Spiralizers are my new favorite thing. Spiralizing zucchinis & making sauces is a lot more fun than I thought it would be. Let me give you a bit of context.
This weekend, I took a master cooking class with Chef Lynnette of Superfood School at Feastly. The reason I wanted to take this class – aside from my love of making and eating food – was two-fold. I wanted to:
- DISCOVER some easy ways to incorporate more greens & plants into my meals and
- CREATE easy base sauces & dressings to pair with anything.
We are so used to getting our proteins and meats and cheeses in and often forget how vegetables can actually taste great with the right seasoning and/or sauce. So, I thought what better way to find perfect pairings with turkey/ham/chicken/or beef than to take an inspiring plant-based cooking class and learn a few things to share with ya’ll? So I did. And I am telling you I’ve fallen in love with SPIRALIZERS (best kitchen tool ever). Pictured below is a simple hand-held spiralizer I used for my zucchini noodles.
You can get simple spiralizers from Amazon or Bed Bath & Beyond – and there are so many different kinds from $10 spiralizers to $30 spiralizers to more. The selection of spiralizers are never-ending (as you can see from the links above), but the things you can spiralize are even greater! Below are some things you can spiralize if you have more fancy spiralizers, you can do lots more, but I try to stick to the easy, simple kitchen tools (to save both time and energy in the cooking & clean up process).
Here are a few things you can spiralize in the veggie realm (most are dry/firm veggies):
- Zucchinis (most popular to spiralize)
- Sweet Potato
The list of veggies you can spiralize goes on and on and on… but something I learned from this course is that when selecting your vegetable, for instance, the zucchini, it should:
- always be firm at the tips (don’t pick soft, squishy or juicy veggies; they get mushy)
- it should not be hollow or contain a seed and
- it should be over 3 inches in length, for easier handling.
Things you need:
- Kitchen Tools:
- Simple Spiralizer, hand-held
- Knife + Cutting Board
- Bowls (preferably two bowls = one for sauce-making + one for your veggies)
- Grater – like a cheese grater or something to grate cheese or carrots (or onions)
- Zucchini (1 or 2 and make sure they’re firm)
- Avocado (have 1 – 2 on hand) **if you don’t like avocado, you can use peanut or almond butter (around 4-5 Tablespoons as your sauce base**
- Classic Curry Spice (found at any store)
- Pink Himalayan Sea Salt
- Lakanto Monk Fruit Sweetner (or pinch of good ol’ regular sugar)
- Black Pepper (or Rainbow Pepper – if you like it as much as I do)
- Truffle oil flavored olive oil or actual truffle oil (trust me, it’s delicious)
- Other veggies you like in your salad dish – Mushrooms, Carrots, Onions, Tomatoes are optional, but I included these in my dish
- Pick your veggie to spiralize! ZUCCHINI! Chef Lynnette always says to start with your base and rotate 5-6 times before cutting off the zucchini noodles (to prevent it from getting too long, like in the Lady & The Tramp spaghetti scene where the noodle went on forever… so about every 5-6 revolutions of the zucchini in the spiralizer, cut it off).
- Then add in all your other ingredients from your sprouts, to baby tomatoes, to mushrooms! The more textures the better. I like to slice even my baby tomatoes and mushrooms to bite size to give my dish different textures & tastes.
- Now you can even grate carrots and onions into this (it makes it super tasty) mixture, but I would hold off on the cheese until the very end after your sauce.
- HOW TO MAKE YOUR SAUCE: This is the fun part! In a separate bowl, take your avocado (or almond butter) and mash it up. If you’re using avocado, throw in a splash of water (about 1-2 Tablespoons) into your mixing bowl and mix it up.
- Throw in a pinch or two of pink Himalayan sea salt into the mix. This will soften and open up your avocado (or PB or Almond Butter).
- Throw in a dash of your sweetner or sugar and also black pepper if you like for taste.
- Add in your curry spice – and start small and mix and taste to see how strong you want it to taste like curry spice. Continue mixing thoroughly.
- Finally, add in your truffle oil! This is my favorite.
- Take your nicely mixed sauce and pour over and into your zucchini noodles and bowl of healthy veggies and greens.
- Last, but certainly not least… grate your cheese of choice into your dish if you like. If you want to go completely vegan, use almond cheese (it exists and is actually a thing found at Trader Joe’s) or any of the cheeses found in this post (they taste-tested 8 vegan cheeses).
- And now you can serve it. Keep it ready in your fridge (it should keep for a day or two, but make sure your sauce is separated from the zucchini noodles and greens). But really, it’s so simple to make in under an hour – should actually only take you about 20 minutes to be honest, depending on how much you’re making. You can make it pretty by adding in edible flowers (if you’re presenting this to a Friendsgiving or family function this Thanksgiving, you could spruce up your dish with lovely colorful edible flowers (here is a great list of edible flowers and it’s quite informative too or here is a shorter list with places to buy edible flowers)… Your dish should be a colorful and healthy and if you want to impress guests or make your dish pop, this is a surefire way to get them talking (flowers in a dish – and it’ll please all the vegan people too).
I really enjoyed learning from this class and feel so inspired to create new sauces.
Always remember the following things make your food NOT bland:
Keeping this in mind, this dish has the SALT (Himalayan sea salt), SUGAR (Monk fruit sweetner), FAT (Avocado or Almond Butter) and a ton of FLAVOR (Curry Spice, Truffle Oil, black pepper, etc) not to mention all your greens and veggies. This dish packs a punch of nutrients… PLUS it’s SUPER TASTY (SUPERFOODS)!