Sentences with phrase «get the texture of»

They've got the texture of real crackers, too.

How soaked sunflower seeds almost magically get the texture of canned tuna when mixed in a food processor.

When you make almond flour at home (like in your food processor) you're going to get the texture of almond meal.

Place the dates, almonds and himalayan sea salt in a food processor and mix until you get the texture of crumbs.

Fudgy, chocolate - y times 2 — I love getting the texture of my favorite chocolate chip cookies and the flavor of my favorite brownies in one.

Well it took a few tries to get the texture of everything right but I could not be happier with how this turned out!

It's got the texture of a slaw, but the raw sprouts are tossed with olive oil, lemon juice, slivered almonds and grated cheese, so the salad stays crunchy and seems more luxurious.

Not exact matches

While plant - based alternatives have been around for decades, a cohort of this new generation of companies — including Beyond Meat — is using food tech to get plants to more closely replicate the taste and texture of animal protein.

Debates can get pretty heated these days about the dangers of sacrificing the «thick» texture of Christian discourse for the alleged benefits of a «thin» ethical contribution to the larger public arena.

With Abrams» Star Wars, you know exactly what you're getting yourself into, he's totally nailed the feeling and texture of the original trilogy.

When one gets close to it, one sees that those bricks are laid in and out so that they cast tiny shadows and give a depth of texture to the wall.

Consider that every time I look into my father's eyes and see the pale blue rim around them, set back in his very dark skin, or, when I look at the texture of my mother's nearly porcelain skin tone, I still see the residue of what I'm supposed to get over.

I had some milled flaxseeds in so I have been using them in recipes, but I am going to get some whole ones as I love the texture of the whole seeds.

The roasted sweet potatoes and beets are so sweet and tender, while the sprouts go nicely crispy and the kale is sautéed until it's nice and soft so you get a great mixture of textures.

I, too, include the skins in the final baba ganoush — adds tons of smoky flavor and nice texture, and you get to skip the messy task of trying to get the skins off!

By the way, not a huge fan of dates, but once I combined the dates and the sweet potatoes together and got that creamy, smooth consistency, I really enjoyed the taste and texture of that combination.

Of course, took me a couple of attempts before i got it completely perfect but i got there in the end I tend to add some baking soda + lemon juice or yeast — although it does not really grow much, it does give it a slightly more bready texturOf course, took me a couple of attempts before i got it completely perfect but i got there in the end I tend to add some baking soda + lemon juice or yeast — although it does not really grow much, it does give it a slightly more bready texturof attempts before i got it completely perfect but i got there in the end I tend to add some baking soda + lemon juice or yeast — although it does not really grow much, it does give it a slightly more bready texture.

I do find that I can't get quite the same texture and taste of the tinned products but it is kinder to the environment.

but you certainly get all of the texture and nutrition benefits from them!

Almond flour is used so there's no grains involved, but you still get the classic feel and texture of a muffin.

For perfect paleo pancakes, get a fish spatula and make this recipe, which just so happens to have the best texture of just about any paleo pancakes I've made to date!

If you ignore the slightly green hue they leave (which I think is kind of fun...), you would never know that these delicious and moist muffins actually get their flavor and texture from avocados!

Hi DK, I have a Biscotti recipe in hand... I have all ingredients in hand except for silken tofu... it calls for 3/4 cup of silken tofu... I have flax meal at hand... will i be able to substitute flax meal for silken tofu and still get the same texture?

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.»

, and I got to wondering what other kind of frozen fruit could make a «soft serve» like texture....

Of course, that condensation caused the cake to get a completely different texture, like wet and smooshy... Cakes, I always cover loosely if at all when I put them in the fridge to chill.

With a smooth chocolate flavor and satisfying texture, this dynamic duo of protein + greens is a convenient way to get the whole - food nutrition your body needs with an amazing flavor your taste buds will love!

I don't let them get too soft because they add to the texture of the stuffing.

I'm not sure if it is the hearty texture, the nurturing warmth, the childhood memories, or the limitless capacity for versatility that gets me the most, so I will just go with all of the above.

Mmmmm... I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it.

These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter.

I just couldn't manage to get the balance of flavours or texture right.

While you'll get the same characteristic vanillin flavor profile from the vanilla almond milk, adding the beans provides a bit of texture and extra health benefits.

I've been testing these cookies on and off for months now, trying to get the perfect chewy and gooey texture, one that melts in your mouth and tickles your palette, the perfect balance of chewy and gooey and crispy and melty, served warm right out of the oven.

I can never get enough of cornbread recipes and this one looks like it has a great texture.

It's a sure - fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

You consider not only the flavors going in but the textures you want to get out of the baked good as well.

But as they thawed, they got a delicious thick and chewy texture sort of like a Tootsie Roll.

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

Also, make sure the bread is 100 % cooled outside and in before cutting into — you'll get more of that gummy texture when it's warm.

Here are a few more of our favorites - recipes we spent years developing to get the perfect flavor and texture so we don't miss the gluten!

But by creating a caramel sauce with Swerve and using that in place of the corn syrup, you get a rich deep flavour and a gooier texture that is a lot like the real thing.

I love this recipe because I normally don't like the texture of regular yogurt so it helps me to get the nutrients of yogurt without being grossed out while eating!

When they're too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play - Doh makes them just right for shaping into cookies.

The best part of peanut butter is the texture but it gets lots most of the time in baked goods.

I can't get enough of the texture!

It's hard to describe the texture of these Chocolate Crumpets, they've definitely got the chew of the traditional crumpet, ever so slightly cake - y but still crumpet - y, and they pack a superbly brownie like flavour that's rich but not too overpowering.

That's another sub I use sometimes to make these type of cheeses, although you might need to add a little fat to achieve the creamy mouth feel / cheese like texture that you get with cashews!

To get a coarser texture, you can replace up to 4 tablespoons of the whole what flour with wheat germ.

Next time I would take about 1/2 of them and puree with the hand blender to get a better texture — I don't have a food processor.