Preparation

I start by mixing miso (seasalt would work) with water and then add what I need to the almond pulp to make a paste. Then, I begin to experiment with spices, chopped celery, green onions, jalepenos, wakame, arame and/or other vegetables. I use this in red bell pepper wedges, on celery, on cucumber slices, on crackers, as a sandwich filling and lettuce wrap, even sushi. It’s an excellent way to use left-over pulp. I use one bowl and rarely measure. I dehydrate the pulp after making almond milk, so there’s always some available for a quick meal. For the picture, I added chopped tomatoes, zucchini and green onions, stuffed into a yellow bell pepper. Yummy!