Vegetable pulp flat bread
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| Vegetable Pulp Flat Bread |
I take vegetable juice daily. I get a lot of pulp which I throw away. There are several reasons for this. Firstly we need only thirty grams of fibre a day. I get lot more than that. Secondly the pulp is tasteless after extracting the juice. I thought why not use some of it to make flat bread. So here is what I did.
Making this flat bread is very similar to my Coconut Flat Bread recipe. Only difference is that we are adding the pulp. The pulp came from spinach, celery, pumpkin and apple. If you use lot of greens in your juicing the pulp will be too fibrous and bitter. The pumpkin, apple and celery in my pulp gave a nice taste.
Recipe follows in detail with pictures.
Recipe summary
For
For
Vegetable Pulp Flat Bread
Preparation Time: 30 minutes
1. Mix 2 cups all purpose flour, 1 cup fresh grated coconut, 2 tablespoon of butter or 3 tablespoon olive oil, ½ teaspoon salt,4 tablespoon coconut milk by hand add the 150 grams pulp which comes from the juicer and finally add 4 table spoon water to make the dough. You can add water if needed.
2. You can Prepare the dough in the food processor as described in my coconut flat bread recipe. But you add the pulp to the flour in the food processor.
3. Make the dough into small balls. Then flatten the balls to get the shape of flat bread.
4. Cook in a griddle or a frying pan turning both sides till is cooked.
Now you have vegetable pulp flat bread. You can serve this bread with curry or sambol. You will not find any difference. It is tasty as well. You will have the satisfaction that you did not waste the pulp. At least you would have eaten some fiber.
Vegetable Pulp Flat Bread is ready.
Preparation Time: 30 minutes
Cooking Time : 30 minutes
Serves: 4
1. Mix 2 cups all purpose flour, 1 cup fresh grated coconut, 2 tablespoon of butter or 3 tablespoon olive oil, ½ teaspoon salt,4 tablespoon coconut milk by hand add the 150 grams pulp which comes from the juicer and finally add 4 table spoon water to make the dough. You can add water if needed.
2. You can Prepare the dough in the food processor as described in my coconut flat bread recipe. But you add the pulp to the flour in the food processor.
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| Vegetable Pulp Flat Bread |
3. Make the dough into small balls. Then flatten the balls to get the shape of flat bread.
4. Cook in a griddle or a frying pan turning both sides till is cooked.
Now you have vegetable pulp flat bread. You can serve this bread with curry or sambol. You will not find any difference. It is tasty as well. You will have the satisfaction that you did not waste the pulp. At least you would have eaten some fiber.
Vegetable Pulp Flat Bread is ready.
Preparation Time: 30 minutes
Cooking Time : 30 minutes
Serves: 4
Ingredients:
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| Vegetable pulp from spinach, celery, pumpkin and apple |
Main
150 grams of pulp from the juicer
150 grams of pulp from the juicer
2 cups all purpose flour
1 cup fresh grated coconut
2 tablespoon of butter
or
or
3 tablespoon olive oil
Others
½ teaspoon salt
½ teaspoon salt
4 tablespoon coconut milk
4 tablespoon water
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| Dough with vegetable pulp |
Mix all the ingredients by hand using the water last. If you want to use food processor
prepare the dough as described in that recipe. But you add the pulp to the flour in the food processor.
prepare the dough as described in that recipe. But you add the pulp to the flour in the food processor.
Make the dough into small balls as described in that recipe. Then flatten the balls to get the shape of flat bread.
Now you have vegetable pulp flat bread. You can serve this bread with curry or sambol. You will not find any difference. It is tasty as well. You will have the satisfaction that you did not waste the pulp. At least you would have eaten some fiber.
Recipe summary For
Egg fried with vegetable pulp
7. Add the 150 grams pulp and mix well.
Egg fried with vegetable pulp is ready.
Egg fried with vegetable pulp
1. Break 4 eggs and put into a medium sized bowl.
2. Add 1/2 teaspoon chili powder and 1/2 teaspoon salt, 1/2 teaspoon pepper. to the bowl and beat the eggs with a fork to mix it well with the added ingredients.
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| Ingredients |
3. In a medium frying pan or a wok add 2 tablespoon of vegetable oil and heat it up.
4. When the oil is hot add 1 onion sliced roughly and reduce the heat. In low heat fry the onion for about 10 minutes or till the onion takes a golden color.
5. Add 1 green chili sliced thin, 10 curry leaves chopped fine and fry for 2 minutes.
6. Now add the fried ingredients to the beaten egg.
7. Add the 150 grams pulp and mix well.
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| Egg fried with pulp |
8. Pour the egg mixture into the frying pan with added 2 table spoon oil and continue to fry in low heat while stirring slowly and breaking the frying egg into smaller pieces. When the egg takes a light golden color take the pan off the heat.
The fried egg is ready and can be served with rice or bread.I did not any difference. At least it contained fiber.
Egg fried with vegetable pulp is ready.
Recipe follows in detail with pictures ..
Egg fried with Vegetable pulp
Preparation Time:15 minutes
Cooking Time: 20 minutes
Serves: 4
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| Vegetable pulp from juicing |
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| Onion, green chili and curry leaves |
Ingredients
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| Ingredients |
4 eggs
1 onion sliced roughly
1 green chili sliced thin
10 curry leaves chopped fine.
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper.
4 tablespoon of vegetable oil
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| Egg fried with pulp in a wok |
Preparation
Break the eggs and put into a medium sized bowl. Add chili powder and salt and pepper to the bowl and beat the eggs with a fork to mix it well with the added ingredients.
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| Egg pulp fry served with bread |
Method
In a medium frying pan or a wok add the 2 table spoon oil and heat it up. When the oil is hot add the onion slices and reduce the heat. In low heat fry the onion for about 10 minutes or till the onion takes a golden color. Add green chili ,curry leaves and fry for 2 minutes.
Add the fried items into the beaten eggs and add the pulp and mix well.
Now add 2 table spoon oil and the beaten egg into the frying pan and continue to fry in low heat while stirring slowly and breaking the frying egg into smaller pieces. When the egg takes a light golden color take the pan off the heat.
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| Fried egg and pulp served with a steamed cake called 'pittu' Spicy fried chicken wing and spicy fried fish. |
The fried egg is ready and can be served with rice or bread.I did not any difference. At least it contained fiber.
Making vegetable stock using pulp from juicing
Recipe summary
For
Making vegetable stock using pulp from juicing
1. Add 500 grams of vegetable pulp, 4 cups of water, 1 teaspoon salt and 1/4 teaspoon dried rosemary in a large sauce pan bring to a boil and let it simmer covered for about 1 hour.
2. Stirred it once in every 15 minutes.
3. Let the stock cool for about 15 minutes. press the pulp with a ladle to get more stock. Use a ladle to press the pulp to extract as much stock as possible. Then strain it.
4. I let the stock sit for 15 minutes and the particles settled down at the bottom of the pan and pour out very clear liquid.
The stock turned out to be extremely delicious and I could take it on its own as a soup.
I preserved the stock in the freezer.
Recipe follows in detail with pictures.
Preparation Time: 5 minutes
Cooking Time : 1 hour thirty minutes.
Today I am going to make stock from the pulp I get from juicing. Normally I discard it.
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| Vegetable pulp from juicing |
Ingredients
500 grams of vegetable pulp
4 cups of water
1 teaspoon of salt
1/4 teaspoon dried rosemary
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| Clear vegetable stock in a glass jar |
I added all the ingredients in a large sauce pan bring to a boil and let it simmer covered for about 1 hour. I stirred it once in every 15 minutes.
At the end of one hour I let the stock cool for about 15 minutes. Then I strained it. I used a ladle to press the pulp to extract as much stock as possible. Some small particles passed through the strainer into the stock. I let the stock sit for 15 minutes and the particles settled down at the bottom of the pan and I was able to pour out very clear liquid without any suspended particles.
I tasted the stock, it turned out to be extremely delicious and I could take it on its own as a soup.
I preserved the stock in the freezer.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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