Juicing -- What to do with the pulp?

Juicing -- What to do with the pulp?

This is a picture of the Pulp Cake described below

If you've done any juicing, you'll know that a lot of the fruit and vegetables juiced is left in the form of pulp.  If you've read my articles, then you'll know that I'm very frugal and throwing away "perfectly good food" doesn't sit well with me!  However, some may question whether juice pulp is perfectly good food.

It seemed to me that there should be something I could do with at least the pulp from neutrally flavored juices, so my creative brain got to work.  The first thing I did was make some Venison Burger Patties with ground deer meat (venison), ground pork and the pulp, then the next day I made a Pulp Cake, pictured above.  (The Venison Burger Patties recipe is SCD legal.)  They both turned out great!  The recipes follow.  This should help others see that even the "waste product" from juicing can go into making some perfectly great food!

A couple of thoughts about using the pulp before heading into the recipes.  Be sure and run the pulp through the juicer twice to be certain it is well pulverized and as much of the juice as possible is removed.  Also, use neutrally flavored fruits and vegetables or ones that would suit the recipe being made.  When I knew I was going to use the pulp later in a recipe, I removed the pulp I wanted from the waste container of the juicer and set it aside; then I juiced the other fruits and vegetables I was using separately, discarding that pulp. 

Venison Burger Patties

Makes about 10 burgers

(This recipe is SCD legal if the lemon pepper is omitted.)

Spray a large baking sheet with cooking oil spray.  Set it aside.  Pre-heat oven to 375F.

In a mixing bowl with an electric mixer (or by hand) combine well:

1 1/4 pounds ground deer meat (venison -- beef could be used instead)

1 1/4 pounds ground pork (chicken or turkey would work just as well)

2 eggs

Approximately 1 to 2 cups pulp leftover from juicing (I used about 1 1/2 cups carrot, apple and celery pulp)

1 teaspoon lemon pepper

1 tablespoon Adobo seasoning

1 teaspoon parsley flakes

1/2 teaspoon thyme leaves

Divide the meat mixture into 10 equal portions and form them into patties on the baking sheet.  Alternatively, the meat mixture can be made into meatballs or a meatloaf.*  Bake the burgers at 375F for about 12 minutes or until the internal temperature reaches 170F.  Serve as burger steaks or in buns like hamburgers.

*Meatballs -- using a scoop or by hand, form the meat mixture into balls and place them on a large baking sheet.  Bake the meatballs at 375F for 8 to 10 minutes or until firm.  Serve as desired.

*Meatloaf -- Spray a loaf pan with cooking oil spray.  Form the meat mixture into a loaf and place it in the pan.  Bake it at 375F for about an hour or until the internal temperature reaches 170F.  Top with sour cream or other topping as desired.  Bake an additional 5 minutes.

Pulp Cake with Cream Cheese Frosting

Makes one 9"x13" cake  

My daughter said this is one of the best desserts she's had in a long time!

Pre-heat oven to 350F.  Spray a 9"x13"x2" cake pan with cooking oil spray.  Set it aside.  Get out 1 cup (2 sticks) butter and 6 ounces cream cheese and set them on the counter to bring them to room temperature.

In a large bowl combine then set aside:

1 1/2 cups whole wheat pastry flour

1 cup unbleached all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger 

In a mixing bowl with an electric mixer mix 1/2 cup butter

until light.

Add 2 cups sugar and continue mixing until fluffy.

Add 2 eggs and beat well.  

Mix in approximately 1 1/2 cups pulp and 2 cups unsweetened applesauce, adding alternately with the dry ingredients until the batter is well combined.

Pour the cake batter into the prepared pan and bake at 350F for about 45 minutes or until a knife inserted off center comes out clean.

Cool the cake completely before frosting with Cream Cheese Frosting.

Cream Cheese Frosting

Frosts one cake plus some extra

Beat in a mixing bowl with an electric mixer until light and fluffy:

6 ounces cream cheese (room temperature)

1/2 cup butter

1 teaspoon vanilla extract

Gradually add while continuing to mix until well combined:

2 cups powdered sugar

Use to frost cake as desired.  Refrigerate covered any leftovers.

Enjoy!

Pulp Cake with Cream Cheese Frosting