Inspiralized and Beyond
Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals: A Cookbook
-
- USD 12.99
-
- USD 12.99
Descripción editorial
Spiralizing isn't just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters alike.
“Ali continues her genius spiralizing but adds in a number of other ways to approach vegetables, to make it easy to get your five (or more!) a day.” —MindBodyGreen
For the first time, Ali Maffucci, founder of the healthy culinary brand Inspiralized, is going beyond expectations—and beyond spiralizing. In this book she shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on.
PUBLISHERS WEEKLY
Maffucci sells a spiralizer kitchen tool and has authored two previous cookbooks for using its shoestring-cut produce. Here she branches out with other techniques, but still includes a primer on spiralizing and enough recipes that require the instrument that anyone without a spiralizer will be hampered. In high-energy prose, the author touts the health benefits of substituting vegetables for other ingredients, usually bread, as when a slice of rutabaga stands in for the crouton in French onion soup. Each recipe indicates a number of different categories: paleo, vegan, one pot, and so on, as well as estimated time required, difficulty level, and nutritional data. Ersatz comfort food rules the day: spiralized sweet potatoes are tossed with eggs, raisins, and cinnamon and baked in a donut pan to mimic bagels; and ricotta, Parmesan, and mozzarella filling is rolled in collard greens for so-called manicotti. A "dessert pizza" is served on watermelon slices. Carnivorous recipes include Philly cheesesteaks broiled atop bell pepper halves. Dishes not masquerading as something they're not, such as a chickpea-flour socca from the South of France and seared tuna with brown rice and carrot and cucumber "noodles," are the more successful and original options. The recipes are certainly solid and accessible, but the gimmickry wears thin.
