Get the Skinny on Spiralizing
While we’re not necessarily shy about our love of pasta, at the same time, we’re all for ways to add more vegetables to our meals. Enter spiralizing. Come August we’ll be partnering with Ali Maffucci of the popular recipe site Inspiralized to bring you two dishes that sub out typical carbs like noodles and rice for noodles made out of vegetables. In case you fall in love with the results, we asked Ali to share everything you need to know about the spiralizing technique.
Plated: For anyone unfamiliar with the trend, what exactly is inspiralizing?
Ali Maffucci: At the most basic level, spiralizing is turning vegetables and roots into noodles. Inspiralizing is taking those noodles and making healthy, lightened up versions of your favorite meals.
Plated: How does it work?
AM: To turn veggies and fruits into noodles you need a kitchen tool called a spiralizer. This will turn roughly 25 different vegetables and fruits easily found in the U.S. into noodles that you can use to create your own healthy dishes, or transform classic Italian pastas or Asian noodle bowls into meals that are nutritious for you. Depending on the fruit or vegetable and the dish you’re making, you can choose to leave the noodles raw or cook them.
Plated: What’s the most surprising ingredient that you can spiralize?
AM: The one that people are most surprised by is broccoli. You can spiralize the broccoli stem, and it has an amazing consistency when you cook it. You can also use the florets in the dish as a way to have zero food waste.
Plated: Where do you pull your recipe inspiration from?
AM: Traveling provides a lot of ideas. I’ve made four Thai-inspired dishes since I’ve returned from Thailand. I’m also lucky enough to live right near NYC, so when I go out, there’s rarely a time that I’m not inspired to recreate a dish with my Inspiralizer.
Plated: What made you develop your own product?
AM: From the moment I started spiralizing, I noticed things that were not conducive to using a spiralizer a lot. The one I had was too big to clean, didn’t suction well, and was clunky. I wanted to have my own. When I started my blog, I was recommending a spiralizer I didn’t love, and I felt disingenuous. I was unofficially the spokesperson for another product, while I knew I wanted to create my own. As a young female entrepreneur, I wanted to start my own footprint and put something out there I could stand behind.
Plated: What are the differences between spiralizing your own food versus buying it let’s say from Hungryroot?
AM: If you’re busy working during the week, Hungryroot is a great option. If you’re hoping to get into sourcing your own recipes and having complete control over what you’re eating, making your own noodles is really gratifying. Whether you order pre-spiralized vegetables or do it in bulk on a Sunday, spiralizing offers a great way to stay healthy even if you’re busy.
The first of Ali’s dishes will be appearing on the menu the week of August 7th. Click here to order the Gochujang Pork Bibimbap, and here to order the Turkey Meatballs with Spiralized Carrot Spaghetti and Tomato-Basil Sauce, which is available the week of August 21st. Ali’s new book, Inspiralize Everything, comes out on August 16th.
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