The Veggie Spiral Slicer Cookbook

BOOK: The Veggie Spiral Slicer Cookbook
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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

www.ulyssespress.com

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

Introduction

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

      
Avgolemono

      
Minestrone

      
Mexican Noodle Soup (Sopa de Fideo)

      
Thai Noodle Soup

      
Beet Tarator

Chapter Three: Salads

      
Great Winter Salad

      
Anchovy and Escarole Salad

      
Shuba

      
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

      
Latkes

      
Curly Fries Two Ways

      
Spring Rolls

      
Tzatziki

      
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

      
Lasagna

      
Pastitsio

      
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

      
Japchae

      
Beef Stroganoff

      
Porcini Pancetta Parsnip Risotto

      
Paella

      
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

      
Bibimbap

      
Indian-Style Potatoes and Chickpeas

      
Truffle Mac and Cheese

      
Greek Mac and Cheese

      
Sushi

      
Butternut Squash, Browned Butter, and Sage

      
Quesadillas

Chapter Seven: Desserts

      
Apple and Oat Crisps

      
Tzimmes

      
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

Conclusion

Conversion Charts

Acknowledgments

About the Author

Introduction

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
4.81Mb size Format: txt, pdf, ePub
ads

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