Well beyond the realm of raw noodles, the simple spiralizer is capable of greater culinary feats than most might realize. Truth be told, until just a few months ago, I had never ventured beyond the original “spaghetti” blade, blissfully spinning in circles without knowing that a whole new world of textures and flavors lay just within reach. As if making up for lost time, I’ve been churning out different coiled vegetable creations one after another, fueled by a hunger for experimentation.
These latest recipes can all be found on Mealthy.com, a brand new community for cooks passionate about making healthy meals. I’m excited to lend my voice to this fresh collection of recipes that run the gamut from everyday dinners to fancy holiday feasts, bringing together talented contributors from all across the globe. There’s a dedicated vegan category that you’ll definitely want to bookmark for more inspiration, but of course I do have a few favorites. Since I’ve been on a roll with my spiralizer lately, I’ve clearly had a circular focus…
Get all the satisfying flavors of sushi in a lighter, effortless package. Swap spiralized daikon radish for starchy rice and skip the fussy rolling by piling the good stuff into a bowl. Sushi night will never be the same again.
Surprise! This tuna noodle casserole features neither tuna fish, nor noodles! Fake out your friends with this unbelievably convincing vegan version of the classic casserole. Jackfruit works with wakame to create a fishy taste and texture, while ribbons of potatoes stand in for the traditional egg noodles. After one bite, even avowed purists may just find that they prefer this modern reinterpretation.
Instead of a fully fermented pickle, get tangy cucumber strings cured in under an hour! Long curlicues make these perfect for serving over hot dogs or stretched along the side of a plate.
Try this eggless and fresh summery frittata that’s protein-packed with garbanzo bean flour which takes charge here. Add an abundance of zucchini spirals and bake this eggless party into a tender, savory cake. Though you could easily serve it unadorned, the tomato relish truly takes it over the top. Seek only peak produce to make this combination truly sing.
Just about anything would be delicious when smothered in a spicy peanut sauce, but this bold blend is particularly invigorating. Sweet potatoes take the place of starchy rice noodles in this completely plant-based entrée, complete with protein-packed tofu for a fully balanced meal in one bowl.
When it’s too hot to contemplate soup, keep your cool by using your spiralizer to deliver this simple salad recipe. Inspired by borscht, this earthy blend is crisp, tangy, and highly satisfying, no matter the temperature outside.
Crispy, golden hash browns are always irresistible, but difficult to get right when serving a crowd. Make easy work of the task by spiralizing instead of shredding your spuds, and bake the resulting strands in the oven to get the perfect results every time.
Spiralized Root Revelry Salad with Fennel-Herb Vinaigrette
What grows together, goes together, as this earthy salad so tastefully proves. Colorful root vegetables intertwine with sweet-tart dried cranberries and are brightened with the bold acidity of fennel vinaigrette.
I have much more to share that will whirl you right off your feet, so stay tuned for even more spiralized inspiration!
[…] via On An Upward Spiral — BitterSweet […]
everything looks delicious! I’m going to make the sushi bowls tomorrow night! Question, where can I find jackfruit? I hate the packaged stuff in the produce section :(
For savory recipes like this, I would always recommend getting canned young jackfruit in brine, found in the Asian/ethnic section. The great news is that Trader Joe’s now sells it, so if you have one nearby, they have the best prices by far.
Enjoy! I’d love to hear what you think. :)
These all look so good, Hannah, even though we just finished eating. I’ve been thinking that a spiralizer is one thing that should make it on my always extremely short Christmas list. What brand to you recommend?
janet
There are pretty much a thousand different spiralizers out there in all colors of the rainbow, but I’ve found that the hand-crank models with suction cups to stick them to the counter are all pretty good. This is the specific one that I use: https://www.amazon.com/Paderno-World-Cuisine-Countertop-Mounted-Spiralizer/dp/B0007Y9WHQ/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1507333733&sr=1-8&keywords=spiralizer&linkCode=ll1&tag=bitte-20&linkId=2ed61ccec916fe915bdd99639e2383fb
When it comes to functionality, more important than the brand name is maintenance! A clean spiralizer is a functional spiralizer, and it can be hard to get all the pieces out of those tiny teeth. Invest in a spare toothbrush to save yourself some (very literal) pain.
Fabulous platters, I guess spiralizer did the magic as well !!
Yup, I’m one of those people who only use the one blade. I’m not even sure what the other blades do… The tuna noodle casserole is calling my name, those potatoes really do look like noodles. :-)
My spiralizer is a goofy handheld twisty-turny item, so I found another way for making “wide noodles” If you position a potato peeler properly, one may make wide tater noodles that way, too! Ah, the olden days ;)
Looks like I am going to have to get my hands on a spiraliser STAT. Lovely recipes Ms Hannah. I saw you featured on Olives for Dinner. Also lovely :)
If you don’t want to add another gadget to the kitchen, you can also use an everyday vegetable peeler to make long (wide) ribbons. It takes more time and work, but is very satisfying in the end. :)
I think I will try that. I have a mandoline and I am guessing you could use that to make long thin slices if you were careful?
Oh yes, what a smart idea! You could also julienne the veggies after slicing to make the pieces more noodle-like. That said, there are even some mandolines that have julienne blade inserts, too.
Yes! That’s what I use!
Whoa. I’m going to have to get my spiralizer out a.s.a.p. and start trying your recipes. They look so fresh and energizing! I’m embarrassed to say I have a couple of spiralizers that never get used — one still in the box. You’ve inspired me.
What a great, wonderful diverse set of delicious recipes!! Thanks so much, especially for the vegan tuna noodle casserole, it’s one of my most favorite dishes! Nava Atlas’s latest post from her website “VegKitchen” has your Butterscotch Blondies listed – So tuna casserole and butterscotch blondies — such bliss!
Ah yes, I was torn between posting a round of up Mealthy recipes or VegKitchen photos! So glad you managed to catch both. :)
I love all these recipes and can’t wait to try them. I need to find jackfruit in a can, thanks!