Another Pulp Recipe! Vegan Vege Quick Bread, Raw Vegan Pizza and Marinating Tempeh

Using my regular soda bread recipe, but instead of almond milk and vinegar, I used the pulp from juicing this morning. It was celery, zucchini, kale, ginger, garlic and onion. The dough was a bit dry, so I added a little more water.

The raw:













Un-hulled sesame seeds (an excellent source of calcium, unlike dairy) sprinkled on top

And the cooked:














It was very moist. Like zucchini bread, but not sweet. Savory. I don't know if it would make a good sandwich, but hot with earth balance, it was a tasty treat. It would be very complementary with chili, along side a giant green salad, or toasted for a high fiber breakfast.


Today's lunch was a sauerkraut and sweet pepper mini pizza














Flax seed crust, smeared with seed cheese and piled high with home made sauerkraut and chopped sweet peppers


Tonight I am making tempeh cutlets for dinner. Here they are marinating with some zucchini slices.














The marinade is just ACV, water, garlic powder, a couple of drops of Tulsi tea and some horseradish powder. I had a horseradish root and it dried up. I tried to chop it in my mini blender and it CRACKED the little plastic carafe! Thankfully, the thing came with a bunch of them. I have read a couple of recipes but none of them really moved me, so I decided to fake it. I will let you know how it comes out.

Cheers!