cream cheese fluffy.
This cheeseball is to my liking, but certainly taste and adjust to what works for you. Just know the flavor intensifies as the powder rehydrates.
I also use this flavored cheese as a spread for wraps or pinwheel appetizers.
Grind up some of your dehydrated goods to incorporate in your diet in a variety of ways, including this healthy cheeseball or spread. Creating powder will also condense your stash, saving shelf space.
Veggie Cream Cheese Ball
1, 8 oz block of softened cream cheese
1 1/2 tsp dried dill weed
1 tsp red bell pepper powder
2 tsp cucumber powder
1 tsp tomato powder
1/4 tsp garlic powder
1 tsp parsley
1 tsp minced onion
1/4 tsp salt
1 tsp celery powder
1/4 tsp ground pepper
Mix all ingredients together.
Form into ball, and chill for at least four hours before serving, to set up cheeseball and allow the vegetable powders to rehydrate.
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