April 17, 2015
Here’s a common conundrum: You’re belly is pleading for a big bowl of pasta and Parmesan cheese, but your brain is screaming bathing suit season.
The food gods have heard our pitiful cries.
Meet the spiralizer, an inexpensive kitchen tool that’s taking the food-lovin’ world by storm by turning ordinary veggies, like zucchini, cabbage and carrots, into faux-noodles.
Finally using my spiralizer to create an Easter dish. Israeli couscous with mushrooms and zucchini. pic.twitter.com/zBLOCK7t1w— SurviveWeddingSeason (@WeddingSurvival) April 5, 2015
Produce pasta is gluten- and grain-free, and as any 'inspiralized' cook will tell you, the dish is all in the toppings, be it tomato sauce or salad dressing.
Philadelphia food blogger and Drexel University nutrition student Lizzie McManus, who is admittedly obsessed with her spiralizer, created this vegan and gluten-free recipe for raw beet noodles in a whiskey maple sauce, which she recently shared on her blog, It's a Veg World After All.