I have been slow to spiralize. For one, I didn’t have a spiralizer — and didn’t really want another large tool cluttering up my countertop. Then there is the whole idea of using a vegetable instead of pasta. It might look close, but the taste and texture are anything but. And don’t get me started on the word “zoodles,” which I apologize for using and promise never to write again.
Yet zucchini are everywhere in the last gasp of summer, and it’s still too hot to really cook, so I caved in and bought a little handheld spiralizer. The reason? I wanted to make a zucchini-noodle dish that caught my eye in Kim-Julie Hansen’s new book, “Vegan Reset,” a guide to eating a plant-based diet for 28 days.