Where did the long weekend go? We had such a wonderfully peaceful day off yesterday, there was lots of relaxing going on.
With a little fireplace toasting.
And sneaking cat toys to play with while pouting because the dog toys were in the wash.
And maybe a little Thai coconut curry tofu takeout.
But I was slightly productive too experimenting with my dehydrator over the weekend. We’ve been getting a lot of leeks in our farm boxes lately and thankfully they last in the fridge awhile because I’ve been slightly clueless on what to do with them all.
But I finally found a fun way to use them as a simple, crunchy raw vegan topping, kind of like healthy french fried onions. First I chopped up the centers of 6 leeks by slicing in half and chopping into little “half moon” ribbons.
Then shoveled them into a glass container coating liberally with about 1/4 cup olive oil and 1/4 cup Bragg Liquid Aminos.
And marinated sealed in the fridge overnight.
Then mixed in about 1/2 cup of nutritional yeast and spread out on dehydrator trays.
And dehydrated overnight, until very crisp and crunchy, not moist at all.
They shrank a lot after drying all night and became very crunchy, exactly what I was looking for.
The leeks do taste like a stronger version of french fried onions and would be perfect to top a salad, vegan green bean casserole, snack on, or top a modified version of the Spanish Quinoa recipe from Peas and Thank You as I did for dinner tonight.
And they’ll store nicely in an air-tight container in the pantry or fridge for weeks, but I don’t think mine will last that long.