Vegan on the Road

I am in Buffalo this weekend to help support the American economy by shopping with my sisters.  We are staying in a suite-style hotel, so that means we have a nearly full-size kitchen complete with a stove and fridge and a dishwasher.  This little kitchen even comes equipped with utensils, plates, cups and glasses and pots and pans.

One of the things we were looking for on this trip was a vegetable spiralizer.  We have seen so many amazing vegan recipes that call for spiralized veggies like zucchini or other squash and veggies.  We saw some at the vegetarian food fest in Toronto last week, but because we were on foot, and we had already bought so much stuff, we knew we would not be able to carry everything we bought plus the spiralizer.

We were not able to find a spiralizer at the stores we visited in Buffalo, but we did find a little gizmo called a Vegelizer at Macy's, which turns veggies into spaghetti-like strands.   We decided to purchase some zucchinis and sauce and make dinner.

Here is my sister using the Vegelizer to turn zucchini into strands.

  Here is a plate of the strands getting ready for a quick plunge into boiling water.

Here is the zucchini pasta ready to go!  I should point out that if the sauce looks a little watery, it's because of all of the utensils that the hotel provided in our kitchen, a colander was not among them, so we were unable to properly drain the zucchini strands after their brief stint in boiling water.

It was tasty, but the final verdict on the Vegelizer is that because it does not have a hand crank, it takes a lot of strength to turn the zucchini in the gizmo.   We think it would be really hard to turn a carrot using the Vegelizer, but we will continue to use the ones we bought (we don't live together so we each bought one) with zucchini.