Sentences with phrase «flavors and textures going»

The cream top and bottom layer of fruit had so many combined flavors and textures going on that it felt like a full - bodied meal compared to other varieties.

I love all these flavors and textures going on here.

I love that this dish has so many flavors and textures going on.

In this salad there are some interesting flavors and textures going on, with the creamy avocado contrasting beautifully with the sprouted quinoa and pistachio, whilst the ruby - red jewels of the pomegranate offer a delightful burst of tart flavor.

Now, I am not new to vegan cheese, but I have to say the creamy, depth of flavors and textures going on here is so delicious and satisfying.

There are a lot of great flavors and textures going on in this dish.

There are layers upon layers of flavor and texture going on here.

Not exact matches

I think that, somehow, my brain got stuck on a concept that goes something like this: «ketchup = awfully pungent condiment frequently used to cover up the not so agreeable flavor and / or texture of certain prepared foods and dishes.»

Ever since I went plant - based, I've NEVER found any other plant protein powder that comes even close in flavor, texture, and quality of ingredients.

Love all the ingredients, textures and flavors going on here!

I'm sure you have noticed, but I sort of like to keep building upon flavors and textures until I can't go anymore.

While the chicken is so flavorful and tender and delicious on its own, I love layering flavors and textures so I made a salsa to go along with it....

Since going vegetarian I've missed the flavor, texture and experience that these cutlets provide.

The creaminess of the cheese goes just perfectly with all fruit types, and it's definitely a great combination of texture and flavors.

Once you begin exploring the nuances of whole dried chiles, which range from smoky to spicy to sweet, you'll never go back to the gritty texture and sharp, tinny flavors of store - bought chili powder.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

It depends on the mood I'm in and for this I really wanted some good texture and a grain that was going to soak up all that delicious flavor.

I don't know how well butter or cream would compliment the flavors, and I doubt nut flours would blend seamlessly into the sauce; with this one, you're just going for texture alone, and the gums would probably achieve that without compromising flavor or cooking time.

It's a really nice breakfast bread with a light texture and savory flavors, and goes particularly well with soup.

There's just something so much deliciousness about all the different types of flavors, textures, and colors that goes...

What I love about this recipe, is everything from A to Z. It's easy, involves a handful of ingredients, is nutrient dense, can easily be made in bulk, has tons of texture, flavor, aesthetic appeal, non vegan approved, a dressing that goes well with anything and is perf for any season!

After making a number of batches, I attribute this bread's soft texture and rich flavor to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full - fat ingredients.

These are excellent... I'm going to try this recipe using orange and cranberry instead of lemon and blueberry also... the texture and flavor is great.

Love this idea, but, alas I'm celiac, so no more couscous for me... I have, however, been substituting quinoa for couscous and find it very similar in all the qualities that matter: texture, mild taste that lets other flavors pop... this recipe goes into my cool summer salads / warm winter side dishes file!

Is that going to mess up the texture and / or flavor??? I'm doing a rainbow themed birthday party and need frosting in every color.

And depending on what flavor or texture I'm going for.

And in so doing, you're potentially going to be changing (for better or worse) some things: dough consistency and strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a fAnd in so doing, you're potentially going to be changing (for better or worse) some things: dough consistency and strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a fand strength, fermentation time, keeping quality, and, of course, flavor and texture of the bread, to name a fand, of course, flavor and texture of the bread, to name a fand texture of the bread, to name a few.

So, who knows where it went wrong, but the flavor was bad and the texture was mushy.

Once you taste the wonderful texture, density, and flavor of Purple or Japanese, you NEVER go back!!!

A few other changes: I added chopped walnuts for extra flavor and texture, and went easy on the sugar.

The roasted sweet potato chunks were the perfect texture and flavor compliment to go along with this spicy Cajun stew.

And seriously, the bread has such an incredible flavor and amazing texture, this will become your go - to homemade pull - apart bread reciAnd seriously, the bread has such an incredible flavor and amazing texture, this will become your go - to homemade pull - apart bread reciand amazing texture, this will become your go - to homemade pull - apart bread recipe.

They're selected for fresh flavor, firm texture, bright red color and optimal sweetness, then steam peeled — going from field to pouch in a matter of hours.

I went with Silk Original Unsweetened Cashewmilk for this recipe, because the flavor is mild and the texture rich and creamy, so it's perfect for creamying up a batch of vegan chowder.

It has to go beyond the usual mix of greens and vinaigrette and have all sorts of different flavors and crunchy textures.

You will not be disappointed with the gooey, crunchy, sweet and buttery textures and flavors going on here.

You are going to be surprised at the amazing texture and delicious flavor you get by using avocados when making mousses.

Lots of different textures and flavors going on that made a taste - bud bonanza.

But if you like the texture and flavor as is, go for it!

I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness, I will post that version sometime soon, but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.

It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis.

The perfect balance of texture and flavor in this jar of oats has me going crazy.

Tried it with stevia instead of honey... Great texture and good flavor... Those diabetics will go for it as well as all of us who are admirers of Dr. Gundry....

This one is our go - to veggie burger.They're full of flavor & nutrition — packed with carrots, herbs, oats, flax & black beans — and have a great texture.

I love shrimp in my salads... love all the flavors and different textures going on here.

The texture of this feta cream sauce isn't going to be a smooth sauce like alfredo since feta cheese doesn't break down and melt like parmesan does, but the flavor you get is amazing!

If you've never tried roasted grapes, you are going to be blown away by their sweet, syrupy flavor and tender texture.

The «bread» has such a wonderful flavor and texture, it went together so quickly, and makes a beautiful presentation.

Because this is a soup recipe however, you can simply taste as you go until the flavor and texture are perfect for you — so feel free to experiment!

This is a fantastic pie, full of flavor, great texture, the pie crust is not soggy, and I'm going to have another slice after posting this message.