Sentences with phrase «blend the beans until»

Blend the beans until smooth with the coconut milk and add to the onions and chard.

Not exact matches

With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth.

We take a blend of fine 100 % Arabica coffees from Central and South America, and roast it dark, until the flavor oils rise to surface of the bean.

Blend the beans with a little bit of the liquid they were cooked in with the chicken stock until smooth.

For a smoother puree, blend the beans in a food processor or blender until desired consistency is reached.

Using a stick blender, blend the cooked beans until they turn into a relatively smooth mush.

Blend until smooth then add two cups beans and bBlend until smooth then add two cups beans and blendblend.

In a blender or food processor, place the drained and rinsed beans, «flax gel eggs,» and oil, and blend or process until smooth.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

Add bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate covered espresso beans, coconut oil, and vanilla in a blender and blend until smoothie and creamy.

Blend for about 15 - 20 seconds, until the beans are the consistency of refried beans.

In a food processor, blend together all the lima bean spread ingredients until you get a thick hummus texture.

You can also skip this pressing step and just blend the beans in a blender or food processor until smooth.

In the morning I put in a bowl the boiled beans with onion, the rest of the ingredients and blend with a stick blender until fully smooth.

Remove the vanilla bean and cinnamon stick and then place the mixture in a blender and blend until smooth and then strain through a fine mesh sieve.

Add the calimyrna figs, nut milk, beet juice, lemon juice and vanilla bean; blend until smooth, about 1 - 2 minutes.

Blend garbanzo beans, tahini, red pepper and lime or lemon juice in a food processor until smooth and creamy.

Place the black beans, eggs, brown sugar, melted butter, cocoa powder, coffee granules, rum, vanilla extract and salt in the bowl of a food processor * and blend until smooth.

Add in the cooked or canned beets and black beans, blend 10 - 20 seconds or until the mixture has formed a thick batter.

In a food processor, add in wild rice, black beans and all other ingredients except the wild rice flour and blend until a blended mixture forms.

Blend beans through cumin until well combined, but still chunky.

Add the filtered water, scraped vanilla bean seeds, cinnamon (if using), dates (if using), and sea salt, and blend (on low speed, working your way up to high) for 2 - 3 minutes, until smooth and creamy.

We find beans with serious character, slow roast them until their flavour hits the sweet spot and craft blends with impeccable balance.

Place all the ingredients (black beans, eggs, cocoa powder, sugar, oil, milk, vanilla extract, baking powder and ground cinnamon) in the bowl of a blender and blend until as smooth as possible.

In a blender or food processor, blend melted butter with garbanzo beans until very smooth.

In the container of a blender, place milk, pumpkin purée, sugar, melted ghee, vanilla bean seeds, and eggs; blend on low speed until combined and smooth.

Blend for 60 - 90 seconds, until the beans have broken down and only smooth liquid remains.

Add black beans, onion mixture, and tomato paste to a high - speed blender or food processor and combine until blended.

In a food processor, blend the black and red beans until fairly smooth.

Add the 4 remaining dates, nut milk, vanilla bean, cardamom and sea salt, and blend until smooth; about 45 - 60 seconds.

Next, add dates with soak milk + 100g of extra of milk, beans, bananas, peanut butter, carob powder and cacao powder (EXCEPT the oat flour) into blender and process until everything is blended, but still chunky (use a spoon for help).

Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

Add drained beans, nutritional yeast, cashews, garlic, lemon juice and zest, tahini, salt and pepper to a food processor and blend until creamy.

In large bowl, stir the prepared Spanish rice, frozen corn, beans, enchilada sauce and 1 1/2 cups of the cheese until well blended.

In a small food processor, pulse together the sugar and vanilla bean seeds until blended.

Add the beans, nutritional yeast, salt, pepper, olive oil or tahini, and blend until the mixture is completely smooth.

Put the potato pulp, white beans, nondairy milk, garlic powder, and ⅛ teaspoon salt in a high - performance blending appliance and process until smooth.

How - to: Blend fava beans until creamy.

While onion mixture is cooking, blend can of cannellini beans and crushed tomatoes until smooth.

Blend on medium speed until pureed, like refried beans.

Blend yoghurt, 3 tbsp sweetener, and vanilla bean in a blender until combined.

Once the beans are tender, transfer one cup of the soup to a blender along with the remaining 1/2 cup of broth and 4 - 6 cloves of roasted garlic, and blend until smooth.

1/4 teaspoon carob bean powder 2 frozen bananas Blend until smooth.

Mix the first eight ingredients together in a food processor or blender (from black beans to water) and blend until smooth and creamy.

Slowly whip in and gently smash white beans until blended.

Blend 1 cup bean mixture in a blender or food processor until smooth.

Place beans, eggs, maple syrup, vanilla and salt in blender and blend until completely smooth.

When the cream comes to a simmer, discard the vanilla bean pod, if using, and whisk the hot cream slowly and evenly into the eggs until fully blended.