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Fri Jun 13, 2008 12:01 pm  |
Hello! I am not able to eat wheat and don't seem to enjoy the gluten-free pasta's available. Was doing some internet searching for an alternative and read about vegetable spiral slicers (one was called the Saladacca).
Apparently you can slice a zuchini or carrot into fine strands that resemble spaghetti. I am wondering if anyone has some experience with a product of this sort? Thank you. |
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Fri Jun 13, 2008 1:17 pm |
There is a delicious squash that's called spagetti squash that looks just like the name. After cooking it add butter and romano cheese, YUM
I guess if this gadget cuts the veggies like you say it certainly wouldn't take long to saute' it up. |
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The best way to locate your cat is to open a can of food. |
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Sat Jun 14, 2008 3:34 pm |
| Many people that follow the raw food lifestyle use spiral slicers frequently. Perhaps if you search 'raw food diet'you will get some insight into their use and usefulness. |
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Sat Jun 14, 2008 4:23 pm |
Yes, you can buy a spiral slicer. jagged is correct. A good place to find one is in places that cater to the raw foods community. The idea is not to cook the vegetables to get all the benefits of the natural enzymes, etc.
A vegetarian friend of mine whose opinion I trust told me the best spiral slicer is called the Spirooli. She tried other ones but said this is the best spiral slicer around.
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I had a Saladacco. Half the time the pasta broke or came out like mush or didn't come out at all, or the thing wouldn't adhere to the table and I had to practically put all my weight on it to hold it down etc. etc. I tried it over and over. I belong to a natural foods group list and told them trying to make veggie pasta sucks and I was fed up with trying. Two people told me to get a Spirooli and life would become much easier...they guaranteed it. They convinced me to buy one so I did and was AMAZED at the difference. No more broken strands of pasta, no more taking the thing apart to clean out what had turned to a soggy mush. It has suction cups that adhere to the table like they're super-glued and this thing doesn't move!! It has super sharp blades and they are basically all you have to take out to clean. It's so simple.This little gadget works better than anything else I've tried. I took the Saladacco and tossed it in the trash. lol! I get absolutely excited when I get the chance to use my Spirooli!!
From what I understand, the Saladacco will make "pasta" that is a bit thinner than the Spirooli. Mine just broke and turned into a soggy mess, half of which I had to clean out of the gadget by hand. The Spirooli pasta has more substance but I love the texture and consistency. Some raw food people say they make the pasta with it and leave it sit for an hour or so before they eat it and it even becomes more tender.
I still would never trade my Spirooli for a Saladacco. NEVER!!! LOL! |
I haven't gone "raw" but the raw zucchini spaghetti is delicious. It is very moist and refreshing. I think you will like it. In raw food community, they would make a fresh (uncooked) tomato sauce with basil, etc. but you can put any sauce you like on it. I think if you cooked it, it wouldn't taste as good and it may fall apart (as it is very thinly sliced).
Here's the recipe I had that someone made for me- very yummy!
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Recipe from Alissa Cohen's "Living On Live Food"
www.alissacohen.com
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Angel Hair Pasta and Marinara Sauce
Marinara Sauce
2 1/2 cups tomatoes
12 sundried tomatoes, soaked
3 dates, pitted and soaked
1/4 cold pressed extra virgin olive oil
1-4 cloves garlice depending on your preference
2 Tbs. parsley or basil or combo
1 tsp. sea salt
1/8 tsp. cayenne
Place all of the marinara ingredients into a food processor and blend until smooth.
Angel Hair Pasta:
3-4 zucchini
Spiralize the zucchini in a Spiral Slice (available at some restaurant supply stores or online) on the angel hair pasta setting or make fetuccini-like strips using a vegetable peeler
Pour sauce over angel hair zucchini pasta and serve.
Serving suggestions:
try topping with capers and yellow tomatoes for a beautiful presentation |
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42yo, natural strawberry blonde so fair skin, blue-eyed, and dry skin |
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Sun Jun 15, 2008 2:19 am |
Thank you very much for the recomendations and recipies. I am going to google the Spirooli and see what I can learn.
Thanks again! |
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Wed Jun 25, 2008 11:41 am |
| I also like spaghetti squash. I also get from Nutritian Kitchen a spaghetti made from edamami soy beans which is quite good. |
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50+, combo skin, roller fan |
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Fri Jun 27, 2008 7:45 am |
If you can’t do wheat, there’s many kinds of Asian noodles not made from wheat.
I like those fat/flat rice noodles used in Thai cooking, the kind used in Pad Thai. There’s similar Chinese rice noodles available, fat ones and more string like. Also, there’s fat Chinese noodles made from soybeans, plus those bean thread things. Some of the soy ones may also contain wheat flour, so you’d need to check the label. But I’m pretty sure the rice ones don’t contain any wheat  |
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