Ebook Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals
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Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals
Ebook Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals
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About the Author
Chris Anca loves developing healthy and delicious recipes, and started keeping track of her culinary creations on Tales of a Kitchen, her popular blog that includes a large selection of raw and vegan meals, she also owns Raw by Chris, a raw and organic catering business in Australia that specializes in delicious, guilt-free foods designed to nourish you from the inside out. Her most popular recipes are the "vegetable noodle" recipes she makes with her spiralizer, which inspired Nourishing Noodles.Chris has appeared on national television, and she was the winner of the People's Choice Award for Voices in 2014. She has also been voted one of the Top 5 Food & Well-Being bloggers in Australia. Her recipes have been featured in many places, including Fitness Magazine, The Huffington Post, Raw Food Magazine, Women's Health, Redbook Magazine, The Kitchn, Relish, BuzzFeed, Greatist, Chickpea Magazine, and more.
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Product details
Flexibound: 176 pages
Publisher: Race Point Publishing (May 31, 2016)
Language: English
ISBN-10: 1631061844
ISBN-13: 978-1631061844
Product Dimensions:
8.1 x 0.6 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
3.6 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#385,780 in Books (See Top 100 in Books)
Three words to describe this cookbook would be fresh, fresh, and fresh! One look at these recipes will inspire you to whip out your spiralizer (if you don't already have one, you can get a hand-held one for $15) and start making soups, snacks, main dishes, even desserts. Carrot Cake Noodles, anyone? This is a fantastic book for anyone looking to switch from refined pasta to low-carb, veggie-first cuisine. (And it's also a great book for gardeners -- these recipes are the answer to the perennial question of "What am I going to do with all this zucchini??")Lots of the recipes have a Southeast Asian flair, like the Purple Carrot Noodles with Thai Coconut Sauce or the Japanese Sweet Potato Noodles with Two Sauces, but you'll also see dishes featuring Mediterranean and Italian flavors. No matter the recipe, though, noodles are the starring ingredient, whether they're made from beets or zucchini. The author has also included recipes for making basic staples like Homemade Ketchup, Coconut Bacon, and nut butters and milks. Yes, all of the recipes are vegan, but the overall tone is friendly and inviting whether you use animal products or not. There's also a chapter on raw entrées, which is a great option for hot summer months. And while dehydrators are welcome, they're not a necessity -- you'll find hacks for using the oven you already have.This is a beautiful book loaded with refreshing recipes, tons of inspiration for farmer's market shoppers, and lots and lots of slurp-able noodles. Thank you, Chris, for sharing your noodle wisdom!​
Nourishing Noodles is one of the best cookbooks I've seen for inspiring people to use veggie noodles in new ways and try new flavor profiles. I bought a spiralizer two years ago and I am always looking for new ways to enjoy veggie noodles. Chris Anca's vegan recipes definitely offer new ways of using spiralized noodles in their raw form.Only two recipes seem to require a dehydrator (including the delicious looking cheesy quinoa balls), and that could easily be adapted to a home oven.The cookbook is split into sections by meal type, including one section devoted to hand rolls. A large majority of the recipes are Asian-influenced, relying on ingredients like coconut milk, tamari, miso, and spring onions. There are also a few Middle Eastern-flavored recipes calling for hummus or tahini and two token zucchini-with-marinara recipes (one raw and one cooked).I found the flavor combinations to be a little odd but good in the two recipes I've tried so far, which were the lemony noodles with tahini cream sauce and the beet noodles with miso and goji berries. Chris' recipes pack a ton of flavor into her veggie noodles and it's easy to omit or cut down on a seasoning or two and still wind up with a great dish (as I did with the garlic and mint in the tahini noodles).Her recipes are written with very concise instructions. In most cases, they basically say: combine all the dressing ingredients in a blender and blend, then pour over your spiralized noodles. The front section has more detail on how to spiralize a particular vegetable or fruit. In some cases, more description would probably be helpful, for instance specifying that you should wait for the quinoa to cool before adding it to your beet salad. Another reason I hesitate to give this cookbook 5 stars is a lot of the recipes call for ingredients I didn't already have in my pantry, like goji berries, ume plum vinegar, fresh mint, and white miso.This cookbook is perfect for healthy summer eating. I liked both dishes I've made so far and I'm looking forward to trying at least another 1/3 to 1/2 of these recipes.
Very impractical recipes most of which have long lists of ingredients, are labor intensive. Many ridiculous ingredients that you would have to make a special effort to buy or make and which could be expensive, hard to find or fussy to make - examples are brine from Sweet-and-Sour Pickled Shitake, dulse flakes, coconut sugar, nutritional yeast, miso, nut milk, sunflower sprouts, linseed meal, rice paper wrappers, kimchi, fresh tumeric root, coconut nectar, heirloom carrots, tumeric dukkah, preserved lemons, fermented hot chili sauce, kelp noodles, hemp hearts, nigella seeds etc. I would have to make substitutions and eliminations in almost all of the recipes so what's the point? If you want to stock your pantry with exactly the ingredients and staples the author does, then you can eat exactly as she does. Otherwise, the point of this book seems to be for the author to show how special she is rather than make recipes that are accessible to others.
Great recipes! I love to cook and keep a lot of things in stock in my kitchen--including a lot of what is used in this book. This cookbook is not for your traditional cook, but if you open your mind, you'll love it. One day I didn't have enough zucchini, so I added a few red potatoes to the dish, as well. I also quickly cooked the noodles in just a little olive oil. Then I made the pesto sauce called out in the recipe. Sometimes you have to go with what you have. It was delicious and everyone wants it again. The cookbook is filled with great recipes, ideas, and inspiration.
This cookbook is a great start for venturing beyond simple zoodles. As others mentioned in their reviews, the ingredients in some of the recipes are a bit outside the norm (it is a vegan cookbook, after all), but - unless you are a strict vegan - all you have to do is substitute and things are delicious. I live on a tiny Caribbean island and finding the basics is sometimes a challenge. Still, I can adapt these recipes and create really fun, spiralized dishes. A nice addition to my cookbook collection, with pretty pictures to inspire me.
Recipes have ingredients that aren't common-at least in my kitchen. Using a dehydrator is also not an option, as I don't have room for one in my kitchen. Wish the Kindle sample would have shown some recipes, then I wouldn't wasted money on it. The Ali Mafucci spiralizer cookbooks are better-written for the everyday cook.
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