Juicing and Pulp Basics

• Modern juicers are adept at extracting lots of juice from fruits and vegetables, leaving heaps of dry, barely flavorful pulp. This fiber-rich pulp has little nutritional value outside of the juice it still contains within it; no matter how good your juicer is, it cannot extract all the juice from any given fruit or vegetable. Reuse this pulp in a number of baked items, as well as in items such as savory pan-fried pulp-and-rice cakes, dehydrated pulp crackers, and marinated fresh pulp salads.

Muffins With Vegetable Pulp

• Muffins provide a simple and straightforward way to use leftover vegetable pulp. Carrots, apples, spinach, sweet potatoes, kale, celery and onion pulp all can work to flavor, add some depth to, and bulk up both sweet and savory muffins. Use pulp in any recipe that calls for shredded vegetables, such as zucchini or carrot muffins, and substitute the juicer pulp in equal proportions to create a vegetable-packed muffin that is as filling as it is delicious.

Cakes With Vegetable Pulp

• Most types of vegetable pulp suit cake-making well, but the most commonly known one, by far, is carrot. Make carrot cake using carrot pulp and you likely will never know the difference from using fresh grated carrots. Don't stop with carrots, though. Try adding sweet potato, beet, zucchini or celery pulp to your cakes. Use vanilla, cinnamon, cloves and cardamon to add even more flavor to these sweet vegetable cakes.

Meat Dishes With Vegetable Pulp

• Use leftover pulp as a bulking agent for meatballs or meatloaf to increase the nutritional value and volume of the dish. Use onion, celery and carrot pulp for more traditional options to pair with beef or turkey meatballs, or branch out and include sweet potato, zucchini, kale or spinach pulp in a meatloaf to use your leftover pulp. If you have a lot of pulp, double your recipe and bake extra meatballs or meatloaf to freeze and have on hand for a busy weeknight meal.