Malabar Spinach Salad with Orange - Poppy seed
Dressing In a food processor bowl or blender container combine sugar, orange peel, orange juice, vinegar, the finely chopped onion, and pepper.
In a food processor bowl add the cooked sweet potato, half a banana and pitted dates then blitz all ingredients together until combined together.
Combine the basil, parsley, sundried tomatoes, garlic, and lemon
juice in a food processor bowl; pulse and process the mixture until it is finely chopped.
While eggplant and crust bake, place
cashews in food processor bowl and blend as smooth as possible (doesn't have to be perfectly smooth), stopping to scrape down sides of bowl as needed.
In a food processor bowl, combine the bananas, almond milk, creamy peanut butter, and peanut butter powder.
In a food processor bowl or blender container, place half of each of the following ingredients: garbanzo beans, chopped apple, lemon juice, peanut butter, water, salt, apple pie spice, and cayenne.
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In the food processor bowl, add mascarpone cheese, grapefruit juice, pimentón and tabasco (optional).
Place all ingredients
in food processor bowl and process until a paste is formed, scraping bowl as needed.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.
Combine the first five ingredients
in food processor bowl and pulse until it resembles coarse corn meal.
While beets roast, place all cheesecake filling ingredients
in food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed.
In a food processor bowl combine all the dry ingredients (save some pumpkin seeds for topping) and whizz together.
Working in batches, break cauliflower into large chunks and place
in food processor bowl.
In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion.
In a food processor bowl combine the almonds and the sugar and pulse until the almonds are finely ground.