Sentences with phrase «juice in a small food processor»

Combine the cashews, water maple syrup, chipotle peppers and lime juice in a small food processor.

Not exact matches

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.

Cut the lime in half and squeeze the juice into a small food processor.

In a small food processor, blend together the yogurt, avocado, garlic, lime juice.

My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a small clove of garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and salt to taste; all whizzed in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.

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.

Combine the shallot, garlic, cilantro, oil, lemon juice and zest, salt, cumin and cayenne (or harissa) in a small food processor and puree until the sauce is smooth.

In a small food processor, blend the basil, orange juice, 2 tablespoons of the oil, 1 teaspoon of the salt, garlic and vinegar until smooth.

In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

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

In a small food processor, process the garlic, mayo, salt, pepper, lemon juice and smoked paprika

Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).

Make the sauce: In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste.

Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up, in a small blender or food processor.

To make the Herbed Avocado Spread, add sliced avocado, cream cheese, lemon juice and 3/4 teaspoon salt in a small food processor, pulsing several times to combine.

1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor) 4 green onions, chopped (about a 1/2 cup) 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan crackers

In a small food processor, combine the cilantro leaves, shallot, Dijon, salt, jalapeño, and the juice of 1 1/2 limes and 1 lemon.

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

In a small food processor or blender, combine the lime juice, olive oil, and water.

While the kugel is baking, make the aioli: In a small mixing bowl or food processor, whisk or pulse the egg yolks, mustard, lemon juice, cayenne, and garlic until smooth.

Make the hemp swirl: Place the hemp seeds, water, lemon juice, garlic, and salt in a small food processor or blender and process until completely smooth.

Mix two tablespoons of almond butter (or one tablespoon of almond butter and one tablespoon of sunflower seed butter: I recommend Dastony's version of both) with a couple of chopped carrots, one teaspoon of miso paste, one Medjool date, one teaspoon (or to taste) of fresh ginger and the juice of 1/2 small lemon together in a food processor until a pâté - like consistency is formed.

In a smaller bowl, or food processor, combine tahini, dill, juice and zest of lemon, sprinkle of sea salt, black pepper to taste, and a sprinkle of red pepper flakes, and if you are using sesame oil add it here.

Make the sauce: In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste.

Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up, in a small blender or food processor.

In a small food processor (mine is 3 cups) combine the avocado, orange juice, orange zest, lime zest, ginger, rice vinegar, and Sriracha and process until smooth and creamy, scraping down the sides as necessary.

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.

If not using a food processor, simply chop all ingredients into small diced pieces and mix in a bowl, juice lime and mix in with other ingredients.

While chicken cools, combine mayo, sour cream, lemon juice and umeboshi in a small food processor and blend until smooth.