The Veggie Spiral Slicer Cookbook

BOOK: The Veggie Spiral Slicer Cookbook
13.33Mb size Format: txt, pdf, ePub

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 @

Layout and production: Lindsay Tamura

Cover photograph: ©

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.



Chapter One: Breakfasts

Corned Beef and Cabbage Hash

Pear Pancakes

Mexican-Inspired Sweet Potato Savory Waffles

Indian Sweet Noodles with Eggs

Cheese Grits

Sweet Potato Sausage Breakfast Burritos

Candied Ginger and Carrot Scones

Apple Fritters

Spanish Omelet

Italian-Style Frittata

Maple Peanut Butter Apple Power Breakfast Bowl

Black Pepper Grits with Strawberry Jam

Zucchini Bread

Chapter Two: Soups

Asheh Reshteh

Chicken Noodle Soup

Pork Chop Ramen

Pho Bo

Irish Stew



Mexican Noodle Soup (Sopa de Fideo)

Thai Noodle Soup

Beet Tarator

Chapter Three: Salads

Great Winter Salad

Anchovy and Escarole Salad


Greek Salad

Beet Apple Salad

Roasted Beet and Goat Cheese Salad

Great Grandma Dorothy’s Marinated Salad

Broccoli Salad

Carrot Salad

Pear Cucumber Salad

Fennel Apple Salad

Tuna Salad

Golden Beet with Blood Orange and Miso Salad

Potato and Green Bean Salad

Chapter Four: Sides

Red Pepper Sun-Dried Tomato Dip


Curly Fries Two Ways

Spring Rolls


Thai Sweet-Pickled Cucumber Salad

Cheesy Spaghetti Fritters

Roasted Spiral Slicer “Leavings”

Hazelnut Parmesan Carrots

Sweet Potato Chips

Fried Onions and Flavored Mayonnaise

Pickled Beets

Parsnip Kinpira

Zucchini Fritters

Savory Zucchini Bread

Chapter Five: Casseroles

Potato Gratin

Mexican Casserole



Root Vegetable Rice and Beans

Tuna Noodle Casserole

Chapter Six: Mains

Garlicky Zucchini with Anchovy and Parmesan

Banh Mi Sandwiches

Rice Stuffed Peppers

Pesto Pasta

Spaghetti Bolognese

Classic Meatballs

Crawfish Pasta

Lobster and Seafood Mélange Pasta

Shrimp Scampi

Chicken Lo Mein


Beef Stroganoff

Porcini Pancetta Parsnip Risotto


Pork Katsudon

Mini Greek Turkey Meatballs on Zucchini Noodles

Veggie Patty

Potato Noodles with Andouille and Red Beans

Pad See Ew

Pad Thai

Alsatian Potato Bowl


Indian-Style Potatoes and Chickpeas

Truffle Mac and Cheese

Greek Mac and Cheese


Butternut Squash, Browned Butter, and Sage


Chapter Seven: Desserts

Apple and Oat Crisps


Pear Walnut and Chocolate Salad

Chestnut Pear Parfaits

Apple Noodle Kugel

Parsnip Cake

Raw Fruit Tart

Pear Bread Pudding with Bourbon Whipped Cream

Sticky Rice with Honeyed Mango


Conversion Charts


About the Author


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.

BOOK: The Veggie Spiral Slicer Cookbook
13.33Mb size Format: txt, pdf, ePub

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