Here is a link to my Facebook Live Vasta Cuisine Party, where you can see me demonstrating the Vasta, and showing some of the things we made with it, including Cucumber “Maki” rolls filled with Tuna Ceviche, Apple and Potato Puff Pastry Roses, and Zucchini "Fettuccine" Agli Olio! At the end of my presentation I did a giveaway, and raffled off a Vasta to one lucky attendee! https://www.facebook.com/ElkhornInn/videos/10158563561804730/
As you can see in my Facebook Party Video, the Vasta is really easy to use, and SAFE, too, as the blade is protected. If I can demonstrate it live while watching Facebook at the same time, you know it's REALLY easy and a safe to use!
Vasta also has tutorials on YouTube: How to make Veggie Noodles with the Vasta Veggie Slicer: https://youtu.be/fOblP2NHYXI
How to make veggie sheet noodles using the Vasta Veggie Slicer: https://youtu.be/GGsbfvzrVlI
My step-by-step on making Cucumber Roll Appetizers with the Vasta:
https://www.facebook.com/events/677509623110760/permalink/685631542298568/
First you cut the cucumber to size, using the guide notch on the skewer. TIP: You want cucumbers or zucchini that are as straight and even as possible, so you get even sheets. Then you place the cucumber on the Vasta, insert the skewer in the top, and push it down through the cucumber until it locks into place.
Here you see the two sheets of cucumber I was able to get from one cucumber. I then cut the sheets into 1" strips, approx. 5" long, and rolled them around circles of Mozzarella cheese and secured them with toothpicks. I then topped each one with a dab of Basil Pesto and a small roll of Prosciutto. I used this same technique to make the cucumber rolls I filled with Tuna Ceviche - recipe below.
Vasta Cucumber Rolls filled with Tuna Ceviche, served with a spicy Asian-Style Dipping Sauce (Adapted from Chef Ruth Van Waerebeek, Mapuyampay Gastronomic Hotel, Chile)
Ingredients:
6 cucumbers, as straight as possible
Kosher Salt
Paper towels
¼ cup red union, finely chopped
1 tablespoon fresh ginger, finely grated
½ lb. sushi-quality fresh tuna
½ cup pink grapefruit juice (approx. one grapefruit, squeezed)
3 tablespoons olive oil
2 tablespoons fresh cilantro, finely minced
Kosher salt and fresh ground black pepper to taste
Toothpicks
Dipping Sauce:
2 tablespoons hot chili sauce (Chinese chili sauce, Sriracha, or similar)
3 tablespoons brown sugar
3 tablespoons rice vinegar
2 tablespoons dark sesame Oil
1 tablespoon soy sauce
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds, toasted
¼ cup red, green and yellow bell peppers, very finely diced
1 tablespoon fresh cilantro, finely chopped
Directions:
Slice the cucumbers into sheets using the Vasta.
Lay the cucumber strips on paper towels and sprinkle with Kosher Salt, and let sit for a max. of 30 minutes.
Prepare the Ceviche: Dice the tuna into ¼ inch cubes and place in a non reactive bowl (glass or ceramic). Add all the other ingredients. Mix to combine, and place the bowl in the refrigerator to marinate. (The lime juice "cooks" the tuna, so it has the taste and texture of cooked tuna!)
Make the Dipping Sauce: Mix all the sauce ingredients in a bowl and whisk to combine.
Rinse the salt off the cucumber sheets and dry them with paper towels.
Cut the cucumber sheets into strips approx. 1” wide and 5 inches long, and roll them, securing each one with a toothpick.
Set the rolls on a serving plate. Fill each roll with the Tuna Ceviche.
Spoon the dipping sauce on top & drizzle it around the rolls, or serve it in a bowl on the side.
Appetizer: Cucumber Rolls with Mozzarella, Basil Pesto, & Prosciutto
Ingredients:
Cucumber - as straight as possible
Mozzarella Cheese - the good stuff!
Basil Pesto
Prosciutto, cut into small pieces and rolled, as in the photo
Toothpicks
Directions:
Use the Vasta to make cucumber sheets. Cut into strips into pieces approx 1” wide and 5” long.
Cut the mozzarella into 2” circles.
Roll the cucumber strips around the mozzarella circles and secure each with a toothpick.
Top each one with a dab of pesto, and then a small roll of prosciutto.
Vasta Apple (or Potato) Roses in Puff Pastry - 12
I love to make Apple Roses for Rosh Hashonna (Jewish New Year) which is coming up shortly, and the Vasta makes it fun and easy to do!
One package of Frozen Puff Pastry (Pepperidge Farm)
3 Apples or 3 Potatoes (I used Adirondack Blue Potatoes, and they came out great!)
Apricot or other fruit preserves if you are making Apple Roses
Pesto or other savory spread if you are making Potato Roses (or you don't have use anything)
2 tablespoons of lemon juice if you are making Apple Roses
Melted butter or vegetable oil and a brush, or vegetable oil spray
Cinnamon-Nutmeg Sugar for Apple Roses
Chopped herbs of your choice for Potato Roses
Directions:
Preheat oven to 375 F.
Butter 12 porcelain baking ramekins or a muffin pan. (Or spray them with vegetable oil spray).
Remove Puff Pastry from the freezer and thaw according to package directions. It should be cold.
Use the Vasta to slice the apples or the potatoes into long strips:
If you are using apples, put the apple sheets into a bowl of water with the lemon juice, so they don't turn brown.
I then used the Vasta to slice an Adirondack Blue Potato into long sheets for potato roses.
Place one sheet of puff pastry dough on a floured surface and roll it out a little thinner with a floured rolling pin.
Cut the dough into 6 even strips.
Spoon the apricot preserves or pesto onto the bottom half of each dough strip.
If you are making apple roses, remove the apples from the lemon-water and bot them dry with paper towels.
Place the apple (or potato) strips on the dough, sticking up above the edge of the dough:
You can fold the bottom over the edge of the apple or potato strip if you like. I didn't here, and they turned out fine. Then roll each strip up into a “rose” and place into the buttered ramekins or muffin pan.
Do the same with the other sheet of puff pastry dough.
Brush each one with melted butter or vegetable oil spray. You can sprinkle the apple roses with cinnamon-nutmeg sugar if you like.
Place a pan of water on the bottom rack of the oven so the bottom of the pastries don't burn.
Bake for 40-50 minutes at 375 F until the pastry is golden brown.
Sprinkle the apple roses with cinnamon-nutmeg sugar, and the potato roses with chopped herbs, and serve!
Zucchini Fettuccine Agli Olio (with Garlic and Oil)
Make “fettuccine” noodles from zucchini using the Vasta!
Heat olive oil in a pan with chopped fresh garlic.
Saute the zucchini “noodles” in the oil for a max. of 2 minutes and serve!
These “zoodles” are delicious served with shrimp scampi, or with Asian sauces as pictured above- or 100 other things!! I tossed them with tomato sauce, sausage, and minced, fresh herbs, and they were delicious! Pasta without the carbs!
Have you tried the Vasta yet?
Have any great recipe ideas for the Vasta?
Please share them in the comments!
