Here is a chart of dried vegetable equivalents to be used in cooking.
|Fresh Produce||Dry Equivalents|
|one onion||11/2 tablespoons onion powder|
|1/4 cup dried minced onions|
|one green pepper||1/4 cup green pepper flakes|
|1 cup carrots||4 tablespoons powdered carrots|
|1/2 cup dried carrots|
|one cup spinach||2-3 tablespoons powdered spinach|
|one medium tomato||1 tablespoon powdered tomato|
|1/2 cup tomato puree||1 tablespoon powdered tomatoes|
Vegetable flakes and powders are easy to make.
Vegetable flakes can be made by crushing dehydrated vegetables or vegetable leather using a rolling pin of a wooden mallet or even your hand.
Powders are finer than flakes and can be made by using a food mill, processer or blender. If you have no electricity, you can use a mortar and pestle. The most common powders are onion, celery and tomato. Powders take less room to store.