I know things are too crazy when I don’t have the time or energy to play with a new toy. That’s just a crime! Hubby got me Helen’s Asian Kitchen Spiral Slicer for our anniversary and I’m finally getting around to playing with it nearly 2 weeks later. I also have the World Cuisine spiral slicer, but this one slices veggies into much thinner, angel hair-like noodles and it does so into a neat little bowl.
But there’s not a lot of room for tall veggies, I had to chop the small zucchinis I used tonight into halves and spiralize one at a time.
The end results was a mound of angel hair zucchini.
So far I have mixed feelings about this spiral slicer. I like the thin texture, but it takes longer to use compared to the World Cuisine, I felt like I was cranking away and not many noodles were coming out. And it seemed like I had to push down hard while cranking to get force the zucchini through the small blades. I’ll keep working with it and trying other veggies, I’m especially looking forward to trying root veggies in it.
But my angel hair zucchini was perfect for a partially raw comfort dinner. I sauteed tempeh slices in a little olive oil to crisp up.
And threw together a fast marinara sauce in the Vita-Mix.
Then shredded a little Follow Your Heart Mozzarella Vegan Gourmet.
To make a layered tempeh marinara dish.
The thin zucchini noodles went perfectly with this dish with a delicate, light texture that absorbed the garlicy marinara flavors while countering the crunchier texture of the tempeh strips.
I did kind of went out of my way to make it artsy and pretty for myself, it was a fun treat needed with the stress of this week. But good news, tomorrow is Friday!
Do you have a spiral slicer? Which one and do you like it?