The Veggie Spiral Slicer Cookbook
Read The Veggie Spiral Slicer Cookbook Online
Authors: Kelsey Kinser
Text copyright © 2015 Kelsey Kinser. Design and concept copyright © 2015 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.
Published in the U.S. by
Ulysses Press
P.O. Box 3440
Berkeley, CA 94703
ISBN: 978-1-61243-501-5
Library of Congress Control Number 2015937565
Acquisitions editor: Kelly Reed
Managing editor: Claire Chun
Editor: Renee Rutledge
Proofreader: Lauren Harrison
Cover and interior design: what!design @
whatweb.com
Layout and production: Lindsay Tamura
Cover photograph: ©
JudiSwinksPhotography.com
Cover food stylist: Anna Hartman-Kenzler
Distributed by Publishers Group West
IMPORTANT NOTE TO READERS: This book has been written and published strictly for informational and educational purposes only. It is not intended to serve as medical advice or to be any form of medical treatment. You should always consult your physician before altering or changing any aspect of your medical treatment and/or undertaking a diet regimen, including the guidelines as described in this book. Do not stop or change any prescription medications without the guidance and advice of your physician. Any use of the information in this book is made on the reader’s good judgment after consulting with his or her physician and is the reader’s sole responsibility. This book is not intended to diagnose or treat any medical condition and is not a substitute for a physician.
This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or other products mentioned within is claimed or suggested. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publishers encourage readers to patronize the quality brands and products mentioned in this book.
Contents
Mexican-Inspired Sweet Potato Savory Waffles
Indian Sweet Noodles with Eggs
Sweet Potato Sausage Breakfast Burritos
Candied Ginger and Carrot Scones
Maple Peanut Butter Apple Power Breakfast Bowl
Black Pepper Grits with Strawberry Jam
Mexican Noodle Soup (Sopa de Fideo)
Roasted Beet and Goat Cheese Salad
Great Grandma Dorothy’s Marinated Salad
Golden Beet with Blood Orange and Miso Salad
Red Pepper Sun-Dried Tomato Dip
Thai Sweet-Pickled Cucumber Salad
Roasted Spiral Slicer “Leavings”
Fried Onions and Flavored Mayonnaise
Garlicky Zucchini with Anchovy and Parmesan
Lobster and Seafood Mélange Pasta
Porcini Pancetta Parsnip Risotto
Mini Greek Turkey Meatballs on Zucchini Noodles
Potato Noodles with Andouille and Red Beans
Indian-Style Potatoes and Chickpeas
Butternut Squash, Browned Butter, and Sage
Pear Walnut and Chocolate Salad
Pear Bread Pudding with Bourbon Whipped Cream
Sticky Rice with Honeyed Mango
Who doesn’t love pasta? No one, that’s who. But who needs all those simple carbohydrates and empty calories from pasta? The answer, once again, is no one. What if you could continue to have all of your favorite pasta dishes, from lasagna to lo mein to kugel to everything in between, without all of the refined sugars and simple carbohydrates? And what if you could simultaneously enjoy all of your favorite noodles while upping the amount of fruits and vegetables in your daily diet? Sounds like a win-win scenario, does it not? That’s because it is, and with this book, I’m going to walk you through how to do just that while also showing you how to “vegetize” almost any pasta- or rice-based recipe. While this is much easier to accomplish than it sounds, it does involve a small one-time investment in a vegetable spiral slicer.
Vegetable spiral slicer. It’s a mouthful for sure and may sound foreign (or at least novel) to you now, but it’s really nothing but a big old name for a small new appliance. Affectionately called “zoodlers” or “spiralizers” for short, a surprising number of spiral slicers are on the market today.
Why should you bother getting a new appliance just to make vegetable noodles? Because it’s one of the easiest methods to getting more vitamins, fiber, and other nutrients in your diet while simultaneously cutting your intake of simple carbohydrates. If you’re trying to avoid gluten or stick to a Paleo diet, I can’t think of an easier way to re-create many dishes that would be considered “off the table.” I’ve found that it’s also one of the simplest ways to get children excited about making and eating their veggies. Kids love to use the spiral slicer—a big motivation to use it often in my elementary school cooking classes. The average serving (about 2 cups of cooked vegetable noodles) ranges anywhere from 10 to 35 percent of the calories of classic pasta.
It is possible to make different types of veggie noodles with things you may already own, but you won’t be able to achieve those long, slender spiral noodles without a veggie spiral slicer. You can, however, make yourself some nice zucchini lasagna or stuffed veggie manicottis. For these styles of noodles you can use a mandolin or a vegetable peeler. If you want to make some sweet potato rice you can use a shredding blade attachment for the food processor or a simple cheese grater. Ultimately, I’m sure you’ll find the low cost and high usability of the spiralizer of your choice a worthwhile investment for your heart health, waistline, and taste buds. You can add veggie noodles to soups, salads, sandwiches, use them in place of pastas, and easily surpass the daily recommended serving of vegetables.