Now this is a major discovery: I bought a strange sputnik-landing capsule-like mandolin recently, which, according to the instruction booklet, does funky things to veggies.
The product in question is called the vegetti and it’s way cooooool. You basically take an uncooked vegetable say a carrot, a chunk of squash, a peeled potato and twist the vegetable into the contraption, which then spews out lengths of said vegetable in very pretty long curly strips.
Isn’t that fun?
This is not advised for kids, as the blades of the mandolin are razor sharp, however, kids will love the look of the vegetables once they’ve been through the vegetti.
Here’s what I mean.
Take one zucchini (unpeeled) and twist through the sputnik and voila – seriously funky courgette strips…
I was cooking an Asian inspired pork tenderloin with seaweed and seasame dusted jasmine rice and was in need of a side dish. So this is what I did.
Asian-inspired Zucchini Noodles with Edamame (serves 2 as a side)
* 1/2 cup of loose edamame
* 1 zucchini
* 6 large meaty mushrooms, peeled and sliced
* 1 tbsp soy sauce or teriyaki sauce
* 2 tbsps of asian flavored cooking oil
* splash of lime juice
* knob of butter (I love experimenting with Wholefoods’ Flavored butters ie Lemon and Dill, Garlic, Bay Seasoning and so on.)
- Put whole zucchini through the vegetate- sprinkle lime juice over the noodles
- melt butter and oil in frypan and add zucchini, cook through until softened
- toss in the mushrooms and cook for another 2 minutes until soft
- add pre-cooked edamame and just warm through
- stir everything together and serve
This is fantastic fun to make and is really impressive. It can be used as a gluten free alternative to pasta in any pasta-based recipe. You could serve this with a marinara sauce or a pesto sauce for example. Next time I’m going to try alfredo!