Sentences with phrase «garlic powder in a food processor»

To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

To make your own cashew parmesan cheese, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

Prepare vegan parmesan if you haven't already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached.

Just whizz up cashews, nutritional yeast, sea salt and garlic powder in the food processor for homemade, grain free breadcrumbs!

Purée vegetable stalks, arugula, avocado, soy milk, nutritional yeast, and garlic powder in a food processor or blender (I use the Magic Bullet).

Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender.

Not exact matches

Bone Broth sea salt to taste 1 tsp garlic powder (optional)(I use garlic in everything)(any herbs, fresh or dried, that you would like) optional (I like this one) Tools Needed: Food Processor or hand grater Large Pan Directions:...

In a food processor, blend chickpeas, garlic, lemon juice, tahini, cumin, chili powder, salt, and pepper until smooth and combined.

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.

In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms.

In a high speed food processor, combine cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and a pinch of sea salt.

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.

Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice, onion powder, salt, garlic powder, and coriander in 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.

In a food processor, add the polenta, rice, chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the bladIn a food processor, add the polenta, rice, chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the bladin a ball on the blade.

Place beans in a food processor fitted with the blade attachment, along with 1 teaspoon cumin, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder.

In a small food processor (or blender), combine the dill, garlic powder, pepper, olive oil, and orange juice and pulse until smooth.

Make your marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder, garlic powder, and cilantro.

In a food processor or blender, add cashews, nutritional yeast, salt, garlic powder and pepper.

Step 1TO MAKE THE RUB: In a blender or food processor, add the olive, garlic, shallot, cumin, paprika, chili powder, salt, cayenne pepper, black pepper, and ginger.

Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic in a food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt, pepper, onion powder, chili powder and cumin.

In a high - speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime juice, chili powder, cumin, cayenne, salt, and pepper.

Place steamed cauliflower along with the sauteed onion and garlic in a high speed blender or food processor along with nutritional yeast, stock powder, liquids and some salt and pepper and proceed to blend until very smooth and creamy.

Blend in food processor with salt, pepper, a clove or two of roasted garlic (or garlic powder), and an ounce of cream cheese.

Combine walnuts, mushrooms, beans, garlic powder, sea salt, and date in a food processor.

In a food processor, add the chickpeas, oat flour, onion, cumin, garlic powder, and salt (if desired).

Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor.

In a food processor combine the ground spices, paprika, chili powder, garlic, salt, soaked ancho chili, roasted red pepper, and olive oil.

Place the mozzarella or bocconcini with the cream cheese, 2 cups of the grated cheese, garlic and onion powder in a food processor and process until smooth.

In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper.

To Make: In food processor or blender purée Jalapeño, garlic, chili powder.

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

Place the tofu, olive oil, nutritional yeast flakes, dried basil, garlic powder, and miso paste in a food processor.

Combine the chickpeas, tahini, nutritional yeast flakes, garlic powder, green chilis, and spinach in a food processor.

In a food processor, add the cashews, nutritional yeast, salt and garlic powder.

For the red pepper sauce: blend together until smooth, in a food processor, 1 red bell pepper, 8 oz of silken tofu, splash of hot sauce, 1 tsp garlic powder.

Place the cereal, salt, garlic, and onion powders in a spice grinder or food processor, and pulse several times, until fairly well - ground, but still like coarse crumbs.

In a food processor, combine asparagus, garlic, cream cheese, and parm cheese along with your garlic powder, onion powder, red pepper flakes, salt and paprika.

chili powder 2 cloves garlic 1 tsp Celtic sea salt Instructions: In a Vitamix or food processor combine all ingredients and blend until creamy.

Place almond flour, coconut flour, paprika, garlic powder, onion powder, dry mustard, sea salt and pepper in a food processor.

Place the almond butter, garlic, coconut aminos, coconut vinegar, raw honey, sesame oil, onion powder, chili peppers and black pepper in a blender or food processor and blend until all ingredients are incorporated.

Combine walnuts, mushrooms, beans, garlic powder, sea salt, and date in a food processor.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.

In a blender or food processor, combine the silken tofu, 1 tablespoon of the olive oil, nutritional yeast, salt, turmeric, onion powder, and garlic powder.

Put the cilantro, lime juice, honey, tamari or soy sauce, olive oil, sesame oil, sriracha sauce, garlic powder, and crushed red pepper in a small food processor.

In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms.

In your food processor, blend beans with 1/2 cup nutritional yeast, onion powder, garlic, lemon juice, and salt.

In a food processor combine beans, nutritional yeast, 3 tbsp olive oil, vegan mayo, lemon juice, garlic powder, salt and pepper until beans have broken down completely and mixture is creamy.

Place the chickpeas, cooked lentils, garlic, cilantro, sea salt, cumin, and chili powder in a food processor and blend until the beans and lentils are very smooth.