janet @ the taste space

Posts Tagged ‘spiralizer’

Tangled Thai Salad with a Lime Peanut Dressing + Cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Salads on October 1, 2015 at 6:51 AM

Tangled Thai Salad with a Lime Peanut Dressing

I am holding onto summer as long as possible.

Our last trip to the farmer’s market had us splitting a basket of summer peaches with our friend. We sampled the offerings and found the stall that had the ripest, juiciest peaces. It was the stall we had been purchasing from all summer long.

Just as I am keeping up with the salads as we roll into October.

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Colourful Veggie Tahini Noodles

In Salads on May 29, 2014 at 6:27 AM

Colourful Veggie Tahini Noodles

Desserts and salads, that’s just the way we’re rolling here these days.

There is just something so pretty about colourful vegetables, I had to share this fun twist on salad. Vegetable noodles, either created with a spiralizer, a shredder, or careful knife skills, can totally change your view on salad.

Colourful Veggie Tahini Noodles

Rob cheers every time we finish something. I actually apologized when I finished the balsamic vinegar but Rob gave me a high five. I am a bit antsy about the lack of smoked paprika in the house, too, but pretty confident we’ll replenish it before we return to Canada (because: PENZEY’S!).

The tahini may be dwindling but I have lots of sesame seeds. I haven’t resorted to making my own homemade tahini yet, but it could be fun to try. Until then, my sesame seeds are usually garnishes.

This salad dressing is a fun twist on a creamy sauce, since it is made with tahini with accents from the rice vinegar, mustard and lemon pepper seasoning. As I said, the salad was fun to create, too: spiralized zucchini is tossed with shredded carrots, thinly sliced red cabbage and instead of edamame (which would be good, too), I added sweet sugar snap peas. A bit different but fun for a change. And nice when you do not feel like cooking.

Note: I am pleading fifth amendment about the coconut flour. Some things were just meant to return to Canada. 😉

Colourful Veggie Tahini Noodles

PS. This is my submission to Definition Magazine Summer Salad Redux Recipe ContestSouper SundaysExtra Veg and Four Seasons Food.

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The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

In Mains (Vegetarian) on March 21, 2013 at 6:43 AM

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

Vegan propaganda: I try not to spread too much of it.

If you read my blog, I think you’ve already accepted that vegetables are good for you and are ok with the lack of meat and dairy in my meals.

But I will share this fun video anyways, because I thought it was flipping awesome. I’ve watched a few documentaries about veganism and I am usually left with a bitter taste in my mouth, wondering about the accuracy of the science and experiences presented. The prolonged juice fast in Fat, Sick and Nearly Dead creeped me out. The main study in Forks over Knives, The China Study, was not convincing for me. Vegucated was cute, following 3 people on a vegan challenge for 6 weeks, though.

But this video? I loved it! Made by Dr Michael Gregor, the physician behind NutritionFacts.Org, he presents how a vegan diet affects the top 15 causes of mortality in a very engaging way. I know the clip is almost an hour long, but it is an hour well spent. If you watch it, please let me know what you think. For me, it reinforced continuing with a plant-based diet for health reasons. 🙂

In the spirit of nutritarianism (coined by Dr Fuhrman, describing those who consume foods based on their higher micronutrients and shun refined oils, sugars and salt), I decided to make The World’s Healthiest Tomato Sauce, as proclaimed by Amber.

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

This was a chunky tomato sauce like no other. Filled to the brim with vegetables. All sorts of veggies, it was a lovely clean-out-my-fridge kind of sauce.  I am probably the only person with a random vegetables, like a solo leek, beets, carrots, broccoli stems and mushrooms, hanging around for no good reason. Granted, this is a very flexible sauce so work with what you have. Amber suggests not omitting the olives, though. They add both the salty and fatty components from a whole food (instead of a refined oil product). The tempeh is eerily similar to chunks of meat. The nutritional yeast adds a cheesy hint, as if you had already stirred in Parmesan cheese. But the funniest part of the sauce is that it was more a fluorescent-red, courtesy of the pureed beet.

You might think this sauce would take forever to prep, with so many veggies. However, the food processor does that majority of the work. The directions look lengthy, but you’ll see a theme: chop veggies in food processor, add to the pot and stir. 🙂

I actually really liked this sauce. It tastes healthy yet hearty while still feeling light. Would I serve it to omnis I wanted to impress? Probably not. They would probably think I was pulling a joke on them.  But if someone made this for me, I’d be thrilled. I’d also have a lot of sauce to last for many meals. Freeze some for later, or relish in eating it a few times a day. 🙂

I believe that moderate amounts of oil, sweeteners and salt are good for you. Fats are definitely important, especially to absorb nutrients from other foods, but they can also come from avocados, nuts and seeds (and soy). I plan to incorporate more of these “healthy fats” into my foods.

What do you think about nutritarianism? Oils vs healthy fats?

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

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15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles

In Favourites, Mains (Vegetarian) on July 22, 2011 at 5:47 AM


Please pardon my oven use during the heat wave. The Greek Baked Beans were worth it, though. Delicious lunch-friendly leftovers.

I should be absolved of my wrong doings with this meal. No oven. No stove top. Not even a blender.

Instead, I christened my new spiralizer (thanks Rob!) by making zucchini noodles. I have done julienning by hand, and this is infinitely easier, consistent and pretty! Just look at these long strands of zucchini! In 30 seconds tops, you have your noodles!


Of course, whenever you have a pasta dish, the meal is all about the sauce.

I went for a quick, super easy raw tomato sauce. 15 minutes, tops. I told you, no cooking or blender required.

A love of garlic, a must, though.

Zippy Garlic-Basil Marinara with Zucchini Noodles
Adapted from Radiant Health, Inner Wealth (the original recipe was posted here by Tess), this is a zippy, rich tomato sauce. The raw ingredients really make this sauce pop. All you do is mix together crushed tomatoes, raw garlic, fresh basil, fresh oregano, a bit of olive oil and a dash of balsamic vinegar. Season with salt and pepper, and you’re done!

You’ll be laughing at how simple and healthy this recipe is… but then afraid to bring the leftovers to eat at work, with all that raw garlic. 😛

Now, if you don’t have a spiralizer, this sauce would be equally delicious over linguine or spaghetti, but then you’d have to boil some water for that!

What’s your favourite sauce for zucchini noodles? Or your favourite pasta dish?


This is my submission to this week’s Presto Past Nights, hosted by Anu of Truth Personified, to this month’s Simple and in Season, and to Ricki’s new Summer Wellness Weekends.

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