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Make Your Own Vegetable Powder

From morning smoothies to a hot cup of vegetable broth as a snack, vegetable powder is a common ingredient in many people’s kitchens. What if you could make your own vegetable powder from scratch? It’s very easy and much more economical than buying a packet from the health food store.

I make vegetable powder at a certain time during the year. Late winter/early spring, when I have dehydrated vegetables on my pantry shelf and we are coming into the new growing season OR we are not using up the already dehydrated veggies fast enough.

Why Do I Want to Make Vegetable Powder?

The vegetable powder is the last chance I have of getting the nutrition into my family. By blending it into a smooth powder, I can add it into soups and sauces, casseroles, homemade cup-of-soup, flavor noodles, add to rolls, anything that can use a little nutritional kick. I say last chance because after I clean and resort the pantries, I always find something I haven’t been using enough of or that the family is tired of eating (winter squash, I am looking at you), so by powdering it, suddenly I can do different things with the same ingredient.

How to Make Vegetable Powder

Make your vegetable powder by blending whole, dehydrated vegetables, one at a time, until powdered fine. You may need to blend, sift, and then reblend the larger bits for some more leathery items. Once I do this a few times, if there are still little pieces that won’t blend into the actual powder, I sift them out and jar them separately. They are perfect for adding to a soup or tomato sauce. No one even notices.

Tips For Using Vegetable Powder

When blending your powder, use the flavors you want to and leave out the things you don’t. Remember that you will be adding your veggies without the texture you are used to, so a family member who doesn’t like celery because it is “stringy”, won’t mind. I find this is a simple way to get more vegetables into everyone in the family with minimal fuss.

Also don’t add strong flavors like onions and garlic to your entire batch of powder. I keep some aside, add salt, garlic and onion powder, and label it for cup of soup or when I want a vegetable broth base. For baking and the like, I leave these flavors out.

Start with a small amount and increase as you see how your powder tastes. Greens keep a strong “green” or “grassy” type flavor, and your family may object if you add too much at once. Zucchini and summer squash, and cucumber are all very mild flavors and can be added to nearly anything. Leave the skins on for the most benefit. No one will even know.
I like to mix all my powders together, but there is no reason you couldn’t powder them and keep them separately. For longevity, add a desiccant packet to your jar to absorb any moisture that can accumulate from opening the jar to use multiple times.

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