Sentences with phrase «grated carrots do»

Spaghetti squash brings natural sweetness and tenderness to baked goods, much the way grated carrots do for carrot cake.

Spaghetti squash brings natural sweetness and tenderness to baked goods, much the way grated carrots do for carrot cake.

Not exact matches

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

I used grated carrots so I do not know if that had anything to do with it.

When measuring the grated carrots place them loosely in the measuring cup - do NOT pack them in.

2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup Fresh mint to garnish

I didn't bother with the beans... and I added grated carrots and thinly sliced red onion to the kale, and sprinkled toasted pumpkin seeds over the whole lot.

One little thing (and no, I don't care about typos), you say to grate the carrots but they look shredded to me.

I mean, just when I thought I'd done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes — a reader (Hi, Sasa!)

Do you think that if the grated carrot was cooked / sauted / a little caramelized and warm, it would still work?

I add grated carrot to almost everything anyway, and it really reminded me of when I went to Morocco last year, although I subbed feta for yoghurt on the side, because I didn't have any of the cheese.

Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

i grated my carrot using a smaller grater so it came out finer and added the raisins to my bowl before eating and didn't add any toppings!

Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas

Just whip out that cheese grater and grate a giant carrot and you're done.

Then grate two small carrots into it, mix it up using a fork / spoon, add some extra cinnamon on top and BOOOOOOM — > cooked - > done.

My only change was because I didn't have enough carrots for three cups I subbed grated zucchini and shredded coconut, half cup each for the third cup.

I didn't use two basins but just added the eggs, oil (macadamia) and maple syrup to the dry ingredients in a large basin, mixed to combine and finally mixed in nuts and grated carrots.

Elana — Just wondering — do you grate the carrots or shred them?

2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)

To make the base of this recipe, all I did was use quick organic oats, shredded coconut, unsweetened coconut yogurt, ground flax, apple pie spice, a little lemon, some stevia, and some grated carrots.

Even though I had misplaced my Cuisinart grating disc in the move to St. Paul (I know; I'll get another one) and had to grate the carrots by hand, it was a simple chore and done easily.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

Pro tip part 2: I grated the carrots because if you shred them, they won't cook quickly enough, which we don't want.

If you don't like raw asparagus, substitute green beans, snap peas, grated carrots, small broccoli florets, or any other veggies.

Now, I don't know about you, but the labor of grating carrots is always a big drawback for me when it comes to carrot cake.

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

I opted to make version mentioned in the intro paragraph (curry powder, chopped green onion, grated carrot, mix of dried cranberries and golden raisins because I didn't have currants, and a sprinkle of cotija).

I just made yourr carrot banana bread recipe, the recipe called for ginger but didn't say fresh or powdered so I grated fresh, also the recipe saod to mix the flour, baking powder and things togethwr but said to sift them all together and I wasn't sure if you meany sift the coconut and nuts too so I jist miced everything together without sifting, if it doesn't rise as high I will know for next time

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

I didn't have the flours listed in the recipe so I substituted with white flour and little bit of whole wheat and just grated in a handful of the carrot and apple.

Bit late to the party but wanted to say... I made this recipe as cupcakes the other day, subbing carrots for the pumpkin (didn't have quite enough so topped up with grated apple), but completely forgot to add any oil — doh!

Ingredients 270g of oats 3 ripe bananas (about 340g) 3 red apples (about 350g) 2 carrots (200g) 150g of sultanas 3 tablespoons of date syrup 2 tbs of nut butter — peanut butter is especially good (although you can ignore the nut butter totally if you don't eat nuts) 1 tablespoon of coconut oil 3 teaspoons of cinnamon 1 teaspoons of nutmeg 1 teaspoon of ground ginger Method Preheat the oven to 200C Grate the apples and carrots (no need to peel them) and mash the bananas.

We don't like mushrooms, so I left them out, and I threw in some grated carrot, but otherwise made it according to the recipe.

but don't you worry, i'm sure you can easily grate three or four carrots by hand as well.

Does it change how it rises if the carrots are grated thick?

(or however you want, I just don't know the exact amount of beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds Salt to taste Oil for sautéing 1.

Don't skip out on the finely grated carrot cuz that's what really makes it - be generous here!

I did make some modifications but minor: I added 1 grated carrot and 3 tsp applesauce.

If you don't have matchstick carrots, a little grated carrot will work just fine.

I subbed sunflower seeds for the walnuts since I didn't have any on hand and ended up with extra grated carrot that I threw in, too and used cinnamon instead of ginger.

In a pan (preferably non stick) big enough (make sure it is a big saucepan as the milk does boil and froth over a lot), add the milk and grated carrot and cook on medium heat till all the milk evaporates, about 15 - 20 minutes.

Cakes, and ice cream and so on, if made at home, do provide some nutrition — they generally contain eggs, perhaps some wholemeal flour, possibly raisins or grated apple or carrot.

Carrots - A glass of carrot juice, grated carrot on a salad, cooked carrot or raw, it doesn't matter, they can all boost milk production.

Add chopped onions, garlic and leeks and sautée for a minute or so, then add grated fresh ginger, cinnamon, turmeric and a pinch of salt, then add chopped pumpkin (or any orange winter squash will do), sweet potato and carrots.

If you don't like grated carrots or other traditional raw food salads, you can shred a cucumber or serve crunchy cauliflower bouquets or even test new salad varieties.

Bring to a boil, add grated onion, carrots and rosemary and simmer for about 1 1/2 hours (30 minutes if canned) or until they are really tender — don't let them get dry and add water if necessary.

Did you grate the cauliflower and carrot super finely like I dDid you grate the cauliflower and carrot super finely like I diddid?

Don't be afraid to add a little more or less spinach and possibly adding some grated carrots for a little a slightly sweeter flavor

If you have your rice, chickpeas and dressing ready all you need to do is grate some carrots and steam some kale.