This is something we all have to deal with as home cooks. Not only leftovers from meals, but for those of us that make our own soy or nut milks, those create their own leftovers as well.
Both lunch and dinner for me were leftovers today. Lunch was a plate of the Bok Choy rice from Vegan Express (with the cashews and oranges added now). For dinner I had more Curried Orzo Salad with Mock BBQ Pork and added some peanuts to the orzo dish, just to round out the meal.
Now that I am going to start making peanut tofu, I have just discovered that I have a new leftover problem, peanut pulp. If I was making regular tofu and had a lot of okara to use I could always do what SusanV suggests at Fat Free Vegan, make cookies. Or I could do what Bryanna Grogan does at Notes From the Vegan Feast Kitchen; make Okara Parmesan or Okara Miso Pate. But I’m not, so what can I do with peanut pulp?
I may do the same thing I did with the cashew pulp I had from recently making a few batches of cashew milk. I used the pulp to make Coconut & Cashew Bread Paste from Recipezaar. But when you have up to 3 cups of peanut pulp a week that may not be enough. I faintly remember reading on other blogs and possibly up at the PPK forums that people have used the pulp for cheese spreads and as binders in other dishes. But I’m not sure how to go about that. So you tell me, what are some of our favorite ways to use up the pulp left from making nut milks? And do you have any good recipes?
Julie & Kittee's Bagel Factory!
1 week ago