NUTRIBULLET VBR-1001A Manual
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Vegetables | 3332 | VegetablesING R E DIE NTS :1 head of cauliflower, rinsed,dried, and leaves trimmedCAULIFLOWERRICEMAKES 4-6 SERVINGSDI R E CTIONS :Assemble the Shooter Set ofyour Veggie Bullet with theShredder Blade facing up. Cutcauliflower into pieces smallenough to fit through thechute and place a large bowlunderneath the dispenser. Addseveral pieces of cauliflowerto the chute, then turn thePower Base on, using the OuterPusher to guide pieces to theblade. Repeat until the wholecauliflower is riced.Cauliflower rice can be enjoyedraw or cooked. You can alsostore it raw if you plan to cookit with other ingredients later inthe week.Baked: Toss cauliflower with1-2 Tbsp. olive oil. Preheat ovento 425°F. Line a baking sheetwith parchment paper andSWEET POTATONOODLESMAKES 4-6 SERVINGSING R E DIE NTS :4 medium sweet potatoes,scrubbed**See pg. 31 for scrubbingtechniqueDI R E C TIONS :Assemble the Spiralizer Set ofyour Veggie Bullet. If necessary,cut potatoes lengthwise sopieces are narrow enough to fitthrough the chute. Add potatopieces to the chute, steadyingwith the Outer Pusher, thenturn the Power Base on, usingthe Outer Pusher to guidepieces to the blade. Repeatwith all potato pieces.Refrigerating raw sweetpotatoes is not recommended,as it will change their flavorand texture. Instead, werecommend cooking the potatonoodles before storing.Baked: Preheat oven to450°F. Line a baking sheet withparchment paper and spreadpotatoes in a thin layer. Drizzlewith olive or sunflower seed oiland season with salt and pepper.Bake for 10-15 minutes untiltender, turning with tongs everyfew minutes to avoid burning.Sautéed: Add 1-2 Tbsp. of olive,coconut, or sunflower seed oilto a large skillet over medium-high. Add noodles (in batches,if necessary) and stir untilsoftened — about 6-8 minutes.U S E D I N : Sweet PotatoNoodle Macro Bowl (pg. 71),Sweet Potato Pad Thai (pg. 87)spread cauliflower in a thinlayer. Bake for 20-25 minutesuntil lightly brown, turning withtongs every five minutes toavoid burning.Sautéed: Heat 1 Tbsp. olive,coconut, or sunflower seed oilin a large skillet over medium-high heat. Add cauliflower (inbatches, if necessary) and stir untilsoftened — about 5-8 minutes.Steamed: Add cauliflower toa microwave-safe bowl alongwith one tsp. Water. Cover with amicrowave-safe lid and heat onhigh for 3 minutes. Allow to coolfor 2-3 minutes before eating.U S E D I N : Umami Macro Bowl(pg. 73), Cauliflower Rice withHazlenuts and Tarragon (pg. 89),Cauliflower "Cous Cous" (pg. 90)VEGGIEhigh heat. Add cauliflower (inVEGGIEhigh heat. Add cauliflower (inbatches, if necessary) and stir untilVEGGIEbatches, if necessary) and stir untilsoftened — about 5-8 minutes.VEGGIEsoftened — about 5-8 minutes.Add cauliflower toVEGGIEAdd cauliflower toa microwave-safe bowl alongVEGGIEa microwave-safe bowl alongwith one tsp. Water. Cover with aVEGGIEwith one tsp. Water. Cover with amicrowave-safe lid and heat onVEGGIEmicrowave-safe lid and heat onhigh for 3 minutes. Allow to coolVEGGIEhigh for 3 minutes. Allow to coolfor 2-3 minutes before eating.VEGGIEfor 2-3 minutes before eating.BULLET,*See pg. 31 for scrubbingBULLET,*See pg. 31 for scrubbingtechniqueBULLET,techniqueDI R E C TIONS :BULLET,DI R E C TIONS :Assemble the Spiralizer Set ofBULLET,Assemble the Spiralizer Set ofyour Veggie Bullet. If necessary,BULLET,your Veggie Bullet. If necessary,cut potatoes lengthwise soBULLET,cut potatoes lengthwise soLLC4 medium sweet potatoes,LLC4 medium sweet potatoes,*See pg. 31 for scrubbingLLC*See pg. 31 for scrubbing |
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