This recipe can easily be vegan by using vegetable stock instead of beef bullion, but I used what I had on hand. It’s so simple and takes minutes to make! This pulp consists of carrots, cherry tomatoes, baby spinach, parsley & celery.
Place the juice pulp in a sauce pan
Add 1 packet of beef bullion and 2 cups of water
Vegan option: substitute beef bullion with 2 cups of vegetable stock
Add 1 can of kidney beans (drained)
Add 1/4 cup of liquid smoke
Add salt & pepper to taste
Add 1 medium shallot (minced)
Add shredded steamed onion
Steamed Onion: Peel & core a medium sweet onion, place a small cube of butter and a bullion cube in the hole. Place
in a ceramic or glass (microwavable) dish, cover with lid and cook for 4 minutes. I used my Stone Wave
Cooker, a product I highly recommend.
Heat all ingredients through and enjoy or wait for the roasted veggies.
Rosemary Roasted Cauliflower & Turnips
Peel the turnip and chop into french size pieces. Cut cauliflower off the core. Place all in a large bowl, drizzle with extra virgin olive oil, sprinkle with salt, pepper and rosemary. Place on a baking sheet and bake for 35 minutes (turning the veggies after about 15 minutes).