Add up to 2
more tablespoons water, 1 tablespoon at a time, and process until desired consistency is reached.
Add a few
more tablespoons water if needed, to prevent sticking.
Blend on high until everything comes together smoothly, adding up to 3
more tablespoons water as needed to get everything blended together smoothly.
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or
more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice
Water
12 ounces rhubarb, chopped into 1 inch pieces 4 ounces raspberries 1 vanilla bean pod, seeds scraped 2 cups
water 8
tablespoons good honey (
more or less to taste, see note)
water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
Out of curiosity (and ready to give up), I added a little
more water, a few
tablespoons at a time, to the mix and miraculously it came together beautifully!
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2
tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot
water for 10 or
more minutes and drained 3/4 cup raw agave syrup or
more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add
more for a thinner soup)
(Note: if the dough becomes too dry, add
more water by the
tablespoon until it is moist enough.)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or
more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml]
water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
1 whole fresh coconut meat chopped to small pieces 400 ml
water 1
tablespoon arrowroot (or potato flour) 300g long green beans 1 large carrot 50g of frozen peas (or
more if you like peas!)
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime,
more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea salt, or to taste
For crust 2-3/4 cups all - purpose flour plus
more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18
tablespoons), cold unsalted butter, cubed 4 to 6
tablespoons ice
water
If the batter is still too thick (not pourable), add
water or
more coconut milk beverage, 1
tablespoon at a time until it reaches a nice pourable consistency.
Add 1
tablespoon water (you may need a touch
more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.
If necessary add (one by one) two
more tablespoons ice
water and pulse.
At this point the dough probably won't stick together on it's own, so add in 2 - 3
tablespoons of
water and process a little
more to make the dough stickier.
Drizzle in the
water (start with 4
tablespoons) and pulse in, adding
more water a
tablespoon at a time if needed.
Add a few
tablespoons more water if the «meat» looks too dry.
If you can't find coconut
water, you could sub
water and either add some
more dried coconut or a couple of
tablespoons of coconut milk from the can.
If dough is too dry and crumbly, add
more ice
water one
tablespoon at a time.
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2
Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1
Tablespoon water, or
more if needed
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
2 medium leeks 1
tablespoon butter 2
tablespoons olive oil 1
tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
Hint: if you want to thicken it a little
more you can mix a
tablespoon of cornstarch in about a
tablespoon of
water and add to the sauce.
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add
more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
2 acorn squash, pumpkins, or other smallish winter squash 3
tablespoons unsalted butter, room temperature 1 14 - ounce can coconut milk 1 teaspoon (or
more) red Thai curry paste
water 2 teaspoons fine grain sea salt (or to taste)
For
more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered
water to cover plus 1
tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes used.
If the mixture becomes too thick, add a bit
more water, 1
tablespoon at a time.
It will need a bit
more water but it is very important to add the
water in gradually,
tablespoon by
tablespoon.
Blend on high until smooth and creamy, adding
more water 1
tablespoon at a time until the sauce is pourable.
Beat the eggs with 2
tablespoons water in a wide shallow dish, add the flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add
more pretzel mixture as needed).
Ingredients 1 small pumpkin a pinch of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin olive oil, and some
more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
Drizzle in the 2
tablespoons of
water and process a few
more seconds.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups
water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to taste), plus
more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Add a few
tablespoons of
water and mix until smooth and combined, if needed, add
more water to thin.
Dressing for slaw: 2 cloves garlic 1/2 an avocado 2
tablespoons tahini 2
tablespoons red wine vinegar (or lime) 1/2 teaspoon salt 1/2 cup
water (plus
more to thin)
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2
tablespoons olive oil 1/4 cup
water (
more as needed to thin sauce) Salt and pepper to taste
Of dough cracks, add a but
more water - no
more than one
tablespoon at a time.
If the dough is not united — add 1 - 2
tablespoons water more gradually.
If they're too watery, add
more flour; too dry, add a few
tablespoons of
water.
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup
water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus
more for sprinkling
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the
water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping
tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus
more to taste
Cover the peas with
more lettuce leaves, add one or two
tablespoons of
water, and cover the pan.
Add
more water, 1
tablespoon at a time, until you reach the consistency of peanut sauce.
For the Red Hot Tahini: 1/2 cup tahini 1/3 cup Louisiana Hot Sauce (like Frank's Red Hot) 1/4 cup
water (plus
more as needed) 2
tablespoons nutritional yeast 1 clove garlic
Add a
tablespoon or two of reserved pasta
water to the mix if you like a
more saucy pasta.
I used 2
tablespoons of
water because I wanted a
more smooth hummus.
Use approximately one
tablespoon of chia seeds (ground) + 3
tablespoon water to replace one large egg in your baked goods (read
more here for other vegan egg substitutes).