NUTRIBULLET VBR-1001A, Veggie Bullet User Manual

VEGGIE BULLET COOKBOOK

HEALTHY CONVENIENT DELICIOUS

VEGGIE

BULLET,

VEGGIE

BULLET,

VEGGIE

BULLET,

HEALTHY CONVENIENT DELICIOUS

VEGGIE

BULLET,

FOR YOUR SAFETY, CAREFULLY READ ALL INSTRUCTIONS BEFORE OPERATING YOUR VEGGIE BULLET.

SAVE INSTRUCTIONS FOR FUTURE REFERENCE.

Any person using this appliance should carefully read this instruction manual and exercise appropriate caution.

CAUTION! SHREDDER, SLICER, AND SPIRALIZER BLADES ARE EACH

EXTREMELY SHARP! TO AVOID CUTS OR LACERATIONS, CAREFULLY HANDLE BLADE DISCS USING CIRCULAR FINGER GRIPS. USE A BRUSH TO SCRUB BLADES; DO NOT TOUCH BLADES WITH BARE HANDS.

• FOR ADULT USE ONLY. NEVER LEAVE VEGGIE BULLET UNATTENDED AROUND YOUNG CHILDREN. ALWAYS UNPLUG POWER BASE WHEN NOT IN USE.

• WARNING: TO PROTECT AGAINST ELECTRICAL SHOCK, NEVER IMMERSE MOTOR BASE, POWER CORD, OR POWER PLUG IN WATER OR ANY LIQUID.

• NEVER ATTEMPT TO OVERRIDE POWER INTERLOCK SWITCH. BEFORE EACH OPERATION, ASSURE SHOOTER OR SPIRALIZER BASE IS SECURELY LOCKED ON TO MOTOR BASE, THE LID IS PROPERLY ATTACHED AND LATCHED, AND THAT THE HINGE-PIN IS CLOSED.

• NEVER OPERATE VEGGIE BULLET NEAR EDGE OF COUNTER OR WITH POWER CORD DANGLING IN REACH OF YOUNG CHILDREN. NEVER OPERATE NEAR HEAT SOURCES LIKE A STOVE, WHICH CAN DAMAGE THE UNIT OR POWER CORD.

• CAREFULLY INSPECT POWER CORD AND ENTIRE UNIT FOR DAMAGE BEFORE EACH USE. IF DAMAGE IS DETECTED, UNPLUG UNIT AND CONTACT CUSTOMER SERVICE.

• The Veggie Bullet has an automatic power cut-o time of 1 minute to prevent damage to the motor via overheating. If you need to power the Veggie Bullet for longer than one minute, simply press the Power Button again aer the machine has automatically powered o. This will re-start the motor. It is recommended to wait at least 30 seconds before re-starting the motor aer it automatically powers o.

IMPORTANT SAFEGUARDS & CAUTIONARY INFORMATION

• If the motor overheats, the Veggie Bullet will go into Motor Protection Mode. This causes the motor to shut down until it has cooled — protecting your Veggie Bullet from permanent damage.

• If your Veggie Bullet goes into Motor Protection Mode you need to:

• UNPLUG THE POWER-BASE to reset the motor, wait 30 to 60 minutes for

the motor to cool down.

• Use a spoon to REPOSITION THE FOOD that caused the overheating and when motor has cooled, plug the unit back in and try again.

• SUPERHEATED WATER – Liquids such as water, coee, tea or soups when

microwaved are able to be overheated beyond the boiling point without appearing to be boiling. Visible bubbling or boiling when the container is removed from the microwave or from the stove is not always present. This

could result in very hot liquids. Never microwave any component of the Veggie Bullet. Moreover, do not pour hot liquids or hot ingredients into any Veggie Bullet component as this can cause damage to the unit and can present the potential risk of burn injuries to the user.

WARNING: VENTILATION CAUTION

• ALWAYS OPERATE THE VEGGIE BULLET ON A CLEAN, LEVEL, HARD, DRY SURFACE, LEAVING UNOBSTRUCTED SPACE BENEATH AND AROUND THE POWER BASE TO PERMIT PROPER AIR CIRCULATION SLOTS AND OPENINGS ON THE BOTTOM OF THE PRODUCT ARE PROVIDED FOR VENTILATION TO ENSURE RELIABLE MOTOR OPERATION AND PREVENT OVER-HEATING.

• TO PREVENT FIRE HAZARD POWERBASE OPENINGS SHOULD BE FREE OF DUST OR LINT AND NEVER OBSTRUCTED WITH FLAMMABLE MATERIALS SUCH AS NEWSPAPERS, TABLE CLOTHS, NAPKINS DISHTOWELS OR PLACE MATS THAT COULD BLOCK THE VENTS.

VEGGIE

BULLET,

UNPL

UG THE POWER-BASE

the motor to cool down.

se a spoon to REPOSITION THE FOOD that caused the overheating and

when motor has cooled, plug the unit back in and try again.

•

SUPERHEATED WATER

microwaved are able to be overheated beyond the boiling point without

appearing to be boiling. Visible bubbling or boiling when the container is

BLADE SAFETY:

CAUTION! BLADES ARE SHARP! USE EXTREME CARE WHEN HANDLING CUTTING BLADES, ESPECIALLY WHEN REMOVING THEM FROM THE UNIT AND DURING CLEANING.

• Always inspect your blades for any damage prior to use.

• Avoid contact with moving parts.

• Do not touch the cutting blades, discs, or any moving parts of the Veggie Bullet while it is plugged in.

• Never push food down into the feed tubes by hand. Always use the proper Outer/Inner Food Pusher to avoid injury. In the slicer/shredder chute or the spiralizer chute for guiding food into Veggie Bullet slicer/shredder set configuration or the spiralizer set configuration.

• Keep hands and utensils out of the container while the Veggie Bullet is powered on to reduce risk of severe injury to persons or damage to the Veggie Bullet. A scraper may be used but only when the appliance is powered o and unplugged.

• CAUTION! Keep hands and utensils away from cutting blades while slicing, shredding, spiralizing or blending food to reduce the risk of severe personal injury or damage to the device.

• To avoid injury from moving parts or food debris when operating Veggie Bullet, keep face and fingers out of and away from the Veggie Bullet Slicer/Shredder discharge outlet. Never place fingers or hands up discharge chute.

• Use the Inner Food Pusher only aer inserting the Outer Food Pusher to narrow the chute opening and insert the Inner Food Pusher into the Outer Food Pusher chute opening.

• Do not insert utensils in the slicer/shredder chute or the spiralizer chute for while the Veggie Bullet is running. Always turn o the powerbase and unplug the unit before removing the Outer/Inner Pusher from the chute. While unit is powered o and unplugged, and the lid is unlocked, a spatula or scraper may be used if necessary to dislodge food stuck in the chute and or blade.

• Empty the spiralizer food basket frequently so that the ingredients do not obstruct the blade.

• When not in use, do not store blades or discs on the motor sha. To reduce the risk of injury, never place cutting blades on Motor Base without assembling the desired configuration.

ELECTRICAL SAFETY:

When using any electrical appliances, basic safety precautions should always be observed including the following:

• THIS VEGGIE BULLET UNIT IS MANUFACTURED IN COMPLIANCE WITH US AND CANADIAN ELECTRICAL STANDARDS AND PLUG TYPES. USE OF THIS PRODUCT IN LOCATIONS WITH DIFFERENT ELECTRICAL SPECIFICATIONS MAY RESULT IN DAMAGE TO THE PRODUCT AND VOID THE WARRANTY.

• DO NOT USE THE VEGGIE BULLET WITH ANY TYPE OF ADAPTOR OR VOLTAGE CONVERTER DEVICE. USE OF ADAPTERS AND CONVERTERS IS CONSIDERED AN UNAUTHORIZED MODIFICATION OF THIS PRODUCT AND AS SUCH WILL VOID THE WARANTY.

• Only use attachments that are sold by the manufacturer specifically for use with this product. Use of attachments not recommended or sold by the manufacturer for use with the Veggie Bullet may cause damage, fire, electric shock or injury and will void your warranty.

• Always make sure Veggie Bullet Indicator light is powered OFF when assembling or disassembling.

• ALWAYS POWER OFF THE MOTOR AND UNPLUG THE VEGGIE BULLET WHEN IT IS NOT IN USE.

• MAKE SURE THE VEGGIE BULLET POWERBASE IS UNPLUGGED BEFORE ASSEMBLING, DISASSEMBLING, ADDING ADDITIONAL PARTS OR CLEANING.

• CAUTION! To avoid risk of electrical shock, never immerse the cord, plug or

powerbase of the Veggie Bullet in water or other liquids.

• Do not use the Veggie Bullet outdoors or in inclement weather such as rain or other wet conditions.

• This appliance has important markings on the plug prong. The attachment plug or entire cord set is not suitable for replacement. If damaged, the appliance shall be replaced.

• Do not pull, twist or damage the power cord.

• Do not allow the cord to hang over the side of the counter or table.

• Do not allow the cord to touch hot surfaces, including the stove.

• If the appliance malfunctions or is dropped or damaged in any manner, discontinue use and contact Customer Service for assistance in obtaining a replacement.

• The 500 watt rating of this appliance was obtained by using the 10oz Cup with Blade Holder Assembly and 200g of Rice at max speed.

VEGGIE

BULLET,

eep hands and utensils out of the container while the

on to reduce risk of severe injury to persons or damage to the

scraper may be used but only when the appliance is powered o and unplugged.

CACAUTION!

UTION!

shredding, spiralizing or blending food to reduce the risk of severe personal

CLEANING SAFEGUARDS

• ALWAYS UNPLUG THE VEGGIE BULLET WHEN CLEANING, ASSEMBLING OR DISASSEMBLING.

• DO NOT IMMERSE THE POWER BASE IN WATER FOR ANY REASON AS THIS WILL PERMANENTLY DAMAGE THE MOTOR. USE A DAMP SOAPY CLOTH TO CAREFULLY WIPE OFF ANY SOIL OR DEBRIS FROM THE OUTSIDE OF THE POWERBASE.

• CAUTION! BLADES ARE SHARP USE CAUTION WHEN WASHING TO AVOID INJURY!

• DO NOT IMMERSE THE VEGGIE BULLET PARTS IN BOILING OR VERY HOT WATER AS THIS MAY PERMANENTLY DAMAGE THE PARTS

• Rinse blades, cups and accessories immediately aer use to prevent debris or stains from vegetables such as beets and turmeric from drying and sticking to vessels — if necessary use a dish brush to loosen any debris.

• Carefully hand wash blades only with mild dish soap and warm (not hot) water using a dish brush as needed to loosen debris.

• All parts other than the power base may be washed in the dishwasher on the top rack only using the normal setting — do not use the sterilize or high heat setting as this may cause damage to the parts.

• Dry immediately to avoid water spots.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

• THIS APPLIANCE HAS A POLARIZED PLUG (ONE BLADE IS WIDER THAN THE OTHER). TO REDUCE THE RISK OF ELECTRICAL SHOCK, THIS PLUG WILL FIT IN A POLARIZED OUTLET ONLY ONE WAY. IF THE PLUG DOES NOT FIT FULLY IN THE OUTLET, REVERSE THE PLUG. IF IT STILL DOES NOT FIT, CONTACT A QUALIFIED ELECTRICIAN. DO NOT MODIFY THE PLUG IN ANYWAY.

GENERAL SAFETY:

CLOSE SUPERVISION IS NECESSARY WHEN ANY APPLIANCES ARE USED BY OR NEAR CHILDREN. NEVER LEAVE THE VEGGIE BULLET RUNNING UNATTENDED.

• This appliance is not intended for use by children or persons with reduced physical, sensory or mental capabilities.

• Make sure the Safety Clamps securely lock the cover in place and that the Outer/Inner Food Pusher is properly inserted in the chute, before operating the Veggie Bullet.

• Do not attempt to defeat or override Safety Clamp mechanism.

• Do not unlock the lid while the Veggie Bullet is running. Wait for blades to stop rotating. Power the Veggie Bullet o with the power button on the powerbase before disengaging the clamps and opening the lid.

• Make sure the motor has completely stopped and powered o before releasing the clamps and removing covers.

• To avoid clogs in the Food Chutes, foods should be cut into sizes no larger than 2 inches in diameter when using the larger Outer Pusher or 1 inch in diameter when using the smaller Inner Food Pusher.

• If food becomes lodged in the feed chute, only use Outer Pusher with Inner Pusher installed to push the lodged food down. If this does not unclog the tube, turn o and unplug the Veggie Bullet and disassemble the Slicer/ Shredder Set or Spiralizer Set to remove any remaining lodged food.

VEGGIE

BULLET,

vessels — if necessary use a dish brush to loosen any debris.

Car

efully hand wash blades only with mild dish soap and warm (not hot) water

using a dish brush as needed to loosen debris.

All p

arts other than the power base may be washed in the dishwasher on the

top rack only using the normal setting — do not use the sterilize or high heat

INTRODUCTION 14

Where Health Meets Convenience 14 What You Get 15

Veggie Bullet Base 15 Pusher (Outer & Inner) 15 Shooter Set 16 Spiralizer Set 17

ASSEMBLING YOU R VEGGIE BULLET 18

Shooter Assembly (1) 19 Spiralizer Assembly (2) 23

USING YOUR VEGGIE BULLET 26

Shredding 27 Slicing 28 Spiralizing 29

RECIPES 30

1. MASTERING THE BASICS, PREPPING FOR SUCCESS 30

Vegetables 31

Tips and Tricks: How to Scrub Root Vegetables 31 Vegetable Recipes 32

Beans and Grains 42

Proteins 44

2. NEXT-LEVEL NOSHING 48 Satisfying Salads 49

Slaws, Sides, and Assemble-ables 56

Succulent Slaws and Sides 57 Grains and Bakes 62

‘Appy Hour 66

Bases, Bowls, and Beds 70

Macro Bowls 70 Spiralized Delights 74 Nice “Rice” 88

Hands-On Foods 94

Breakfast Bests 102

Soup’s On 108

Sweet Treats and Tipples 114 Dressings and Sauces 120

INDE X 130

TABLE OF

CONTENTS

VEGGIE

BULLET,

MAS

TERING THE BASICS, PREPPING FOR SUCCESS

Vegetables

Veggie Bullet | 1514 | Veg gie Bullet

It’s no secret that most of us intend to eat healthy. But with our busy schedules and limited time, hitting up that local takeout spot at the end of the day o en seems much more appealing than preparing a healthy, homemade, nutritionally balanced meal. In addition to grocery shopping, cooking, and cleaning, creating meals from scratch also involves chopping, dicing, shredding, and slicing — all of which take up the bulk of food preparation time.

That’s where the Veggie Bullet comes in. With settings for shredding, slicing, and spiralizing, this one-of-a-kind machine preps huge quantities of vegetables, fruits, cooked meats, and more in mere seconds—allowing you to prepare and serve a wide variety of healthy foods in fun, exciting ways. Make zucchini noodles for tonight’s dinner, then shred a whole head of cabbage for coleslaw, sautés, pickles, and soup later on in the week. Transform the produce lingering in your fridge into restaurantquality chopped salads, savory hash browns, or carb-friendly grain substitutes like cauliflower “rice” or broccoli stem “noodles.” Spruce up your brown-bag lunch by slicing last night’s baked chicken breast or Sunday’s roast into a delicious, gourmet sandwich. With the Veggie Bullet, there’s truly no limit to what you can create.

The Veggie Bullet takes the grunt-work out of food prep, eliminating the extra e ort that o en comes between you and a healthy, homemade meal. Additionally, its versatility erases the need for bulky kitchen gadgets that clog up valuable space. With the Veggie Bullet, the days of hand-grating carrots, slicing uneven potatoes, or cranking out ‘zoodles’ are finished, as are the hard-to-clean grater, the razorsharp mandolin, and the hand-cranked spiralizer. This exciting 3-in-1 machine essentially does the hardest kitchen work for you, freeing up time and space for you to enjoy beautiful, healthy food at every meal.

WHERE HEALTH MEETS CONVENIENCE

VEGGIE BULLET BASE

Whether using the Shooter or the Spiralizing Set, the Veggie Bullet Base ensures fast, e icient results every time. Its compact size, streamlined shape, and elegant design make it a welcome addition to any kitchen counter.

WHAT YOU GET

PUSHER

The 2-piece pusher helps you guide food down the chute of both the Shooter and Spiralizer lids, giving you more control as you feed your

ingredients into the blades, which results in more consistent, even results.

VEGGIE BULLET BASE

Whether using the Shooter or the Spiralizing Set,

A. OUTER PUSHER: The Outer Pusher fits the

width of the the Shooter and Spiralizer Chutes. The Inner Pusher fits inside of the Outer Pusher and can be added or removed based on the size of your ingredients. For larger, wider items like cucumbers, beet chunks, pieces of meat, and potatoes, use the Outer Pusher with the Inner Pusher inserted inside to guide ingredients towards the blade.

B. INNER PUSHER: The Inner Pusher li s out of

the Outer Pusher, revealing a narrow opening through which to fit thinner items like carrots and celery. Place these items inside the narrow chute created by the Outer Pusher, then use the Inner

Pusher to guide them to the blade with accuracy.

Safety Note: The Inner Pusher must only be inserted into the narrower Outer Pusher chute. Do not attempt to use the Inner Pusher without the Outer Pusher inserted.

VEGGIE

The 2-piece pusher helps you guide food down the chute of both the

Shooter and Spiralizer lids, giving you more control as you feed your

ingredients into the blades, which results in more consistent, even results.

BULLET,

every time. Its compact size, streamlined shape, and

elegant design make it a welcome addition to any

kitchen counter.

Veggie Bullet | 1716 | Veg gie Bullet

SHOOTER SET

Use this attachment to make perfectly sliced and

shredded ingredients.

1A. SHOOTER

This container holds and shoots out sliced and shredded

food from the Veggie Bullet.

1B. BASE PLATE

The Base Plate spins to quickly and e iciently move sliced and shredded food out of the

Veggie Bullet.

1C. SHREDDER/ SLICER BLADE

This double-sided blade o ers two styles of food prep: the slicer side yields thin, even slices, while the shredder yields restaurant-quality

grated food.

1D. SHOOTER LID

This lid snaps on to keep your Veggie Bullet

session safe and clean. This lid has the Shooter Chute located on the top edge

of the lid.

SPIRALIZER SET

2A: SPIRALIZER BASE

This attachment serves as the foundation of the Veggie Bullet’s Spiralizer function.

2B: SPIRALIZER BASKET

This handy container catches your perfectly-carved noodles.

2C: SPIRALIZER BLADE

Creates twirlable noodles out of healthy ingredients.

2D: SPIRALIZER LID

This lid helps you keep control of ingredients as you feed them into the spiralizer blade. Use the Outer/Inner Pusher to fit ingredients through the Spiralizer Chute.

2D: SPIRALIZER LID

This lid helps you keep control

of ingredients as you feed

them into the spiralizer blade.

VEGGIE

BULLET,

Assembling Your Veggie Bullet | 1918 | As sembling Your Veggie Bullet

ASSEMBLING

YOUR

VEGGIE BULLET

The Veggie Bullet operates with two di erent assemblies: The SHOOTER and the SPIRALIZER. Use the SHOOTER ASSEMBLY (1) for slicing and shredding ingredients. Use the SPIRALIZER ASSEMBLY (2) for spiralizing

(making “noodles” out of) ingredients.

A. SHOOTER ASSEMBLY (1)

SAFETY NOTE: Please make sure the Veggie Bullet is

powered O FF, and the Indicator light is RED when assembling or disassembling.

The SHOOTER LID is the one with the feeder chute positioned on the outer edge of the lid. The lids are not interchangeable.

STEP 1:

Place the SHOOTER attachment (1A) on POWER BASE by

aligning the LOCK / UNLOCK arrow at the bottom with the UNLOCK icon on POWER BASE, and then turn clockwise to click into LOCK position.

To UNLOCK and remove SHOOTER attachment (1A) from POWER BASE, simply turn counter-clockwise toward the UNLOCK icon and li .

VEGGIE

BULLET,

Assembling Your Veggie Bullet | 2120 | Assembling Your Veggie Bullet

STEP 2:

Place the black BASE PLATE (1B) inside the SHOOTER attachment (1A) through the center spindle and align into place. Make sure that the BASE PLATE is properly seated in and aligned with the spokes on the spindle.

STEP 3:

Using the circular finger grips, carefully place the SHREDDER / SLICER BLADE (1C) over the top of the BASE PLATE (1B) through the center spindle. Make sure that the SHREDDER / SLICER BLADE is properly seated in and aligned with the spokes on the spindle.

A. For shredding, place

the side labeled “SHRED” facing upward through the center spindle.

B. For slicing, place

the side labeled “SLICE” facing upward through the center spindle.

BLADE DISCS ARE

SHARP! USE CAUTION

WHEN HANDLING!

S T E P 4 :

Fasten SHOOTER LID (1D) to the back of the SHOOTER attachment (1A) by squeezing the retractable hinge pin on back of the SHOOTER and holding the SHOOTER LID at 90 degree angle.

Interlock the metal hinge on the LID with the back metal hinge pin, then release the hinge pin and close the SHOOTER LID flat over SHREDDER /

SLICER BLADE (1C).

SAFETY NOTE: Check to make sure that the lid is securely locked in place and that the push button on the hinge pin is not pushed in.

90°

VEGGIE

BULLET,

Assembling Your Veggie Bullet | 2322 | Assembling Your Veggie Bullet

S T E P 5 :

To securely close the SHOOTER LID (1D), hook the front safety

clasp over the LID and press down to LOCK. The POWER INDICATOR LIGHT will glow RED when all pieces are locked and in place.

Press the Power Button to turn the machine ON. The Button will glow GREEN and the motor will run. If the Button doesn't glow

GREEN (if not glowing at all,

assembly is incorrect), turn o power and check your assembly to make sure all pieces are locked and in place.

To UNLOCK and open the SHOOTER LID (1D), first press the Power Button to turn OFF the machine. The POWER INDICATOR LIGHT will glow RED when the unit is o . Then, pull the bottom arm of the safety clasp outward to unhook and simply li lid to open.

STEP 1:

Place the SPIRALIZER BASE attachment (2A) on POWER

BASE by aligning the LOCK / UNLOCK arrow at the bottom with the UNLOCK icon on POWER BASE, and then turn clockwise to

click into LOCK position.

To UNLOCK and remove

SPIRALIZER BASE attachment (2A) from POWER BASE, simply

turn counter-clockwise toward the UNLOCK icon and li .

B. SPIRALIZER ASSEMBLY (2)

SAFETY NOTE: Please make sure Veggie Bullet is

powered OFF before assembling or disassembling.

The SPIRILIZER LID is the one with the feeder chute centered in the middle of the lid. The lids are not interchangeable.

when the

VEGGIE

BULLET,

before assembling or disassembling.

Assembling Your Veggie Bullet | 2524 | Assembling Your Veggie Bullet

SAFETY NOTE:

Check to make

sure that the lid is securely locked in place and that the push button on the hinge pin is not pushed in.

STEP 5:

To securely close the SPIRALIZER LID (2D), hook the front safety clasp over the LID and press down to LOCK. The POWER INDICATOR LIGHT will glow RED when all pieces are locked and in place.

Press the Power Button to turn the machine ON and the indicator light

GREEN. If everything is properly assembled, the Button will glow GREEN

and the motor will run. If the Button doesn't glow GREEN, turn o power and check your assembly to make sure all pieces are locked and in place.

To UNLOCK and open the SPIRALIZER LID (2D), first turn OFF the machine by pressing the Power Button. The POWER INDICATOR LIGHT will glow RED when the unit is o . Then, pull the bottom arm of the safety clasp outward to unhook and simply li lid to open.

S T E P 4 :

Fasten SPIRALIZER LID (2D) to the back of the SPIRALIZER BASE attachment (2A) by squeezing the retractable hinge pin on the back of the SPIRALIZER BASE (2A) and holding the SPIRALIZE LID (2D) at 90 degree angle.

Interlock the metal hinge on the SPIRALIZER LID (2D) with the back metal hinge pin, then release the hinge pin and close the SPIRALIZER LID (2D) flat over SPIRALIZER BLADE (2C).

2A, 2B

STEP 2:

Place SPIRALIZER BASKET component (2B) over top of the center spindle inside of the

SPIRALIZER BASE attachment (2A). Make sure that the basket

is properly seated in and aligned with the spokes on the spindle.

S T E P 3 :

Using the circular finger grips, carefully place the SPIRALIZER

BLADE (2C) on the SPIRALIZER BASKET (2B) and set the

rectangular notches into place on the top of the SPIRALIZER BASKET (2B).

90°

SPIRALIZER BLADE DISC IS SHARP! USE CAUTION WHEN HANDLING!

SAFETY NOTE: Always unplug the Veggie Bullet when not in use.

VEGGIE

BULLET,

Using Your Veg gie Bullet | 2 726 | Using Your Veggie Bullet

USING YOUR VEGGIE BULLET

The Veggie Bullet features three main functions: shredding, slicing, and spiralizing. The shredding and slicing functions operate with the Shooter Set (1), while the spiralizing function uses the Spiralizer Set (2).

SHREDDING: HOW TO SHRED YOUR VEGETABLES

USING THE VEGGIE BULLET

1. Make sure the Veggie Bullet Base is powered o, and assemble the Shooter Set so the lid is on and the Shredder Blade is correctly placed. For more detailed instructions on how to assemble the machine, view the Shooter assembly instruction guide on page 19.

2. Make sure that the ingredient you are about to prep is clean and ready for consumption. If shredding meat, check that it is fully cooked to avoid the spread of potentially harmful pathogens. If shredding produce, make sure the skin is washed, scrubbed, and/or peeled accordingly.

3. If necessary, prep ingredients so they will fit down the chute. Larger or irregularly shaped ingredients like cauliflower, potatoes, apples, or beets will most likely need to be cut into halves, quarters or eighths to fit through the machine.

4. Place a large mixing bowl directly below the Shooter Dispenser so that it catches the shredded ingredients.

5. Next, simply place your ingredient into the chute, turn the machine on, and guide it down using the pusher. For thinner items like celery stalks, asparagus, etc., we recommend using the inner pusher for greater accuracy and control.

6. Finally, turn the machine o and wait for the blade to stop completely before opening the lid.

WORKS WITH:

Carrots • Cauliflower (Cauliflower Rice) • Be ets

• Zucchini • Yellow squash • Broccoli • Cabbage • Onion

• Potatoes (regular, sweet) • Cheese • Firm Tofu • Brussels Sprouts • Apple

• Mango • Steak • Hard-Boiled Eggs • Cooked Chicken

VEGGIE

BULLET,

Using Your Veg gie Bullet | 2928 | Using Your Veggie Bullet

SPIRALIZING: HOW TO SPIRALIZE YOUR

VEGETABLES USING THE VEGGIE BULLET

1. Make sure the Veggie Bullet Base is powered o, and assemble the Spiralizer Set. For more detailed instructions on how to assemble the machine, view the Spiralizer assembly instruction guide on page 23.

2. Make sure that the ingredient you are about to spiralize is clean and ready for consumption. If spiralizing produce, make sure the skin is washed, scrubbed, and/or peeled accordingly.

3. If necessary, prep ingredients so they will fit down the chute. Larger or irregularly shaped ingredients like potatoes, beets, or butternut squash will most likely need to be cut into halves, quarters or eighths to fit through the machine. It is extremely important

that you only spiralize one ingredient at a time, whether that is one whole zucchini or carrot, or one small chunk of beet. Do not

stack ingredients on top of one another or try to crowd the chute with multiple pieces. Spiralizing works best with oblong, regularly sized ingredients like zucchini, yellow squash, broccoli stems, and carrots.

4. For thinner ingredients like carrots, keep the outer pusher inside the chute and only guide the carrot through the blades using the inner pusher. With larger sized ingredients, keep the machine turned off and place your ingredient into the chute with both the inner and outer pusher.

5. Turn the Veggie Bullet machine on, and guide your ingredient down through the chute and through the spiralizer blade. Once finished, switch the button OFF and wait for the blades to come to a complete stop before retrieving the noodles.

WORKS WITH:

Zucchini • Beets • Yellow Squash • Sweet Potato

• Butternut S quash • Carrots • Broccoli Stems • Cucumber • Parsnips

• Kohlrabi

SLICING: HOW TO SLICE YOUR VEGETABLES

USING THE VEGGIE BULLET

1. Make sure the Veggie Bullet Base is powered o, and assemble the Shooter Set so the lid is on and the Slicer Blade is correctly placed. For more detailed instructions on how to assemble the machine, view the Shooter assembly instruction guide on page 19.

2. Make sure that the ingredient you are about to prep is clean and ready for consumption. If slicing meat, check that it is fully cooked to avoid the spread of potentially harmful pathogens. If slicing produce, make sure the skin is washed, scrubbed, and/or peeled accordingly.

4. Place a large mixing bowl directly below the Shooter Dispenser so that it catches the sliced ingredients.

6. Finally, turn the machine o and wait for the blade to stop completely before opening the lid.

WORKS WITH:

Carrots • Radish • Beets • Zucchini • Yellow squash

• Cabbage • Iceberg Lettuce • Leafy gre ens • Onion • Cucumber • Broccoli

• Shallots • Garlic • Potatoes (regular, sweet) • Celery • Firm tomatoes (roma, eg)

• Red pepper • Lemon/lime • Orange • Hard Chee se • Apple • Mango • Kiwi

• Pear • Pineapple • Strawberry • Nuts (almonds, cashews, peanuts)

• Brussels Sprouts • Steak • Turkey • Cooked Chicken

VEGGIE

BULLET,

Vegetables | 3130 | Mas tering the Basic s, Prepping for Success

RECIPES

1. MASTERING THE BASICS, PREPPING FOR SUCCESS

Before you dive into the world of possibilities with the Veggie Bullet, it’s good to have a few things on hand. While the Veggie Bullet is great for shredding, slicing, and spiralizing raw ingredients as you need them, it’s also an excellent tool for prepping multiple portions of meals, snacks, and sides in advance to get you through the week.

To expedite meal-making during your busiest days, it’s a good idea to take an hour or two on a less busy day (say the weekend) to cook some items ahead of time. That way, when you’re in a rush to get a healthy dinner on the table or to pack your lunch, you’ll have everything you need ready to go when you need it.

This section details how to prepare basic ingredients that can be enjoyed on their own, mixed and matched, or incorporated into more advanced recipes during the week. All of the following items can be stored for up to 5 days in the refrigerator, or several months in the freezer.*

*STORAGE DISCLAIMER: Refrigerator and freezer storage instructions are included in this book as a general guideline, and are based on ideal temperature and sanitation conditions. Instructions do not account for changes in temperature and conditions of individual refrigerators and freezers, and it is the user’s responsibility to gauge whether or not food is safe to eat.

VEGETABLES

TIPS & TRICKS

HOW TO SCRUB ROOT VEGETABLES

Use for beets, carrots, potatoes, parsnips, and turnips

Many recipes in this book instruct you to scrub your vegetables before preparing. Scrubbing is a great alternative to peeling because it takes less time, makes less mess and waste, and retains the nutrients and mineral content of a root’s outermost layer. Here’s the technique we recommend. You will need:

White vinegar Warm water Large bowl Vegetable Scrubbing Brush

Fill a large bowl with warm water and add 2 Tbsp. white vinegar. Add desired vegetables and soak for 3-5 minutes. Remove vegetables from bowl one by one, giving a quick rinse under the tap in warm water. Scrub the entire surface of the vegetable with your brush and rinse one more time to get rid of any loose particles and residual vinegar. Repeat until all of your vegetables are clean.

If you’d like to save time, we suggest scrubbing your veggies as soon as you get home from the grocery store. That way, they are prepped and ready to go when the time comes to use them in a recipe.

VEGGIE

BULLET,

Vegetables | 3332 | Vegetables

INGREDIENTS:

1 head of cauliflower, rinsed,

dried, and leaves trimmed

CAULIFLOWER RICE

MAKES: 4-6 SERVINGS

DIRECTIONS:

Assemble the Shooter Set of your Veggie Bullet with the Shredder Blade facing up. Cut cauliflower into pieces small enough to fit through the chute and place a large bowl underneath the dispenser. Add several pieces of cauliflower to the chute, then turn the Power Base on, using the Outer Pusher to guide pieces to the blade. Repeat until the whole cauliflower is riced.

Cauliflower rice can be enjoyed raw or cooked. You can also store it raw if you plan to cook it with other ingredients later in the week.

Baked: Toss cauliflower with

1-2 Tbsp. olive oil. Preheat oven to 425°F. Line a baking sheet with parchment paper and

SWEET POTATO NOODLES

MAKES 4-6 SERVINGS

INGREDIENTS:

4 medium sweet potatoes,

scrubbed*

*See pg. 31 for scrubbing

technique

DIRECTIONS:

Assemble the Spiralizer Set of your Veggie Bullet. If necessary, cut potatoes lengthwise so pieces are narrow enough to fit through the chute. Add potato pieces to the chute, steadying with the Outer Pusher, then turn the Power Base on, using the Outer Pusher to guide pieces to the blade. Repeat with all potato pieces.

Refrigerating raw sweet potatoes is not recommended, as it will change their flavor and texture. Instead, we recommend cooking the potato noodles before storing.

Baked: Preheat oven to

450°F. Line a baking sheet with parchment paper and spread potatoes in a thin layer. Drizzle with olive or sunflower seed oil and season with salt and pepper. Bake for 10-15 minutes until tender, turning with tongs every few minutes to avoid burning.

Sautéed: Add 1-2 Tbsp. of olive,

coconut, or sunflower seed oil to a large skillet over mediumhigh. Add noodles (in batches, if necessary) and stir until soened — about 6-8 minutes.

USED IN: Sweet Potato

Noodle Macro Bowl (pg. 71), Sweet Potato Pad Thai (pg. 87)

spread cauliflower in a thin layer. Bake for 20-25 minutes until lightly brown, turning with tongs every five minutes to avoid burning.

Sautéed: Heat 1 Tbsp. olive,

coconut, or sunflower seed oil in a large skillet over mediumhigh heat. Add cauliflower (in batches, if necessary) and stir until soened — about 5-8 minutes.

Steamed: Add cauliflower to

a microwave-safe bowl along with one tsp. Water. Cover with a microwave-safe lid and heat on high for 3 minutes. Allow to cool for 2-3 minutes before eating.

USED IN: Umami Macro Bowl

(pg. 73), Cauliflower Rice with Hazlenuts and Tarragon (pg. 89), Cauliflower "Cous Cous" (pg. 90)

VEGGIE

BULLET,

Assemble the Spiralizer Set of

Vegetables | 3534 | Vegetables

ZUCCHINI & YELLOW SQUASH NOODLES

MAKES 4 SERVINGS

INGREDIENTS:

4 whole, medium zucchini

or yellow squash, ends trimmed

DIRECTIONS:

Assemble the Spiralizer Set of your Veggie Bullet. Add zucchini/ squash to the chute lengthwise, steadying with the Outer Pusher. Turn on the Power Base, using the Outer Pusher to guide the squash to the blade. Repeat with all zucchini/squash.

Zucchini/squash noodles can be enjoyed raw or cooked. You can also store them raw if you plan to cook them with other ingredients later in the week.

Baked: Preheat oven to 400°F.

Line a baking sheet with parchment paper and spread zucchini/squash in a thin layer. Drizzle with olive or sunflower

CARROT NOODLES

MAKES 2-4 SERVINGS

INGREDIENTS:

4 Carrots, scrubbed* with tops

and ends trimmed (save tops for Carrot Top Pesto on pg. 128)

*See pg. 31 for scrubbing technique

DIRECTIONS:

Assemble the Spiralizer Set of your Veggie Bullet. Place the Outer Pusher into the chute to narrow the opening. Add your first carrot to the spiralizer, placing the thickest side of the carrot on the bottom (stem side-down) and steadying with the Inner Pusher. Turn the Power Base on, using the Inner Pusher to guide the vegetable to the blade. Repeat with all carrots.

Carrot noodles can be enjoyed and stored both raw and cooked. Store them raw if you plan to cook them with other ingredients later in the week.

seed oil and season with salt and pepper. Bake for 10-15 minutes until tender, turning with tongs every few minutes to avoid burning.

Sautéed: Add 1-2 Tbsp. of olive,

coconut, or sunflower seed oil to a large skillet over mediumhigh. Add noodles (in batches, if necessary) and stir until soened — about 3-5 minutes.

USED IN: Zucchini: Pesto Zucchini

Noodles with Sautéed Shrimp (pg.

76), Zucchini Bolognese (pg. 81)

Yellow Squash: Yellow Squash

Noodles with Spicy Tomato Sauce (pg. 77), Spiralized Lo-Mein (pg. 79)

Baked: Preheat oven to

425°F. Line a baking sheet with parchment paper and spread carrot noddles in a thin layer. Drizzle with olive or sunflower seed oil and season with salt and pepper. Bake for 5-10 minutes until tender, turning with tongs halfway through to avoid burning.

Sautéed: Add 1-2 Tbsp. of olive,

coconut, or sunflower seed oil to a large skillet over medium-high heat. Add noodles (in batches, if necessary) and stir until soened — about 6-10 minutes.

USED IN: Red Chicken Curry

(pg. 84), Carrot Cake Oatmeal (pg. 103), Pho (pg. 109)

VEGGIE

BULLET,

Assemble the Spiralizer Set of

with tops

Vegetables | 3736 | Vegetables

CHOPPED CABBAGE

MAKES 4-6 SERVINGS

You can use either the Shredder or Slicer Blade for this preparation. The Shredder Blade will yield very small pieces of cabbage while the Slicer creates slightly larger strips.

Steamed: Bring two inches

of water to boil in a pot over medium-high heat. Fill a steamer basket with as much cabbage as it can hold. Reduce heat to simmer and carefully lower the steamer basket into the pot. Add more cabbage if the pot will support it. Cover the pot and let steam for 3-6 minutes until just tender. Cabbage chopped with the Shredder Blade will require less cooking time than cabbage prepared with the Slicer Blade.

USED IN:

Rainbow Confetti Salad (pg. 50), Avocado-Edamame Confetti Boats (pg. 51), Classic Coleslaw (pg. 57), Crunchy Asian Slaw (pg. 58), Balsamic Braised Cabbage (pg. 61), Quinoa Stued Bell Peppers (pg. 62), Sweet Potato Macro Bowl (pg. 71), Southwestern Macro Bowl (pg.

72), Umami Macro Bowl (pg. 73)

INGREDIENTS:

1 large purple or green cabbage,

rinsed and dried, end trimmed

DIRECTIONS:

Assemble the Shooter with either the Slicer or Shredder Blade facing up, according to preference. Place a large bowl underneath the dispenser. Cut your cabbage into pieces small enough to fit through the chute. Add cabbage pieces to the chute one by one, steadying with the Pusher. Turn the Power Base on, using the Outer Pusher to guide the vegetable to the blade.

Chopped cabbage can be enjoyed raw or cooked. Raw cabbage can be added to salads, soups, stews and more.

Sautéed: Add 1 Tbsp. olive,

coconut, or sunflower seed oil to a large skillet over medium-high heat. Add cabbage (in batches, if necessary) and stir until soened — about 6-10 minutes.

CHOPPED KALE

INGREDIENTS:

1 bunch lacinato or curly kale,

cleaned* and thoroughly dried

*To clean kale, submerge leaves in a mixture of 3 parts water to 1 part white vinegar for 5-10 minutes to remove any dirt and debris. Remove leaves in small groups and thoroughly rinse with water to remove any vinegar residue. Pat dry with towels or run through a salad spinner to dry. It is important to dry kale thoroughly, especially if baking or freezing raw for later use.

DIRECTIONS:

Assemble the Shooter Set of your Veggie Bullet with the Slicer Blade facing up. Place a large bowl underneath the Dispenser.

Trim the kale: on each leaf,

locate the point where the woody stalk soens into the leaf. From this point, cut around the stalk in a downward “V” shape to remove the stalk while keeping the leafy area in tact.

Stack the leaves on top of one another, then roll into a tight bundle. Stu this roll tightly into the Chute, steadying with the Outer Pusher. Turn the Power Base on, using the Outer Pusher to guide the kale to the blade.

Kale can be enjoyed raw or cooked. The taste and texture of raw kale can be improved by gentle rubbing — a technique known as massaging, detailed below. Kale can also be sautéed and steamed for a more traditional presentation, or baked to make crispy morsels for snacking or garnishing.

Massaged: Massaging kale

breaks down the vegetable’s cellulose, leaving you with a sweeter, more tender leaf that’s perfect for raw salads. Prior to chopping kale with the

VEGGIE

BULLET,

Vegetables | 3938 | Vegetables

Veggie Bullet, stack your kale leaves and rub them together, massaging with your hands until the kale loses some of its stiness, becoming soer and more pliable. Feel free to add a little bit of olive, coconut, or sunflower seed oil to your hands while massaging if desired. It is best to massage kale right before eating it, since you’ll be breaking down some of the structures that help to keep it fresh in the fridge.

Sautéed: Add 1 Tbsp. olive,

coconut, or sunflower seed oil to a large skillet over mediumhigh heat. Add kale (in batches, if necessary) and stir until soened — about 6-10 minutes.

Steamed: Bring two inches

of water to boil in a pot over medium-high heat. Fill a steamer basket with as much chopped kale as it can hold. Reduce heat to simmer and carefully lower the steamer basket into the pot. Add more kale if the pot will support it. Cover the pot and let steam for 5-7 minutes until tender.

Baked: Preheat oven to 300°F.

Line one to two baking sheets with parchment paper.

Remove the bowl of chopped kale from underneath the Veggie Bullet dispenser, and toss with ½ Tbsp. - 1 Tbsp. olive or sunflower seed oil, as well as any seasonings you like (salt, pepper, spices, etc), taking care to coat each piece evenly.

Arrange kale in a flat layer on your baking sheet(s), taking care to leave some space in between the leaves. Bake for 10 minutes, then open the oven, rotate your pan(s), and cook for an additional 12-15 minutes. Remove from the oven and let sit for 15-20 minutes to crisp up before eating.

USED IN: Avocado-

Edamame Confetti Boats (pg.

51), Kale Salad with Cherries and Chickpeas (pg. 52), Southwestern Macro Bowl (pg. 72), Butternut Squash Noodles with Sage, Kale, Almonds, and Goat Cheese (pg.

82), Sweet Potato Kale Breakfast Hash (pg. 104)

VEGGIE

BULLET,

Vegetables | 4140 | Vegetables

CHOPPED SWISS CHARD

INGREDIENTS:

1 bunch Swiss chard, cleaned*

and thoroughly dried

*To clean chard, submerge leaves in a mixture of 3 parts water to 1 part white vinegar for 5-10 minutes to remove any dirt and debris. Remove leaves in small groups and thoroughly rinse with water to remove any vinegar residue. Pat dry with towels or run through a salad spinner to dry. It is important to dry chard thoroughly, especially if storing raw for later use.

DIRECTIONS:

Assemble the Shooter Set of your Veggie Bullet with the Slicer Blade facing up. Place a large bowl underneath the Dispenser.

Trim the chard: Chard stalks

are tasty, but they can get a little dried out and woody at the ends. Simply trim the stalks about one inch from the bottom to prep. Stack the leaves on top of one another, then roll into a tight bundle. Stu this roll tightly into the Chute, steadying with the Outer Pusher. Turn the Power Base

on, using the Outer Pusher to guide the chard to the blade.

Swiss chard can be enjoyed raw or cooked. Like kale, the taste and texture of raw chard can be improved by massaging. Chard is also delicious when sautéed. Steaming provides an oil-free mode of preparation for those looking to keep things light.

Sautéed: Add 1 Tbsp. olive,

coconut, or sunflower seed oil to a large skillet over medium-high heat. Add chard (in batches, if necessary) and stir until soened — about 6-10 minutes.

Steamed: Bring two inches

of water to boil in a pot over medium-high heat. Fill a steamer basket with as much chopped chard as it can hold. Reduce heat to simmer and carefully lower the steamer basket into the pot. Add more chard if the pot will support it. Cover the pot and let steam for 4-6 minutes until tender.

USED IN: Sweet Potato Macro

Bowl (pg. 71), Beet Noodles with Walnuts, Chard, Orange, and Tarragon (pg. 83)

SLICED BEETS

MAKES 4-6 SERVINGS

INGREDIENTS:

4-6 beets, scrubbed

and trimmed

DIRECTIONS:

Assemble the Shooter Set of your Veggie Bullet with the Slicer Blade facing up. Place a large bowl underneath the dispenser. Add the first beet to the chute. If your beet is larger in diameter than the chute, trim the sides so it can fit through. Save the trimmings and cook along with the silces. Steady the beet with the Outer Pusher, then turn the Power Base on, using the Inner and Outer Pusher assembly to guide the vegetable to the blade. Repeat for all beets.

Roasted: Preheat oven to

450°F. Line two baking sheets with parchment paper and spread beet slices in a thin layer on each. Drizzle with olive or sunflower seed oil and season with salt and pepper. Bake for 20-25 minutes the

edges are slightly crisp and the center is tender, turning with tongs halfway through to avoid burning.

Steamed: Bring three inches

of water to boil in a pot over medium-high heat. Fill a steamer basket with as many beet slices as it can hold. Reduce heat to simmer and carefully lower the steamer basket into the pot. Add more slices if the pot will support them. Cover the pot and let steam for 10-15 minutes until tender.

USED IN: Beet Salad (pg. 60)

VEGGIE

BULLET,

+ 49 hidden pages

NUTRIBULLET VBR-1001A, Veggie Bullet User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual