I’ve been gluten-free for about five years and veggie noodles have now become a staple in my kitchen, but I will admit it was hard for me to venture beyond zucchini or carrot noodles at first. Frankly, I had never thought about using beets or squash, or any of the other dozens of veggies that can be spiralized. One day last year I came across Ali Maffucci’s blog, Inspiralized, and was immediately smitten with her ingenious use of a spiralizer to make all sorts of healthy recipes. And now Ali has a cookbook, also called Inspiralized, dedicated to veggie noodles and healthy eating.
The book features 85 mouthwatering recipes and gorgeous pictures. Ali included some straight-up vegetarian and vegan recipes that look fantastic, and most of the others could easily be made vegetarian or vegan by omitting or substituting an ingredient or two. One thing I love about this book is how these spiralized veggies and fruit are turned into more than a plate of “noodles.” There are recipes for breakfast porridges, pancakes and waffles, even an “Everything Bagel,” that I’m dying to try next.
The first recipe I decided to try was the Collard Hummus Wraps with Golden Beets and Sprouts. I really loved the idea of layering quick-roasted beet noodles with hummus, avocado, and sprouts. Wide, flat collard leaves are perfect for making wraps.
Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals can be purchased on Amazon.com; you can also enter to win a copy of the book on the Marketplace through March 23!
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