Juice Pulp Veggie Patties
  • Olive oil.
  • ½ cup sliced onions.
  • ½ cup sliced mushrooms.
  • Salt and pepper, to taste.
  • 2-4 cups vegetable pulp.
  • 2 cups leftover brown rice, quinoa, or black beans.
  • 2-3 Tablespoons all-purpose seasoning like Spike®
  • Optional add-ins: olives, chopped peppers, diced garlic, roasted bell peppers, artichoke hearts, etc.
  • Mix all ingredients together in a bowl, you can either use coconut oil and pan fry op top of the stove or bake in the oven. 
  • For the stove-top method make burgers into patties, Use just enough oil to coat the pan and fry for about 5 minutes on each side. 
  • If baking in the oven then place the patties on parchement paper on a baking sheet and bake at 350 degrees for about 10 minutes on each each sidde. 

Beet Burgers

gredients:

2 cups juice pulp (1 large beet, 1/2 bunch of fresh parsley, 2-3 carrots)
2 organic eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon turmeric

organic butter, for cooking (optional)

Directions:

If you don’t have any juice pulp on hand, you’ll need to make some juice first! I recommend juicing 1 beet, 1/2 a bunch of parsley, and 2-3 large carrots to create about 2 cups of juice pulp. If you are making a recipe using citrus or ginger, put the current pulp into a separate bowl before juicing those type of items. You dont want to use those items for the burgers. 

Transfer the vegetable pulp to a mixing bowl, and combine with the eggs and spices, mixing well. The resulting mixture should be moist and sticky. Using your hands, divide and shape the batter evenly into 3 patties.

There are two ways to cook these patties: Pan-frying in a skillet or baking in an oven.

 

Using a skillet, melt a pat of organic butter over medium heat and cook the patties on one side for about 5 minutes. 

 

Cover the saute pan for even cooking, and flip the burger every 5 minutes until firm, about 20 minutes total.

The other version is to place the patties on some parchment paper on a baking sheet and bake for 10 minutes on each side in a 350 degree oven. 

VEGGIE PULP CRACKERS

  • 2½ cups of leftover juicer pulp
  • 1½ cups of water
  • ½ a cup of flaxseeds
  • ¼ cup of sesame seeds
  • ¼ cup of chia seeds
  • ¼ cup of hemp seeds
  • 1 teaspoon of curry powder (or garlic/onion powder)
  • 1 large chili pepper (with seeds removed)
  •  Combine all of the ingredients listed above in a food processor. Mix the combination of ingredients until you have a sticky dough material.
  • Preheat oven only on the warm temperature. 
    1. Spread a large piece oo wax paper your counter  Spread the mixture on the sheet, or multiple sheets,  Use a rolling pin to smooth out the mixture. If you press with your hands your crackers will most likely be thicker in some spots than others.  Get the mixture as thin as you can without it being so think you can see the wax paper through it. 
    2. Sometimes I use a sheet of wax paper over top of my mixture to roll out easier. and other times I use some hemp protein powder like you would regular flour on the rolling pin. 
    3. Place the sheets on a cooking tray and place in the oven
    4. Remove the sheets from your oven or your dehydrator and use a knife to score lines across the surface. Flip the sheets over and place the tray back in your oven or dehydrator for another 8 hours. Letting them dehydrate for a longer period will make them crunchier but it will take almost all day. 
    5. All pulp crackers will be differant according to what type of fruits and vegetables you have juiced. 

     

CARROT PULP CRACKERS

 


Ingredients

  • 1 cup almonds, soaked overnight, rinsed, and drained
  • 2 cups firmly packed carrot pulp
  • 2 tablespoons ground flax seed
  • 1 tablespoon ground chia seeds
  • 1 tablespoon coconut aminos
  • 1 teaspoon no-salt seasoning
  • ½ teaspoon red pepper flakes
  • 1 tablespoon dried onion
  • ½ teaspoon smoked paprika
  • 3 saffron threads (optional)
  • 2 cups water
  • Instructions

    • Place almonds in a food processor and process on high until broken into medium crumbles.
    • Add carrot pulp, ground flax seed, ground chia seeds, coconut aminos, no-salt seasoning, red pepper flakes, dried onion, smoked paprika, and saffron threads (optional). Pulse ingredients to combine and then turn the processor on high, pouring in the water through the feeder tube. Add enough water that ingredients form a pourable dough.
    • Divide the dough between two Teflex-lined dehydrator trays. Use an offset spatula to spread thinly. Dehydrate at 125 degrees for 2 hours. Use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115 degrees. Break the dough into crackers, flip, and bake for 6-8 more hours at 115 degrees.
    • Store crackers in an air-tight container for up to 5-7 days.