Veggie Plops

Side Dish, Salad

Very lightweight, surprisingly satisfying

These provide vegetables and dairy in a crunchy format. You could even break them up on purpose to sprinkle on mashed potatoes or soup.



See How to Dehydrate Liquids

Cooking before packaging - none
Dehydrate before packaging - yes
Cooking in camp - none

At Home:
This recipe makes 50-60 plops

Combine 1 cup LOWFAT or FAT FREE cottage cheese with flavoring in a blender or the container of an immersion blender. Blend until nearly smooth and the consistency of a thick milkshake. Add liquid a little at a time so you don't get it too thin.



Drop and spread in plops about 1 to 1.5 inches across on saran wrap. Dehydrate till crisp.



Flavor suggestions- each is with 1 c. cottage cheese:

My personal favorites:
Pickle- use pickle juice and some cut up pieces of pickle
V-8- add enough V-8 to get the desired consistency

Others I have tried:
Italian Spinach- 3 oz. raw spinach, 1/2 t. Italian seasoning, a little milk
Tomato Chili- 1 large tomato, 1/4 t. chili powder
Salsa- add salsa to get the desired consistency
Green Pepper- 1 green pepper, 1 T. dried parsley, 1 T. chives
Cottage Garden- 1 carrot, 1 T. dried parsley, 2 radishes, 1 stalk green onion (these weren't as good as I expected)
Spaghetti- 1 T. parmesan cheese, spaghetti sauce to get the desired consistency
Lemon Cuke- 1 peeled cucumber 1/2 lemon including juice and zest (these were very bland)

Invent your own!

Package 10 or more in a snack bag for one serving. They are more filling than you would expect.


In Camp:
eat right from the bag

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