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?