I’ve got Cinqo de Mayo on the mind and am eating this spiralized summer chili by the pound. This dish screams summer and is chalk full of nutrients. If you love the flavor profile of chili but prefer cold foods and salads in the summer, you’re bound to love this dish. Loaded with spiralized zucchini, black beans, corn, and mexican spices – it is no bake, no cook, can be made with a veggetti (or other spiralizer of choice) and is completely plant-based
Pasta Archives – Spiralizer Recipes by Michelle Roberts | Twirly Bites
A few weeks ago, I had both the privilege and the honor to attend a raw culinary class hosted by Rawcology here in Toronto and to contribute a segment on spiralizing! As an advocate for clean eating, I have always been intrigued by raw cooking; the nutritional value of uncooked food, or food consumed in its most natural state, cannot be topped. Today I am featuring my favourite recipe from the class, a raw pasta sauce served over spiralized zucchini noodles. I was blooooown away when I tried this; it’s thick, robust, and flavorful, but completely raw!