Recipes for Vegetable Juice

Ingredients

• 2 cups slightly expired vegetable juice
• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed salad greens, cucumber, tomato, red onion, and feta cheese.
2. In a separate small bowl, whisk together the vegetable juice, olive oil, lemon juice, salt, and pepper.
3. Pour the vegetable juice dressing over the salad and toss until well coated.
4. Let the salad marinate for 10 minutes to allow the flavors to meld together.
5. Serve the vegetable juice salad chilled and enjoy!

Ingredients

• 2 cups vegetable juice
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, sliced carrots, chopped celery, and minced garlic to the pot. Cook until the vegetables are tender.
3. Pour in the vegetable juice and add the bay leaf, dried thyme, and dried oregano. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
5. Remove the bay leaf before serving.
6. Serve hot and enjoy!

Ingredients

• 2 cups expired vegetable juice (check for signs of spoilage)
• 1 ripe banana
• 1 cup spinach leaves
• 1/2 cup Greek yogurt
• 1 tablespoon honey

Instructions

1. In a blender, combine the expired vegetable juice, banana, spinach leaves, Greek yogurt, and honey.
2. Blend on high speed until smooth and creamy.
3. Pour into glasses and serve immediately.

Ingredients

• 2 cups expired vegetable juice (check for signs of spoilage)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent.
3. Pour in the expired vegetable juice and stir in the dried basil, dried oregano, red pepper flakes, salt, and pepper.
4. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.
5. If desired, stir in the heavy cream for a creamy tomato soup.
6. Remove from heat and let it cool slightly before serving.
7. Serve hot with crusty bread or crackers.