Leafy vegetables, cabbage and tomatoes do not need to be soaked. Add sufficient water to keep them covered and simmer until tender. They can be served with a favorite dip. Vegetables to try include zucchini, tomato, squash, parsnip, turnip, cucumber, beet or carrot chips. Vegetable flakes can be made by crushing dehydrated vegetables or vegetable leather using a wooden mallet, rolling pin or one's hand.
Powders are finer than flakes and are made by using a food mill, food processor or blender.
The most common powders are onion, celery and tomato. 2 to 3 tablespoons powdered spinach 1 medium tomato 1 tablespoon powered tomato cup tomato pur e 1 tablespoon powered tomato 20 pounds tomatoes 18 ounces dried sliced tomatoes Table 2. Heat in boiling solution of cups water and 1 tablespoon lemon juice. Cut large tips in half. Cut in short pieces or lengthwise.