Browse through some of the best spiral slicer recipes online!
Love raw pasta and looking for another variation to the usual zucchini noodle? Then try celeriac! Celeriac, also known as celery root, is an amazing, mildly flavored, slightly starchy yet tender root vegetable that holds up amazingly well in raw pasta dishes like this delicious one by Chris Anca of Tales of a Kitchen. Its pleasant flavor is reminiscent of both celery and parsley, with a subtle sweetness. It is a great source of Vitamin K, Vitamin C, and minerals such as phosphorus, iron, copper, calcium and magnesium.
This recipe combines spiralized celeriac with a sweet and tangy, mustardy apple based sauce. It is light, full of flavor, seasonally appropriate and SO tasty! Top with a sprinkling of raw pumpkin seeds and enjoy!
Crunchy carrot noodles by Chris Anca of Tales of a Kitchen dressed with an ultra creamy, zesty, tahini-based garlic sauce made with fresh lemon, tamari, grated ginger and garlic. Make sure you have a jar of Dastony's raw tahini handy in the cupboard, you'll be able to create delicious sauces and dressings like this one quickly and easily that way. This noodle dish tastes great topped with chopped parsley or cilantro, sesame seeds, pine nuts, hemp nuts, walnuts or anything else you fancy!
A deliciously creamy, oil-free, vegan Thai sauce made from avocado, tomato, jalapeno, onion, lime, ginger and cilantro dresses ribbons of fresh zucchini, shredded lettuce, crunchy veggies and cubes of juicy jicama. You will love this ultra fresh, flavorful, RAW Thai pasta dish by Priscilla Soler of Gastrawnomica! Serve it for dinner or lunch today, you will be happy that you did!
For this recipe by Emily Von Euw of This Rawsome Vegan Life it's all about the creamy garlic infused cashew butter sauce - it's absolutely delicious and surpasses any dairy based version! You can use the vegetables of your fancy for this particular recipe. Zucchini works, as does parsnip, sweet potato or carrot like in the photograph. For this recipe you'll need one of our most beloved kitchen appliances: the spirooli spiral slicer. Enjoy!
Savory raw gourmet at its finest! A very special meal created by Emily Von Euw of This Rawsome Vegan Life for an ultra flavor-rich marinated zucchini pasta dish topped with herb-filled tomato marinara sauce, olive oil infused dried cherry tomatoes and garlicy portobello mushroom meat(less) balls. An explosion of flavor with each delicious bite!
Hemp is such a divinely nourishing food and is something we all can benefit from eating more of. The ratio of omega 6 to omega 3 fats is perfectly balanced in hemp seeds - whereas many nuts and seeds are omega 6 and 9 dominant. Omega 3's in particular are vital for the flexibility of our cell membranes - specifically in our brains. A flexible cell wall means all of those delicious nutrients can move to areas of the cell where they are needed, and waste can be transported away.
This recipe by Cali England is an awesome way to incorporate hemp into your diet! The pesto is bursting with flavor and is very easy to whip up. The pasta noodles are a simple combination of kelp and julienned zucchini. Add the pesto to your noodles and let things marinate together for at least a few hours before you dig and an enjoy!
A zesty, garlicy tomato sauce made with sun dried tomatoes, fresh herbs, and cold pressed olive oil atop a bed of spiralized zucchini. The addition of 1 date gives it the perfect hint of sweetness while the cashews add a slightly creamy element. Rich in water and nutrients and absolutely free of all gluten, this recipe will never leave you weighed down.
Amy from Fragrant Vanilla Cake says "It turned out delicious, and to make it even more so, I topped it off with a bit of pistachio crumble for crunch. It was lots of green, but that is what I need right now as I dream about spring!"
This raw pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!
Chef Amy Lyons describes her recipe as "sweet and spicy, yet savory, with a kick!" This is an easy entree to whip up for lunch or dinner, and would make a great dish to bring to a raw potluck as well. You can choose to either julienne your zucchini or spiralize with a spirooli. This recipe is light, yet totally satisfying at the same time, and possesses those wonderful traditional Thai flavors of chili, ginger, garlic and coconut.
It's always nice to take a break from heavier dishes and enjoy a low fat raw vegan meal. This zucchini pasta dish is light, fresh, and hydrating but definitely doesn't lack in flavor! The sauce is a sweet mix of fresh mango, kiwis, dates, figs, and an optional dash of dried herbs. For a tangier version you may choose to include a spritz of lime or lemon juice. Enjoy!
Thinly sliced spiralized butternut squash with fresh or dried cranberries and a generous drizzling of creamy almond butter sauce. Get back on a healthy track after last weeks feasting with a light yet filling, healthy and ultra fresh raw meal that will leave you beaming with energy.
Nothing comforts the soul like a bowl of warm, nourishing soup. If you thought that adopting a raw food diet meant you'd never again be able to warm up with a bowl of soup you are mistaken! This recipe by Jennifer Cornbleet combines zucchini "soba" style noodles with spinach, delicate strips of carrot and crimini mushroom, and a light broth made with mellow white miso and a dash of tamari or shoyu. Finish the presentation with a sprinkle of sliced green onion and sip away! This recipe calls for boiled water, but you may also choose to heat the water up only slightly and let your veggies steep for a bit longer to become softened. Try adding a few different sea vegetables into your broth as well like strips of nori sheets or dulse. You could also choose to add a bit of tahini to your broth if you desire something a bit more filling.
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
Pasta alfredo has just been reinvented by Ooh La Raw and it's healthy, fresh, and will hit the spot! This recipe is very easy to put together, and is the perfect solution for those times when you're stumped on what to make for dinner and you need something quick. Spiralized zucchini noodles tossed with cherry tomatoes, basil, and a rich cashew herb alfredo sauce. It's a win every time!
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!
This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!
Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.
Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!