Be careful with home-dehydrated veggies. I once dehydrated a dish containing peas and took it out without testing it at home. I cooked and cooked the food for over 20 minutes (the rest was mush), but the peas were still the consistency of buckshot, hard enough to break a tooth. Now I buy freeze-dried veggies and add them to the meal after dehydrating it. Spinach dehydrates well at home; just break it up so there are no large lumps afterwards.
I use freeze-dried fruits on long trips because they are lighter, but I really prefer the dehydrated kind, if I can get them without sulfur dioxide.
If you haven't checked out Sarah's website, http://www.trailcooking.com/, I suggest you do so. I've become an enthusiastic fan of hers, since freezer-bag "cooking" (really rehydrating rather than cooking) eliminates a chore that I hate, washing dishes. She has lots of ideas for dehydrating as well as using readily available foods.