Rosemary Chipotle Veggie ‘Toast’
– by raw chef Priscilla Soligo of Rawthentic Foods
If you’ve been participating in The Raw Divas recent 10-day Juice Cleanse program, or if simply love preparing fresh juices, then you’ve undoubtedly noticed that a lot of fruit and veggie pulp gets left behind. Doesn’t it seem wasteful to throw away all that pulp?
Composting the leftover pulp from preparing your fresh juices is never a waste, thank goodness. Additionally, you can save the leftover veggie pulp to use in a variety raw recipes!
Here’s a delicious, versatile, and money-saving recipe uses the leftover pulp from your nut milks and veggie juices. It can be made into raw bread, toast, or even crackers!
Ingredients
- 2 cups almond nut milk pulp**
1/3 cup chia seeds- 2 Tbsp ground flax seeds
- 1 tsp finely chopped garlic
- 2 tbsp dried rosemary
- 1 tsp chipotle chili
- 1 tsp pink Himalayan crystal, or Celtic sea salt
- ¾ cup fresh carrot or beet juice, or both
- 1 ½ cups veggie pulp left over pulp from making fresh juice
Optional: For an extra crunch, crush a handful of almonds to mix into bowl. Also feel free to omit the chili if you prefer no spice.
**Almond pulp/ nut milk — This is left over pulp after you have made nut milk from blending 1 cup almonds with 3 cups filtered water, and straining using a nut milk bag.
Pulp will freeze for up to a couple of months in the freezer and longer in the deep freeze. Milk will last up to aprox. 3 days in the fridge depending on outside humidity. You will need 2 cups of almond nut pulp for this particular recipe.
Directions
• Place all ingredients except carrot juice into a large bowl and mix with hands.
• Add ½ cup of carrot juice to begin and mix your dough well.
Be sure to think good thoughts, as this energy does translate into your food!
Your dough should resemble the ‘feel’ of bread dough and should not be runny or sloppy. Add remainder of carrot juice if you feel the dough is not wet enough; this will vary due to how dry or moist your veggie and almond pulps are.
• Ready two dehydrator grid sheets (no Teflex sheet required) and then place your dough onto a cutting board with cling wrap under it to prevent from sticking.
• Form your dough log into a long triangle shape and then cut ½-1 inch thick slices.
• Place each triangle slice onto the dehydrator grid trays and into the dehydrator at 115F for 12+hours, or until the desired consistency has been achieved.
This raw bread recipe is usually crispy on the outside and a little softer on the inside and has a texture similar to toast.
This recipe also makes super yummy crackers! Just shape your dough log differently, and cut thinner slices. You can dehydrate longer for a more crispy cracker-like consistency, too.
Add your favourite spreads, dips, or top with marinated veggies, and enjoy!
More Recipe Ideas using Veggie Pulp
What else can you do with the left over juice pulp from your fresh and raw fruit and veggie juices? Our family uses a Green Star Juicer, and we make:
- All kinds of crackers
- Garden burger patties
- Mexican taco fillings
- Neat loaf
- Carrot cake
- …And more!
For my sprouted ‘Pizza di Napoli’ buckwheat pizza crusts I also used our left over kale, celery, carrot, lettuce veggie pulp!! This recipe will be in my up and coming e-book.
Veggie pulp is nutritious and fantastic in raw foods. I love it!
Priscilla Soligo is the founder of Rawthentic Food: A company dedicated to organic plant-based raw food health and education. With a degree in early childhood development and a background in raw culinary and nutrition studies, she successfully combines her love of children with her creative raw food passion. A mother to an adorable toddler, she lives with her family in Hong Kong where she is an avid supporter of local organic farming.