Comments on: Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

By: Amber

Amber — Thu, 02 Jun 2016 15:48:08 +0000

In reply to Amber. Maybe sunflower seed butter?

By: Amber

Amber — Thu, 02 Jun 2016 06:12:42 +0000

I am allergic to sesame. Any suggestions of a decent substitute? I’ve had a few recipes that I skipped over because sesame was a main flavor

By: Amber

Amber — Thu, 02 Jun 2016 06:10:02 +0000

In reply to Claire. Look in the how to section for the best ways to cook sweet potato noodles

By: Suzanne

Suzanne — Mon, 28 Mar 2016 12:55:45 +0000

Ali: I don’t know where you get your creative culinary genius from, but this recipe hit it out of the ballpark! O…M…GAWD this was such a good dish! I made it Saturday, and had the leftovers on Sunday.

I didn’t have any carrots, so I opted for sweet potatoes (can’t go wrong with sweet potatoes I love them to death!) and as a previous poster asked, I didn’t tweak the cooking time at all. I found that 5 minutes was perfect.

I’ve never cooked with Tahini before, and I found that after you add the lemon juice, the texture of the tahini turns into a paste. That is sooo weird when you are not expecting that. Adding 3 TBS of water to thin it out was perfect. Since amounts for salt and pepper were “to taste” in this recipe, I used 3/4 tsp salt with my chickpeas and 1/2 tsp of salt in the tahini. I also added salt to the water to cook the sweet potatoes.

This dish is an explosion of flavors in your mouth, when you top it all off with cilantro, and will be in my regular rotation for sure!

Thanks again and keep those dishes coming!

By: Beth B

Beth B — Tue, 22 Mar 2016 00:08:30 +0000

Is the 2 T. lemon in the recipe for juice or zest? I assume it’s juice but want to be sure. I’m intrigued by this recipe and hope to make it this week. Thanks, Ali!

By: Judith

Judith — Mon, 21 Mar 2016 23:26:50 +0000

My local Mexican tienda has more mature, more easily spiralized fat carrots that I just bought for 49 ¢ a pound. Guess what they’re going to be turned into. I’ll cut back on the chick peas to lower the carbs.

By: Claire

Claire — Mon, 21 Mar 2016 21:06:31 +0000

If using a sweet potato in lieu of carrot, is the cooking method the same?

By: Ali Maffucci

Ali Maffucci — Mon, 21 Mar 2016 20:03:51 +0000

In reply to ali. Yes!!

By: Jolene

Jolene — Mon, 21 Mar 2016 14:47:46 +0000

I’m on day 19 of a 21 day juice fast to reset my taste buds for cleaner eating. I need to check out your vegan recipes, since that’s the direction I see myself going into for a healthier me. Can’t wait to try this recipe!

By: ali

ali — Mon, 21 Mar 2016 14:41:44 +0000

Ali – instead of carrot – would sweet potato work in this recipe. Thanks.

By: Ellen S

Ellen S — Mon, 21 Mar 2016 14:30:58 +0000

Hi Ali…love my spiralizer and have had since they were first produced. I am a “weight watcher” and appreciate the point calculations you have been providing with the recipes. I am planning to purchase your new book and am curious if the WW points are calculated in the book as well

By: Mary Beth

Mary Beth — Mon, 21 Mar 2016 14:12:58 +0000

I love your idea for writing out your affirmation for the week! You’ve inspired me to do likewise. I also love the looks of this recipe, and will be making it this week for sure. Thank you for all you do to keep me motivated…

By: Ali Maffucci

Ali Maffucci — Mon, 21 Mar 2016 13:58:50 +0000

In reply to Abby @ Heart of a Baker.

So happy you love them! I’m ALL about the quotes – I’m always collecting them so that when I scroll through my Camera Roll on my iPhone, I’m always inspired. Have a great week!

By: Abby @ Heart of a Baker

Abby @ Heart of a Baker — Mon, 21 Mar 2016 13:38:07 +0000

I love love when you post inspirational quotes on Instagram Ali! It sometimes is the push I need to get going for the week. I am totally a write it down kind of girl too, woo for Monday! xo