I’ve been “doing the veggie thing” for many, many years now, but I’ve always felt like I was missing something. Some secret. Some trick. Something that would make me, a long-time plant-eater, into a lover of raw vegetables. You know – salady stuff. Yes, I’m still munching my way through more lettuce than even a salad-lover would like (see the lettuce eat blog from a couple of weeks ago) but it’s more of a duty than a delight. And then it struck me. What I needed to get inspired was a spiraliser!
Last year I tried following recipes in a book called “Raw, Quick and Delicious”, and found that I disagreed with 2 out of those three claims. The recipes were definitely raw, but the quick and delicious components somehow evaded me. Yes, I was severely handicapped by my dislike of salads, and I quickly loose interest in nuts, but I was also hampered by my lack of a magical spiralising machine (and juicer and dehydrator and, at the time, a decent blender).
I bought a really cheap hand-held spiraliser after failing to stick to a raw diet for 36 hours, but succeeded in spiralising my finger and very little else. So, at the recommendation of some of my FB friends, I’ve now bought something more substantial. It came with 3 different blades. It came with suction cups to stop it from moving. It came with a piece broken off. I decided to give it a test drive to see if I wanted a refund or a replacement, and started to play.
Did you ever see the you-tube “will it blend?” videos? They’re a lot of fun (but don’t try it at home). Anyway, my kitchen turned into a spiralised version of this. Zucchini, yellow beet, carrot, onion, potato, tomato (I think mine was too soft to be successful), apple, pepper…..will it spiralise? Yes it will! I’ve had soooooo much fun that I’ve requested a replacement rather than a refund.
This is one of my early attempts at a salad. Beet, zucchini, chopped green onion, chopped fresh basil, pumpkin seeds, sunflower seeds and raw corn, all tossed together with a splash of avocado oil, a pinch of salt and lashings of black pepper. I ate the whole dish, even returning to it after a mid-munch phone call. I think I might be on to some thing here.
An enhanced version of the salad materialized at dinner time, with the addition of spiralised red pepper and carrot. I served it with spiralised potatoes tossed with a drop of olive oil and baked at 425’f for 20 minutes. I thought they would go crispy, but I think being spiralised damaged the cell walls too much and they were soft. Tasty, but not quite what I expected. The fish-patty like object sitting on the plate is a Sophie’s fishless fillet, which really isn’t like fish in any way, shape or form. Gardein makes fishless “fish” in batter which is, in stark contrast, a bit too fishy for me!
I’m looking forward to playing with my food over the next few weeks – although this may be hampered by my impending trip back to the UK, the return of my Indian book from my editor (no doubt there will be comments that some of my sentences are too long…again), and my current self-imposed challenge to veganise some of my great Aunt’s 1922 recipes AND make them gluten free. Watch this space for all the fun as it unfolds!