The Healthy Spiralizer Cookbook (25 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH SWEET POTATO RAMEN
PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES
In this soup, miso and shiitake mushrooms provide the umami, a deep savoriness. The mushrooms balance the sweet earthiness of the potatoes. With warm, spicy, and savory Asian flavors, this soup is a perfect vegetarian lunch or dinner.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, VEGAN
PER SERVING:
Calories: 216; Total Fat: 10g; Saturated Fat: 7g; Cholesterol: 0mg; Total Carbs: 22g; Fiber: 4g; Protein: 11g
Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato. Instead, thinly slice the potato with a mandoline or a sharp knife.
2 tablespoons coconut oil
6 scallions (white and green parts), thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
2 garlic cloves, minced
6 cups Basic Vegetable Stock (
here
) or store-bought
3 tablespoons gluten-free miso paste
Dash crushed red pepper flakes
1 cup chopped kale, ribs removed
1 sweet potato, peeled, ends cut flat, and spiralized into spaghetti noodles
1. In a large pot, heat the coconut oil over medium-high heat until it shimmers.
2. Add the scallions and mushrooms and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
4. Add the vegetable stock, miso, and red pepper flakes. Bring the soup to a boil.
5. Add the kale and sweet potato. Reduce the heat to medium and simmer until the noodles are al dente, 5 to 10 minutes more.
WITH JICAMA RICE
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
This traditional egg and lemon broth soup is a classic Mediterranean (specifically Greek) dish. The soup is typically made with either orzo or rice. To save carbs and make it gluten-free, however, here it is made with riced jicama.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 245; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 147mg;
Total Carbs: 17g; Fiber: 8g; Protein: 30g
Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots. To make this vegetarian, leave out the chicken and replace the meat stock with Basic Vegetable Stock (
here
).
1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
6 cups Basic Meat or Poultry Stock (
here
), made with chicken
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
12 ounces cooked chicken, cut into pieces
½ cup lemon juice, freshly squeezed
2 eggs
1. In a food processor, pulse the jicama noodles until it resembles rice, 10 to 20 one-second pulses.
2. In a large pot, combine the jicama rice with the chicken stock, salt, and pepper. Bring it to a simmer over medium-high heat and simmer until the jicama is al dente, 5 to 10 minutes.
3. Add the chicken and simmer an additional 2 to 3 minutes.
4. In a small bowl, whisk together the lemon juice and the eggs. Add this mixture to the soup in a thin stream, whisking constantly. Serve hot.
