Ve­gan salad dish makes spi­ral­is­ing to­tally worth it

Bay News - - LOCAL CLASSIFIEDS - Joe Yonan serves 2 — TheWash­ing­ton Post

Ihave been slow to spi­ralise. For one, Ididn’t have a spi­raliser; then there is the whole idea of us­ing a veg­etable in­stead of pasta. It­might look close, but the taste and tex­ture are any­thing but. And­don’t getmes­tarted on the­word ‘zoo­dles’, which I apol­o­gise forus­ing and prom­ise never to write again.

How­ever, I caved in and bought a lit­tle hand­held spi­raliser. The rea­son? I wanted tomakea zuc­chini-noo­dledish that caught­my­eye in Kim-Julie Hansen’s new­book, Ve­gan Re­set, a guide to eat­ing a plant-based diet for 28 days. The ap­peal of the recipewast­wofold: It in­volves no cook­ing, and it’s cold.


This no-cook dish uses avo­cado and man­go­for a ve­gan dress­ing onzuc­chini noo­dles. If you don’t have a spi­raliser, you can eas­ily cre­ate the noo­dles with a veg­etable peeler and a sharp knife.


115gmush­rooms, trimmedand thinly sliced

2Tbsp fresh­le­mon­juice 10 no-salt-added sun-dried toma­toes (oil- or dry-packed) 4medi­umto large zuc­chini Flesh of 1 ripe avo­cado

Flesh of 1 small ripe­mango

1⁄4cupfresh basil leaves, plus­more for gar­nish 1⁄4cupfresh co­rian­der or pars­ley leaves

2 spring onions, trimmedandthinly sliced

2Tbsp fresh lime juice 1⁄ 2 tsp salt, or­more­as­needed 1cupcherry toma­toes, cut into quar­ters 1⁄4cup chopped­fresh chives 1⁄2 cup wal­nuts, toasted and chopped (seeNOTE)


Toss the­mush­rooms with the lemon­juice in amix­ing bowl and let them­sit for 20 to 30 min­utes. (This keep­s­them from be­ing dry­with­out cook­ing them.)

If your sun-dried toma­toes are not packed in oil, soak­them in a cupof wa­ter for at least 20min­utes, then drain and squeeze out ex­tra liq­uid. If they’re oil­packed, blot off ex­tra oil­with pa­per tow­els and skip the soak­ing. Cut into 12mm­pieces.

Turn the zuc­chini into noo­dles us­ing a spi­raliser or a veg­etable peeler. When you use the spi­raliser, youmayneed to cut the noo­dles into man­age­able lengths; oth­er­wise you’ll endup­with super-long noo­dles that ared­if­fi­cult to sep­a­rate into por­tions. If you­use a veg­etable peeler, cut off long wide strips, then cut the strips length­wise into thin noo­dles.

Com­bine the avo­cado, mango, basil, co­rian­der or pars­ley, half the spring onions, the lime juice and the salt in a blender or food pro­ces­sor. Puree un­til smooth. Taste, an­dadd more­salt, as needed.

Drain the­mush­rooms and re­turn themto the bowl; add the zuc­chini noo­dles, cherry toma­toes, sun-dried toma­toes and dress­ing, toss­ing to in­cor­po­rate. Dividea­mong­plates and top­with the chives, the re­main­ing spring onions, the toasted wal­nuts and a few­more­basil leaves.

NOTE: Toast the wal­nuts ina small, dry skil­let over medium-low heat for sev­eral min­utes un­til fra­grant and lightly browned, shak­ing the pan to avoid scorch­ing. Cool com­pletely be­foreusing. —

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