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Veggie "Neatloaf" Recipe
2 1/2 cups cauliflower florets
1 cup shredded or peeled carrots
1 1/2 cups celery
1 cup chopped zucchini
Blend or pulse together into a rice like consistency in a blender or food processor.
Then pulse in 1/4 cup of chopped sweet onions (I like fresh maui or vidalia onions)
a large handful of fresh basil
1 TBLS of chopped fresh garlic chives (you can use a clove or two of fresh garlic if you prefer)
a small amount of fresh oregano (I used approx. 12 small leaves)
2 small semi dehydrated tomatoes approx. 1 1/2 inch in diameter
Cut tomatoes into 1/4" slices and dehydrate for 1 or 2 hours at 105°-110° F
*Optional – season to taste with salt & pepper
You can make one large layer of Neatloaf on a non-stick dehydrator sheet or parchment paper which means longer dehydration time. Or, you can make individual patties in your shape of choice. I recommend making the layer somewhere between 1/4 inch to a 1/2 inch thick because it will shrink down quite a bit. Individual sizes are good for faster dehydration time and overall texture.
Place in the dehydrator at 110° F for 2 or 3 hours depending on your dehydrator, neatloaf size and preference of texture. A large sheet will take more like 4 or 5 hours to dehydrate, again depending on your dehydrator and temperature settings.
3 or 4 salt free sun dried tomato halves, a few more if they are small pieces, soaked & drained
3/4 to 1 lb. of fresh tomatoes sliced 1/4 inch thick and partially dehydrated*
1 cup of chopped celery partially dehydrated*
*Semi-dehydrate ingredients in the dehydrator at 105° -110° F for 2 hours before using
Blend all sauce ingredients until smooth
I usually blend the sauce first before removing the neatloaf from the dehydrator, so it can be topped with sauce immediately and served warm.
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