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I can’t believe it’s this time of the year again. Thanksgiving! I love when it’s getting cold outside and warm on the inside. Normally, I publish juicing and smoothie recipes on this channel – but people have been asking me about what to do with all that juicer pulp. So, I thought Thanksgiving would be the perfect opportunity to create some delicious side dishes that you can create (at least in part) with your juicer pulp.
Here are the recipes from the video:
+++ Vegan Balls – Thanksgiving Side Dish +++
4 carrots
2 medium sized sweet potatoes
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I used the pulp from the carrots and sweet potatoes, but of course you can grade them without juicing beforehand.
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2 stalks of celery, finely diced
3 onions, finely diced
3 garlic cloves, minced
5 tbsp olive oil, or more 🙂
1-2 tbsp tomato paste
1 cup breadcrumbs (baguette)
1 cup walnuts, graded
2-3 parsley sprigs, chopped
2 thyme sprigs
2 rosemary sprigs
salt and pepper
pinch of sweet paprika
+++ Basil, Spinach Pesto +++
8oz fresh spinach
3oz basil
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You only need these basil and spinach quantities if you’ve created a juice. If you don’t juice you can use considerably less.
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2oz pine nuts, graded
splash of veggie stock
5 tbsp olive oil or more
1 garlic clove
salt and pepper
2oz parmesan cheese (optional)
+++ Red Quinoa Salad – Thanksgiving Side Dish +++
9oz of red quinoa (black or white is fine, too)
3 scallions, minced
2-3 corn cobs
1 garlic clove
2 sprigs of thyme
1 sweet pepper
2-3oz dried tomatoes
1 onion
5 kale leaves (pulp)
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Again, I used the pulp of my kale juice. It’s perfectly fine to just use the kale, you’ll need less kale. Or you can replace it with spinach.
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1/2 lemon, juiced
1 pinch of sweet paprika
+++ Orange Glazed Sweet Potatoes – Thanksgiving Side Dish +++
2 medium sized sweet potatoes (or more)
4 oranges, juiced
1/2 cup of sugar
pinch of salt
2 tsp cinnamon
1 tbsp coconut oil, or butter if you don’t need to keep it vegan
1 sprig of rosemary
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