Spiralized Recipes or Pasta recipes altered to use

These are great with gatherings, BBQ's etc, finger style food item that are tops.

THE ULTIMATE SPIRALIZED VEGETABLE WRAP
4 large whole grain wraps
1/2 cup hummus
1 small avocado, thinly sliced
2 cups packed spinach
4 pinches of sprouts
1 cucumber, spiralized noodles trimmed
1 large carrot, peeled, spiralized noodles trimmed
1 medium beet, peeled, spiralized noodles trimmed
toothpicks for securing

Lay out a wrap on a clean, level surface (like a cutting board or on a plate.)
Spread out an even layer of hummus.
Top with avocado and tomato slices.
Then, add the spinach, sprouts, and
spiralized cucumbers, carrots, and beets.
Carefully wrap the wrap like a burrito, first closing in the sides and the rolling tightly.
Secure both ends with toothpicks and then slice in half.
Repeat until all vegetables are used (the vegetables as above yields about 3-4 large wraps).
Enjoy now or refrigerate for later.
You can also press a wrap in a panini press to heat slightly.

You could add any nice strips of meats to suit,
plus a nice dipping sauce or dressing if you wish.

Whooops, sorry folks, forgot to type in tomatoes sliced in the above recipe.

Note is topped with avocado on top of hummus layer.

Cheers

This recipe is absolutely tops, We love it even with the purple Brussel Sprouts.

Brussel sprouts, spiralized vege noodles with bacon
For 4 servings:
Ingredients:
1 Tbsp olive oil
2-3 rashers bacon
400-600g brussel sprouts
About 300 to 400grams Spiralized veges like carrots, beetroot, courgette etc.
1-2 cloves garlic, peeled and chopped
3/4 cup chicken stock
Method:
Heat the oil in a medium-large frypan.
While the oil heats, cut the bacon into 1cm strips then add it to the pan and cook, stirring frequently until it is golden brown. Lift the bacon from the pan (leaving the oil and drippings in the pan).
Halve small sprouts (or quarter larger ones), then add them to the pan with the vege noodles, the chopped garlic and stir-fry for 1-2 minutes. Add the stock and cover with a lid and simmer for about 5 minutes or until the sprouts and veges are just tender.
Remove the pan lid, then stir in the bacon and cook for 1-2 minutes longer until most of the liquid has evaporated.
Serve immediately or warm thoroughly when required.

This is lovely for just an ideal light meal for two.

Increase for more.

Courgette spaghetti in a nice tomato sauce.
Put 2 - 3 tomatoes chopped, 1 tsp tomato puree and 1 tsp balsamic vinegar into a pan with 2 - 3 tablespoons water and cook until pulpy.
Stir in 1 chopped garlic clove and 2 spiralized courgettes.
Turn off the heat to only warm the courgettes (not to cook them).
Serve with your favourite meatballs or vegeballs such as beanballs etc.

Another simple one from my files, has a slight twist and really gives a nice compliment to any meals or nibbles. even BBQ's.

Ginger Tahini Cucumber and Carrot Ribbons Salad

For the dressing:
3 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons grated ginger
2 tablespoons water and more for thinning
salt and pepper

For the salad:
1 large cucumber, medium spiralized ribbons trimmed
1 large carrot, peeled and spiralized ribbons trimmed
1 teaspoon black sesame seeds

Place the cucumber and carrots spiralized ribbons in a bowl and pour in the sauce.
Toss to combine well.
Divide the salad into bowls, top with sesame seeds and serve.

Here we go, my Chinese Student told me about these recipes, must give them a go.

Sichuan Stir Fried Potato Strings (qiang tu dou si)
1 Potato using the small noodle attachment of a spiralizer
3-6 Dried Red Chilies
1 tsp Sichuan Pepper (whole or roasted and ground)
1/2- 1 tsp Sugar
1 tsp Black Vinegar (Use white vinegar if you want a whiter color)
1 tsp Sesame Oil (optional)
Salt to taste
Oil for cooking
Peel potatoes and spiralizer into noodles and trim the lengths, soak in lightly salted cold water (this will prevent the potato from turning brown as well as remove excess starch)
Heat wok over medium heat, drain potatoes well.
Add 2-3 Tb Oil to wok, and swirl around, add red chilies and if using whole Sichuan peppercorns add it as well.
Once you can smell the fragrance of the Sichuan peppercorns and chilies, add the potatoes.
Stir fry the potatoes for 3-4 minutes then add the sugar and vinegar.
When the potatoes are cooked and al dente in texture, taste and add salt if necessary, remove from heat and add sesame oil if desired.

Suanla Tudou Si - Sour & Spicy Thin Potato strips ( So much easier with the Spiralizer).
Suan la tu dou si (Suānlà Tǔdòu Sī – 酸辣土豆丝) which means
Sour & Spicy Shredded Potato) is a great, simple, filling and addictive Northern Chinese dish. You’ll find it in any small restaurant in the capital, usually accompanied by something meaty and spicy, rice and possibly beer.
And it’s not that hard to make. Actually, the greatest challenge is in the chopping, rather arduous unless you have a massive Chinese cleaver.
Here’s a simple recipe, as always bare in mind that there’s many different ways to make any Chinese dish, feel free to experiment. Popular alternatives could include green pepper, spring onion, carrot or a tiny bit of pork mince.
Basic Ingredients: Potato, Dried red chilli, Oil, Soy, Vinegar, Salt
1) Wash and peel the potatoes. Cut them, aiming for a shape similar to a French Fry, but much thinner. Almost like short strings of potato. The best way to accomplish this is to first of all cut the spud into thin slices, then cut them length-ways. The thinner and more uniform you can get them, the easier things will be later. Using the Spiralizer makes it more easier.
2) Heat the oil in a wok and add the potato, stir fry until half done. Then add all the other ingredients.
3) Chinese cooking is an art – ideally you should be able to cook the potato through just by shallow frying it – not deep frying it like a French-Fry. However, if it doesn’t work and the potato starts sticking, add a very little hot water. The water will evaporate off and boil / steam the potato. Repeat this process until it’s cooked.
Eat!

Was told that the second recipe is very popular.

Cheers

Editing to add my Pussy Cat.

OP. I have just bought one and have had one delicious meal. Came to see ideas on here. Thanks very much- it is great to read your comments as 2well as the recipes.

Thank you tessie2, in the ole days, use to love those egg pancake-omelettes that was also made with flour added plus whatever was left over from previous meals, cooked as you noted then afterwards would put a dob of butter and allow it to melt on the hot item then add a bit of tomato sauce. Now-a-days, cannot have this any longer so yeah, your recipe and giving thoughts will renew these old thoughts but in a far healthier way, thank you.

Cheers.

I'm allergic to Mushrooms but re the veges when used are raw but as you noted don't get overcooked is totally agreed with and loving it too.

Cheers

To make Courgette/Zucchini Spaghetti, I just stir fry the "noodles" in a mixture of butter and olive oil in a large pan and it takes only moments. Then serve with whatever sauces you choose

Similar to Doug57 in post 3, sounds very popular thing to do.
Thank you.

Cheers

Edited to change post numbers, Oooopps.

From Bite.co.nz and easy to do especially with the right spiralizer blade.
and to share here.

Greek zucchini salad
( SERVES 4 )
By Annabel Langbein

Add chunks of feta or slices of grilled halloumi to make this flavoursome side dish more substantial or as a main course for vegetarians.

4 Zucchini
2 Tbsp Capers, chopped
2 Tbsp Kalamata olives, chopped
1 Tbsp extra virgin olive oil
1 Lemon, finely grated zest only
2 Tbsp Lemon juice
10 Mint leaves, chopped

Cut zucchini into ribbons with a vegetable peeler or mandolin (or Spiralizer).
Place in a bowl with remaining ingredients, toss to combine and serve.

http://www.bite.co.nz/recipe/15319/Greek-zucchini-salad/?ref=nzhbox

Cheers

Bumped for Dolphin9.