Sentences with phrase «make textured works»

Not exact matches

There is a secondary sense in which we must speak of art also as craftsmanship, the work of a skilled artisan, to satisfy a desire for that harmonious blending of line and color and texture that makes a commercial product attractive, or gives one pride in the ability to construct something.

I love beetroot so I think it would be amazing although you may have to play around with quantities to make sure the texture works and they hold together ok!

I used the dried almond pulp left over from making almond milk & it worked fine as was almost flourlike in texture.

(That's another important distinction between the Honeyville product versus Bob's Red Mill, by the way: Bob's Red Mill officially makes almond meal, which is a coarser texture, and doesn't work as well for baking.

The cookies were soft on the inside and hard on the outside to give them that perfect cookie texture that I can rarely make work.

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.

This method won't work when a smooth, creamy texture or a uniform light color is desired; the flax seed particles will make soft ingredients such as frostings and sauces grainy and light colored baked items will have golden flecks.

The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should.

Juts making sure to keep texture little chunky and not pureed works beautifully for ragu or bolognese kind of pasta sauces.

Edamame has just enough fat and texture to make a lighter healthier pesto work.

I think that the crinkle cookies (made like traditional cookies) may work just as well and would be a true cookie flavor / texture.

They are made with non-GMO soy and wheat, ancient grains and veggies and remarkably have a similar taste and texture to real chicken breast — they are also work for those of you who keep vegan and kosher diets.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

They have a floury texture that works well in soups, and large ones make excellent edible soup tureens when roasted until tender and filled with soup.

(I've actually made quinoa so rarely so far that I've * only * made it with recipes that include avocado... something about the flavor / texture combination works so well!)

Notes: This is my new go - to ice cream base — cashews + cacao butter + coconut milk work together to create a luscious texture that blows any other ice cream I've ever made outta the water.

Using a food processor makes this recipe very quick and easy, but you do have to be mindful not to over-process the flour or the gluten will become over worked, adversely affecting the texture of the cakes.

The robust culture rotation eliminates production delays we often see in daily cheese making, allowing plants to work at greater speeds without jeopardizing texture or overall quality.»

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

I was kinda amazed when these worked and actually had a wonderful cakey texture, you really can't guess they are made with coconut flour.

I hadn't seasoned my new crepe pan yet and was impatient, but found with pan I used that abandoning crepe technique and making pancakes a bit thicker it was a little like injera in texture which actually worked really well.

The base is made with chickpea flour, which gives them a nice dense texture, since I wanted the muffins to be a little more hearty than they would be if made with oat flour (but if you don't have chickpea, oat flour would definitely work!).

It might make the texture a little more dense but it should work.

I have also been working on my second book, The Natural Baker, which focuses on all of the wonderful wholefood ingredients I have discovered since I started baking, with recipes packed with flavour and texture for making delicious dishes, cakes, tarts and much more to eat throughout the day.

It might make the texture a little bit mushier, but yes it will work with banana.

The tart flavor of the cabbage slaw works beautifully with the mild avocado, and the combination of textures from the toppings and the crispy chicken really make this sandwich a winner.

I haven't tried the flax but I sometimes add coconut flour to mine and that also makes them easier to work with and more pancakey in texture...

We find a food processor works best to make a really nice textured beet puree.

While ground flax seed would definitely work to thicken the pudding, I feel like it'll make the pudding a little chunky with a weird texture.

The firm, meaty texture of the swordfish makes it a good choice for this bold sauce, though other white fish like flounder or tilapia also works well.

The different textures really make it all work.

I had to work on a few bread making issues — the right texture of the Naan, inside and out, the traditional yeast bread feel and taste but without the obvious and (annoying to some) smell of yeast.

Make a small or huge batch, depending on who you're feeding, choose between a vinaigrette or creamy dressing, pretty much any pasta works, and you can change up your fruits and vegetables for a soft and crunchy or sweet and salty combo, to create all different types of flavors and textures.

All fifteen fabrics feature great textures, line work and colorful motifs that make them perfect candidates for fussy cutting!

The pattern uses half double crochet stitches worked as post stitches to give it terrific cozy texture, making it a great layering piece to add to any wardrobe.

Studies on cheese and gels has shown that changing texture can make a product taste salty even if salt content is reduced, so Koehler's team decided to see if this would work with bread.

The «grippier» texture makes them ideal for facial massage (If you're not yet massaging your face, get started with this facial massage primer), and they make quick work of dissolving the most stubborn makeup.

Not only can you make your own meat substitutes with seeds, nuts, vegetables, and spices, but tempeh also works for a meaty texture in your foods.

I haven't personally made this recipe dairy - free (here's my take on that), but reputable brands of butter - flavored coconut oil along with a little coconut milk to lighten up the texture would probably work well.

It isn't a hair spray in that it holds a hairstyle in place (this natural recipe works for that) but when spritzed and scrunched into hair, it gives great volume and texture and makes hair feel much thicker.

I used a store bought lotion in this recipe because I had it on hand and already knew I loved the texture and how it worked on my face, but you could also use the homemade face lotion in this recipe and just change the powders that are added to make this a tinted lotion instead of foundation.

Also, would unfiltered apple cider vinegar work okay or would it make the texture weird?

Use salt cod to make a tortilla that bit more special — this is a real feast and the texture of the fish works well with potatoes.

It's made with high - quality ingredients, has a lighter texture than flax seed meal (or chia) and works well in pretty much every recipe I've tried.

Another great vlog would be how to use the flours in different combinations for making different textures like the difference between muffins and pancakes etc... Good work.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

And although the flavors are delicious together, I think it is the texture combination of crunch and silky smooth with juicy fruit that makes these layered dishes really work.

After you have made it about half a dozen times you will work out exactly how much of the kefir grain you need to mix with the milk to get the desired taste and texture.

The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!