The Healthy Spiralizer Cookbook (30 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
Carrots make a sweet risotto in this grain-free dish. Lemon and basil make a classic flavor combination that perfectly complements the sweet, earthy flavor of the carrots. If you wish to make this dish slightly lower in carbs, you can use zucchini in place of the carrots.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 203; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 5g; Protein: 2g
8 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
Zest and juice of 1 lemon
¼ cup Basic Vegetable Stock (
here
) or store-bought
¼ cup almond milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup basil leaves, cut into chiffonade
1. In a food processor, pulse the carrot noodles until they resemble rice, 10 to 20 one-second pulses. Set aside.
2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
3. Add the onion 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, almond milk, salt, pepper, and reserved carrot rice. Cook, stirring occasionally, until the carrots are al dente, about 5 minutes.
6. Stir in the basil and serve immediately.
Substitution tip:
If you aren’t vegan and you want a creamier risotto, just before you stir in the rice, add 2 tablespoons of unsalted butter and ¼ cup of grated Parmesan cheese. Stir until it melts, and then add the basil.
WITH ALMOND BUTTER VINAIGRETTE
PREP TIME: 10 MINUTES
Creamy nut butter combines with tangy rice vinegar for an addicting vinaigrette you’ll find yourself making again and again. When added to refreshing raw cucumber noodles, this dish has it all—a little sweet, a little spice, and a little crispiness. It makes a great lunch, because it travels well.
HAND-CRANK
Shredder blade
Blade D
