tag:blogger.com,1999:blog-4897101793849666158.post6452514719856467931..comments2010-09-29T15:27:41.425-07:00Matt (Our Veggie Kitchen)http://www.blogger.com/profile/15524797066604955642[email protected]Blogger10125tag:blogger.com,1999:blog-4897101793849666158.post-86981917263994301742010-09-29T15:27:41.425-07:002010-09-29T15:27:41.425-07:00These are amazingly good! I wasn&#39;t sure how the gluten would be. The texture is wonderful and binds together so nicely. Thanks for sharing!cjtoscano[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-47006413324972252752010-09-10T14:49:36.917-07:002010-09-10T14:49:36.917-07:00I am making these for dinner tonight! Zucchini is salted as I type this! I couldn&#39;t resist, the photo looked so good.Jennifer (It Ain't Meat, Babe)http://www.blogger.com/profile/12260580747334230342[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-733751208673255142010-09-10T00:23:58.092-07:002010-09-10T00:23:58.092-07:00Anonymous: I&#39;d call a medium zucchini something an inch or so thick and about 8 inches long. I&#39;d guess it would make 1 1/2 to 2 cups shredded.<br /><br />mmmorgans: I&#39;ve used quinoa instead of bulgur, but it doesn&#39;t have much binding ability. I think I&#39;d substitute the bulgur and gluten with crumbs or flour and mashed beans or even lentils. Really overcooked rice might work as well. If you find something, I&#39;d love to hear back.Matt (My Veggie Kitchen)http://www.blogger.com/profile/15524797066604955642[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-62180425106350521212010-09-09T19:58:02.517-07:002010-09-09T19:58:02.517-07:00They look amazing!!! What would one use instead of vital wheat gluten? I have a wheat sensitivity...Thanks!mmmorganshttp://www.blogger.com/profile/09242270106145254802[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-4673870045254737972010-09-08T16:25:42.745-07:002010-09-08T16:25:42.745-07:00Yum! I think I&#39;ll try these just with chickpea flour and no glutenMandeehttp://www.blogger.com/profile/16888982130221268208[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-74515106533201291302010-09-07T16:00:27.907-07:002010-09-07T16:00:27.907-07:00These look great!Melisser; the Urban Housewifehttp://www.blogger.com/profile/05375267938564345961[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-59890577381505000012010-09-07T11:57:37.620-07:002010-09-07T11:57:37.620-07:00About how many cups of zucchini is &quot;3 medium?&quot; Thanks!Anonymous[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-87423368895507704252010-09-07T09:46:32.227-07:002010-09-07T09:46:32.227-07:00Wow, these look amazing.kmousehttp://www.blogger.com/profile/17849358242059957098[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-608132378174306322010-09-07T08:09:20.763-07:002010-09-07T08:09:20.763-07:00Jeni, Other grains should work instead of bulgur. You may have to adjust the liquid content a little. In the past, I&#39;ve used bread crumbs and cooked quinoa. Bulgur is my favorite, though.Matt (My Veggie Kitchen)http://www.blogger.com/profile/15524797066604955642[email protected]tag:blogger.com,1999:blog-4897101793849666158.post-81518443432631549722010-09-07T02:40:34.146-07:002010-09-07T02:40:34.146-07:00AWESOME! These look really tasty!<br />You reckon I could sub the bulgar for something else? Oats maybe?Jeni Treehuggerhttp://www.blogger.com/profile/02631000215929574389[email protected]