What to do with vegetable pulp left over from juicing? Especially when you’ve been juicing beets, ginger, garlic, celery, dandelion greens, apples and carrots? (That makes a delicious and highly detoxifying juice, by the way!) And what to do when your next door neighbor makes a hobby of growing and drying his own chili peppers? I found the answer at last.
My mother, who is a very non-raw gourmet, adores this.
Submitted by sillydog on January 14, 2007 - 9:04pm
Makes 3 cups
I adjust the basic tofu pate recipe to whatever happens to be seasonal or in my fridge. Adjust any of the quantities as you see fit, as the trick is to just make it to taste. Great w/ any type of cracker or bread-like unit.