Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.
First I spiralized two zucchinis and set them aside.
I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)
MY SPAGHETTI SAUCE
1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste
- In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
- Add remaining ingredients, and process until well blended.
I set that aside.
Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…
I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.
Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.