Description
One of the biggest challenges to getting more unprocessed fruits and vegetables in our diets is the preparation time and making them fun and interesting to eat. The spiralizer, a hand-driven appliance favored by gourmet chefs and raw-food enthusiasts, is now getting its moment in the culinary spotlight, giving home cooks a way to slice and dice fresh produce quickly and creatively. People who are interested in paleo and gluten-free diets, as well as those trying to maintain their weight or entice youngsters to eat more veggies, love being able to replace grain-based pastas and other processed foods with wholesome vegetables and fruits.
Beverly Lynn Bennett demonstrates the versatility of various types of spiralizers in this collection of over 30 recipes and shows how easy it is to transform apples, beets, cabbages, carrots, potatoes, zucchini, and more into exciting dishes and eye-popping garnishes that add both pizzazz and flavor. Cuts of various sizes and shapes, from thin spaghetti-like strands to thick noodles, are incorporated into recipes that can be served for breakfasts, lunches, dinners, or snacks. Both cooked and raw dishes are featured, and all the recipes are free of gluten and dairy products, so they ll accommodate a wide range of dietary preferences. Includes illustrations.
About the Author
Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified foodservice operations manager, she earned her culinary arts degree in 1988 from the University of Akron, Ohio, and in the years that followed, gained much practical experience working in and managing vegan and vegetarian restaurants and natural foods stores.
Vegan since the early 1990s, Beverly is the author of The Complete Idiot s Guide to Vegan Living, The Complete Idiot s Guide to Vegan Cooking, The Complete Idiot s Guide to Gluten-Free Vegan Cooking, The Complete Idiot s Guide to Vegan Slow Cooking, Vegan Bites: Recipes for Singles, and others. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. She has hosted "The Vegan Chef" website at veganchef.com since 1999 and authored the long-running column "Dairy-Free Desserts" in VegNews Magazine.
Beverly currently lives and works in the vegan-friendly city of Eugene, Oregon, where her love of organic, healthy, and exciting foods fuels a passion for developing innovative vegan recipes. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. In her spare time, she can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/or gluten -free), and helping to educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements.
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