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.
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!
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.
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All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Populated by little more than starchy potatoes and papery onions mere weeks ago, market stalls are suddenly bursting with a rainbow of fresh produce. Giant, plump blueberries the size of grapes; gnarled heirloom tomatoes as unique and delicate as snowflakes; peaches fragrant enough to double as air fresheners; I want them all, and I want them in volume. I’m that hungry shopper tasting one of each sample, even when I know exactly what I’m going home with that day. I’m the one buying three pounds of strawberries for a recipe that only calls for two. The lure of summertime produce is one that I’m powerless against, buying in bulk despite cooking for one. I’ll eat cherries one after another, no matter how many are piled up high, until all my clothing is hopelessly stained red.
Still, endlessly voracious for that taste of sunshine, I can never get my fill. There’s only so much space in my freezer to save that seasonal bounty, and the laborious process of proper canning still eludes me. Options for preservation beyond a day at best have been severely lacking, until I stumbled upon the world of dehydration.
Embraced by the raw food movement for its ability to “cook” while preserving more nutrients than conventional heating methods, the concept itself is as old as time. Leave something edible out in the sun, keep away the bugs and prevent it from getting moldy, and slowly draw out the moisture until it can be stored for leaner times. Humidity, fluctuating temperatures, and the open air itself present serious barriers to upholding this time-honored tradition. Modern technology has gotten into the game, reviving the dehydration concept as more than just a utilitarian function, but also a doorway to more creative cuisine.
Given the opportunity to investigate the power of the Tribest Sedona Express, I jumped at the offer. Though I had dabbled in dehydration with a dinky little toy of a machine salvaged from a yard sale, my experience was limited, not to mention, unsatisfying. Now, after a year and a half of use, I can’t claim that it’s the first contraption I break out when developing new recipes, but it’s proven its value many times over.
This thing is a food drying powerhouse, bearing 1430 square inches of space across 11 trays to accommodate all the produce your heart desires. It heats up quickly and holds temperature reliably, unless you’d like to specify the intensity yourself at anywhere between 75 – 170 degrees. Long processing times are par for the course still, but no trouble with a 99-hour timer.
My studio is spatially challenged, to put it lightly, so I was reasonably concerned about adding the inherent noise that comes with such a hulking piece of machinery into the mix, working away through all hours of the night. Mercifully, my fears were unfounded; no louder than a modest propeller-driven table fan even on high, I slept soundly while the dehydrator powered through the AM hours.
That’s all well and good for basic pantry stockpiles, but what about the more important issue… Could it keep up with my snacking demands? Happily having munched my way through countless rounds of zucchini chips, coconut macaroons, and assorted fruit leathers, I can confidently report nothing but delicious experiences. One particular favorite that emerged through these trials was a buttery, cheesy vegetable in disguise that I like to call “CauliPop.” Cauliflower all dressed up like movie theater popcorn, it’s a compulsively edible nosh. While it would be a struggle to plow through a full heat of the stuff raw, it seems to disappear instantly once kissed by the warmth of the dehydrator. It’s the kind of deceptively simple formula that you’ll soon find yourself doubling and tripling to keep up with demand.
Emulating one of my favorite snack bar options, I knew it would be easy to cut the crap to fabricate an even simpler dupe. Only three ingredients are needed for these soft, chewy, and super sweet Banana-Nut Chia Bars, all of which are readily apparent from the title alone. In fact, you probably already have what it takes to make them right now! That trusty dehydrator was running nonstop when I finally hit upon the perfect ratio, handily replacing those packaged bars at a fraction of the cost.
Well into my 20th month with this beast on my side, I’m still finding new and delicious ways to use the Tribest Sedona Express. The manufacturer was kind enough to provide one for review, but no amount of fancy equipment could ever buy my praise. I can honestly say that if you’re serious about preservation, healthy snacking, or just playing around with your food, this is the model you want to harness.
Mash the bananas and stir in the chia and walnuts. Let the mixture sit for 30 minutes for the chia seeds to gel. Spread the mixture evenly over a non-stick drying sheet approximately 1/4-inch thick. Dehydrate at 145 degrees for 4 – 6 hours, or until dry to the touch, firm, and sliceable. Cut into squares or bars as desired. Not a big banana fan? Try using 1 cup of fresh apricot, mango, or peach puree instead.
Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 737mgCarbohydrates: 10gFiber: 6gSugar: 4gProtein: 6g
Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 2g
Mash the bananas and stir in the chia and walnuts. Let the mixture sit for 30 minutes for the chia seeds to gel. Spread the mixture evenly over a non-stick drying sheet approximately 1/4-inch thick.
Dehydrate at 145 degrees for 4 – 6 hours, or until dry to the touch, firm, and sliceable. Cut into squares or bars as desired.
Not a big banana fan? Try using 1 cup of fresh apricot, mango, or peach puree instead.
Rarely do New Year’s resolutions resonate with me. Striving to improve one’s health, wealth, or general shortcomings are admirable goals, but the annual effort always feels so contrived. The calendar shouldn’t be the push for these efforts; as is proven year after year, that reminder typically affects change for a month, at best.
2017, however, already seems different. High on my list of personal ambitions is to let go of the perfection fallacy and embrace the beauty in all that is conventionally deemed “ugly.” Beauty is truly in the eye of the beholder, and I’ve found a whole lot to love in the trend towards buying otherwise unloved, ugly produce. Lemons with blemishes; apples that are too small to meet a buyer’s standards; gnarled carrots that refuse to stand up straight. Otherwise delicious fruits and vegetables are discarded in favor of their immaculate, but often tasteless, brethren.
Imperfect Produce is making big waves in the supply chain to change all that. Delivering boxes on demand directly to consumers’ doors across the bay area, they’ve only been in operation for a little over a year and have already rescued well over 750,000 pounds of otherwise wasted food. Those numbers are no small potatoes (although they have plenty of those to share, too) and promise continue growing at a rapid pace, as they’ve recently announced plans to expand into Los Angeles.
This is where I need to go off script and say that this is not a sponsored post and I did not receive anything for free. I was simply inspired by the mission of this once-small startup, and am beyond thrilled to spread the Imperfect Produce appreciation. When I realized that their warehouse was just a short walk away, I high-tailed it out there to see where all the ugly goodness comes from, and I was welcomed with open arms.
Browsing through the line of workers busily packing food into their designated compostable boxes, the real tragedy is that among the immense stacks of produce, I could hardly pick out any truly unsightly specimen within. Perhaps it’s a case of excess supply or insufficient demand, but some of these were truly stunning edible gems, deemed unfit for sale for reasons no ethical eater could comfortably stomach.
Resolve to do more for the local community, your diet, and your bank account by simply eating uglier. You’ll spend a fraction of the cost that these fruits and vegetables would otherwise command at conventional grocery stores, and better yet, you’ll skip the lines at checkout. If that’s still not enough to convince you, go ahead and take 50% off your first box with the code “SPOON” at checkout. Pick exactly what you want from the current seasonal offerings and trust that no matter what it looks like, it will always be brilliantly fresh and delicious.
The delivery range is limited to us lucky Californians at the moment, but I think the overall message is one we can all get behind for the coming year. Celebrate all of life’s imperfections, no matter what form they may take.
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