Pour into
blender and process with 3 - 4 cherries to tint the base a light pink color.
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).
Place the chile pods in a food processor or
blender with a little water
and process to a medium - thin puree.
Grind up the graham crackers in a food processor or
blender, making sure you don't over
process into a flour, then mix that together
with the butter, sugar,
and salt.
My
blender was breaking in the
process but I held it together
with masking tape, paper towels
and brute force so that I could get the soup smooth enough
and finish blending.
Transfer into the
blender, together
with the lime juice, hemp hearts
and chopped parsley,
and process to obtain a creamy liquid.
MAKE THE DRESSING: Pit
and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt
and freshly ground black pepper
and process with an immersion
blender until smooth.
For the dressing, pit
and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil
and water
and process with an immersion
blender until smooth.
Cover
with a clean towel
and lift one corner of lid of
blender to release heat while
processing.
My cranky old
blender wouldn't
process the oats all the way
with the rest of the ingredients, (the oats looked somewhere between a quick oat flake
and oat flour in the batter), but it didn't matter... they still rose like little beauties.
Process big batches of food at once
with large 3.5 - litre capacity bowl
and generous 1.8 - litre
blender jar
Or, put small odds
and ends of bread — saved in the freezer until there's enough to work
with — into a food processor or
blender,
process for a few moments.
Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper,
and the parsley, in a bowl in a
blender or food processor,
and process with 2 - 3 pulses to get a salsa - like texture.
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.
These crackers are so simple to make
and take only 30 minutes from start to finish, as long as you have a high - power
blender like mine to help
with processing the sunflower seeds.
Simply combine 1/4 cup each extra virgin olive oil
and fresh lime juice
with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder, salt,
and pepper in a small food processor or
blender then
process until smooth.
Too much cauliflower in the
blender and it can't work it's magic, you end up
with big pieces on the top that never get fully
processed.
Remove the cinnamon sticks
and blend the filling until smooth in small batches in a food processor or you could also
process the mixture right in the pot
with an emersion hand
blender.
Add to a small food processor or
blender with sea salt,
and process until the vanilla is in tiny pieces
with the salt.
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.
Then put them in a
blender together
with the frozen blueberries
and process until smooth.
Transfer the soup to a
blender and process until smooth, or
process the soup in the pot
with an immersion
blender.
Alternately,
and I've found this works best
with almonds that have been
processed in older
blenders, or ones that don't quite break up the almonds into nano - bits - use a large French press.
Place all filling ingredients in a
blender and process until smooth (you could also use a stand mixer fitted
with a paddle attachment, or a food processor to do this).
Blend
with an immersion
blender or transfer the slightly cooled mixture to an upright
blender and process 10 to 15 seconds or until frothy.
Next day drain the cashew nuts
and with the rest of the ingredients for the cashew frosting place in your
blender and process until smooth.
All you have to do is blitz the ingredients together in your
blender or food
process until powdery
and you're left
with nut - free vegan parmesan that's great on pizza, pasta, garlic knots, or anywhere else you'd normally sprinkle parmesan cheese for a pop of seasoning.
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).
In a
blender,
process the bananas
with the eggs, the buttermilk, the cooled brown butter
and the vanilla.
In a high speed
blender or food processor, combine the cooked kale
with the remaining pesto ingredients
and process until well combined.
In a food
process or good
blender, add the spinach
with the almond milk
and lemon juice
and mix until the spinach is finely blended
and smooth.
To make the filling, combine all ingredients in a bowl
and process with immersion
blender until smooth.
Combine the peas
and broccoli
with the remaining sauce ingredients in a food processor or
blender and process until smoothly pureed.
Instead of using the food processor, I would just be sure to chop the onions
and mushrooms very small to begin
with, maybe even mash the beans on their own,
and give the oats the slightest pulse or two in your
blender (you don't want oat flour); then use your hands or a bean masher to
process it until it's like meatloaf consistency.
Season
with salt
and process with a
blender until smooth.
Remove from the heat
and transfer to a
blender or food processor along
with beans
and process until combined but still chunky.
To make the nutty sauce, dry - roast all the ingredients except the tamarind sauce in a frying pan, then add them to a
blender with the tamarind sauce
and a little water
and process to a fine paste.
With both the quinoa
and vegetables cooking, take a minute to make the dressing by placing all ingredients in a food processor or
blender,
and processing until smooth.
Transfer the chiles
with enough water to a
blender,
process,
and pass through a sieve.
Place in your
blender with 1/4 cup of water,
and process until smooth (or slightly coarse, if you prefer).
The white beans were added earlier on in the cooking
process and pureed (using this handheld immersion
blender)
with the whole tomatoes to make it a little creamy,
and the sundried tomatoes were added towards the end, giving them just enough time to plump up a bit
and add some flavor.
Make the magic flavor sauce: setting aside a small bunch of cilantro for garnish, combine remaining cilantro (including stems), sour cream,
and salsa verde
with a
blender or food processor (I use my beloved immersion
blender)
and process until smooth.
Both the food
processing attachment
and immersion
blender are best when used
with a pulsing motion.
This set comes
with the
blender pitcher, a food
processing jug,
and two to - go cups so you can take your delicious smoothies
with you!
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.
In a food processor or high - speed
blender,
process frozen banana
with cacao powder, almond milk
and maple syrup for 1 to 2 minutes, scraping down sides of bowl as necessary.
Put the skinned Almonds in a high - powered
blender with 1/2 cup of water
and process.
Place ingredients (starting
with milk, spinach,
and so on) in a
blender and process until smooth, scraping down the sides once or twice to make sure everything is incorporated.
And with the right amount of
processing, any
blender will turn it into a fine puree.
Add the creamed coconut along
with the hot filtered water into
blender and process until smooth.