Recipes Using Freeze Dried Food

Freeze dried foods are a boon for any family as they are inexpensive, easy to store and carry a long lasting shelf life so they are amazing for emergency use.  Freeze dried fruits and vegetables are picked at the prime of their growth and go through the process with much less bruising and with a lot more of their flavor sealed in.  

You can use them at your leisure without having to worry about them spoiling before you do, as they will keep for about twenty years before you open them and about eighteen months after you do; much better than buying from the grocery store and trying to use everything before it goes bad.  You can find a lot of online sites, such as www.dailybread.com, that will gladly give you more information or even send you some food if you decide that freeze dried is for you. 

    Cooking with freeze dried foods is as easy as cooking with store bought products and there are many recipes that will work with your new ingredients as well as they did with your old one.  Here is a recipe that makes amazing, healthy enchiladas using all freeze dried ingredients:

•    1 cup of Taco Textured Vegetable Protein
•    1 cup small red beans
•    16oz can of enchilada sauce
•    1 can of diced chilies
•    2/3 of a cup of shredded cheese
•    Flour tortillas

First pre-heat your oven to 475 degrees then coat the bottom of a baking dish with some of the enchilada sauce.  Fill as much of the tortillas as you need with the vegetable protein, beans, chilies, sauce and cheese, rolling them up after you fill them.  Place them in the baking dish, pouring the remaining enchilada sauce over the tortillas and sprinkling some cheese on top.  Place in the oven and let it cook for about 35 minutes.  Once it’s finished let it cool for a few minutes and then serve.

There is also a fantastic recipe for a cheesecake also using nothing but freeze dried ingredients.  You’ll need:

•    3 8oz packages of cream cheese
•    3/4 of a cup of sugar
•    A tablespoon of fresh lemon juice
•    A teaspoon of grated lemon peel
•    1/2 a teaspoon of vanilla
•    3 eggs
•    1/4 of a cup of crushed graham crackers

First you’ll need to pre-heat the oven to 300 degrees then spray a pie plate with cooking spray and sprinkle the graham cracker crumbles over the bottom of the plate.  Next combine the cream cheese, sugar, vanilla, lemon peel and lemon juice and mix them together at medium speed with and electric mixer until the contents are blended very well.  Add the three eggs one at a time, making sure each is blended well before adding the next.  When that’s all done you’ll want to pour the mixture onto the pie plate and let it bake in the oven until the middle is almost set which should take about 45 minutes.  Take the pie plate out of the oven and let it sit for a few hours.  


If you wish you can top the whole thing with a layer of freeze dried berries for a nice dessert to go along with your enchiladas, or for a delicious snack later. 

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