Vegan Keto Crackers MADE EASY with leftover ingredients! // The Tofu Pulp Diaries Ep 2
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- Опубліковано 26 вер 2024
- Gluten-Free, Fiber-rich, Low Carb Crackers are easy when you have a load of Pumpkin Seed Pulp leftover from making plant-based milk and soy-free tofu! Make thick and hearty crackers or thin and crispy crackers; it's up to you.
In this video, I'm sharing my recipe for Vegan Keto Cool Ranch flavored crackers made 2 ways: in the oven and in the dehydrator. Both are good but I wanted you to see the difference.
The seasonings you will need for the vegan cool ranch flavor are:
dried parsley
dried dill
nutritional yeast
garlic powder
onion powder
paprika
apple cider vinegar
salt
white pepper
black pepper
cayenne powder
For reference, I'm using the pulp leftover from making pumpkin seed milk out of 1 pound of raw hulless pumpkin seeds; about 3 cups of fresh pulp. If you had frozen your pulp previously, just let it thaw before making this recipe.
If you haven't seen my recipe for pumpkin seed tofu, check it out here: • SOY-FREE TOFU that mak...
Let me know in the comments if you have any questions. And as usual, I'll have the written recipe linked below.
Cheers,
Mary
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VEGAN COOL RANCH CRACKERS printable recipe: mtk.fyi/CoolRa...
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I'm not entirely sure if I'm going to get around to making all the advance level recipes you create, but I just love listening to you talk about it all.
sometimes I make them so you don't have to ;-)
I am patiently waiting for the aged version. Are you kidding? LoL. Thanks for all the foodie fun!!💜🙏🏼
😁
Yes interested in the aged version!
Noted! :-)
This is so creative! I almost forgot how much I used to love Cool Ranch Doritos! 👀
Haha me too! They were the best Doritos
The price is so worth it. Raw crackers that have no nuts, unless you add them. I’m so ready for the next adventure with this.❤
Totally agree! One pound of sunflower seeds and we get 2 or three different products from it!
This video came at the perfect time. I literally just made your pumpkin seed tofu this morning. I added Caraway seeds, sesame seeds, coriander, smoked salt
LOVE that timing!!!
i love how adventurous your recipes are! but still so accessible at the same time
Thanks so much!
Fermentation! Yes!
The last portion of cracker pics made me think it would be delicious as a crust on quiche.
what a good idea!!
I did this today with soy pulp from making soy milk, and they came out sooo good!!!! Thanks Mary!
Love love love your recipes and how you explain everything. Please keep up these wonderful experiments!!!!
Thank you! Will do!
I made these with Everything Bagel spice. So great! Thank you for this recipe! (I bet a big cracker spread with your "accidental" coconut spread would be stellar!
Sounds great!
That last line of crackers: "the tray's not big enough!", "If we go in there, we'll bunch up with the others and ruin her project!", "Abort mission! Dive off! Dive off!" - not all heroes wear capes, some are crumbly and delicious
I actually LOLed :-)
Hi Mary it's Maria Micallef Lia from Malta in the Meditterian Sea.
Today I tried out the DIY Pumfu ( pumpkin seeds tofu.
So far so good.
I added Italian seasoning and some curry powder.
Tomorrow I will get back to you about the result.
Many thanks.
Wow do I appreciate how you document and share all of your tests. I even saw trays of dehydrated veggies.
I love finding a use for leftover pulp since I hate just throwing it out.
I would absolutely love if you could try and make cottage cheese, perhaps from pumpkin seeds. I miss it soooo much! That taste & texture is impossible for me to duplicate in my attempts.
ahh i try to film as I can but tbh pulling out the camera and fixing the lighting and background is too much most of the time haha
I will totally work on a cottage cheese. Thanks for the #reciperequest 😁
@@marystestkitchen thank you! I can’t wait to see how the cottage cheese comes out.
I’m really excited about the cheese you talked about!
I’ve always wanted to make crackers! This will be my first foray…right after I make pumpkin seed tofu.😅👍. Thanks, Mary, for the inspiration and tutorial.
Yaaa!! You gotta do it!!! 😃
You have such the perfect voice for voice overs! Do you have a background in that somehow or does it just come naturally?
Just ten years of making youtube videos :-)
I'm going to try this with some Okara! PSA: to remove onion and garlic smell from hands and fingers, rub them on a stainless steel surface, like the sink or a large knife.
I was wondering if that would work! How did you go?!
Loving your channel! This low carb cracker recipe excites me, I can't wait to start making pumpkin seed tofu!
Hope you enjoy! Thanks so much
Always deliciously innovative 😊
Thanks a lot 😊
That’s a must try, mmmm
agreed! :-)
I absolutely LOVE this recipe and will try it for sure! I need to convert fahrenheit to centigrade etc, but definitely want to try this! Thank you 🙂
You're very welcome
Let’s see all your experiments!
One of these days!
I would love to see an aged version for sure.
Yum. These look great.
Thanks! I hope you try them :-)
Those look so good! And a cracker with funk....
They are! Gotta try them 😁
Aged pulp crackers!!
they are so good and all you need to do is forget you have pulp in the back of the fridge for a week 😂
Thank you! I love symplisity of it ♡
Glad you like it!
is there a video for the aged pulp also is there a video for the aged fermented pumpkin seed tofu/cheese. congratulations these crackers look store bought and delicious. also a suggestion for future videos #combinationseedandbeantofucheese to make some of those high end expensive ingredients more useful in adding to the cheaper ingredients flavour and texture attributes.
I’m pretty psyched to try this and not waste my pulp next time.
Ya!! They are so good and easy
And use 1 of the other tofu experiments that was very soft the base for a dip.
Yes! That would be perfect
Pulp non-fiction
😂
The crackers look really healthy and tasty! I'm thinking it would be an easy way to sneak healthy food into my 2 year old.
I just bought the same tofu press. I was pretty excited to see that they have really come down in price. I'm excited to use it.
Yay! I"m excited for you too!
You may have done this already but vegan pate? Loving this series!
thanks for the suggestion!
A technique I used once when making teff crackers was to make a very wet almost soupy mix there was sunflower seeds in it so what I did was pour it on a parchment baking sheet and wiggled it around till the mixture was as flat as the sunflower seeds but still had pools of water on top I was able to get the mix very very thin and was surprised at how the water evaporate off the top and left behind the deposit of cracker. I cut as soon as I brought it out of the oven before it crisped up. I think I’ll try the same technique with your mix with the pumpkin seed pulp and see if it works. (I will do anything to avoid rolling 😂)
That is hilarious! I'm going try that too...I'm too lazy to do the rolling. Lol . This is why I don't often bake pastries.
What an interesting idea!!
Hands down for more videos to do with pumpkin seeds
noted! 😃
Magic Mary's Test Kitchen!!!
😁😁😁
👍🏽
thanks!
oh ,mine. another project to come and only god know when
lol
I have the soya milk pulp from the tofu i made, how long should i leave the pulp before i make the crackers?
Every time someone says "nooch" it grosses me out. Who came up with that? It sounds like a fungus harvested from your crouch 😲. I made these today. Had no yeast flakes so grated in 60 g of vegan cheddar cheese, dialled back the onion and garlic powder, used smoked paprika and mixed herbs, and of course, some cayenne to bounce off the cheese. Rolled very thinly and cooked till golden. I have no idea what Cool Ranch even means, but these were super delicious!
Hi there many months later😅 addicted to the pompfu 😂 lookin for ideas on what to do with the pulp and your a genius!!!, simple and delicious!❤ @marystestkitchen another great idea for another series! "Will it cookie?!/dough "😂 hi to your cat as well
haha a "will it cookie" would spell trouble for me!
I've been making soy/cashew/hemp seed milk with my new Soyabella plant milk maker. I freeze that okara. Any idea if that would work for these crackers, or is there something specific to pumpkin seed pulp that makes them work so well?
You can totally just take the cashew and hemp pulp and make these crackers. For soy, it might not work as well. You may have to add some flax or chia to get it to bind. And make sure the soy okara is fully cooked before using it in a recipe. Hope that helps! 😁
@@marystestkitchen thanks Mary! The soy/hemp/cashew pulp is all mixed together. I may experiment with crackers or might just use the pulp to make your Okara Sea Burgers, that recipe looked really good too (no surprise). You, my dear, are the Vegan Queen!!!
what would you say are the nutritional facts of the pumpkin seed milk pulp? I made the tofu and it came out really good! But I'm concerned about if there's too much fat in the pulp
Most of the fat from the pumpkin seeds should actually be in the tofu itself.
Does this imply you can do this with any tofu waste solids?
Hi there many months later😅 addicted to the pompfu lookin some ideas for pulp and your a genius, simple and delicious!❤ look @MaryTestKitchen another great idea for another series! will it cookie?! 😂
ups sorry wrong place the other comment 😂 Maybe some you can do it, not all as simple as this one, in some you may have to add more ingredients to the pulp, like water or flax eggs, olive oil. hope it helps
@@cilenee she started me on this rabbit hole too. As it stands, much of my waste is going to vermicompost
Do your teeth have to be strong enough to chew them?
Good question! No, they aren't very hard crackers. They are crispy.
where did my comment go?
I'm wondering what would happen if we mixed some of the milk into this fiber ? You think we would get a batter to make onion rings with ? Its more like will it batter and fry. A whole show idea for you
Thanks I wish I had saved the pulp from my pumpkin seed tofu, which was excellent by the way, however I put it in my compost. Now I’m going to have to make more so I can try this recipe. I assume all pulps from nut milks would work in this type of recipe. So I will try almond first because I have lots of that. I make almond milk every couple days. Thank you so much for sharing. Also, thank you for showing how nothing ever works perfect in the kitchen 😃
ahhhh nooo!! lucky compost bacteria haha
Can this be done with other leftover pulp?
Yes! Though some pulps may not stick together as well and in those cases you might add a little ground flax or chia. However, don't use raw bean/legume pulps; always cook them thoroughly first.
Are these fatty liver friendly
it's mostly fiber with trace amounts of fat and protein.
Great idea, Mary! I'm inspired.
Thank you! 😊