The easy-to-use Paderno World Cuisine Tri-Blade Spiral Vegetable Slicer is made of durable plastic and comes with three sets of interchangeable blades. Just place a fruit or vegetable onto the prongs and turn the handle while pushing the base toward the blade to make continuous spiral strands.
The World Cuisine Tri-Blade Spiral Slicer includes 3 sets of blades: 1/8-inch spacing, 1/4-inch spacing, and straight blade for ribbon cuts.
Made of durable plastic that rinses easily for quick clean-ups.
12 x 10 x 6 inches
Summer Squash grows in a variety of shapes, sizes and colors. Unlike winter squash, the entire squash can be eaten: skin, seeds, all. And the summer squash is very good raw or slightly steamed.
The Summer Globe Squash was my favorite at the farmer's market here in Portland, OR. And the yellow scalloped squash was also very tasty. Both the globe and scalloped shape worked well on the Spiral Slicer to create long pasta noodles.
The yellow crookneck and zucchini squash also work well on the Spiral Slicer.
Summer Squash Shopping Tips
Firm, well-developed, and smooth skinned summer squash are best. Look for stems that are still green and firm around the base with skin that is tight and smooth.
Summer squash are tender, so transport them carefully and treat like you would strawberries. Don't put them in the bottom of the bag with heavy items on top.
Wash and dry each one and place in a Debbie Meyer Green Bag with all the air pressed out of the bag and fasten with a clothes pin. Refrigerate and try to eat them within the week.
The root vegetable, the parsnip, is related to the carrot. In fact, it is a paler version of a carrot with a stronger flavor. Although parsnips are available in markets year-round, they are BEST in the winter after the first frost. The frost gives them a sweetness that provides the best taste!
Parsnips are commonly cooked or roasted, but may be eaten raw. Trim the tops, bottoms and peel before cooking. Try them grated, sliced, diced or cut in half and add to casseroles, soups or any stew like recipe.
Parsnips will thicken sauces like a potato because it is starchy.
Peel, grate and fry parsnips like a potato.
Peel and steam parsnips and mash like a potato.
Peel and grate parsnips into a salad.
Peel, cut in half lengthwise, drizzle with olive oil and roast the parsnips in a 400 degree F oven till tender.
Best Time for Parsnips:
FALL after the first frost.
How to Choose a Parsnip
Best parsnips are FIRM, about 8 inches long, blemish free, heavy-in weight, creamy to yellow white in color.
Avoid browned, large or limp parsnips.
Large sizes may be woody in texture, smaller is better.
How to Store a Parsnip
Store parsnips in Debbie Meyer Green Bags with all the air squeezed out and fasten tightly.
Parsnips do not last as long as carrots.
Debbie Meyer Green Bags
How to use Debbie Meyer GreenBags™ Produce must be dry before placing in bag.
Wash, rinse and dry produce before placing in the Debbie Meyer Green Bag.
If moisture builds in the bag, wipe it out with a paper towel and keep contents as dry as possible during storage.
Raw pine, macadamia and cashew nuts provide the rich "Italian" sauces for this incredible Italian Vegetable Pasta Tower. I suggest serving it as a starter appetizer for Thanksgiving, Christmas or New Year's Eve. The presentation is awesome and the taste will wow everyone! Don't be surprised if they think it's a cold pasta salad and not raw vegetables!
The Italian Vegetable Pasta Tower
2 large organic zucchini
2 large yellow crock neck squash
2 large organic carrots, peeled
2 large organic parsnips, peeled
1 cup firm organic cherry tomatoes, quartered or 1 cup Roma Italian Plum tomatoes, medium dice
15 large organic basil leaves, chiffonade
Vegan Italian Cheese Sauce
1 large garlic clove, peeled
1 tablespoon Tamari
2 tablespoons organic lemon juice
1/3 cup filtered water
2 tablespoons Bob's Red Mill Nutritional Yeast
2 tablespoons organic Italian herb mixture
2 tablespoons organic extra virgin olive oil
1/2 cup raw cashew nuts, soaked overnight
1/4 cup raw macadamia nuts
Place all the Vegan Italian Cheese Sauce ingredients into the blender: Tamari, organic lemon juice, filtered water, extra virgin olive oil, the peeled garlic, Bob's Red Mill Nutritional Yeast Flakes, soaked cashews and raw macadamia.
Blended Vegan Italian Cheese Sauce Consistency of Creamy Almond Butter
HINT: Always put the wet items in first to promote the best blending process.
Blend until a creamy texture is achieved, you may want to add a few more tablespoons of filtered water if the mixture is too dry or if you did not pre-soak the cashews.
Scrape the Vegan Italian Cheese Sauce over the seasoned veggie pasta strands and gently toss with your hands till all the strands are equally coated.
Add all the ingredients: the organic lime or lemon juice, freshly squeezed, the Tamari, the organic agave nectar, the raw pine nuts, jalapeno pepper and the red bell pepper.
Blend till the contents are smooth and a beautiful pink colored sauce has formed.
Again, add a bit of filtered water (tablespoon at a time) if needed to acquire a suitable pouring sauce for the plate.
Set aside till plating.
The Basil Chiffonade
Just before plating, pluck the large basil leaves off the stems and stack them on top of each other.
Roll the stack from the outside edge into a cylinder.
Use a sharp knife and finely slice the entire roll, creating fine long strands.
The Veggie Tower STACK
Drizzle a circle of the Pink Puddle Sauce in the center of each plate.
Use a stacking ring placed in the center of the sauce and carefully fill with the Vegan Italian Cheese Sauce coated veggie pasta strands.
Press the Italian Vegetable Pasta firmly into the ring using the tamper so that the pasta conforms to the ring's shape to form a tower after removal.
Slowly pull up on the ring while slightly pressing down on the pasta strands with the tamper to get the ring removal started… once removed, you should have a nicely formed Italian Vegetable Pasta Tower.
Drizzle a little more of the Pink Plating Sauce over the top of the tower and garnish with the finely sliced fresh basil strands.
Depending on the size of plate and stacking ring used, there is enough to assemble twelve mini-tower appetizers or six large-tower entrees.
This gourmet vegan presentation is simple, fresh, raw and vegan.
RobART and I LOVE this dish! I serve it stacked even for an informal lunch or dinner. We keep the extra Pink Plating Sauce handy to add to the fallen eaten Italian Vegetable Pasta Tower as needed.
HINT: This version of the Italian Vegetable Pasta Tower Salad, pictured above, had the puddle sauce made with a yellow bell pepper. It tasted great, but I prefer the vibrant color that the red bell pepper creates.