1 1/4 cups cornmeal 3/4 cup gluten - free flour (I like Bob's Red Mill) 1/4 cup coconut sugar 1 teaspoon sea salt salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup nut milk 1 zucchini,
shredded on a cheese grater 1 cup coconut yogurt (I like Anita's) 5 tablespoons coconut oil or vegan butter, melted Optional: 1/2 chopped jalapeno (seeds discarded) 1/4 cup fresh cilantro, chopped
Not exact matches
Shred carrot
on the large holes of a
cheese grater and add to the salad.
Courgette pasta: Lightly fry
shredded courgette (do
on a
cheese grater) in some olive oil, adding minced garlic and chopped herbs of your choice.
Shredded raw brussel sprouts (I like to grate them on the coarse side of a cheese grater or chop them up so they resemble shredded lettuce) will work great if you have an
Shredded raw brussel sprouts (I like to grate them
on the coarse side of a
cheese grater or chop them up so they resemble
shredded lettuce) will work great if you have an
shredded lettuce) will work great if you have any handy.
Salad 4 medium carrots, peeled and
shredded on the large holes of a
cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
As far as
shredding, I personally like to use the shredder blade for my food processor, but you can do it by hand
on a
cheese grater.
Since that time, I've discovered that you can also «rice» cauliflower (using a
cheese grater or
shredding blade
on your food processor) and sub it for rice in everything from sweet and sour chicken to sushi.