Have you ever noticed how much the texture of kohlrabi resembles meat? Just wait �till you try this recipe! For those of you (like me) who don�t like using much soy (tofu), this recipe will make great meat-less jerky.

You may be wondering, �What in the world is kohlrabi?� The name comes from the German words cavolo (cabbage) and rapa (turnip). It�s a lot like a turnip, except the bulb grows above the ground and it is a member of the cabbage family. According to koolrabi.com, kohlrabi is an excellent source of vitamins B and C, and is high in calcium, iron, phosphorous, carbohydrates, potassium, and fiber. Sound good?

Ingredients
1/2 C. Bragg�s Liquid Aminos or soy sauce
3 to 4 T. liquid smoke
1/8 C. water
1 t. onion powder
l t. garlic powder or l clove garlic, crushed
l t. pepper
1 t. sweetener
Fresh Kohlrabi

Instructions
1. Begin by mixing the first seven ingredients together in a bowl. Pour into a large casserole dish.
2. Peel the kohlrabi and slice into quarter inch strips. Blanch these slices for about 1 minute in boiling water.
3. Place blanched kohlrabi slices in casserole dish with marinade. Let soak for a few hours.
4. Dehydrate soaked kohlrabi at 105 degrees Fahrenheit until desired dryness is attained. Store in Ziploc bags.

You may adjust the soaking time according to your taste preference � soak longer if you prefer a stronger taste. Enjoy!

Marinade ingredients from http://www.vegparadise.com/asknettie23.html

Recipe submitted by Matthew Farnell <http://www.farnellweb.com/>