(air whooshing) (almonds splatting)
(magical music) - And that's how you
milk nuts.
(audience cheering) (upbeat music)
Hi, I'm Auri and welcome to "Trash Kitchen",
the show where we challenge ourselves
to make a three course meal out of things
that you would usually throw away.
And on top of that, we're gonna try
to not make trash ourselves.
Stick around to find out which recipes are trash
and which are treasure.
Mmm, (slurping) oh!
Milking almonds makes a lot of pulp
and that's why we're gonna make
a three course meal out of it.
(whip cracking) First course, crackers,
which is the easiest recipe we're gonna be making today.
First, we're gonna start with a half cup of almond pulp.
Next olive oil, flour, salt, and baking powder.
Garlic powder, paprika.
Now we're gonna mix it up.
This recipe is by Amanda Barrel.
I'm gonna punch it a little bit.
(fists thudding)
I'm gonna form a little ball to roll this out.
I'm just gonna grease up these silicone baking mats.
(hands swishing)
And I'm gonna put it
(bowl scraping) down here.
Okay, I made a little square rectangle thing.
Put it over, now I'm gonna roll it
until it's about 1/8 inch thick.
I'm gonna use this pizza cutter to cut some crackers.
This is a little end I'm just gonna eat up.
So I'm tired of separating these,
so I'm just gonna see if I can leave those together
and then maybe I'll be able to crack 'em apart
when they get out of the oven.
Now we're gonna poke some holes in these crackers.
Poke, poke, poke, poke.
Ooh, these look cute.
Poke, poke, poke, poke, poke, poke.
Pokey, pokey, pokey, pokey, pokey.
Pokey, pokey, pokey, poke, poke, poke, poke.
We're gonna set the oven to 325.
We're gonna bake these for 30 minutes.
(tray clanking) Crackers.
- Cheers.
- Cheers. - Hm.
Oh, wow.
- [Auri] Trash or treasure?
- [Shawheen] Treasure for sure.
I think this is probably one
of the best uses for almond pulp.
- Think it's just a little too salty.
- It's a little salty.
- I don't remember how much I used though.
- It's kind of like a chip snack, you know.
It'd probably be really good with hummus.
- (chewing) I mean, we keep eating 'em.
(whip cracking) Second course, burgers.
I'm gonna take some mushrooms that I already sauteed.
Oh, one is left, was lagging.
One cup of cooked brown rice,
then I'm gonna put in almond pulp, pop in some onion,
and a garlic clove, pulse it until it's smooth.
(food processor whirring) This recipe is
from Almond Cow.
Ah, all blended.
Now we're gonna transfer this to a mixing bowl.
I have my mixture, I'm gonna add one tablespoon
of olive oil, tamari or soy sauce, balsamic vinegar,
(spoon clattering)
vegan Worcestershire, and a teaspoon of paprika.
Pinch of salt, I'm gonna do two pinches, and some pepper.
(pepper mill grinding)
I'm gonna mix it up.
(ingredients sloshing)
Now that I mixed in all those things,
I'm gonna add in three tablespoons of corn starch,
just to thicken it up.
(ingredients sloshing) And apparently,
to create one California almond,
you need 3.2 gallons of water.
That's a lot of water,
so you don't wanna throw away that pulp.
Okay, patty time, you can fry or bake 'em.
I'm gonna bake 'em, and thin.
Okay, we got some big patties here,
and now they're gonna go in the oven,
and I'm gonna bake 'em for 25 minutes
and flip 'em halfway through.
Burgers, we're gonna be made out of almonds after this.
(Auri and Shawheen chewing)
- It's not the loud guy at the party, you know.
- It's a very mellow burger.
- It's like a good team player.
Oh, it's run of the mill.
- Run of the mill.
(whip cracking) Third course, tiramisu.
Now we're gonna make almond meal,
which you can use in a lot of different baking recipes.
I just took out the pulp, spread it out on this baking mat,
and we're gonna bake it in the oven at 200 degrees
(tray clanking) for an hour and 40 minutes,
and then we'll have our meal.
We're gonna take one cup of almond meal,
(meal clattering) two cups of gluten free flour,
baking powder, and a pinch of salt.
I'm gonna stir this up and set it aside
(bowl scraping) and do my wet ingredients.
I'm gonna do a half cup of coconut oil,
3/4 of a cup of maple syrup,
one cup almond milk, and 1/3 cup of almond pulp. (gasping)
I'm gonna mix it up.
(ingredients sloshing)
Now, I'm gonna put the wets and the dries.
This recipe is also by Almond Cow.
So I put some parchment paper on the bottom, just in case.
(pans scraping) Okay, time to put these
in the oven, we're gonna bake these for 15 minutes.
(pans clanking) I'm so excited,
I love tiramisu.
(oven thudding) (timer beeping)
Now we're gonna make the cream layer
with three cups of cashews
that I soaked overnight. (cashews thudding)
And we're gonna put a whole can of coconut cream in there.
(Auri laughing)
We're gonna blend this until it's smooth.
(food processor whirring)
Mush, all right, we're gonna add some more things in.
1/4 cup of coconut oil and another 1/4 cup of maple syrup
and a tablespoon of strong coffee.
(lid snapping) We're gonna blend it again.
(food processor whirring)
Okay, now I'm gonna brush the cakes with coffee.
Okay, first cake.
(pan clanking)
Oh wow, that came out nicer than I thought.
Now I'm gonna put about half of the cream
on the first layer.
Now comes the tricky part.
I'm gonna try to flop this onto that.
(cake slapping) Ugh!
I'm gonna cover it in cream.
Oh wow, okay, now we're gonna sprinkle
some cacao powder on top.
We're gonna chill this in the fridge for at least two hours.
Let's see how we did on our goal of not making any trash.
(bowl scraping)
This is our compost
(can rolling) and this is our recycling.
I think we did pretty good.
Night has fallen and the tiramisu has chilled.
(fork clattering)
Hmm. - Makes me think of, like,
oatmeal, not super sweet.
- Which I'm surprised because I put
like a gallon of maple syrup into it.
I taste the cocoa, I taste the coffee.
The cream is
(fork scraping bowl) very nutty and pulpy.
- Considering that there's no eggs-
- No. - And no dairy in any of this,
I'm really amazed that the baked part of it
came out tasting so good.
- So, now that you've had all the courses,
what is your "Trash Kitchen" winner?
- I think, for me, it's the simple crackers
in the beginning.
- With the almond crackers,
that's like what you wanna do with your pulp.
They were so flavorful.
- Yeah. - They were so delicious.
- So quick and so easy to do,
and I think it's so unique.
Everything else was-
- Felt like we were trying really hard
to sort of mask what was going on.
Stand up, show 'em how tall you are.
(Auri laughing)
(gentle music)