Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4
cup oil in a food processor until very finely chopped.
Not exact matches
In a blender or
food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut
oil, Dijon mustard, lemon juice, honey and salt / pepper.
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans — ground
in a
food processor into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive
oil
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour
in a
food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut
oil, cut into dices 3 - 4 tbsp ice - cold water
Combine the coconut, 1/4
cup coconut
oil, maple syrup, sea salt, and strawberries
in a
food processor.
In a blender or
food processor, puree the peanut butter with 1/3
cup olive
oil.
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.
Sauté the onion and garlic
in the
oil until they are soft.Place all the ingredients, and the 1
cup of water,
in a blender or
food processor and puree until smooth.
Olive
Oil or other 1/2
Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients
in a
food processor, slowly, scrapping down sides until smooth butter is formed.
Grind plantain chips into a fine powder
in the
food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4
cup of olive
oil in a second shallow bowl.
1
cup oat flour (You can make your own by finely grinding oats
in a
food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive
oil 1/2
cup water
1
cup oat flour (You can make your own by finely grinding oats
in a
food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive
oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
I tossed a heaping
cup of the artichoke hearts
in the
food processor and added
in the juice of a lemon, two tablespoons of extra virgin olive
oil, a pinch of salt, and a scant half teaspoon of ground white pepper.
In a
food processor, combine 3/4
cup walnuts, parsley, olive
oil, lemon juice, parmesan, garlic, and sea salt.
In a
food processor or high - powdered blender, add garlic, basil, sun - dried tomatoes, nutritional yeast, olive
oil, walnuts, salt, pepper, and 1/4
cup water.
Place garlic scapes, lemon zest & juice, nuts, and 1/2
cup of the olive
oil in a
food processor and blitz until smooth.
Puree the almond butter, garlic, lime juice, tamari, honey, sesame
oil, 1 teaspoon salt, and 1/4
cup water
in the bowl of a small
food processor.
Purée Brazil nuts, garlic, lime zest, 1
cup cilantro, and remaining squash
oil in a
food processor until smooth.
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2
cups walnut
oil or other nut
oil 1 tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice
in a
food processor until it reaches a thick, creamy consistency.
Measure out 1.5
cups of the light - tasting olive
oil, turn your
food processor or blender ON, and then SLOWLY drizzle
in the
oil.
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4
cup extra virgin olive
oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients
in a
food processor until smooth.
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3
cup oat flour (grind rolled oats
in a blender or
food processor) sea salt and freshly ground black pepper — to taste olive
oil for brushing
3/4
cup vegetable
oil 20 large Congo peppers (habaneros), seeded and minced extremely fine; or, puree
in a
food processor
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder
in a skillet for about a minute, and then place them into a
food processor or blender with the onion, garlic, ginger, red chiles
in vinegar, 1/8
cup oil, 3/4
cup vinegar, sugar, and salt, and puree to a smooth paste.
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive
oil 3 garlic cloves 1 teaspoon salt Three quarters of a
cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run
in the
food processor for approximately one minute, stopping periodically to push down the
food on the sides.2.)
Crust: 1/2
cup gluten - free oats, ground
in food processor 1/2
cup almond meal (or almond slices ground
in food processor) 4 Tbsp coconut
oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener
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.
While cooking, add 1/3
cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove
in food processor with a little olive
oil and chili flake and S&P.
Healthy No Bake Peanut Butter Fudge 3/4
cup Anthony's Erythritol 1/4
cup Anthony's Coconut
Oil 1-1/2
cups Anthony's Blanched Almond Flour 1/4
cup Anthony's Peanut Flour
In a
food processor, process the erythitol until powdery.
2 tablespoons olive
oil 3 garlic cloves, minced (about 1 tablespoon) 2
cups dry bread, coarsely crumbled (a few slices) 2
cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed
in a
food processor 1 to 2 tablespoons water or vegetable broth, plus more to taste sea salt and pepper to taste
1
cups fresh basil leaves (no stems) 1 tablespoons pine nuts or walnuts 1 large clove garlic 1/4
cup extra-virgin olive
oil 1/4
cup freshly grated Parmesan cheese
In a
food processor, combine basil leaves, pine nuts and garlic until finely minced.
Place peppers, 1/3
cup olive
oil, 1/2
cup pecan halves, garlic, cheese, salt and pepper
in the bowl of a
food processor.
1 1/4
cups raw cashews 1/2
cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2
cups unsweetened soymilk 1
cup agar flakes (about 2 ounces) 1/2
cup canola
oil 1/4
cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews
in a
food processor; don't allow the cashews to turn into a paste.
Remove to cutting board, cut
in half, and add to
food processor along with all remaining ingredients, including 1/4
cup olive
oil.
Put the kale, pistachios, garlic and 1/4
cup olive
oil in a blender or
food processor.
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2
cup olive
oil in a
food processor; blend into a thick and smooth chimichurri sauce.
In the
food processor or blender, add 1/4
cup (30g) hemp seeds, olive
oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper.
For the almond crumble: 2/3
cup rolled oats (not quick) ground
in a
food processor 1/2
cup whole wheat pastry flour 1/3
cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4
cup raw whole almonds, coarsely ground
in a
food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower
oil
To prepare dressing: Place 3/4
cup blue cheese, yogurt,
oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper
in a blender or
food processor.
Combine 1/4
cup green onions, 1/4
cup shallots, sugar, 2 tablespoons juice,
oil, allspice, garlic, and serrano
in a mini
food processor; process until smooth.
2 - 3 medium ripe bananas 1/4
cup melted coconut
oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending
in a
food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
1
cup almond meal or cashew meal (make
in food processor or buy) 1
cup sifted Otto's Naturals Cassava Flour 1 teaspoon baking soda 1/4
cup olive
oil.
3/4
cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread
in the
food processor) 1/3
cup chopped toasted pecans 1 tablespoon olive
oil 1/3
cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
1/2
cup tahini (sesame seed paste, found
in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahin
in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive
oil 1/4
cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional)
In a food processor or mortar and pestle, combine the garlic and tahin
In a
food processor or mortar and pestle, combine the garlic and tahini.
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive
oil in a
food processor with 100 ml (3 1/2 fl oz / 1/3
cup) of water and blend until the nuts are well chopped.
1
cup chopped dates 1
cup boiling water 1 egg 3 tablespoons organic canola
oil 1/2
cup turbinado sugar 1 teaspoon vanilla 1 1/2
cups whole wheat pastry flour 1/2
cup oat flour (or old - fashioned oats, ground
in a
food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1
cup chopped walnuts
In a
food processor, combine yogurt, coconut
oil, dates, 1/3
cup applesauce, and eggs.
In a blender or
food processor, combine the roasted sweet potatoes and shallots, garlic, 1 tablespoon olive
oil, balsamic vinegar, tomato paste, rosemary, 1/3
cup of water, and cashews.
In a
food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4
cup olive
oil, harissa, salt, coriander and cumin.
In the meantime, make the date caramel by adding the dates, peanut butter, 1 tablespoon of coconut
oil and 1/4
cup sweetener into the
food processor and process on high until smooth.