simple berry
03-26-2005, 08:00 AM
Hi! I am excited by the prospect of getting to use all the carrot pulp from this morning's juice - making a raw carrot cake for mum's birthday, and the "Better than Beef" recipe by Matt Samuelson in Alissa's book. Has anyone made the Better than Beef? How did it turn out?
I'm making it for me, not for my family (they eat cooked food), but never know when they'll want to share. Wasted carrot pulp tends to keep us from juicing as often as we might, so I really want this to taste good and be satisfying.. It'll be part of tonight's dinner. Do you think it'll be ok, tastewise, to have the Better than Beef for dinner, and then turn around and serve a carrot cake tomorrow at brunch? Or would that spoil the taste of the cake for them?
I'm making it for me, not for my family (they eat cooked food), but never know when they'll want to share. Wasted carrot pulp tends to keep us from juicing as often as we might, so I really want this to taste good and be satisfying.. It'll be part of tonight's dinner. Do you think it'll be ok, tastewise, to have the Better than Beef for dinner, and then turn around and serve a carrot cake tomorrow at brunch? Or would that spoil the taste of the cake for them?