The Washington Post – I pick up a butternut squash in my left hand and pull a peeler across its curves with my right letting the ribbons drop to the cutting board. Cook the pulp in a large pot with some olive oil and the add your favorite spices fresh herbs.
Chickpeas are a go-to base for making vegan tuna salad but turns out that vegetable pulp is actually really close to the look and consistency of tuna.
Vegetable pulp recipes. I switch to my sharp cooks knife and hack the squash in half lengthwise then scrape out the seeds and stringy pulp with a spoon. If your juicing pulp consists of vegetables such as celery carrots onion andor garlic you can easily transform the pulp into a flavorful savory vegetable broth. Sift the flour into a bowl.
I think just about any type of vegetable pulp would be just fine. Make a veggie broth by boiling pulp with water herbs and spices then straining. Use up your leftover juice pulp to make this tuna salad spread and try it in salads wraps sandwiches and anything else you can whip up.
Use fruit pulp to make frozen pulpsicles or fruit pulp ice. I seasoned mine with a clove of pressed garlic sea. Pulp from 8oz of carrots 1 oz of walnuts chopped Grease a 7 inch round cake pan and line with wax paper.
Blend pulp into a smoothie to add fiber. Add to a soup to thicken and boost fiber and nutrient density. Add 12 cup of ground flax seed to the mix and 12 cup of raw sunflower seeds.
After chopping the bright.