In a blender container, add the skinned and copped avo, basil and mint, and using one or two short bursts of the blender, very quickly
chunky blend the mixture.
Not exact matches
Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally
blended the ingredients for the burger too well and I created a paste instead of a nice
chunky mixture to make the patties.
If they come out super soft try
blending the
mixture less, so it's still pretty
chunky, shaping the patties so they're a bit thinner, or cooking them a bit longer.
If you have an immersion blender: just stick it into the cooked soup and
blend about 1/3 -1 / 2 of the
mixture so that when you stir together it's
chunky but also thicker and no longer brothy.
In a food processor combine the dates, pecans, orange zest and shredded coconut and
blend until the
mixture is crumbly and there are no
chunky pieces.
Place the desiccated coconut, brazil nuts and salt into a food processor and
blend until the
mixture looks like
chunky crumbs.
Blend until the
mixture looks like
chunky crumbs.
Blend for 4 - 5 minutes if you want a
chunky mixture, 8 - 10 minutes if you want a smooth
mixture — push down the sides of the
mixture about every minute.
Blend mixture until the vegetables are completely smooth OR leave them slightly
chunky, depending on your taste.
Add the onion, paprika, and (optional) egg yolks, and mash together until
blended, using the beer to moisten the
mixture to a spreadable consistency (but still thick and
chunky).
Place the coconut, almonds, brazil nuts and salt into a food processor and
blend until the
mixture looks like
chunky crumbs.
In a Vitamix or Cuisinart, combine all ingredients and
blend until
mixture is a creamy yet a bit
chunky consistency.
In the Veggie Bullet blender, add half the cauliflower / broccoli
mixture with half the coconut milk, and 1/2 Tbsp coconut oil and allow to
blend until slightly
chunky.