|Colorful salad made with spiral cukes, carrots, radish and more.|
I love veggies!
And I love slicing veggie spirals! They are so much fun to eat and to make.
For the last couple of years I have been using another brand of spiral cutter. It is showing some wear, so I jumped at the chance to test out the WonderVeg Slicer Tri Blade Spiralizer.
|Freshly opened WonderVeg - woo hoo!|
The WonderVeg's design is similar to other tabletop spiral cutting machines. Unlike my old machine, this one comes with a small bottle brush for cleaning. (The box also contains an instruction booklet which includes a few recipes to get you started.) One outstanding difference between this and my last machine is the size of the spikes which "grab" the produce and hold it still while you turn the crank. The WonderVeg slicer's prongs are significantly wider and sturdier. This is important for securing compact items like hard root vegetables. My last device had thin narrow spikes and I accidentally broke a few off the first time I made carrot "noodles". So far, there have been no problems attaching root veggies to this new machine.
|English vs Regular Cucumber - see results below|
So, how does it work? The base anchors to your work surface via suction cups. It also has a stabilizing handle which folds for storage. It has 3 easily changeable cutting blades. To use, install the blade you need in the upright slot. (The 2 not in use are stored at the base of the unit.)
Your fruit/veg to be spiralized will fit best if you slice the ends to flatten them; for very long veggies, cut in half crosswise, if needed. Center one flat end of your selected fruit/veg onto the metal circle sticking out of the blade. Center the other end on the spikes coming off the handle. Then you just press gently forward while turning the crank. Easy Peasy!
The photo above shows an English cucumber sliced 3 ways: Top Left uses the slicing blade for a fettuccine-like ribbon. Top Right uses the larger grate/slicer for a french fry/noodle cut. Bottom Left uses the smaller grating blade for a thin noodle; it is my fave, by the way.
The thinner "noodle" blade was also used on the Bottom Right cuke. However it is a "regular" cucumber, softer, with more seeds and a squishier center. It is possible to work with this type of cucumber, but it can be messy and sometimes you get something more resembling strips than thin spaghetti.
The video above shows how to change blades to create the different sizes. I also compare working with the two different types on cucumbers.
One unusual thing I did notice about the WonderVeg was that when the handle was within a few inches of the blade, sometimes the handle would shake a little bit. This did not happen every time, but it never happened with my older unit. The only problem with this is that the slight jiggling cut small items, like the radish above, into individual rings instead of a longer spiral. Without the wiggle room, my older machine would make a long spiral of each radish. Totally not a big deal, but after reading that an amazon reviewer had the same thing happen I thought I should point it out.
|Same spiral cut veggies as top salad - this time with an Asian twist.|
The WonderVeg is super easy to disassemble and clean. Leftover bits of produce are easily washed off by hand or you can put all of the slicer's pieces into the top rack of your dishwasher.
|zuchinni noodles tossed with wilted spinach,shallot,artichoke hearts,olives, red pepper and cheese|
Several meals a week feature tasty twisted produce at my house. There are so many fun-filled, yet healthy, ways to serve them. My husband loves spiraled vegetables in salad and soups (try adding cut zucchinni or broccoli stems to chicken or vegetable soup), the kiddo is crazy about oven-baked curly fries, which he customizes with his favorite-spice-of-the-day. And I will pretty much eat them with everything. The WonderVeg also makes fast work of slicing a mound onions, perfect for folks (like me) who tear up when chopping with a knife "old school" style
Play around and find your family's favorites. Since it is so simple to change out the blades, you can easily tweak everyone's dish using the same ingredients for a unified meal. I like my zucchinni "pasta" sliced on the smallest blade and served raw with whatever sauce or veggies/protein mixed in. My family prefers the same sauces served over zukes that are first cut with the larger "pasta" blade and then saute'd for 2-3 minutes in olive oil.
Spiral veggies are all the rage right now; there have to be thousands of free recipes online. I have collected 100+ (and counting) that sound intriguing on a special pinterest board. Click here to check it out. Have you tried any of the veggie "rices" or sandwich buns made from compressed and cooked veg noodles yet? Those are definitely on my To Do list!
As far as old school cookbooks go, I've looked through a few and my favorite is Ali, Maffucci's Inspiralized. She also has tons of spiral slicer recipes on her food blog.
Want to know more about the WonderVeg Spiralizer?
And for more info or to purchase visit http://amztk.com/wonderveg
Do you make spiral cut fruit and vegetable dishes? If so, what is your favorite recipes? I am always looking for new ones to try.