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  #1  
Old 05-20-2007, 11:49 AM
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Carmella Carmella is offline
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Chewy Crunchy Garlicky Toasts

I swear this tastes just like garlic bread! Mmmmmmm... Absolutely delish! A must try for garlic lovers like us!

Chewy Crunchy Garlicky Toasts
Posted by Tropigal on Raw Food Talk Forum

1 jicama
1 red Bell pepper
1 med tomato
6-8 cloves of garlic
1 teaspoon sea salt
1/3 cup olive oil
Basil (fresh chopped or dried optional)

Slice jicama using mandolin no more than 1/4" thick....the thinner the better.
Set aside.

Process tomato in processor to a very fine chop. Strain the juice out so you are just left with the pulp.

Process red pepper & garlic the same way to a very fine chop(or you can hand chop the garlic seperately). Squeeze out the moisture from the peppers also as you don't want the veggies to be wet.

Stir all the ingredients together except jicama.

Spoon a small amount oftopping onto each jicama slice & dehydtare for approx 7-10 hours...until chewy (Ithink mine took about 7 or 8.)

Please note you DO need a lot of oil for this recipe.. I did make it once with a generous 1/4 cup and it was fine.

You want to make sure the veggies are spead thinly...if you can avoid the edges they will come out a bit crunchy.

This is one of the best dehydrator recipes I have ever made!!!

Carmella's Notes:
I wouldn't recommend slicing the jicama thinner than 1/4 "
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  #2  
Old 05-22-2007, 02:30 PM
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Any advice on how to store them?

Can they be frozen?

Can they be refrigerated in a large ziplock?
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Old 05-22-2007, 05:58 PM
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Hey,

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! ;-)
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Old 05-22-2007, 07:06 PM
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oooh! those are sooo pretty! and they look delicious!
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Old 05-24-2007, 03:50 PM
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So Carmella, I am thinking of making these for my clients. They are really good?
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Old 05-24-2007, 06:24 PM
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If I was one of your clients, I'd order some for sure! Yep, delish... well, if you love garlic, of course. ;-)
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Old 10-21-2008, 06:59 PM
Davidel Davidel is offline
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Don't have jicama

I don't know where to find this over here in the UK, is there an alternative because this looks delicious
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Old 10-22-2008, 04:34 AM
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I've never seen it over here in Hungary, either. I would guess that something like sweet potato would work as a replacement.

I'm thinking about making these with the same change, but I don't know about all that garlic! I read recently that garlic aged in lemon juice for a few days causes less stinkiness of the breath!
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Old 10-22-2008, 07:36 PM
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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.
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Old 12-22-2008, 09:48 AM
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Wow!!!!

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

Thank You!
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Old 12-28-2008, 11:39 AM
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Question

Hi!

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!
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Old 08-27-2009, 12:14 AM
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i am wondering like papaya


what temperature????????


i am not an expert in the dehydrating dept. yet and these will be for company so they got to be good.....i'll eat anything but ya know.....i aim to pamper
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Old 08-27-2009, 07:09 AM
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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!

Hope your guest enjoy these, green jeanie!
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Old 09-21-2009, 06:02 PM
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MMMMMMMMmmmmmmm!

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.

But otherwise, yumma-garlicky-licious!!
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Old 09-22-2009, 08:06 AM
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Oh yah, these are sooooooo good! I usually cut down on the oil too.
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