“What to do with the left-over pulp from your split pea (or chick peas) milk”
Readers, having made yellow split pea milk a number of times (to which I did add some coconut milk), I had amassed quite a bit of pulp. I figured I’d use it to thicken gravies, soups, smoothies, porridges, etcetera; but one day, I dumped 2 cups of the pulp into a bowl, added a cup each of wholewheat and white flour, a cup of grated carrot, a lot of eskellion and onion, some celery and parsley, scotch pepper, coriander, sage and moringa powder, a teaspoon baking powder, and some pink salt.
I created a medium-thick batter by adding tomato-paste water, and got to frying; not certain of the outcome, but determined to eat it regardless. I am refraining from sharing the portions because I was just free-styling and not keeping check; but I think most persons know how to make saltfish fritters, and it’s basically the same recipe. (By the way, if you’re out of or not into saltfish, or the pulp of split peas and chickpeas milk for that matter; you can try this recipe for a classic vegetable fritter. My daughter introduced me to it and it has become a fave. Fry with coconut oil if you have it.)
What was the outcome of this experiment? Surprisingly delightful. It reminded me of split peas patty…oops, let me get my vegan terminology right…that’s yatty! It reminded me of a split peas yatty.
So, now I have a new recipe without portions, but that’s how most of us cook, right? We follow our heart, and if we don’t have an ingredient, we tweak a little here and a little there, and it usually turns out pretty well just the same.
Do allow the Holy Spirit to guide you in the kitchen. You’ll be amazed at how creative He can be!