Curried Quinoa Juicing Loaf


Ingredients:

  • 4 cups of juicing pulp**
  • 1/2 cup vegetable juice
  • 1 cup Quinoa (raw)
  • 1 cup Whole Wheat Flour
  • 1 Hot pepper (small)
  • 1 Onion
  • 1 clove Garlic
  • 1/2 tsp Cumin
  • 1/2 tsp Curry
  • 1/4 tsp Tumeric
  • Cilantro (handful)
  • Pepper (to taste)

 

Preparation:
This recipe is based off of the remains of vegetable/fruit juicing called pulp. It is an original 2VC recipe and is vegan, vegetarian and dairy/egg free.

Preheat oven to 375 degrees Fahrenheit. **Juice mixed vegetables and fruits such as carrot, cabbage, ginger, and green apple. Reserve juice in a large canister. In order to produce enough pulp for a loaf we usually make about 4-6 cups worth of juice and store it in the refrigerator. The pulp can also be used in salads and many other recipes!

Chop onion, cilantro, garlic and hot pepper in the food processor. Add pulp and pulse while adding flour and spices. Lastly pulse while adding quinoa and slowly add juice until the mixture reaches a thick batter texture.

Spoon into a silicone baking pan and bake for 45 minutes or until golden brown. Slice and serve!

Tips:
This is delicious toasted and served with hummus or chutney and some hot sauce!!

**Juice mixed vegetables and fruits such as carrot, cabbage, ginger, and green apple. Reserve juice in a large canister. In order to produce enough pulp for a loaf we usually make about 4-6 cups worth of juice and store it in the refrigerator. The pulp can also be used in salads and many other recipes!