The Healthy Spiralizer Cookbook (38 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, VEGAN

PER SERVING:
Calories: 193; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 20g; Fiber: 3g; Protein: 5g

4 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

1 onion, finely chopped

1 red bell pepper, chopped and seeded

3 garlic cloves, finely chopped

Zest of 1 lemon, plus juice of 2 lemons

1 cup Basic Vegetable Stock (
here
)

1 teaspoon ground cumin

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ cup chopped cashews

1. Pat the cucumber noodles dry with a paper towel.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

3. Add the onion and bell pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes.

4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

5. Add the lemon zest and juice, stock, cumin, salt, and pepper. Bring to a simmer.

6. Add the cucumber noodles and cook, stirring occasionally, until the noodles are soft, about 2 minutes. Toss with the cashews and serve.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 397; Total Fat: 32g; Saturated Fat: 16g; Cholesterol: 46mg;
Total Carbs: 23g; Fiber: 9g; Protein: 9g

FOR THE BUNS

6 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles

¼ cup olive oil

1 egg, beaten

½ onion, finely chopped

2 garlic cloves, minced

½ cup almond meal

½ cup grated Parmesan cheese

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

FOR THE SANDWICH

1 avocado, pitted and peeled

1 tablespoon freshly squeezed lemon juice

2 heirloom tomatoes, thickly sliced

TO MAKE THE BUNS

1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Cut the carrot noodles into 2-inch pieces.

4. In a large bowl, whisk together the olive oil and egg. Stir in the carrot noodles, onion, garlic, almond meal, Parmesan, salt, and pepper.

5. Spoon the mixture onto the prepared baking sheets in eight equal parts.

6. Bake in the preheated oven for 15 minutes. Flip with a spatula and bake for an additional 15 minutes, until cooked through and golden.

7. Allow to cool thoroughly on a wire rack.

TO MAKE THE SANDWICHES

1. In a small bowl, mash together the avocado and lemon juice with a fork.

2. Carefully spread the avocado mixture evenly on four of the buns.

3. Top with slices of heirloom tomatoes, and then top with a second bun.