This is a really fun cookbook. When I first came across it, I thought every dish would be raw, as most spiralizing recipes are. I bought my spiralizer several years ago to add some new textures to raw dishes and a new way to eat veggies and fruits - something fun and different. I had seen zucchini "noodles" at a holistic expo and was so captivated by how tasty they were, I went and ordered one on Amazon almost as soon as I got home.
Those "noodles" were raw and intended for a raw, vegan audience. This is what I was expecting from Inspiralized. But what I found was so much more. There isn't much that Ali Maffucci won't spiralize - zucchini, butternut squash, potatoes, celery root, cucumbers, kohlrabi, apples, even broccoli stalks (something I just tried last night and it worked great)! The list goes on and she has probably tried just about every different fruit or veggie to spiralize, making the workload easier for all of us. And it's all in her new cookbook.
|Vegan Buffalo Cauliflower with Sweet Potato Noodles|
The most fun part of her book is that many of the "noodles" or "rice" dishes are cooked. I hadn't seen this before and when I had tried it in the past, the veggies fell apart. Still delicious, but no longer a noodle. I love that Ali has mastered this part and is sharing it with all of us. And yes, it works. My broccoli stalk noodles came out awesome.
|Spicy Spiralized Shoe String Jicama Fries|
*This book was given to me by Blogging for Books in exchange for my honest review.