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RECIPES
RECIPES
Yield: 16 cakes (5-6 servings)
Put that leftover vegetable pulp to good use with these savory quinoa cakes, packed with flavor
and protein. These cakes are great on their own, served with tartar sauce or aioli, or as a veggie
burger patty between slider-sized buns. A pulp mix of starchy root vegetables such as carrots,
beets, or sweet potatoes, with some added fruit (such as apples) is the best foundation for this
recipe. When saving leftover pulp for later use, remove any inedible skins, cores, or seeds from
the fruit or vegetables prior to juicing.
Total Time: 45 minutes
4 large eggs
1 cup quinoa, rinsed and cooked according to
package directions (about 3 cups cooked)
2 cups vegetable pulp
1 cup panko breadcrumbs
1 large onion, finely chopped
4 garlic cloves, minced
1/3 cup packed fresh parsley leaves, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces (1/2 cup) goat cheese, crumbled
1/3 cup olive oil, divided
Preheat oven to 250ºF (121°C).
Whisk eggs in a large mixing bowl. Add
quinoa, vegetable pulp, breadcrumbs, onion,
garlic, parsley, salt, and pepper and mix until
incorporated. Fold in crumbled goat cheese.
Form into 1/2-inch thick patties using 1/4 cup
of quinoa mixture per cake. To ensure even
sizing, tightly pack into a lightly oiled measuring
cup. Arrange on a lightly oiled plate and repeat
with remaining quinoa mixture. Refrigerate
cakes for 15 minutes before cooking.
Heat 2 tablespoons of olive oil in a large non-
stick skillet over medium heat. When oil begins
to shimmer, gently lay cakes into the skillet,
taking care not to overcrowd the pan. Cook
for 4 to 5 minutes per side or until golden
brown and crispy. Transfer to a baking sheet
and place in the oven to keep warm while you
cook the remaining cakes, adding more oil to
the pan as needed. Serve warm.
Vegetable Pulp and Quinoa Cakes
Yield: 3 1/2 to 4 cups
A classic tomato sauce is a staple in every cook’s kitchen. The Juicer makes quick work of the
otherwise tedious task of seeding and straining the tomatoes, producing a smooth sauce perfect
for pasta, pizza, or lasagna. Use the best tomatoes you can find, San Marzano or ripe Roma
tomatoes are best. If it is not prime tomato season, canned tomatoes are a better choice.
Total Time: 2 hours
3 1/2 pounds fresh Roma tomatoes,
halved or 2 (28 ounce) cans whole
peeled San Marzano tomatoes
1 medium carrot
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Using the sauce screen with pulp control
closed, juice tomatoes (along with their juices
if using canned tomatoes) and carrot. You
should end up with about 6 cups of juice.
In a large saucepan over medium heat, heat
olive oil and butter until melted and frothy.
Add onion and garlic and sauté until fragrant,
about 1 minute. Add tomato juice and
oregano and bring to a simmer; cook, stirring
occasionally, for 60 to 90 minutes or until sauce
has thickened to desired consistency. Season to
taste with salt and pepper.
Sauce will keep, refrigerated in airtight
container, for up 5 days, or frozen for
up to 3 months.
Classic Tomato Sauce
