Re-purposed Food Recipes at Joy Of Feeding, UBC farms

Jollia FungBlog

Red Velvet Beet Pulp Cupcakes (GF, made with beets and almonds)



Makes 12 cakes

  • 2 beetroot pulps (about 2 large / 9 oz)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of sea salt
  • 1.5 cups ground almonds
  • 1/2 cup cocoa powder
  • 3 tbsp olive oil
  • 1/2 cup icing sugar
  • 1/4 tsp baking soda

Preheat oven to 320F.
Combine raw beetroot, eggs, vanilla, cinnamon, ground almonds, cocoa powder, olive oil, icing sugar, baking soda.
Mix well until fully combined.
Spoon into paper lined cupcake or small muffin tins.
Bake for 35 minutes or until thoroughly cooked.
Remove from oven and cool completely.
Serve alone or topped with your desired flavoured frosting.


Avocado Chocolate Mousse (made with over ripe avocados)


Makes 2 cups

  • 2 large over ripe avocados
  • 1/4 cup cocoa powder
  • 1/2 cup icing sugar
  • pinch of salt

Place avocados into food processor and blend until smooth.
Mix remaining ingredients and blend until thoroughly combined.
Serve alone or topped on a cupcake or muffin.


Broccoli Stem Pesto, served with Vegetable Pulp Crackers

Makes 3 cups


  • 1 cup broccoli stalk, diced and steamed
  • 1/2 cup cashews, soaked in water for 10 minutes and drained
  • 3/4 cup olive oil
  • juice of 1 small lemon
  • 2 tbsp nutritional yeast
  • 1 cup(s) fresh basil
  • 1 small clove garlic
Steam broccoli stems for 5 minutes.
Puree broccoli stems, lemon juice, cashews, water, olive oil, basil and nutritional yeast in a food processor until smooth.
Scoop pesto into a glass container.
Top with olive oil.
1. Boil broccoli stalks in water until thoroughly soft.
2. In a food processor, add in all ingredients and blend on high until smooth.
3. Pour pesto into a glass container and top with a drizzle of oil in the fridge for up to 3 weeks.


Aquafaba Meringue (Vegan, made with chickpea liquid)


  • 1 15-ounce can of chickpeas at room temperature
  • cup (135 g) granulated sugar

Preheat oven to 250 degrees farenheit.
Drain chickpeas and reserve the bean liquid.
Pour liquid into a stand mixer and beat on high speed for 15-20 mins until stiff peaks form.
Add sugar, one teaspoon at a time, and whisk until mixture is glossy.
Use a tablespoon and scoop the aquafaba mixture into mounds onto a baking sheet.
Bake for 1.5 to 2 hours, or until meringues are dry and firm to the touch.