I bet if
you shredded the carrots a stick blender would work just fine!
Not exact matches
Shredded apples and
carrots add a punch of sweet and a pop of color, and the toasty roasty nuts, grains, and seeds give it
sticking power, turning the whole affair into more of a hearty meal than a salad.
1/2 cup zucchini, cut into matchsticks 1/4 cup
carrot,
shredded 1/4 cup daikon, cut into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut into 1 inch
sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp vegetable oil salt
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup
shredded vegan cheddar cheese, divided Tortilla chips, celery
sticks, and
carrot sticks, for dipping
ingredients: (1) spinach (I used organic, handful)(2) celery
sticks (2)(3)
carrots (
shredded)(4) noodle (I used coil fideo, ALLEGRA brand and its 100 % durum wheat....
-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels sprouts, blanched then
shredded -1 medium
carrots, peeled and
shredded -1 apple, cored and sliced into match
sticks -1 / 3 cup slivered almonds, toasted
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup
shredded vegan cheddar cheese, divided Tortilla chips, celery
sticks, and
carrot sticks, for dipping