I'm glad you're posting about these here! I was just thinking about quoting your previous question and my answer on this thread as I'm sure others would benefit from them too. ;-)
OK, don't know about freezing them but ours kept for at least a couple of weeks in the fridge. I mean, that's how long it took us to go through them, but I'd say they would have probably kept even longer. I stored some in a ziplock bag and some in a recycled 'spring mix' plastic container.
Mmmmmmmm... gonna make some more as soon as I can lay my hands on more jicama! ;-)
Hum, not sure what you could replace it with. The thing about jicama is that it shrinks a LOT and gets a really interesting through dehydration. Mosaica too thought it was too much garlic, however, the result isn't overtly garlicky. Well, to our taste buds at least.
I just had to let you know how excited I am that this recipe was posted and I got to try it!!!!!
They were so good and so satisfying.
I had to bring them to work today and share them with my non-raw co-workers. Even my boss who says she does not like garlic but loves garlic bread (She doesn't eat bread though because she only eats low carb) loved them and asked for the recipe so she can make them this week.
I will definitely be making these again soon.
I had some topping left over and so I layered it in with some zucchinni slices and spinach veggie dip in a pie plate to create a lasagna. I will dehydrate it for a bit and see if I can get the flavors to meld together and get warm and gooey to have it for dinner with the rest of the garlicy toasts
I tried to just dehydrate jimica with a little oil, onion, and n. yeast. Mine were way too chewy, and got worse in the fridge. I did not use a mandoline, just cut them around 1/4 inch or less. What should i do to get these rmore crunchy or less chewy? How long do you dehydrate them? I am pretty sure i did at lest 16 hours. Thanks!
Hum, let's see... It's been a while since I last made these yummies. I cut mine 1/4" thick with a knife, dehydrate them at around 110 for, (this is where it gets tricky as I never pay attention. ) say, overnight to 20 hours? It can depend on so many factors such as how moist your jicama is and the humidity level and temp of your house.
Mine have always turned out more on the chewy side than crunchy, still the flavor is delish!
I dehydrated these overnight and had some for dinner (not to mention a few "tests" throughout the day... hee hee) and they were soo lovely. i LOVED the flavour of the spread, as well as the taste and chewy texture of the jicama... although i did find the mixture to make it a bit soggy. Did anyone else have that problem? I am almost tempted to use less oil next time.