This month of guest-bloggers just keeps on going and bringing more and more of my favorite foodie ladies here to share amazing treats with you guys. Today, we have the amazingly talented Cara, of Fork & Beans, with us, sharing an incredible recipe that would be perfect for your Super Bowl party this weekend or heck for any occasion really and they are a super creative way to use up some of your leftover juice pulp!

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Beth. Oh Beth. My love story goes way back with this girl from almost the beginning of Fork & Beans. I adore her personality from behind the computer and in person–she is the kind of girl you want fighting on your team. It is of my upmost pleasure to be here with all her loyal readers–YOU–sharing this recipe today!

Over the past couple years I have become a huge lover of juicing. I even bought an Omega (which I LOVE) and I now make a tradition of going to the farmer’s market every Sunday to buy fresh produce to juice at home for the entire week. The thing about juicing, however, is that there is a ton of pulp left over from the vegetables. I always feel guilty about throwing it all away because there is still food to be eaten despite the fact that it is the leftover fiber of the vegetables and fruit. I just never really have known what to do with it (translation: I never put that much thought into it) That is, until now.

Now I am starting to get creative with all that extra fiber and beginning to throw it into everything I can think of. About a year ago I made these Italian Quinoa Bites which were a HUGE hit (and unbelievably good!) and it immediately hit me that the pulp would pair perfectly with a new-and-improved flavor. And trust, it so is! These make the perfect appetizers or even meal in and of itself.

[print_this]Southwestern Quinoa Bites Recipe – gluten-free and vegan

Gluten, egg, and dairy-free

Makes 14 bites

1 shallot, chopped

1″ section of a fresh jalapeno, seeded and minced

1 c. cooked quinoa

1/2 c. leftover pulp from juicing (if you do not have a juicer at home, simply use grated zucchini)

1/4 c. organic corn kernels

1/4 c. black beans

2 Tbsp. Cara’s gluten-free flour blend (or any flour that you have in your pantry)

1 Tbsp. flaxseed meal + 2 Tbsp. water – allow 5 minutes to thicken

2 tsp. non-dairy milk

For the breading:

1 c. crushed gluten-free cereal or breadcrumbs

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1/4 tsp. salt

dash of cayenne pepper

DIRECTIONS

Heat 1 Tbsp. olive oil in a medium skillet and sauté the shallot and jalapeno until translucent. Remove from heat. Combine all of the ingredients together for the quinoa bites in a medium bowl. In a shallow bowl, whisk the breading ingredients until combined. Form into balls with hands and then dip into the shallow bowl to coat with the breadcrumb mix. Place into skillet and cook on all sides until golden brown. Allow to drain on a paper towel-lined plate and sprinkle salt to season immediately. Serve with an Avocado Dipping Sauce (see below) [/print_this]

[print_this]Avocado Dipping Sauce Recipe

Makes 1/4 cup

1/2 small avocado

juice of 1 lime

2 Tbsp. cilantro

1/2″ piece jalapeno (depending on how spicy you like it, increase or decrease the amount)

1/4 tsp. cumin powder

liberal pinch of salt

In a high-speed blender combine everything together until smooth and not too thick. If this is still thick, add 1 teaspoon water at a time until desired dipping consistency.

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Cara is the face behind Fork & Beans. Hell-bent on making it her mission to make allergen-friendly foods creative and tasty, everything you will find on her site is gluten, egg, and egg-free. Follow her on Facebook, Pinterest, and Instagram. You can also pre-order her upcoming all-desserts Decadent Gluten-Free Vegan Baking Cookbook!