Are you one of the thousands of poor souls making a New Year, New Me resolution? Just like to cook? Just like to cook things that you can brag about on Pinterest? Looking to get more veggies in your diet and be proud of yourself at the same time? If you answered yes to any of these questions, you need to start spiralizing your vegetables.
Available at cooking stores and lots of places online, the spiralizer I bought for $30 off Amazon brought zucchini noodles into my life in a big way and I’ve never looked back. Basically, this thing cuts your veggies up really thin like spaghetti, allowing you to say a frenzied hello again to your old pals, sauces, without letting pasta–that rude glutenous minx–back into your life 24/sevs.
This recipe–my favourite of the multiple variants on zucchini noodle pad thai I’ve tried so far–ticks a lot of health-brag boxes: vegan, gluten-free, organic (this one is up to you but it’s very possible), and pale. It’s also delicious and fun to make, once you get the hang of the spiralizer. Shall we?
1/4 cup coconut oil
2 -3 zucchini
1 onion, finely diced
4 garlic cloves, minced
1 tablespoon apple cider vinegar
2 tablespoons fresh ginger, minced
3 tablespoons almond butter
1 tablespoon chili-garlic sauce
1 lime, juiced
1. Slice your zucchini into spaghetti-like strips with your spiralizer. You’re going to want to press them between sheets of paper towel for a bit to soak up excess moisture and make them really pasta-y.
2. Over medium heat, saute the onion, garlic and ginger in coconut oil, until soft. Add chili sauce, vinegar, lime juice, almond butter and a bit of salt. Stir. Maybe try some fancy chef-flipping.
3. Add your zucchini strips. Stir for about 10 minutes.
4. Serve hot. (These are also delicious cold, the next day, although can get a little seep-y.) If you’re a meat-eater, any kind of grilled or pan-seared meat can go on top of these nooooo problem.