Featured image: Half Baked Harvest
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I am constantly amazed by the ever evolving new kitchen and cooking gadgets available today. There are so many amazing recipes that have now been re-imagined to provide a healthier option. Enter the Spiralizer. Famed for making those epic green noodles that are all over your Pinterest and Instagram feed.Luckily you can now easily and cheaply make your own zoodles at home. Yes that is what they are known as. Zoodles= Zucchini noodles. A firm favourite among the low carb advocates.Either way, zoodles are delicious and so versatile. These are some of the tastiest, quickest and best spiralizer recipes.
What Is Spiralizing?
Spiralizing is what happens when you turn fruit or vegetables into noodles. Widely popular among the low carb followers and those looking to try something new. It is great as you will be able to incorporate more vegetables in your diet. There are so many various options when it comes to spiralizing, so keep reading to find out more.
Here are 4 spiralizer recipes to get you started.
Spiralized Sweet Potato Curly Fries
Source: Eats Amazing
Recipe from Eats Amazing
- 1 large sweet potato (around 500g)
- 500 g Large potatoes
- 1 Tbs veegtable oil
- Salt & Pepper to taste
- Peel the sweet potato and spiralize on the largest noodle blade. Scrub the potatoes and spiralize.
- Using kitchen scissors, cut the spiralized vegetables down to a useable size as some of them will be very long.
- Toss the spiralized potatoes and sweet potatoes together in a bowl, then put them on a handful of kitchen paper to remove any excess moisture.
- Place the spiralized vegetables in the actifry and drizzle over the vegetable oil. Set the actifry to cook for 10 minutes. Make sure you keep an eye on them as they cook- you may need to stop the fryer and give them a shake a couple of times during cooking to make sure they cook evenly.
- Check that they are all cooked through ( cook them for a little longer if needs be.
- Season with salt and pepper to taste and serve immediately.
If you you would like to cook the fries in the oven then you can. Preheat the oven to 200° C ( Gas mark 6). Follow the steps above, but place the fries in the roasting tin before drizzling with oil. bake for 15-20 minutes, shaking several times to ensure an even cook. Check on the fries regularly because they can burn quickly!
Zucchini Noodles With Avocado Pesto
Source: Eat Yourself Skinny
Recipe by Eat Yourself Skinny
- 6 large zucchini spiralized
- 1 Tbsp olive oil
For the sauce
- 2 ripe avocados
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 2 Tbsp lemon juice
- 1/2 tsp sea salt
- 3 Tbsp olive oil
- Cracked black pepper to taste
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
- In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1-2 minutes and until tender.
- Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little parmesan. enjoy!
Pistachio Kale Pesto With Zucchini Noodles & Cherries
Recipe by Edible Perspective
- 3 medium sized lacinato kale leaves, torn from the stem.
- 1 medium garlic clove, peeled
- 1/2 cup packed basil leaves
- 1/2 cup roasted shelled pistachios. If salted add very little or no salt to the recipe.
- 1/2 lemon, zested
- 2 tsp lemon juice
- 1/3 cup extra virgin olive oil
- salt & pepper to taste
For the dish:
- 4-5 medium zucchini
- olive oil
- 1 cup pitted and chopped cherries
- lemon zest and pistachios to top the dish
- Place a few inches of water in a large pot and bring to a boil.Just before boiling prepare an ice bath (ice + water) in a mixing bowl. Once boiling place kale leaves in the water for 30 seconds- 1 minute. Remove and immediately place in the ice bath to stop cooking. Remove kale and pat dry.
- Place the garlic in the food processor and turn on to mince. Scrape the sides. Add in the dried kale, basil, pistachios, lemon zest and lemon juice. Pulse until well chopped.
- Turn the processor on and slowly stream in the olive oil through the top. Scrape the sides as needed and stream in more oil to reach the desired pesto consistency. Add salt and pepper to taste and pulse a few more times. Scrape into a bowl and set aside.
- Place zucchini over a large bowl and use your spiralizer to make noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss. Add more pesto if needed.
- Top with chopped pistachios, halved cherries and a bit of lemon zest. Serve immediately. Best eaten right away. If left the noodles soften and release some water. But they can be stored for about one day. Leave the cherries and pistachios off until just before eating.
Spicy Sesame Zoodles With Crispy Tofu
Source: Pinch Of Yum
Recipe by Pinch Of Yum
- 1/2 cup peanut butter
- 1/3 cup sesame oil
- 1/3cup light low sodium soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp sugar
- 1 clove garlic , minced
- 1 knob of fresh ginger, peeled and grated.
Zoodles & tofu
- 12 ounces extra firm tofu
- 4-6 zucchinis
- sesame seeds and scallions for topping
- Chilli sesame sauce: shake all sauce ingredients in a jar or toss them in a food processor and give them a whirl.If you are going to have it cold then place in the refrigerator.
- Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a small amount of oil in a non-stick pan. Place the tofu in the pan and keep on flipping until golden brown. Add about 1/2 cup of sauce and simmer until the sauce start to evaporate or absorbed into the tofu. Keep flipping and scraping the tofu.
- Spiralize your zucchini and toss with 1/4 sauce per serving. Top with tofu, sesame seeds and scallions. Serve immediately.