We aren’t necessarily talking molecular gastronomy here; we just aim to present what’s familiar in a surprising, innovative way. That’s the premise of our book, The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table and our blog, The Chubby Vegetarian.
We first tried spiralizing vegetables last year on a “Will-it-work?” news segment on the NBC affiliate station here in our hometown of Memphis, Tennessee. One spin and we were sold! Imagine being able to take vegetables like zucchini, sweet potatoes, or cucumbers – good-for-you ingredients that may be a hard sell at the family dinner table – and turn them into good, pasta-like noodles.