On An Upward Spiral

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…



Spiralized Vegan Sushi Bowls

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.



Vegan Tuna Noodle Casserole

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.



Quick Pickle Curlicues

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.



Spiralized Zucchini Frittata

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.



Sweet Potato Praram

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.



Borscht Ribbon Salad

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.



Spiralized Baked Hash Browns

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!

Spiraling Out of Control

Will It Noodle? Like the popular series inspired by one particular turbo-charged blender, challenging contenders to step up to the plate for possible processing, the answer is invariably an emphatic yes. Testing the limits of my trusty spiralizer has proven far more gratifying though, since these trials end with delicious strands of vegetables, rather than a pile of useless rubble. Zucchini tends to get all the fame and glory, shredding easily and blending seamlessly with any bold sauce, but there’s a wide range of unsung plant-based options, ripe for the noodling.

Scrounging through the fridge for a more reasonable dinner than greasy takeout or cold cereal, my intention was never to make something worth posting about, and yet the results were too beautiful to ignore. Spinning up an orange-fleshed spud instead of squash started out my bowl with a hearty, substantial base for a southwestern-inspired celebration of summer. What’s more important than the individual components, however, is the basic concept. There’s so much more than just green zucchini out there, perfect for spiralizing. Harder root vegetables can still be eaten raw, but depending on your preference, might be more enjoyable lightly steamed and softened. With that in mind, I would invite you to consider the following alternatives:

  • Sweet Potatoes/Yams
  • Beets
  • Daikon
  • Carrots
  • Parsnips
  • Broccoli Stems
  • Turnips
  • Jicama
  • Cucumbers

Don’t stop there. On the sweeter side of the menu, apples can turn into noodle just as easily, along with a full rainbow of more exotic fruits and vegetables. Once you’ve got a spiralizer, you have instant access to endless pasta replacements. Keep on whirling your way through the produce bin with abandon! There are just a few guidelines to determine the best bets for noodling:

  • Don’t use anything with a hollow or highly seeded core
  • Pieces should be at least 2 inches in diameter and 2 inches long to create full strands
  • Firmer, more solid-fleshed options will yield the best results

It feels silly to write out this formula as a full recipe; all quantities and ingredients are entirely adjustable. Not feeling corny? Lose the kernels. Prefer peas? Invite them to the party! In truth, I would have preferred pinto or black beans to fit the theme better, but chickpeas were the only canned legumes in the pantry at the time. Despite that shortcoming, I don’t think the end results particularly suffered. The most important takeaway here is that if you’re wondering, Will It Noodle?, there’s only one way to find out… And it’s almost always a delicious experiment.

Southwestern Sweet Potato Spiral Bowl

8 Ounces Spiralized Sweet Potato, Raw or Lightly Steamed
1/3 Cup Corn Kernels
1/2 Cup Chickpeas
1/2 Avocado, Sliced
1/3 Cup Cherry Tomatoes, Halved
1/4 Cup Salsa
1/2 Cup Shredded Lettuce
1/3 Cup Sliced Bell Peppers

Quick Chipotle Crema

3/4 Cup Raw Cashews
1/2 Cup Water
2 Tablespoons Lime juice
1 Chipotle Chile Canned in Adobo + 2 Tablespoons of the Adobo Sauce
1 Tablespoon Tomato Paste
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Salt

Begin by tossing all of the ingredients for the chipotle crema into your blender and cranking it up to high. Thoroughly puree until completely smooth, pausing to scrape down the sides of the containing if needed. You will likely have more crema than needed for one portion, but trust me, you’ll wish there was even more leftover once you taste this stuff. In fact, feel free to double the quantities and save the sauce in an airtight container in the fridge for up to a week.

Spoon a generous dollop or two of the chipotle crema onto the spiralized sweet potato and toss to thoroughly coat the noodles. Place in a large bowl, and pile the remaining vegetables on top in an attractive pattern (avocado rose not required.) Dig in!

Makes 1 Serving

Printable Recipe

Tasty Takeout at Home

There’s a lot to be said for ready-made frozen meals, even for the avid cook and fresh food fanatic. Having a plan B safely squirreled away, just in case of a dinner emergency, can make the difference between choking down impossibly tough seitan burgers or enjoying something a bit more edible. Well aware of a certain bias against most prepared foods, I will go on the record to say that there is nothing inherently wrong with the classic tv dinner every now and then; it’s the ingredients and the over-processing where these easy options frequently go wrong. Homemade frozen meals of leftovers are fantastic, and the only difference is that you’re still the one doing the legwork to put that food on the table. For the overworked mom, student, busy professional, or anyone who doesn’t spend all of their waking hours in the kitchen, a warm, relatively healthy meal that can be on the table in five minutes or less can be downright miraculous. The key is choosing the right brands to pledge your dinner allegiance to.

New on my radar but hardly newcomers to the freezer aisle, Vegetarian Plus has been cranking out the meatless frozen meals for years now, providing vegan options directly to consumers and to larger institutions that wish to feed them. Featuring easily accessible flavors for even the pickiest palates, while still covering a whole world of exotic cuisines, they’re excellent for serving to a crowd with varied tastes.

Plate provided by Steelite

Take for example, their latest offerings of Indian-inspired entrees. Vegan Chicken Tikka Masala, looking for all the world like curried poultry, rather than its actual soybean fiber and wheat protein construction. Redolent of warm spices and a certain savory scent, the flavor is shockingly on par with some of the better takeout I’ve had. Initially sweet but switching over to spicy in seconds, the spice profile is impressively well-balanced, and on the spicier side for a mainstream meal. Nothing to burn a hole through your tongue, for sure, but lively in flavor and fairly true to its title. I would absolutely purchase this again in the future, and anyone who appreciates Indian food should take a chance on it too.

Defrosting a package of Vegan Lamb Vindaloo on another hungry and somewhat desperate evening, I had no clue what to expect. I’ve never eaten lamb, so I can’t say with any authority how authentic those protein chunks were, but I can tell you that the texture seemed chewier, perhaps gamier as far as imitation meat goes, and more similar to seitan than the previous offering. Somehow the flavor struck me as less rich, and a bit lacking in body compared to the first amazing meal, but rest assured, I had no problem cleaning my plate. Unarguably spicier, those craving a meaty meal with some bite to it would no doubt enjoy this.

Craving greasy but oh so good Chinese takeout? Vegetarian Plus has got you covered there, too. Their Vegan Kung Pao Chicken tastes as though it could have just as easily come from a cardboard carry-out box as your own freezer. Not just an homage to the idea of kung pao, this version goes the whole nine yards; coated in the same shiny, vaguely sticky, semi-sweet and generously salted sauce, it coats the palate richly, perfectly scratching that itch for something a bit indulgent. As “authentic” as American Chinese food goes, this is exactly what I remember chowing down on as a picky omnivore ages ago. Accented by a decent kick of heat, it manages to avoid descending down the sad path of bland Americanized ethnic food, so it may even have a leg up on the competition.

I must admit that what I was most intrigued by, however, was not the offering of a completely ready made and defrostable dinner, but the possibilities presented by their Vegan Shrimp. Packaged with a sweet chili sauce that I didn’t particularly enjoy, the “shrimp” needed only a bit of love to become something even better. Genuinely fishy, they both looked and smelled the part. Sure, the mere concept may sound dubious at best, but they don’t deserve the harsh judgement they’ve so often received. Bouncy between the teeth and relatively bland unadorned, the flavor strikes me as being very similar to the somewhat controversial shirataki noodles. Either you love them or you hate them, so the same could probably be said for these “shrimp.”


Plate provided by Steelite

Lightly pan-fried in a generous dose of garlic I dressed up my imitation crustaceans as a riff on shrimp and grits. Rather than making grits from dried cornmeal, my version is more like a cross between polenta and creamed corn, utilizing fresh, coarsely pureed corn for a brighter, lighter flavor. You certainly don’t need fake shrimp to enjoy it though; a bit of crispy tofu on top would be just as good, if slightly less convenient for the harried cook.