Combine the rest of the fruit in
the bowl of your food processor along with the medjool dates, ground almonds, and coconut oil.
Once it's cooked to tenderness, add it to
the bowl of your food processor along with any other seasonings (maple syrup, brown sugar, cinnamon for sweet purées; salt and pepper, herbs, chile pepper for savory) and a little liquid, like oil or cream, to loosen it up.
Place the tender layers in
the bowl of a food processor along with the remaining ingredients.
Place cauliflower and squash in
the bowl of a food processor along with butter, half and half, vanilla extract, thyme and salt; process until slightly chunky.
Transfer to
the bowl of a food processor along with the salt, baking powder, and flour.
Meanwhile, add 2 of the jalapeño peppers to
the bowl of a food processor along with the anaheims, poblanos, and onions (do this in batches if you don't have a very large work bowl).
Step 2: Put the egg yolk, lemon juice, mustard, a couple of decent pinches of salt and 1 tablespoon water into
the bowl of a food processor along with the garlic cloves.
Using the heel of your hand, crush lemongrass and add to
the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.
Place bean mixture in work
bowl of food processor along with parmesan.
Peel the avocados, remove the pits and place them in the work
bowl of a food processor along with the mayonnaise and jalapeño pepper sauce.
Not exact matches
First place one cup each
of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a
food processor and blend for a minute or so until smooth, then transfer the mix to a
bowl and stir in the remaining half a cup each
of pumpkin seeds and sunflower seeds
along with the salt, coconut oil and water.
Add to the
bowl of a
food processor fitted with the steel blade
along with drained and rinsed white beans, Vegenaise, nutritional yeast, non-dairy milk, lemon juice, salt, red chili flake, and black pepper.
Add the chickpeas and garlic to the
bowl of a
food processor,
along with the tahini, lemon juice, and salt.
Remove 1 1/2 cups
of the sauce, and add to the
bowl of a
food processor *
along with the black beans.
In a
food processor, pulse the remaining apricots together with the pitted dates to make a chunky puree, and add to the
bowl along with the rest
of the ingredients.
In the
food processor, pulse the remaining plums together with the pitted dates into a chunky puree, and add to the
bowl along with the rest
of ingredients.
Then pour the chickpeas,
along with the coconut oil, peanut butter and 1 tablespoon
of vanilla extract into your
food processor bowl (no need to clean any excess sugar from the previous step).
Remove pit from dates and add to
bowl of large
food processor along with the shortening.
Process about half the rolled oats in a mini
food processor until it's reduced to a coarse flour consistency; transfer that oat flour to a large mixing
bowl,
along with the remaining intact rolled oats and the rest
of the dry ingredients.
- Add the toasted pine nuts to the
bowl of a
food processor or blender
along with the chopped kale, garlic, lemon juice and zest and Parmesan cheese (if using).