Sentences with phrase «just add texture»

I was wondering: can you taste the beets or do they just add texture and moisture?

I think it just adds some texture.

Not exact matches

It's great, just not sweet enough, do you think I can add some more maple syrup or will it hurt the texture?

Texture is a bit like eating very tasty mud:) but I just added some toasted nuts and seeds on top for the crunch.

This might be the perfect autumn dish, it goes with just about everything, enhancing all original flavours and adding an incredible creamy texture that just makes you so happy!

The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there's just a little more going on in between them.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

Of course you still have the classic super creamy texture of normal hummus, as well as the subtle hints of tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additions!

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

No it would» t affect the texture if you fancied adding it, just make sure you simmer off the alcohol x

The flavor and texture of the actual bread is the best I have ever made but the jalapeno and cheese add just another layer of specialness.

The seeds will become crunchy and add texture to salads just like sesame seeds!

Add the vanilla and desiccated coconut and blend on low to just combine (you want to retain the texture).

The streusel mix just about cover the top, adding a bit of extra sweetness and some great texture to the cake.

But I love how just adding a simple coating gives them a crunchy / chewy texture that is addicting!

Hidden beet puree adds so much depth, texture, and moisture, this rich chocolate cake could be made into cupcakes and devoured just the same.

If the orzo has thickened the soup too much, which it can sometimes do, just add some V8 or tomato juice to bring it back to your ideal soup - like texture.

Yes, Suz, I like using rolled oats for added texture, but quick oats should work just fine!

I may try adding a little extra liquid next time, some milk maybe, or yogurt, to just see how that changes the texture and look of the bread.

The millet adds a nutty flavor and just a slight texture to the fluffy waffles, while the chia seeds work with the wet ingredients to form a vegan - friendly egg alternative.

The pumpkin just adds great texture and some sweetness.

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

Honestly they're just added for some texture, but you could leave them out entirely and this would still taste delicious

I am going to try adding some edamame to the cauliflower rice next time, just for some added texture and crunch.

Just make sure that you add less liquid to obtain the correct texture if reducing your chocolate.

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.

I thought I just messed something else up, but I think there is some trick I don't know to get the texture right if you add peanut butter.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.

Just wondering if subbing / adding an avocado would give it the creamy texture instead of the nuts?

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

For interesting texture and a little hit of spicy sausage flair, I've added vegetarian chorizo sausage, which — and I know this is being a little sneaky — should visually satisfy your skeptical carnivores that you're not just trying to pass off something that's less of a meal, and more of a side dish.

I tried overnight oats once... maybe the adding of the chia makes a huge difference because I just could not get over the texture of it.

I loved the little hint of lemon in there (I used a meyer lemon), and the millet adds just the perfect texture.

I actually like the little crunchy pieces of coconut oil, but for those trying to hide the texture, the trick is to melt the coconut oil until it is just barely melted an add slowly as the smoothie is already being blended so it emulsifies in and doesn't clump.

These little crunchy beauties add a fabulous texture to your salads, soups or just munch on them in the car to keep from gobbling up fatty chips or nuts.

Note that, because I am not a vegan (my interest in non-dairy milks is just for the sake of variety), I add an egg to the Swiss chard gratin to make it richer, but you can hold the egg if you prefer — the béchamel alone is enough to produce a lovely texture — or you can substitute silken tofu.

It has a chewy texture that holds its own against the other filling ingredients, and the nutty flavor adds to the dish, instead of just blending into the background.

Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture.

Whipped coconut cream cools the heat, and I just love the texture that the roasted seeds added.

I have found myself baking with Greek yogurt a lot lately (and just eating it with a spoon) and I love the moist texture it adds to baked goods.

I'm not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything.

A bit of soy sauce, ginger, and rice vinegar added to mayonnaise form the creamy dressing, and cashews, green onions, orange pepper, and water chestnuts add just the right amount of texture, crunch and flavor to the chicken salad.

Don't you just love the taste and texture that coconut adds to muffins and cakes?

(or you could continue in the food processor, and add in all the ingredients but pulse for a very short time just to combine the ingredients so the texture still remains.

There is something about a topping that just adds a nice taste and texture, and let's face it, toppings make for a pretty photo too.

Typically spinach gnocchi is made with just spinach, a touch of flour and ricotta cheese but we really like the texture the potato brings to the table so to speak, so instead of doing it the typically way (you know I like to break the rules) I added a spinach puree mixture to the potatoes instead.

I also didn't like the texture, so added some water just to make it more liquidy... my blender isn't the best: P

You could easily use store - bought Velveeta or just try adding regular ol' shredded cheese, but I wanted both the flavor of real cheese and the texture that you can only get from Velveeta.

Sometimes I just use the juice of the sweet pickle relish if people don't like the texture of the relish in their eggs and sometimes I add some of the relish with the juice, which is how my family likes them.