Sunday, October 30, 2011


Spaghetti and Bolognese Sauce? Not Quite!
It's actually strands of yam created with an inexpensive spiralizer, steamed slightly and then mixed in with a high-protein chili dish that is both vegan and gluten free. Here's how the yam spaghetti was made:
Here is a link to the chili recipe:


Michael@noflournosugardiet said...

Hi G.F. Veg,
great site name!
i'm intrigued by the sweet potato 'pasta,' though I don't see a link to the recipe.
I made a cold, raw veggie pasta w/spaghetti squash a couple times, but it ended up being too fibrous and ultimately unsatisfying. I think the sweet potato version, as a starch, obviously has more promise.

G.F.Veg said...

hi michael,

i've used spaghetti squash, and it's ok, but even using zucchini and the spiralizer gives you better texture, and yes, you're correct, the starch in the sweet potato/yam version makes it truly wonderful. the thing about using zucchini is, of course, no need to cook it, though I prefer a slight steaming (sometimes just putting chili on it and mixing it through will be enough for me).

so, the answer to your question is: there is no recipe. just spiralize and steam.

thanks so much for writing!

cheryl said...

I just bought the spiralizer. Can't wait to try it. Thanks for the idea!