Welcome!

Thanks for visiting Vegetarianized.com! I am a recent culinary school grad and New Jersey transplant now living in Napa Valley, California with my two kitties, Elmers and Pepe (aka Bubbyman). My passion is growing and preserving food so I'm into seasonal eating (well, if I'm honest, I'm also pretty passionate about red wine and bubbles!). I was a vegetarian for 11 years and a pescatarian for 2. Now following 2 years of HEAVY meat-eating in culinary school, I 'vegetarianize,' which to me means making a few dinners per week meatless, and always trying to focus on seasonality. I hope you'll explore the site and try my recipes...if you do, please leave a comment on its recipe page - I'd love to hear from you!

Best Kitchen Adventures, Adrienne

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I couldn't resist buying three pints of strawberries at the opening day for the St. Helena Farmers' Market last Friday. The sweet smell wafted my way and drew me in. For some reason I was reminded of the fruit roll ups I used to eat as a kid (well, only at my friends' houses...my mom would never buy foods with artificially anything! thanks mom!). Starring at a dehydrator I never use, I knew I could do better than those high fructose, artificially colored "fruit" snacks of my youth. And I was right! Plus they are super easy to make...
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This is strained puree. You can strain or not depending on whether you care about biting into strawberry seeds.
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Try to smooth out evenly across the sheet. An off-set spatula works the best.

Strawberry Fruit Leather

May 9, 2016

30 min or less active, gluten-free, misc, spring, summer, vegan

I couldn't resist buying three pints of strawberries at the opening day for the St. Helena Farmers' Market last Friday. The sweet smell wafted my way and drew me in. For some reason I was reminded of the fruit roll ups I used to eat as a kid (well, only at my friends' houses...my mom would never buy foods with artificially anything! thanks mom!). Starring at a dehydrator I never use, I knew I could do better than those high fructose, artificially colored "fruit" snacks of my youth. And I was right! Plus they are super easy to make...

Information

Servings: 8
Time: About 15 minutes active; 4-6 hours total
Price: About $5.85 total; $0.73 per serving
Nutrition (per serving):
Calories: 48.6
Protein: 0.4g
Fat: 0.2g
Saturated fat: 0g
Carbohydrates: 11.6g
Fiber: 1.4g
Sodium: 74.1mg
Cholesterol: 0mg
High In: Vitamin C
Good Source: Manganese
Low In: Calories, Cholesterol, Fat, Saturated Fat, Sodium, Carbohydrates

Ingredients

  • 1 lb strawberries, hulled and quartered
  • 3/4 cup applesauce
  • 2 Tbsp honey, sugar or agave syrup
  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla extract
  • 1/4 tsp salt

Preparation

  1. Add all the ingredients to a food processor or blender and puree well.
  2. Pour on to a rimmed baking sheet or dehydrator sheet covered with silpat or plastic wrap. One cup typically coats an area 11" x 11".
  3. Dry at 130-140 degrees F for 4-6 hours in a dehydrator or oven. My oven only goes down to 170, so if yours is similar, check and rotate the pan(s) every hour. It'll likely take less than four hours to finish.
  4. Remove from heat when the center is set, but still tacky. Cool and dry for at least one hour before removing. You can eat immediately or pull off gently and place on to wax paper, roll up and cut with kitchen scissors.

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