Lets talk about the wonders of pulp, this is no fiction its just pure good realness. If you are a nut milk maker, you know that there is always some residue left in the nut milk bag. Unlike negative thoughts, do not let go of this residue and throw it in the trash. Instead use it to make cereal, crackers or my favorite “pueat balls” These are awesome when eaten mixed in a red sauce or when topped with pesto or anything saucy. I haven’t tried this recipe with other nut pulps, as i usually only make almond milk, but feel free to try it and tell me how it turned out.
What you will need:
2 tbsp of flax seeds
4 tbsp of water
1 1/4 cup of almond milk pulp
4 chopped up dried tomatoes
4 chopped up olives
4 chopped up Champignons
salt to taste
1 tsp dried Italian spices mix
2 tbsp olive oil
1/2 yellow onion
Preheat oven at 175 degree Celsius.
While the oven is heating up make your flax egg. Place the flax seeds in a small bowl and add water. Set aside.
Take a pan and saute the chopped up onion with 1 tbsp of onion. Set aside to cool.
In a big bowl add in the pulp, chopped up dried tomatoes, chopped up olives and champignons. Mix well add in salt and rub in the dried herbs. Pour in the sauteed onions and add in the remaining oil. Mix well and fold in the gel like ‘flax egg’. Mix well but don’t over do it, it should have a wet but not too wet and not too dry consistency which is still moldable.
Take some of the mixture and roll into a golf ball size ball. Place this on baking paper or on a baking dish. Do this with the rest of the mixture.
Put the balls in the oven and let them bake for 30 mins, or until they are firm and dry. If your oven is very very strong tune down the heat to 125 degree Celsius.
and Voila they are done if you are adding these to a red pasta sauce then pour the sauce on top of the balls and serve.
till then have a good one.