Pulp Kitchen: The Cookbook; How to Turn Juiced Pulp into Killer Dishes

Chelf (Vicki’s Vegan Kitchen), an avid vegan hell-bent on not wasting an iota of nutrition or fiber, makes a solid and imaginative case for finding a litany of additional uses for the by-product of juicing—all that pulp—in this helpful collection. After a rambling 20-page preamble, Chelf finally gets down to brass tacks: helping readers find ways to get more use out of the pulps they’re left with after baking juice. In many cases, such as carrot muffins and apple pulp pancakes, both the fruit juice and resulting pulp are added in conjunction; others, such as apple chia cinnamon muffins, leftover pulp is added to give body, moisture, and flavor. Chelf does an admirable job of including recipes for the pulps readers are most likely to have on hand (carrot and apple are particularly common), providing expected dishes (black bean and beet burgers, Southwest tomato soup) as well as unexpected ones (sprouted wheat bread, coconut cookies, raw spinach tortillas). Her dishes are approachable, tasty, and practical, and they’re also easily sourced, a nice benefit of adding pulp instead of other binders or flavor agents to vegan dishes. Though this isn’t a new idea, it’s a helpful collection of everyday recipes that juicers of all stripes will likely find handy. (Mar.)