Chef Contos: A new spin on veggies - WCAX.COM Local Vermont News, Weather and Sports-

Chef Contos: A new spin on veggies

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Chef Courtney Contos shows us how to use the hottest cooking contraption: the spiralizer!

Spiralized Veggie Noodle Salad with Miso dressing
Serves: 4

Miso Sauce
2 tablespoons fresh lemon juice
1 tablespoon raw cashew butter or tahini
1 teaspoon light/mellow miso
1 teaspoon maple syrup
1 canned chipotle preserved in adobo, minced + 1 teaspoon of the adobo
1 small clove garlic, finely grated with a rasp/microplane
sea salt and ground black pepper, to taste
2 tablespoons olive oil

Salad Ingredients
2 medium sweet potatoes or zucchini  (roughly 1 ? lbs/600 grams), peeled
1 cup frozen shelled edamame
1 healthy sprig fresh basil, finely sliced (approximately ¼ cup sliced basil)
handful of sprouts that you like (I used broccoli sprouts)
¼ cup slivered almonds, toasted

Make the dressing: In a small (soup/cereal) bowl, combine the lemon juice, cashew butter, and miso. Mash the cashew butter and miso into the lemon juice using the back of a spoon or small spatula. Once you have a cloudy and unified liquid, add the maple syrup, chipotle, adobo, garlic, salt, pepper, and olive oil. Whisk the mixture vigorously until you have a smooth sauce. Check it for seasoning and set aside.

Set your spiralizer up with the blade that makes spaghetti-like strands. Sometimes this is called a "shredding blade." Run the sweet potatoes through the spiralizer. Transfer the sweet potato "noodles" to a large bowl.

Bring a medium saucepan of water to a boil. Place the frozen edamame in the pot and boil for 3 minutes. Drain the edamame and rinse. Set aside.

Toss the sweet potato noodles with half of the chipotle miso sauce, half the edamame, half the basil, half the sprouts, some salt, and pepper. Toss to combine. Then, drizzle the remaining sauce on top. Garnish the noodles with the remaining edamame, basil, sprouts, and slivered almonds. Serve immediately.

For more recipes from Chef Contos: click here.

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