Red Lentil PULP PANCAKES? The Tofu Pulp Diaries Ep 1 | Mary's Test Kitchen

[@marystestkitchen]

Hi Friends! It was a long wait for this one but I hope you find it entertaining 😘 BTW, check out the settings icon ⚙ in the video player. This video was dubbed with Spanish and Portuguese -- let me know what you think! 🙏

[@nevarez7L]

Thank you for the Spanish dub❤

[@lizew3123]

You made me laugh so much. Thanks for your sacrifice for us, it is appreciated. 😘

[@marystestkitchen]

You are so welcome

[@CharlotteWilkins]

'oh no, no no no no no...... Maybe another 30 seconds' 😂😂😂😂😂 Mary!

[@deee6095]

This had me too 😂😂

[@rebeccaspratling2865]

😂😂😂

[@MzBenita]

That part had me rollin yellin: NOOO MARY NO!😂🤣😂🤣😂

[@averychan2341]

Hi Mary, you might wanna try pressure cooking the pulp with a bit of water before using it as batter so that it's cooked all through. I followed some recipes that suggest blending soaked raw lentils for "flatbread" but could never get rid of the lentil after taste. Finally something has worked for me so hopefully it can serve as a little inspiration: 1. Pressure cook lentils (for you it would be the pulp) with water and seasonings (I use ground coriander and a bit of salt) until mushy 2. Add psyllium husk powder and stir quickly while still hot until a dough is formed 3. Place dough into a glass container and microwave on high for at least 10 minutes. It will expand and turn into a loaf. You can see the structure develop. (It's quite therapeutic to see) If you stop too early it will collapse after being taken out 4. Let the loaf cool down a little and slice it 5. Air fry the slices and if you'll get a crunchy texture on the outside. For me they are a bit like biscotti and go really well with curry dishes I wish I could share the photos with you. It's rather fascinating to see how psyllium husk turn lentils into something so different

[@charliebrewer9374]

Great idea! I think it makes a lot of sense. The pulp didn't get cooked like the milk did so it is still "raw"

[@bustedkeaton]

Sounds like witchcraft

[@evemariechase8273]

I made the pumpkin tofu and could not stop eating the pulp it tasted so good! I will definitely try pancakes or thin crisps with this!😃

[@jessicahollinghurst36]

I gave the pulp to my chickens they loved it.

[@zeideerskine3462]

The lentil pulp may benefit from some Indian spices, a good dose of Himalayan salt, and deep frying. Just take it in a papadum, idlee, dhosa direction or ferment it a little and use it as a savory pie filling or as a thickener in casseroles.

[@marystestkitchen]

maybe!

[@charliebrewer9374]

If the pulp is needing to be cooked for so long, it might help to roast the pulp first. That way it doesn't take so long when you are making the actual pancake/tortilla. Thanks for the video! 😁

[@sadmac356]

Yeah it might actually

[@julesiou12]

I don't normally comment but have to as this was so good and so entertaining to watch. I love your videos and these experiments. It's people like you who help make food expand the boundaries. Thank you x

[@tnk4me4]

Have you thought about making the pulp into noodles/orzo/couscous? Just wondering how feasible it is. I've been looking for recipes that can get you anabolic pasta lately.

[@mrfelipoda1275]

That pov kitchen failure segment was funny. Definitely gave me flashbacks to failures of my own. My first impulse looking at this pulp is to make a cake. I would go with half flour of choice (preferably something with gluten for binding) and half pulp. It may be too savory though so you might want t make a savory cake with some veggies and or cheese in it. Obviously the tricky part is gonna be baking time. On a side note, sifting the pulp seems completely useless to me. I think that just using a whisk when mixing is good enough.

[@marystestkitchen]

haha glad you enjoyed. It was still a bit wet so sifting actually really helped.

[@78deathface]

The chaotic energy of this video was exactly what I needed, thank you

[@Oonagh72]

I wonder if you can make scallion pancakes and steam them. Then put them in the pan to crisp up. Maybe even air fry them.

[@TS-eo9uf]

Home sick. This really lightened my bummed, fever mood. Thank you!

[@karenjoy511]

Loved this video! I never really learned how to cook, but now that I'm in my 60's I'm attempting to figure out a thing or two...and this video reminded me to relax and enjoy the process instead of lamenting that I don't know anything about cooking!

[@erinhowett3630]

I hope you're enjoying your journey!

[@garya3056]

You are an amazing human being, Mary! 🇨🇦🇺🇸🙌

[@spoonikle]

Thank you! this is starting to feel like a test kitchen 🤪 its fun to watch the experiments.

[@dggaj]

Thanks for all you do, Mary. I am always looking for new and better ways to cook, and sometimes it's just one disaster after another, and I get so discouraged. I love watching your videos and learning from your mistakes, and I love that you can laugh and keep going. You motivate me.

[@roamsy]

Mary, if there was a celery seed like flavor, it may have been worth trying to make a tuno salad with it! The dry flakey texture would've been perfect. Also I'm assuming this was cooked before.

[@LaRa-youknowit]

I like you showing the truth, fails, etc. appreciate it

[@lacocinadelatialety]

WOW amazing that now your videos came out with audio in Spanish, it's good to have that option... Your voice is relaxing so I prefer to hear it in english but it's good that we can change it, thanks!!

[@Javin007]

LOL! I love your tenacity.

[@TheTinnman]

You are so adorable! Love your show! I have an Excalibur food dehydrator and think I would have spread this out on a tray or two and dehydrated it then ground it to make it more flour like and then frozen it for later use. Then thawing would not be such an issue. Also I think I might use the Red Lentil Flour as a thickener in a lentil curry soup. I might have been inclined to make a thinner batter and seasoned it and made crepes. I've had some pancake batters in the past that are way too thick when you follow the recipe and the resulting pancakes are not entirely satisfying. I can't wait to see your newest kitchen toy. I bought myself an Anova Chamber Vacuum Sealer and Precision oven for Black Friday. Looking forward to making some quick pickled Ginger in the Vacuum sealer.

[@Hopeinformer]

Those first 2 batters are super think. That gives me biscuit ideas 🤔 It just reminded me before vegan, a biscuit loaf I use to make called hidden loaf. Ground beef & cheese in the middle of a biscuit loaf. I can use tofu as the beef.

[@marystestkitchen]

Just cook it extra long haha

[@antw289]

Just recently discovered and subscribed to you. You and your videos really are awesome, funny! But at the same time really informative and interesting. I was genuinely fascinated with the pumpkin seed video. Awesome stuff! 😃

[@GeorgPichler]

After taking them out of the pan just fry them through until theyre crispy. I think they should taste really nice fried and salted :D

[@y3rbat3ra]

And possibly some sauce to continue to mask the funk 🤔Loving the process and the fact that the 'leftovers' from one series create another series!

[@jamesdsixl4823]

i started the pumpkin seed tofu thing. It came out great. Here is what i did with pulp. Mixed in some flour, salt, pepper and egg whites and made savory pancake they were amazing and filling .

[@egonkersten4503]

The last one reminded me of Tapioca crepes. You could try to cook the flour in a pan. In oher pan, add oil, onions and garlic, cook until golden brown, add the cooked flour, salt and pepper, mix everything and cook until light brown. Maybe you will get a FAROFA.

[@orangesoda8885]

Maybe tomato juice or veg broth instead of water to make a savory pancake? With some nutritional yeast flake and green onion

[@marystestkitchen]

Love this idea!

[@mythoughts7859]

Standing by. I already have pumpkin seed pulp in the freezer, awaiting experimentation.

[@debbieebbiebobebbie]

Fantastic video!

[@LuisA-sm2on]

I love how you don’t give up… haha…. I would leave sunflower seed pulp on a mini sheet pan in the sun for a few days and grind it in a spice grinder to enrich AP flour

[@skinnycartman99]

Thank you for this I was wondering when the pulp video would happen! also it makes me smile ! I am however reminded of lentil chips/crisps and their "prawn cracker" style texture which I think is mostly starch?

[@letsdomath1750]

I think that frying or air frying them to make lentil crisps would be the easiest way to use these for savory preparations.

[@shraddhagreensoulz7529]

I used it in pumpkin stew. It was delicious 😋

[@marystestkitchen]

Sounds great!

[@marcharris3602]

I have the best Okara results with; Okara Tempeh, mixed with cashews for fermented cheese, mixed with macadamia for Okara hummus, used as a fiber with mushrooms for Okara "meatballs"

[@rebelcolorist]

Hi!! I'm wondering if you have ever considered culturing the bean pulps as tempeh? Bet it woukd work... Just make sure to steam the pulp a bit before adding the culture, with a touch of vinegar... Cheers!!

[@marystestkitchen]

Yes I have with soy okara but it's not my favourite-tasting tempeh. Like, I wouldn't recommend it to friends.

[@jeffengel2607]

Savory waffles may be faster or less tedious than the pancake route. There are lots of savory waffle approaches for similar flours out of or inspired by Indian cuisine.

[@EvlNabiki]

I wonder if you made it slightly more liquid and steamed it in little ramekins, it would be more like idli? You can even mix it in with high protein yoghurt (but not sure how keto that would be). Oh, and you can make a mix of dry roasted curry leaves, peanuts, shredded coconut and mustard seeds! And if you're not opposed, add some chopped green chillies, coriander leaves and mint leaves to the batter! It sounds like a lot of work but the taste is worth it!

[@anniehosking2408]

I've just binge watched the Will It Tofu? series. Fascinating how the different pulses and seeds react to the process! I'm definitely going to try the pumpkin seed and hemp hearts versions. I'll have to improvise a tofu press though. Have you ever tried combining 2 different pulses/seeds in one batch of tofu? Would the proteins in the combined milks coagulate as one producing a one colour tofu or not? Maybe I'll try the pumpkin seeds and hemp hearts together... I love your videos. You have a new subscriber. 😄

[@Grungy1]

Much respect for leaving in the bad parts. The netting when this kind of a failure. Was literally this was I was thinking let's make a flatbread out of it I guess not

[@karenayoungchee410]

Maybe u can season a bit with garlic powder and coriander. For a savoury pancake. Or flat bread.

[@thomas8296]

in the end what i did with my lentil flatbreads was i diced it ip into tiny bit, fried it off and used it as a ground beef replacement

[@marystestkitchen]

sounds delicious

[@alliebean3235]

i think this would work really well in a dal ke papad recipe - indian papadams! red lentil flour is already an ingredient in it, so it's not such an uphill battle to get a workable recipe

[@camillemedina9920]

Chill the batter of a different pulp in the tortilla press!

[@marystestkitchen]

someone has to send me a tortilla press haha

[@daughterofyahavah280]

Your thin third batch texture almost look like South American Arepas. I tired dry toasted the pulp and it helped then I mix it with other gluten free flour to make it into something savoury like chives

[@tamcon72]

I found this delightful, though I know how heinous raw lentil tastes from my misadventures as a raw foodist years ago, ha! Thanks for doing this, Mary. Looking forward to other, lentil-free pulp tests : )

[@marystestkitchen]

Oh my gosh! I think we've all been through a version of that 🤣

[@aysunrhn1]

This was super interesting to watch! I also like to experiment with food, and thanks to my ADD it's almost impossible for me to follow recipes so I end up improvising along the way. So thank you for this video, it makes me feel less lonely 😅 And about the pancakes, have you tried waiting about 30 minutes (or maybe more) after you mix the ingredients? I find that with some flours, like corn flour and chestnut flour, they cook faster if the flour is fully hydrated with water 🤔

[@dorki3]

Maybe make them into crackers? Add some sesame seeds to add more nuttiness? Love your vids!

[@dan.folkes]

I followed a few lentil flat bread recipes and you have to soak it before! Good recipe is : soak it for a few hours with some fragrant seeds and then cook it like a crepe.

[@marystestkitchen]

Yes, I've made lentil crepes before but not with lentil pulp only. Seems when cooking the pulp only, they have different properties.

[@karleedu]

Oh Mary! Thank you for trying this so the rest of us don't have to

[@bloodyvenus]

Loving the alternatives recipes you make! Can you try using cauliflower flour for keto baking and cooking in the near future? Just curious since I recently bought it to make keto baked alternatives and wondering if its something you've experimented with.

[@ladeebug4650]

Your determination is commendable. I wondered if you airfried the flatbreads after you cooked them, they wouldnt be soft but would it be a fun chip without a lentil taste? Or even a pizzaish base? And my vitamix came with a dry container- would that ease your sifting woes or would you still need to sift it? Or....am I way off topic? I just feel kinda invested in the pulpy experiment.

[@melissanichole8184]

Since it turned out kind of savory... I wonder if it would make good Korean pancakes? Yum! Also, I really appreciate your tenacity to keep trying with the 1 ingredient flatbread. 😂

[@picklerick301]

I immediatly thought you could try to do chips with those bubbly flat pancakes ! You'd be sure it's fully cooked in oil and maybe it will developp other flavors :3

[@azzikko2688]

1:50 Would a rotary hand-crank sifter help with this?

[@dreamweaver7810]

Good try!! Aweful taste? Hmm.Better ypou, Mary, than me!! Thanks for sorting that one out!! If the bean-taste is the issue, what happens if you spice it up with things you'd use in the actual pot of lentals?? Ohhh, I love your experiments!!!!

[@marystestkitchen]

No it's a horrible bitter grassy taste. Not like beans. I would rather compost it next time lol

[@m.taylor]

I make steamed mung bean buns with half a cup mung beans and 2 tbs raw rice, pureed into a batter with some water, salt and baking powder. Steamed in mini bowls. I wonder if the lentil pulp can be used that way too.

[@marystestkitchen]

steam cooking might be the way to go for these!

[@jessicachipps2159]

Never a disappointment!

[@savorycity2252]

I wonder how it would taste as a savory korean vegetable pancake.

[@sarahb7055]

I'm thinking of integrating the pulp into a savory cake? The oven will bake it for long enough maybe... 🤔

[@pharrisph7]

😂 Sounded awful. Thanks for experimenting on our behalf. Looking forward to the pumpkin seeds pulp experiment. 🌱💚

[@waterjade4198]

I think I would have tried making a savory pancake. Like okonomiyaki but with Indian dal flavoring.

[@caka9533]

Maybe you could turn lentil okara to chips with a vood amount of spice

[@zombi3lif3]

Hello Mary! Did you ever come back to try the rest of the lentil pulp?

[@marystestkitchen]

nooo it was a lost cause

[@zombi3lif3]

@@marystestkitchen That's too bad. But thank you for trying ❤

[@veganfox13]

Should bake or fry it

[@lindajam8202]

What if you ran it through a dehydrator before sifting it. That would be drier and more flour like.

[@jenaf4208]

Would drying it somehow work, and also make it sgoreable without refrigeration?

[@maui3893]

Thought about fermenting the pulp to become sth like miso paste. Is that even possible?

[@katrineurthhansen6595]

in the style of indian dosa/ dhosa

[@dragonmaster0430]

What if you dehydrated/dried the pulp, to make shelf-stable flours?

[@Daren_PNW]

Mary's _scientifically-experimental-lab-test_ Kitchen. xD

[@valentinabecker9408]

Do you know South Indian Idli? They're steamed lentil and rice cakes from a fermented batter, so I'm wondering if fermenting the pulp for a day wouldn't improve the taste.

[@marystestkitchen]

I loooove idli. It would be hard to ferment since there's no sugar or digestable carb content for the microbes to eat. Maybe if I added rice flour though 🤷‍♀️

[@pevoform3768]

could you maybe make a mungbean or cashew tofu?

[@blahdelablah]

Hi Mary, I had an idea for some new tofu videos and thought it could be a good fit for your channel. When you make tofu from scratch, is there any reason flavouring can't be applied after the step where the curds have formed but before the tofu has been pressed? If this works I was thinking it could lead to an interesting way to infuse flavours into tofu. What do you think?

[@bandnerd1548]

For anyone interested, this is the recipe I'm currently using for my pulp wraps. I'm always tweaking and trying new things, though, so I'll try to update it for y'all as I go. It is a little fiddly since it's shaped in a pan before baking. I'm going to try baking the pulp before making the batter to see if that cooks the lentils enough that I don't need to bake the wraps. 250g pulp 50g all-purpose flour (I'm still experimenting with other flours) 1tsp baking powder 1/2 teaspoon salt 25g Coconut oil (I imagine any oil/fat will work) 350g hot water (I use water from my tea kettle, so it's near boiling) Add other seasoning to personal taste Scoop 1/ 4 cup of the batter into a very hot nonstick pan and spread thin Add lid and cook until solid enough to flip - about 60-90 seconds (adjust temperature if needed to avoid burning) Flip and cook another 60-90 seconds Add wraps to pan and bake for 15 minutes at 350°F Hope this helps anyone looking for a recipe.

[@marystestkitchen]

thanks for sharing :-)

[@barbarapritchard4583]

Potato pancakes

[@StardustDNA]

I’ve seen vegan meatball recipes that use the pulp

[@marystestkitchen]

ick...honestly you'd have to add a lot to make it palatable

[@yasmin7903]

By the way, since the pulp is mostly fiber it made me think ... could it possibly be used to make paper? I have seen videos of people using grass and tree leafs to make paper so why not lentil pulp?

[@cel2460]

If it's chewy, it reminds me of cireng (made out of tapioca flour)

[@marystestkitchen]

Yes!! It's very similar but without the stretchiness.

[@killiano.4783]

Maybe if you fried the lentil flatbread things you could make chips or something

[@barbied4473]

So trying my hand a making lentil tofu. First attempt ever at making tofu. Pretty sure I completely messed it up. Curds never formed. Even after adding all of the coagulant. Then there was too much for the press. So the few solids I had started squeezing out of the cheesecloth. I did take the pulp with salt and pepper and pressed it as thin as possible to try to make a tortilla from it. Not too bad!!! We shall see how this very first attempt goes. 😂😂😂 not sure what to do with it if it doesn’t turn out??

[@marystestkitchen]

Tofu tortilla? I think you might be on to something!

[@lindaa1313]

Try mixing the lentil fiber with another flour maybe 1/3 lentil with 2/3 other flour.

[@ayakahila9600]

So my lentil tofu was fail , but the pulp made a great meat balls :)

[@hollywebster6844]

Could the pulp be toasted in a dry pan before using it to make the flatbread? I wonder if that would solve the horrible raw, celery taste?

[@marystestkitchen]

I feel like that would solve the problem!

[@Helen-readysteadyhome]

I would see fry those lentil g fb flat breads

[@Weatemilly]

I just wasted all my 300g of pumpkin seed pulp :( decided it would go great as cheese crackers... it was nice while just out of the oven, flavour profile was nice, but they had gone brick hard the next day and taste of raw pasta :D now i'm thinking i'm going to whizz these and use as breadcrumbs.

[@marystestkitchen]

If you make yummy breadcrumbs, it won't be a waste anymore 😊

[@judithegli1345]

I dehydrate and blend my leftover pulp from making almond milk, it makes great flour. It might be worth it for you to avoid the frustration with the sieve.

[@PropheticOverflowMC]

Its like the taste kept sneaking up on her 😂😂😂

[@marystestkitchen]

very sneaky!!

[@Thetrilingualreader]

Maybe patties like okara patties??? I love those

[@Angela22067]

Sorry, Mary! This video was hilarious though. I wonder if it would be easier to dehydrate the pulp and then grind it, rather than dealing with the sieve.

[@marystestkitchen]

Hahah yes probably! And if I did it in the oven at a high enough temperature, I probably could have cooked it through first and not have to deal with the rawness.

[@michygoss7148]

I was going to suggest something similar - dehydrate the pulp, or bake it, and then grind it. That might get the taste to change. Also - I wonder if making the batter a bit thinner would help? But it sounds like you’re done with the lentils anyway! Time to move on! Great try though, and we appreciate your efforts!

[@spoonikle]

@@marystestkitchen it would be nice to get macro nutrient tests for the pulps, perhaps you can then blend them to match flour like a gluten free blend would?

[@thestormlscoming]

I think I love you lol

[@maximilianomadrigal6661]

Try frying it

[@seankane8628]

Add curry powder

[@tamiauger2766]

Yikes! That didn't look fun. Thanks for experience lentil "pancakes" so we don't have to. You're amazing xo

[@marystestkitchen]

Haha I complain too much but it was still fun 😊

[@froggybangbang]

They make hamburger pattie out of lentils, i would have thought a pancake would have been fine, but celery pancake sounds very disturbing😂

[@marystestkitchen]

Haha

[@mathewritchie]

Doing the same thing over and over and expecting a diferent result is insanity,dr Phil had to get something right.🤪

[@merlijnbell8747]

It needs more water

[@docAvid314]

I feel like these lentil fiber crepes need to be steamed

[@none941]

Add salt!

[@Janet.D.C.]

Mary, you are the best! You brightened my obnoxious Monday morning! Sorry the red lentil pulp was so disgusting. How about adding them to an onion blitzed in the blender, some salt and seasoning, and dehydrated into crackers? Might need something with a bit of fat (flax?). Jill McKeever did that a few years back and they looked amazing! kzbin.info/www/bejne/oWHWfomQfrqaZ7s