Saturday, November 08, 2008

Pulping

Ever since we got our juicer, Andy and I have been drinking various combinations of fruits and veggies. But juicing feels so wasteful, even knowing that the leftover pulp goes into the worm farm and makes us good dirt. The first pulp-recycling experiment (pulp nuggets!!) was a success so we decided to try some more...

These are stuffed mushrooms. The stuffing is made from onions, spinach, and the pulp from (I think) carrot, sweet potato, and zucchini. The picture looked alright on my laptop, but here at uni the screen is different and it seems really dark. Hopefully you all have better monitors than I do!

This was a yummy dinner of baked tofu (marinated in hoisin, plum sauce, and a few other surprises), roasted green beans with kalamata olives, and broccoli-chickpea casserole. The casserole sauce is a simple white sauce--turned purple with the addition of beetroot and carrot pulp (Andy's idea). While I thought this was a very yummy way to use pulp, the colour threw Andy off a bit.

Finally, we have some more stuffed veggies. This time, Hawaiian-stuffed zucchinis. The stuffing is made from pineapple and carrot pulp, flavoured with tamarind paste, chilli oil and a few other things. With the zukes we had roasted radishes and beets, and a yummy salad of baby spinach and marinated portobella mushrooms.

Does anyone have suggestions on how else to use some of the pulp produced by the juicer?

9 comments:

Lisa Dempster said...

You could potentially bake it into a cake? I know a lot of chocolate cakes are improved by the addition of veggies, like beetroot or zucchini. The nature of the pulp would probably add a lovely moist zing to many cake or muffin recipes...

VeggieGirl said...

Fabulous food!!!

Vegetation said...

Wow! So many ideas for using pulp! I always have almond and cashew pulp from making nutmilk and I never have a clue what to do with it.

I love the pretty pink white sauce!

ŀĀŘ¡ŝ∫Á said...

the fruit pulp you can use it as a topping for the ice cream or sherbet maybe..

David J said...

The images came through bright and full of colour on my monitor.
Great use of pulp. I wonder about the texture of the stuff? does it blend well or do you sometimes feel like you're eating sawdust?

I've recently had what may be a transformative experience during a discussion group that combines Theology and Quantum Physics... Some very convincing arguments were made for the virtue of vegetarianism leaving me to consider yet again the idea of giving away my wasteful and primitive habit of eating meat. I may be referring to this blog for evidence that I need not fear a meat free diet.

mad about udon said...

I wish I could help but I've never juiced before :-( Lovely dishes though!

Kristen's Raw said...

I feed the pulp out my balcony so the bunnies in the neighborhood are well fed.

But, if you want it for yourself, you can make raw crackers. Put it in a bowl with some water and ground flax seed, then toss in whatever herbs and flavors you want and dehydrate.

For nut pulp you can make raw cookies :)

Cheers,
Kristen

Theresa said...

Thanks for the ideas, everyone :)

And David J--It's a bit saw-dusty if you eat it straight, but mixed into things it's great. I've used it in place of bread crumbs in the stuffing recipes, and it's a bit wetter than normal but kinda nice. The key is to add it to stuff with a bit of moisture already (and to use it straightaway, so it doesn't dry out). And good luck on your path to herbivory! If you need any advice, email me!

Melisser; the Urban Housewife said...

Mmm, I love stuffed veggies!