So I always seem to have a surplus of juice pulp in the fridge and it's such a shame to put it to waste, so I made these amazing veggie burgers with a base of juice pulp (kale, celery and carrot), mushrooms and ground almonds! So they're grain-free for anyone cutting grains from their diet.
1 cup juice pulp
1 cup aduki beans (or black beans, or any other bean for that matter)
2 tbsp tahini
2 tbsp tamari
1 cup finely chopped mushrooms (I used 6 mini portobellos)
1 1/3 cup ground almonds
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
salt and pepper
1/4 cup of water (add more water if it needs a little help processing)
Blend up the beans until smooth add in juice pulp, mushrooms, tahini and tamari. Blend until smooth. Add in ground almonds (almonds should be roughly ground). Add in spices and stir until combined. Form into patty shape (You'll get about 10 small burgers or 7 big ones). Bake in a 350F oven for 25 minutes. Top with avocado and paprika!
|So much texture!|
And check out this awesomely cooool blueberry-kiwi swirl frozen yogurt. Here's the breakdown:
frozen blueberries + 1/2 avocado + stevia = blueberry fro-yo = X
2 frozen kiwis + 1/2 avocado + stevia = kiwi fro-yo = Y
X + Y = Blueberry-Kiwi Swirl!