Free The Veggie Spiral Slicer Cookbook by Kelsey Kinser Page B

Preheat the oven to 350°F. Spray a standard loaf pan with nonstick cooking spray.
    2.     In a large bowl, whisk the flours, salt, garlic powder, and baking soda.
    3.     In a small bowl, combine the applesauce/oil and eggs.
    4.     Add the egg mixture to the dry ingredients and stir until almost combined.
    5.     Using a spatula, fold in the onion, shredded cheese, and zucchini. Pour the batter into the prepared loaf pan. Sprinkle with the sunflower seeds, and press them slightly to ensure that they stick to the dough. Bake for approximately 1 hour, until the top is golden brown and a knife poked into the center comes out clean. Allow to cool for 5 minutes before removing from the pan. Keep stored wrapped in tin foil to maintain freshness.

Potato Gratin
    Potatoes are a classic comfort food. Gratin, however, can often contain an uncomfortable amount of fat. This recipe cuts down on a lot of that fat by using milk over butter and cream, and layering the cheese throughout, so each bite has the flavor but isn’t weighed down. For the potatoes, Russet is a great choice in this recipe.
    MAKES 6 TO 8 SERVINGS
           2 large potatoes
           3/4 cup milk
           2 medium cloves garlic, minced
           1/4 teaspoon red pepper flakes
           4 packed cups chopped fresh spinach leaves
           pinch of ground nutmeg
           salt and pepper, to taste
           2 cups shredded cheddar cheese
    1.     Cut the potatoes lengthwise halfway to the center. Slice on blade 1 of the spiral slicer. This should leave you with little potato discs.
    2.     Preheat the oven to 375°F and spray a 7 × 11-inch casserole dish with nonstick cooking spray.
    3.     In a large skillet, heat the milk, garlic, red pepper flakes, spinach, nutmeg, salt, pepper, and potato discs. Cover and allow to simmer for about 8 to 10 minutes, or until the potato discs start to become a little tender. Remove from the heat.
    4.     Transfer some of this mixture to the baking dish. Spread the potatoes one layer deep. Sprinkle with some of the cheese. Repeat with the remaining potatoes and cheese, so that the top layer is coated in cheese.
    5.     Bake for about 40 to 45 minutes until the cheese is a nice golden brown and bubbly. Let cool for at least 10 minutes before serving.

Mexican Casserole
    This recipe is a lighter version of a “Mexican Lasagna” casserole my mother would make, which used tortilla chips in place of noodles. In this recipe, I use blade 1–sliced butternut squash as the noodle/chip foundation. This dish requires very little effort and very few dishes, and it makes lots of leftovers. It’s a forgiving dish that dare I say might just become an instant classic in your house. If you don’t want to use chorizo, you can replace it with chunks of chicken breasts tossed in adobo chili sauce or even canned black beans. It’s a rare dish that tastes this incredibly rich and flavorful without making you feel weighed down.
    MAKES 8 SERVINGS
           1 (3-pound) butternut squash, with as straight a neck as you can find
           4 chorizo sausages or 2 (15-ounce) cans black beans with 1 tablespoon vegetable oil
           1 small yellow onion, chopped
           1 medium red bell pepper, chopped
           salt and pepper, to taste
           6 cups chopped kale
           3 tablespoons salsa verde
           1/4 teaspoon cayenne pepper (optional)
           1 cup ricotta cheese
           1 egg
           1-1/2 cups shredded Monterey Jack or Mexican cheese blend, divided
           sour cream and salsa, to serve
    1.     Peel the neck of the butternut squash and cut off a 5-inch section. Reserve the remaining squash for later. Carefully make a cut halfway into the 5-inch log, going into the center but not cutting the squash in half. Preheat the oven to 425°F.
    2.     Using blade 1, slice the squash by cutting into the center. You should make