11
Recipes Using Pulp
Citrus Ginger Muffins (Makes 12 muffins)
Ingredients:
1 cup (about 236 g) pulp reserved
from More Than Orange Juice
(or similar juice)
1/2 cup (120 g) milk
1/4 cup (57 g) vegetable oil
1 large egg
1/3 cup (67 g) granulated sugar
1 teaspoon vanilla extract
1 1/2 cups (180 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Directions:
1. Preheat oven to 400°F.
2. In a large mixing bowl, combine pulp, milk, oil, egg, sugar, and vanilla
extract with a hand mixer on medium speed until blended.
3. Gradually add flour, baking powder and salt. Mix on low speed until just blended.
4. Spoon mixture evenly between 12 muffin cups. Bake 20 to 22 minutes, or
until lightly browned.
Wholesome Vegetarian Chili (Makes 8 to 10 servings)
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 medium green pepper, coarsely
chopped
1 large carrot, shredded
1 medium zucchini, shredded
1 large celery stalk, sliced
1 can (28 oz/794 g) whole tomatoes,
broken
2 cans (4 oz/113 g each) green
chilies, drained
1 can (15 oz/432 g) black beans,
drained
1 can (15.5 oz/439 g) cannellini
beans, drained
1 1/2 cups (about 354g) pulp
reserved from 8 Pack Vegetable
Juice (or similar juice)
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ancho chili powder
Directions:
1. Heat oil in Dutch oven over medium-high heat.
2. Add onions and garlic and cook for 2 minutes.
3. Add green pepper, carrots, zucchini, and celery and cook for 5 minutes.
4. Stir in remaining ingredients and cook over low heat for 40 minutes.
Match the flavor of the pulp to the ingredients in the recipe. For baked goods, the amount of liquid should be adjusted based on the amount
of moisture in the pulp.
Berry Chocolate Brownies (Makes 16 brownies)
Ingredients:
1/2 cup (113 g) butter
1 cup (170 g) semisweet chocolate
chips
1 cup (200 g) granulated sugar
1 cup (about 236 g) pulp reserved
from Berry Sunrise Juice (or
similar juice)
3 large eggs
1 tablespoon vanilla extract
1 1/4 cups (150 g) all-purpose flour
1/2 cup (40 g) baking cocoa
1 teaspoon salt
Directions:
1. Preheat oven to 350°F. Line a 13 x 9 inch baking pan with nonstick foil or
spray a foil-lined pan with nonstick cooking spray.
2. In a large microwave bowl, microwave butter and chocolate chips on
medium power for 2 minutes or until butter is melted and chips are shiny.
3. With a hand mixer, beat chocolate mixture on medium until blended, about
1 minute.
4. Add sugar and pulp. Beat on high until mixture is lighter in color.
5. Add eggs and vanilla. Continue to beat on medium until well blended,
about 2 minutes.
6. Reduce speed to low, add flour, baking cocoa, and salt and beat until
smooth, about 1 to 2 minutes.
7. Spread mixture evenly into prepared baking pan.
8. Bake for 26 to 30 minutes, or until a toothpick inserted in center comes out
clean.
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