If you’re a follower on social media, you may have seen a few posts about another project I’ve been working on since late May. It’s called 30 to Lifestyle–a health and fitness website that features a 30-day challenge with curated exercises and recipes. Perhaps you guessed that I’m creating the recipes, which would be correct. The months have flown by as I’ve been working on ideas, a handful of which have been based around our sponsors. This one features a spiralizer from Oxo who signed up on a prize contributor a couple of weeks ago. I have a number of their products in my kitchen, as I’m sure many of you do as well. They’re sturdy, reliable and span the range of indispensable to task-specific. I would throw this spiralizer into the latter category. It may not be a foundation tool for anyone looking to stock their kitchen, it is a piece of equipment that will enhance the way you incorporate fruits and vegetables into your meals. Here’s a recipe that incorporates Oxo’s hand-held spiralizer, resulting in a twist on your summer slaw.
Playing with your food is encouraged if you have a spiralizer. All you need is a firm grip and limber wrists to twist and turn your way to a pile of springy, coiled noodles. If you’re using zucchini, you can call them noodles. I spun my way through some parsnips, zucchini, and sweet potatoes, which I should correctly refer to as yams. That will be hard to do, but I will try. How often do you eat parsnips and yams raw? As noodles, it’s easy to do. They hold their crunch under a dressing inspired by a peanut sauce I used to make years ago. This one features a bit of miso and Bragg’s amino acid for a bit of salty umami flavor. Ginger, garlic and serrano pepper add a little heat. All together, this slaw would be a great partner to grilled poultry or fish. I used some of the leftovers as a topping for grilled salmon fish tacos.
If you’re wondering what you’d do if you got your hands on a spiralizer, check out Oxo’s recent blog post with tips and tricks, then visit their Pinterest page for recipe ideas. After that, take a look at recipes from our first sponsor to sign on to the project, Quarto Publishing Group. This Rosemary Potato & Leek Tart and Vegan Coconut Orange Cookies are straight from one of their books, The Little Vegan Cookbook. Join the challenge for a chance to win prizes from any of our sponsors, including cookbooks, clothing, coupons and even your own spiralizer! Head over to 30 to Lifestyle for more details about the challenge, which starts September 1st!
- 1 medium, wide (about 1 ½-2” diameter) parsnip, peeled and trimmed
- 2 medium, wide (about 1 ½-2” diameter) yams, peeled and trimmed
- 1 medium, wide (about 1 ½-2” diameter) zucchini
- ¼ cup creamy peanut butter
- 1 tablespoon white or yellow miso paste
- 1 tablespoon Bragg’s Amino Acid, tamari or vegan soy sauce
- ½ tablespoon coconut sugar
- 3 scallions, trimmed, green and white part roughly chopped
- ½ tablespoon sesame oil
- 1 garlic clove
- Zest and juice of ½ lime
- 1” nub fresh ginger, peeled and roughly chopped
- 1 teaspoon roughly chopped serrano pepper, seeds removed, optional
- Black pepper, to taste
- Use a spiralizer to create noodles with the parsnips, yams and zucchini. If you don’t have a spiralizer, you can use the appropriate attachment on a food processor or mandoline for julienne cut. You can also use the largest holes on a box grater to shred the vegetables. Transfer them to a large bowl.
- For the dressing, scrape the peanut butter and miso paste into a food processor. Add the Bragg’s Amino Acid, coconut sugar, scallions, sesame oil, garlic, lime zest and juice, ginger and serrano pepper, if using. Blend until smooth, then slowly add ¼ cup plus 2 tablespoons of warm water. Season with black pepper.
- Toss the vegetables with the dressing, and serve immediately.