If you picked up a spiralizer, used it once or twice and then shelved it, like so many have done, the Quick + Easy Spiralizer Cookbook will give you the inspiration you need to make vegetable noodles everyone will enjoy.
When the creators of the first spiralizer marketed the new device, it was basically for creating a prettier look to your vegetables. Something new and unique looking, but they really had no idea what they had. After its creation, the vegan and vegetarian world completely exploded with new ideas and innovative uses for the new device.
Inspired by the author’s love of pasta, but the desire to stick to a Paleo and then a Keto diet, these 100 vegetable noodle recipes were born. In the brief introduction, the author promises that these recipes will not have any hard to find ingredients. Many of the recipes will be Paleo or Keto compatible, all of them are gluten-free, many also are dairy-free. Most importantly they will be satisfying, allowing you to enjoy the veggie noodle flavors in a creative and tasty way.
The first section of the book is called Spiralized Meals Made Simple. This covers the Benefits Of Vegetable Noodles, How To Spiralize, What To Spiralize, Tips, Kitchen Equipment, and Pantry Essentials. You will also find the Five Low-Carb Substitute Staples page which explains how to substitute the spiralized veggies for pasta, rice, and/or bread.
Each of the recipes in this cookbook can be prepared within less than 30 minutes and each is labeled either Five-Ingredient, No Cook, or One Pot. Other recipe labels include Dairy-Free, Keto, Paleo, Vegan, and Vegetarian.
The recipe categories include:
- Breakfast & Brunch
- Soups, Salads & Sandwiches
- Snacks & Sides
- Vegan & Vegetarian Mains
- Fish & Seafood Mains
- Chicken & Turkey Mains
- Beef & Pork Mains
Disappointingly, the only photographs in the entire book are those at the beginning of each chapter. Thankfully, however, they are labeled with the recipe name and page number for easy identification.
Each of the recipes includes a brief introduction, serving sizes, prep time, cook time, and appropriate spiralizer blade. The nutrition information is also included at the bottom of the recipe giving calories, saturated fat, total fat, protein, total carbs, fiber, and sodium.
As promised, all of the recipes in the book are quite simple and straightforward. Many of the recipes include tips on modifying the recipe for other diets, doubling the recipe, speeding it up etc. Because many of these tips change a regular vegetarian recipe to a Paleo-friendly, Keto-friendly, dairy-free or vegan option I thought it would’ve been appropriate that the labels at the top include those designations, perhaps in brackets to show that it would be a variation. I believe that some people may overlook some recipes because it does not have (for instance) the Paleo label at the top, without reading the entire recipe and noticing that there is a Paleo substitution available.
The ingredients in the recipes are all easily sourced. The most exotic items I found were Andouille Sausage, Coconut Aminos, and Grass-Fed Butter. All easily accessed in a local grocery store these days. At the end of the book is a brief Resource section with other cookbooks suggestions, a Recipe Index listing all of the recipes by title, and the main Index allowing you to cross-reference by the main ingredient.
Get Better Use Out Of Your Spiralizer
Overall this is an excellent reference guide and guaranteed to increase your recipe repertoire on the spiralizer. Although naturally vegetarian heavy, there is something here for everyone and you may even be able to get the picky eaters to eat their veggies.
For the included recipe, I have chosen the Spiralized Sweet Potato Chips. Enjoy!
Spiralized Sweet Potato Chips
This baked sweet potato chip recipe uses the ribbon noodle blade for spiralizing, so it kind of creates a mash-up of sliced chips and curly fries. It’s the best of both worlds! I love spiralizing sweet potatoes because it goes so much faster than slicing them by hand, and I find that they cook a lot faster in the oven this way, too. Serve with a little catch-up or garlic aioli and you’ve got a delicious snack anytime.
- 2 large sweet potatoes, peeled and spiralized
- 2 tablespoons olive oil
- black pepper, freshly ground
- Preheat the oven to 400°F.
- Trim the sweet potato noodles into 1 to 2 inch pieces, and spread them out on the large baking sheet.
- Drizzle with olive oil and season with salt and pepper. Use your hands to toss everything together until the sweet potato noodles are well coated with oil and season evenly, then spread the sweet potatoes back into an even layer.
- Bake for 20 to 25 minutes, or until they’re softened and the edges are beginning to brown.
- Remove from the oven and serve immediately.
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