Sentences with phrase «blend in a tablespoon»

If you feel that it doesn't have a creamy enough mouthfeel, maybe blend in a tablespoon of vegan butter or 1/4 cup of full - fat coconut milk.

If you want to increase the protein a bit, feel free to blend in a tablespoon of vanilla protein powder, and / or use Silk Organic Unsweetened Soymilk instead of Cashewmilk.

Not exact matches

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

Blend in 2 tablespoons olive oil.

Cookies «n Cream Shake: Blend in 2 tablespoons cacao nibs.

Pour in a splash of almond milk and two tablespoons of maple syrup, then blend on medium speed until everything is fully mixed and has a creamy consistency.

With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy.

Seriously: Just 3 tablespoons of hemp hearts sprinkled on your salad or blended in your green smoothie will provide you with 15g of protein.

Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form.

I would try blending them with about 1 - 2 more tablespoons of oats, and pushing the blueberries in once you pour the batter on the pan!

Whisk in cornstarch, 1 tablespoon at a time, until well blended.

In a small bowl, whisk together the cream cheese, egg yolk, 2 tablespoons sugar, and remaining 1/2 teaspoon vanilla until well blended and smooth.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.

Make a delectable vegan pudding by simply blending 1 ripe avocado, 1 ripe banana, 4 tablespoons of Viva Naturals Organic Cacao Powder, 2 tablespoons of honey or maple syrup, and indulge in our must - have kitchen ingredient.

Freeze two bananas, mix with a tablespoon of smooth peanut butter, and blend in a mixer.

Whisk in slowly 3 tablespoons of extra virgin olive oil until well - blended.

Meanwhile, whisk vinegar, oil and remaining 1 tablespoon sugar in medium saucepan to blend.

The recipes are expressed in percentages, and you can not make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight / volume.

In a food processor: Blend peeled and sliced Asian pears along with 6 tablespoons of coconut sugar.

All I asked was for her to substitute one tablespoon of my Chai Masala for the spice blend required in her pumpkin pie recipe of choice.

1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon....

It seems a bit salty, so I will reduce the salt in the chili blend to 1/2 tablespoon next time.

Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth.

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

In a separate bowl, blend together baking soda, salt, cinnamon, vanilla, 2 tablespoons figs and nutmeg; add to the creamed mixture.

If you leave the citrus juice out, however, you might want to sub in a tablespoon or two of water to help the mixture blend better.

Add cold butter in 1/2 tablespoon increments and blend on low speed.

If you want a more traditionally - sweet popsicle you can taste the blended mixture and add in a couple of tablespoons of maple syrup before you pour the mix into the molds.

In small bowl, mix water, ginger, honey, and remaining 2 tablespoons soy sauce until blended; set aside.

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.

Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons sugar in a blender; process until smooth.

Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

Blend coconut milk, 1/4 cup Manuka honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth.

In a food processor, blend the dates, adding 1 tablespoon of water at a time until the mixture becomes paste - like.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery root.

notes: If the consistency becomes too thin you can blend in 1 - 2 tablespoons more chia seeds and then refrigerate for 1 - 2 hours to thicken.

In a medium bowl, whisk the coconut milk, cultured milk, 2 - 3 tablespoons honey, the vanilla and salt until blended.

As you mix up the bowl of batter, add in 1 teaspoon vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1 tablespoon pumpkin pie spice OR 1 tablespoon 5 Chinese spice blend

Then, add in about 2 tablespoons of coconut oil and blend for 1 to 2 more minutes, or until you get a drippy consistency.

In a small food processor, blend the basil, orange juice, 2 tablespoons of the oil, 1 teaspoon of the salt, garlic and vinegar until smooth.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

Stir the 2 tablespoons water and the arrowroot in a small bowl to blend.

And every once in a while (like days when I've already consumed three servings of peanut butter) I'll replace the peanut butter with 1 tablespoon of coconut oil and 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverages).

Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five - spice powder in a large bowl and whisk to blend.

Whisk the 3 tablespoons water with the egg replacer in a medium bowl until well blended.

Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).