Ever since I purchased my Paderno Spiral Vegetable Slicer from Williams Sonoma last year, I have been anxious to find ways to turn my vegetables (and fruits) into beautiful “noodles” to replace pasta and grains. It’s a fun way to eat your veggies and replace carbs. Plus, I thought I might be more successful getting the kids to eat zucchini if it looked like spaghetti. I was wrong about that (no such luck), but I have enjoyed my fair share of zoodles since purchasing it. That’s about all I have spiralized…until now!
Ali Maffucci, author of the food blog, Inspiralized, has a cookbook out and it’s full of spiralized vegetable recipes that will blow your mind. I am so excited about this book – Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals! The pictures alone are inspiring and the recipes look simple, clean, and healthy. Not all of the recipes in the book are vegan, but the majority are and several can be adapted.
I am still cooking my way through this book, but have been earmarking several recipes including the Beet Superfood Bowl, featuring quinoa, avocado, and edamame along with “riced” beets; and the Tofu Miso-Tahini Carrot Bowl. The dressing itself makes me want to try it!
The book has recipes for spiralizing more than 20 vegetables and fruits into beautiful meals, including breakfasts, snacks, soups/stews, casseroles, “pastas,” “rices,” salads, sandwiches – and desserts. She uses all kinds of veggies, from zucchini and carrots to jicama and sweet potatoes.
The first recipe I made was the one on the cover – Pesto Spaghetti with Heirloom Grape Tomatoes. It’s so beautiful!
I switched out the parm that the recipe called for with vegan Parmesan cheese (Go Veggie! brand) and I had a delicious vegan meal in less than 30 minutes.