Any kind of spices? Looks good!

You're going to laugh at me....when I read the title of your thread, I was fully expecting one of your wonderful fabric art projects, a quilt or a rug. I stared at that first picture for quite a while before I read anything!

I kept waiting for your artistic creation to make sense, lol!

LOL Rhizo, you're right--I'm definitely laughing!

The recipe called for garlic, oregano, chili powder and cumin. I upped the cumin a bit but reduced the chili powder because of my reaction to peppers. I could see other spices being substituted, to suit the cook's taste.

Very professional looking!

Yes, oatmeal. Quick oats. Thanks, Suzieque and Ellen!

Alisande -

Those look absolutely delicious! As a kindred spirit when it comes to using leftovers, I use all kinds of things for vegetarian cakes/patties and enjoy them for lunches and vegetarian Friday. Hubby says I bat "clean-up" at our house, when it comes to leftovers.

Do you happen to make anything interesting from pulp left from making almond milk (or other nuts) and coconut milk? I keep adding to that recipe file.

I hate to waste food!!! Which is one of the reasons I can stick to a $125/MONTH food budget for two adults. In my file there is a collection of recipes that use bread crumbs (including gluten-free homemade breads) for cookies, brownies, and pancakes/waffles. There is also a nice collection of recipes that use one ripe banana. I was all giddy when I learned recently how to eat the avocado seed and banana peels!!! Then there is a whole list of wonderful things to use rice water left from boiling rice - skin toner, hair treatment, acne treatment, vomiting/diarrhea, starching white clothes...

I teach food and nutrition classes at the local Food Bank and I spend a lot of time helping people find simple recipes and uses for leftovers, which will really help save them money on their grocery bill. As the old saying goes - the most expensive food we buy is the food we waste.

I added pulp to a lot of muffins, quick breads, meatloaf/meatballs, when I was juicing. Unfortunately, I no longer do juicing because of the high amount of carbohydrates, which gives me a digestive problem due to "dumping syndrome" (yes, that's a real condition - not a pun about wasting food ;-).

Anyway, thanks for sharing the unique recipe. :-)

-Grainlady

Looks good, Susan!!!!

Like Grainlady, when I was juicing.......it didn't last long, so I sold the machine; I used the pulp in meatloaves, etc. The excess always went to my little composting worm buddies. They devoured the stuff.

Wish I lived next door to you! I'd invite myself to lunch 5 days a week. I'd like to invite myself for 7 days a week but that might be a bit much for you.

You should make bone broth with those scraps. I'm making my first batch now, but just with bones and bay leaves, since I had no scraps. Your burgers looked great, when's dinner?

Grainlady, how do you eat an avocado seed?? I’m almost afraid to
ask about the banana peels. :-)

I’ve cooked a lot of rice over the years, but never had any water
left over. I always use just enough to absorb into the rice. You learn
something new every day, as my dad used to say.

I’m curious about your statement about high carbs in juicing. Did
you juice fruit, perhaps? I’m very carb-sensitive, and I’m certain the juice I
make is not high in carbs. I would be a wreck if it was. It’s all-vegetable,
except for occasional additions of a small amount of fruit. The carrots would
have some carbs, of course, but not enough to make it a problem.

I don’t make any nut milks, so I don’t have anything helpful
there. When we had the tofu business we had a lot of okara to deal with. Okara
is the soybean pulp left from making soymilk (which gets turned into tofu).
Friends used to pick up buckets of it regularly to use as pig feed, plus we
used to till it into the garden. Of course, it’s a protein, so we were careful
not to let a clump of it start rotting on the surface. But what a fabulous
fertilizer it made! We also had recipes for okara burgers, okara sausage, and
other dishes, but I mostly preferred tofu.

Good for you for teaching those classes at the food bank!

Jasdip, I’ll bet your worms wish you’d never sold the juicer. :-)

Imhappy, 7 days vs. 5 days . . . hmm . . . I’d say that depends to
a large degree on your willingness to do dishes.

Sleeperblues, not a bad idea!

Yes, GL, do tell about how one would go about eating an avocado pit!

I sprout them, but that's it.

LOL Susan, right now the little buddies are devouring cantaloupe rinds. They're treated pretty well!

I thought that avocado pits were toxic?

The pits are actually very healthy for you.....hugely so. Avocado powder goes into my morning sludgies.

I guess they must get dried and pulverized. Like AG, I thought they were toxic.