The Veggie Spiral Slicer Cookbook (15 page)

BOOK: The Veggie Spiral Slicer Cookbook
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Add the butter, stirring constantly to melt. Add the wine and lemon juice and stir to combine.

Add the parsley and Parmesan and cook for 5 minutes, stirring occasionally, until the shrimp turn pink and begin to curl up oh-so slightly.

Serve topped with freshly ground black pepper.

Chicken Lo Mein

The biggest surprise that I have discovered using the spiral slicer is how perfectly it re-creates all the not-so-good for me take-out options that I used to fall back on when I was feeling too rushed to cook. This recipe may take even less time than calling your local Chinese joint and waiting on the delivery man, and it’s definitely cheaper and healthier!


2 tablespoons sesame oil

1 medium yellow onion, chopped

2 medium carrots, peeled and sliced thin

1/2 head medium white cabbage, sliced thin

1 cup sugar snap peas

4 large or 5 medium zucchinis, spiralized on blade 3

3 cloves garlic, minced

1/4 cup oyster sauce

1/3 cup soy sauce, plus more to taste if needed

2 cups cooked light or dark meat chicken, cut into small pieces

In a large skillet, heat the sesame oil on medium-high.

Add the onion, carrots, cabbage, and sugar snap peas. Cook, stirring occasionally, until the cabbage is wilted and the onions begin to turn translucent, about 5 to 10 minutes.

Add the zucchini noodles, garlic, oyster sauce, and soy sauce. Cook until the noodles begin to soften but have not taken on the color of the soy sauce, about 5 minutes.

Add the chicken and stir to mix everything well. Cook, stirring more frequently as the sauce begins to thicken, so that it does not burn. The lo mein is ready once the noodles hold onto the darker color of the sauce and when the water from the zucchini noodles has cooked off.


is a wonderful Korean stir-fry dish consisting of vermicelli noodles made out of sweet potato starch. The noodles don’t taste like sweet potatoes, though, which is why zucchinis are used in this recipe.


7 tablespoons vegetable oil, divided

4 ounces pork shoulder, cut into 1/4-inch-wide strips

2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours and cut into thin strips (reserve 1/2 cup of the soaking water)

3 cloves garlic, minced

3 tablespoons soy sauce

1 tablespoon honey

2 tablespoons sesame oil

1 large zucchini, spiralized on blade 3

2 to 3 green onions, cut crosswise into 2-inch pieces

1 medium yellow onion, spiralized on blade 3

1 medium carrot, spiralized on blade 3

1/2 red bell pepper, cut into thin strips

4 ounces spinach, roughly chopped

salt and pepper, to taste

2 tablespoons toasted sesame seeds

In a large skillet, heat 1 tablespoon of vegetable oil on medium-high. Add the pork shoulder and mushrooms and cook, stirring once or twice, until the meat is browned, about 5 to 8 minutes. Set aside in a large bowl.

Combine the garlic, soy sauce, honey, and sesame oil. Set this sauce aside.

Return the skillet to medium-high heat and add 2 tablespoons of vegetable oil. Add the zucchini noodles and stir. Cover and cook until the noodles are wilted, about 7 to 10 minutes. Remove from the heat and set the noodles aside in the large bowl with the beef and mushrooms.

Add another 2 tablespoons of vegetable oil to the skillet and fry the green onions and yellow onion on high heat for about 2 minutes. Add to the beef and noodles.

Add another 2 tablespoons of vegetable oil to the skillet and fry up the carrot and bell pepper on high heat for about 2 minutes. Add to the beef and noodles.

Add the reserved 1/2 cup mushroom water to the skillet on medium-high heat and add the spinach, salt, and pepper, cooking until it is just wilted. Remove from the heat, drain, and add to the vegetable and beef mixture.

Pour the sauce over the bowl of meat and stir-fried veggies. Sprinkle with the toasted sesame seeds and toss to combine. Serve hot.

Beef Stroganoff

Beef stroganoff has Russian heritage, but I’m not sure how authentically Russian the modern version of the recipe that everyone is so familiar with is. I am, however, certain of how very delicious it is.


3 tablespoons vegetable oil

2 pounds beef chuck roast, trimmed of excess fat and cut into 1/2 × 2-inch strips

salt and freshly ground black pepper, to taste

1 leek, sliced thin

1 cup beef broth

3 tablespoons all-purpose flour

2 teaspoons mustard

8 ounces fresh mushrooms, sliced

2 large zucchinis, spiralized on blade 1

2 tablespoons red wine

In a large skillet, heat the oil on medium-high. Add the beef, salt, and pepper and cook for 1 minute on each side, just to brown the strips. Move the beef over to the side of the pan.

Add the leek and cook for 2 minutes or until it begins to wilt. Slide the onions over to the side with the beef.

Pour the broth into the pan and bring to a simmer. Add the all-purpose flour and mustard, stirring constantly. Add the mushrooms and stir the beef and leeks into the liquid. Cover and simmer for 45 minutes or until the beef is tender and the mushrooms are cooked.

While the beef and mushrooms are cooking, in another pan sprayed with nonstick cooking spray, cook the zucchini noodles, covered, for about 7 to 10 minutes or until they are cooked through and have released their water. Drain and set aside.

Add the red wine to the pan with the beef. Taste again, adding salt and pepper as needed. Stir to combine everything, and simmer, covered, for another 5 minutes before serving on top of the cooked zucchini noodles.

Porcini Pancetta Parsnip Risotto

After a trip to an intensely Italian neighborhood in the Bronx, I found myself searching for a use for dried porcini mushrooms and some fresh pancetta. Luckily, I had plenty of leftover parsnips and came up with this hearty risotto.


6 slices pancetta, chopped

3 tablespoons butter

1 small yellow onion, diced

1-1/2 pounds parsnips, spiralized on blade 3, then riced

2 cups chicken broth

1/4 cup dried porcini mushrooms

2 teaspoons salt

porcini mushroom powder (optional)

The porcini mushroom powder listed in the ingredients can be made by grinding your own dried porcini mushrooms.

In a large skillet, cook the pancetta until crispy. Set aside. Return the pan to the heat.

Melt the butter in the skillet. Once melted, add the diced onion and cook until translucent, about 5 minutes.

Add the parsnip rice and cook, without stirring, for another 5 minutes. You want the parsnip to begin to get a nice roasted look on the bottom.

Pour the chicken broth over the rice and stir. Add the dried porcini mushrooms and salt. Bring the broth to a simmer. Cook, uncovered, for approximately 15 minutes, stirring occasionally, until the parsnip rice has cooked through and the liquid has cooked off.

Top with pancetta and porcini powder, if using, and serve.


When I lived in Barcelona, paella was everywhere. It’s a dish that used to fill me with a lot of intimidation. It was assumed you needed to buy a special pan, have on hand a laundry list of ingredients, and watch over it so that it was cooked slightly too long. Now, however, I’ve realized that it’s merely a delicious dish that plays on some of Spain’s best ingredients and is very forgiving should you overcook it slightly. So don’t be afraid and give it a shot—you’ll be glad you did.


1 tablespoon extra virgin olive oil

3 cloves garlic, minced

1 teaspoon saffron threads

1 small yellow onion, chopped fine

1 small red bell pepper, diced

4 chicken thighs

1 large chorizo sausage, cubed

1 (14.5-ounce) can diced tomatoes

1 cup frozen peas

1 large yam, peeled, spiralized on blade 3, then riced

1 teaspoon smoked paprika

12 medium shrimp, defrosted if frozen, peeled, and deveined

2 tablespoons lemon juice

1/2 cup chopped fresh parsley

salt and pepper, to taste

Pour the olive oil into a large skillet on medium heat. Once the oil is nice and hot, add the minced garlic and stir constantly for about 30 seconds. Add the saffron threads, yellow onion, red bell pepper, and chicken thighs. Stir occasionally and cook until the onions begin to turn translucent and the peppers are softened, about 3 to 5 minutes.

Add the chorizo and cook for another 5 minutes. Pour the tomatoes, juices and all, into the skillet. Add the peas, rice, and paprika and stir everything up. Press the shrimp into the rice dish, cover, and cook without stirring for another 5 to 10 minutes, until the bottom of the rice sticks to the bottom of the pan and the shrimp are pink and cooked through.

BOOK: The Veggie Spiral Slicer Cookbook
2.48Mb size Format: txt, pdf, ePub

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