this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.
2 tablespoon flax seeds (i like golden)
1 pinch coarse sea salt
1 pinch fresh black pepper (optional)
grind everything in a coffee grinder.
sprinkle over zucchini pasta, kelp noodles, slaws, just about anything… it adheres like very finely grated cheese.
i like this in asia recipes best because it adds that salty intrigue without the soy.