You can use vegetable powders to:
Put more nutrition and flavor into the things you cook.
Provide value-added thickening for soups (as opposed to using wheat flour or cornstarch for this job).
Stretch your grocery dollar by (a) powdering less-expensive vegetables that may not be so popular with your family, but are nevertheless nutritious, and (b) making use of all your clean, uncooked leftovers, including the trimmings.
Keep in mind that while a batch of mixed vegetables can yield interesting results, batches of the same vegetable will dry more uniformly and provide a more predictable "punch" for your other recipes. You can always mix single-veggie powders later.
Put more nutrition and flavor into the things you cook.
Provide value-added thickening for soups (as opposed to using wheat flour or cornstarch for this job).
Stretch your grocery dollar by (a) powdering less-expensive vegetables that may not be so popular with your family, but are nevertheless nutritious, and (b) making use of all your clean, uncooked leftovers, including the trimmings.
Keep in mind that while a batch of mixed vegetables can yield interesting results, batches of the same vegetable will dry more uniformly and provide a more predictable "punch" for your other recipes. You can always mix single-veggie powders later.
Clean the items selected for dehydration. Cosmetic perfection is unnecessary, but trim off any damaged, bruised, or browned areas.
Blanch the items to preserve color.
Shred rather than chop. Shredded vegetable matter is far easier than hard chunks to grind into powder.
Spread the shreds onto a lined dehydrator shelf. Follow manufacturer's directions for drying times.
When dehydration is complete, allow the shreds to cool before grinding them in a coffee-bean grinder.
You may find it useful to shake the material from the grinder through a sieve. Put the larger pieces left behind through a second grind.
Store in sealed jars.
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