A few years ago I started juicing vegetables for my husband and got hooked myself! One of the things that bothered me about juicing was the pulp left in the juicer; which seemed like such a waste. The fiber and residual nutritional value seemed too valuable to use as compost so I started cooking and baking with it.
Two weeks ago, I made gnocchi from the pulp of veggies that turned out to be heavenly little pillows of nutrition and fiber. This week, I mixed black beans, fresh onion and herbs in the food processor along with oats. I sauteed the veggie pulp a bit with EVOO to release the flavors and added salt and pepper. Then, I mixed the veggie pulp into the black bean mixture and formed them into patties. I coated mine with polenta but some ground oats would have worked just as well. Once these were pan-seared and on a bun, these hearty vegan burgers, full of protein and nutrients, were devoured by my pickiest of meat and potato eaters.
Serve with some North Fork chips or organic tortilla chips and a side salad and everyone will be happy.
- 1⁄2 cup quick cooking oatmeal, (or bread crumbs)
- 2 cups cooked black beans (organic canned is ok), drained
- 1 small onion minced (or 1 tsp onion powder)
- 2 teaspoons minced garlic (or 2 cloves minced)
- 1tablespoon extra virgin olive oil
- 1cup pulp from juicing such as carrot, celery, beet, kale, etc
- 1⁄4teaspoon cumin
- 1⁄2teaspoon salt
- 2teaspoons chili powder
- 1/2 cup of fine polenta, ground oats or Maseca
- 4 tablespoons of extra virgin olive oil for frying
- In the bowl of a food processor, combine black beans, oats, onion, and spices. Process until smooth.
- In a sautee pan over medium heat, add 2 table spoons of extra virgin olive oil and sautee the juice pulp with salt and pepper to taste. This will release the flavors of the veg pulp.
- Then add the veg pulp mixture to the black bean and oat mixture and mix until you have a texture similar to ground meat.
- Form into patties (4 dinner size, 6 lunch or snack size).
- Coat each side in cornmeal/oat/ crust
- Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!
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