I have recently gone from being omnivorous to being pescatarian, but I have been eating vegetarian for the most part. Now it wasn't an easy transition: I was a meat lover for years and I would try anything on my travels and ate things that most people would never touch (eg: 7-Eleven hot dogs). But I decided to make the jump for a few personal reasons and I have been happy with this decision. I essentially only eat fish when I get a craving after a big workout or a long hike, but I keep it to a minimum. Who can forget Finding Nemo's most famous quote: "Fish are friends, not food". I had to change my way of thinking along the way and find new staple food to keep in my kitchen, while still making my cooking fun and delicious.
Going cold turkey was the only way to make this happen, but of course it meant that my first month of meatless dishes looked like....well... it looked like something was missing. As they often say on the show The Taste: "Where's the protein?" I still love to host diner parties and cook for my friends, and even though I will never try to impose my personal beliefs on others, I enjoy the challenge of treating them to a meatless but tasty dinner that hopefully will inspire them to cook more vegetarian dishes in the future. My quest for the perfect Vegetarian party dish had started.
There have been some hits and there have been a lot of misses, but practice makes perfect and I persevered. Along the way I peeled, I boiled, I steamed and I puréed and green veggies don't scare me anymore: I have come to love every produce in the grocery store (except celery, now that's just nasty). I've also always wanted to keep having fun in the process, whether I'm having fun cooking or plating for a nice picture. And after too many visits to Bed Bath and Beyond, I finally gave in and bought myself a Vegetti Spiral Slicer.
Whether you're looking to cut back on the controversial gluten, or you simply want to find a fun way to eat vegetables for you and your family, the Vegetti will become one of your favorite kitchen utensil.
I have used it repeatedly with Squash and I have yet to experience with more veggies, but here are two of my recent dishes.
The picture on the left is a baked portabello mushroom with grilled cheese on a bed of yellow squash Vegetti with a homemade tomato sauce. The picture on the right is Squash Vegetti in a bowl of Gazpacho.