Use and Care Manual

TEST KITCHEN
Favorites
Makes 2-3 burgers
1 (19 oz.) can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tbsp. all-purpose flour
1 tbsp. chopped fresh oregano
½ tsp. ground cumin
¼ tsp. salt
2 tbsp. extra-virgin olive oil
2 (6 ½ inch) whole-wheat pitas,
halved and warmed, if desired
1. Combine all ingredients (except pita
bread) in the Torpedo™ and lock lid into
place. PULSE until well mixed.
2. Form the chickpea mixture into patties
and fry in the olive oil.
3. Serve on warmed pita bread with tahini
sauce (recipe below), if desired.
Chickpea Burgers & Tahini Sauce
½ cup low-fat plain yogurt
2 tbsp. tahini
1 tbsp. lemon juice
¼ tsp. salt
1. Place all ingredients into the
Torpedo™ and lock lid into place.
PULSE until smooth.
2. Spread over chickpea burgers.
Tahini Sauce
Variation: You may use prepared
tahini sauce and just add yogurt.
Mix until smooth.
Makes 4-6 servings
Tip: This dip keeps for about a
week in the refrigerator if stored
in an airtight container.
Variations: Feel free to experiment
with different nuts and spices!
1 cup walnuts (raw or toasted)
2-3 tbsp. olive oil
dash of salt (¼-½ tsp.)
1 tsp. cinnamon
sugar or honey to taste
(add in ½ tbsp. increments)
apple slices for dipping
1. If you prefer the taste of toasted nuts,
place them in a single layer on a cookie
sheet and bake at 325° for 5-10 min.
Make sure to stir once while cooking and
remove when slightly browned and they
smell rich and nutty.
2. Place cooled walnuts into the Torpedo™
and lock lid into place. PULSE until
chopped, turning off machine and
scraping down the sides with a spatula
as needed.
3. Remove the vented top and with the
Torpedo™ ON, slowly drizzle in the olive
oil (add more if needed- but the nuts
provide their own oils, too) and the honey.
4. Spoon mixture into a serving dish, stir in
spices to taste and enjoy!
Walnut Butter
Fruit Dip
76
As a native Southern Californian
who lived in China for a year, I enjoy
traveling, meeting new people and
exploring new cuisines. I tend to
experiment in the kitchen. My favorite
foods are eggplant, spinach, salsa, dark
chocolate and my recent discovery of
bbq ribs! When I’m not distracted by
cookbooks with pretty pictures, I enjoy
shopping at farmers’ markets, jogging at
the beach, being involved in my church,
writing and being Aaron’s wife!
Keiz
Writer,
Redondo Beach, CA