How about I tell you that I spent less than 8 big smackers on the meal above. And that it was for two people (there was another bowl of soup and sandwich that didn’t make it to the plate). And that there was a gigantic loaf of freshly baked, no knead, no rise, salt-free bread left over.
Now, what if I told you that I only bought 3 tomatoes, 2 carrots, and one beet at the store. And with the eggs, flour, and beer that I had at home, I was able to make this entire low sodium meal, soup AND sandwich. Again, for under 8 buckaroos.
And don’t completely loose your mind when I confess that the bread was flavored not with salt, but with the leftover tomato, carrot, and beet pulp that I had sitting on my counter after straining my soup.
(If you lost your mind, I found it. It’s right there next to your jaw on the floor).
It’s true. What you see above is a tomato, carrot, beet soup – dotted with roasted corn and basil that I happened to have on hand. And next to it is a scrumptious sandwich made from tomato, carrot, beet pulp bread. Prepared a la croque madame. Cause I was feeling fanciful.
With my juicer and the many bloody mary mixes I have been making for the book, I have been swimming in a pool of sunset colored pulp. Of course, I could throw it into the compost. I could make them into little veggie burger patties. I could even throw them in a pan with some rice or pasta and call it dinner.
But I wanted to think bigger. I wanted to make bread. Savory, naturally sweetened bread with a doughy crumb and crackly crust. And I wanted it to be easy to make and equally simple to clean up.
Cue flour and beer.
The carbonated bevy (with a little help from salt-free baking powder) acted as the perfect rising agent. And much to my surprise, I made a pretty little loaf on the first try in only an hour, with only a bowl and a pan to wash when it was done. As for the plate, I licked that clean.
The recipe is easy bake oven:
That’s it. Really. I wouldn’t lie to you. And watch your step. Your brain is on the floor again.
So next time you have some veggie scraps, don’t throw them away. Throw them in some bread.
And then toast that bread. Slather it with something creamy and maybe some tomatoes. And top it with an egg. Call it dinner. Or lunch. Or Madame. Or Monsieur.
But definitely call someone over to enjoy it.
Mother nature can’t thank you enough. Neither can your friends.
- 1 to 1 1/2 cup of veggie pulp (as liquid-free as possible)
- 3 cups flour (I used bread, but all purpose is ok!)
- 2 tablespoons granulated white sugar
- 2 teaspoons sodium-free baking powder
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder or red chili pepper flakes
- 1, 12 oz can of beer
- 1 tablespoon olive oil
- 2 eggs
- thin tomato slices, salt-free mayo or creme fraiche, and any herbs for bread spread
Preheat your oven to 375 dg F.
You’re doing great already.
Then, in a mixing bowl, add the flour, sugar, baking soda, black pepper, and chili powder. Mix with a wooden spoon until combined. Make a well in the center and add your dry veggie pulp. Mix until distributed, breaking up any clumps with your spoon. Then, make another well in the center and slowly add the beer, mixing as you pour. When all the beer is added, there may be some flour left in the bowl unmixed. So roll up your sleeves and get in there, using your hands to give the dough a final mix and knead. Add a little more flour if it is too sticky and a little more water if it is too dry. You want it to be a slightly wet, but not can’t-get-it-off-my-hands goopy.
Finally, dump the batter into a greased 9 x 5 bread pan, spreading the dough out with your hands or wooden spoon until it fills the pan evenly. Place in the oven for 30 minutes. When time is up, drizzle olive oil over the bread and put back into the oven for 30 more minutes.
Take the bread out of the oven and allow it to cool, 15 minutes minimum.
Slice 4, 1/2″ pieces of bread and place on a baking sheet. Put them back in the oven on the next to highest rack, under the broiler on high, until crisp and brown, 2-3 minutes on each side. Meanwhile, fry two eggs in an oiled saute pan, 2-3 minutes so the yolk is still a bit runny.
When bread is toasted, spread a bit of greek yogurt on one half, layer with tomato slices, and top with the second bread half. Top each sandwich with a fried egg and serve immediately alongside some warm and creamy soup.