Carefully transfer the roasted vegetables to a food processor or
blender and process along with 1⁄4 cup / 5 g chopped cilantro and 1 teaspoon salt.
Not exact matches
Let veggies cool slightly
and add to
blender along with all other ingredients except olive oil
and paprika (
process in batches if you have a small
blender).
Add your freshly
processed cashew butter, or a store - bought version (available in many natural food stores), to your
blender or food processor
along with the water, maple syrup
and vanilla.
Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil
and let sit for 20 minutes longer / Remove charred skins from peppers
along with seeds
and place in a
blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin
and turmeric, salt & pepper to taste /
Process and adjust flavorings to suit yourself.
Remove from the heat
and transfer to a
blender or food processor
along with beans
and process until combined but still chunky.
Add the creamed coconut
along with the hot filtered water into
blender and process until smooth.
Put the remaining avocado meat
along with the coconut, yogurt, garlic, chilies, cumin, lemon juice, salt
and 1 cup of water into the container of a food processor or
blender and process until it is thoroughly liquefied.