Combine flour, sugar, salt, butter and coconut
oil in a food processor for about 5 seconds.
Not exact matches
Put the nut butter and coconut
oil in the
food processor and mix
for 1 minute or so.
First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds
in a
food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir
in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut
oil and water.
Olive
Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy
for this Blend all ingredients
in a
food processor, slowly, scrapping down sides until smooth butter is formed.
In a
food processor, combine cold coconut
oil with coconut sugar and mix
for a couple of minutes until well combined.
Combine honey, vinegar, lime juice, zest, onion, mustard, and salt (all ingredients except
for the
oil)
in a
food processor.
For the filling, combine raspberries, coconut flour, coconut
oil, honey, and vanilla
in a
food processor and blend until smooth.
Combine the above dressing ingredients desired except
for the
oil and blend until smooth
in a
food processor.
After simmering
for 20 minutes place a ladle of sauce
in the
food processor with 3 sun dried tomatoes packed
in oil then return to the pot and use the immersion blender.
I froze my coconut
oil for just a few minutes then put the sprouted spelt flour and coconut
oil in the
food processor to crumble the coconut
oil.
Mash the yuca
in a bowl with the olive
oil, use a hand blender or
food processor for best consistency (should be smooth and sticky, no lumps).
Directions
for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into
food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and
oil / Process until combined / Place chicken
in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight
in refrigerator.
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats
in a blender or
food processor) sea salt and freshly ground black pepper — to taste olive
oil for brushing
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder
in a skillet
for about a minute, and then place them into a
food processor or blender with the onion, garlic, ginger, red chiles
in vinegar, 1/8 cup
oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive
oil 3 garlic cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run
in the
food processor for approximately one minute, stopping periodically to push down the
food on the sides.2.)
2 Meanwhile,
in a
food processor just add all the ingredients
for the Raw vegan pesto and blend it
for 5 minutes until you get a smooth and even texture, if the pesto is to thick you can add more olive
oil to the mixture and if it is too thin you could add more nuts, but usually this recipe works perfectly
for me.
Put all of the ingredients
for the bravas sauce
in a
food processor except
for the olive
oil.
In a
food processor or blender, combine the olive
oil, tahini and lemon juice then blend
for about 10 seconds.
Roast three olive
oiled red peppers
in a 450º oven
for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit
for 20 minutes longer / Remove charred skins from peppers along with seeds and place
in a blender or
food processor / Add a couple of tablespoons of olive
oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
For the almond crumble: 2/3 cup rolled oats (not quick) ground
in a
food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground
in a
food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower
oil
Melt the coconut
oil and butter and then mix everything together
in a blender /
food processor for a few minutes to achieve a thick glossy paste that is easily spoon - able.
2 - 3 medium ripe bananas 1/4 cup melted coconut
oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit
for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending
in a
food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
Directions: Preheat oven to 350 degrees, lightly
oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together
in a
food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs,
oil and water / Process
for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake
for 40 - 45 minutes, or until toothpick comes out clean when tested.
Chewy pecans and crisp oats combine
in the
food processor with coconut
oil and maple syrup
for an easy - to - prepare pie crust (no rolling necessary!)
Place all ingredients except
for the water and olive
oil in a
food processor (or blender) and pulse until combined.
Thanks
for the tip on how to make coconut
oil in a
food processor as well.
For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame
oil in a
food processor.
For the Pesto:
In the bowl of a
food processor add the jalapenos, serranos, garlic, onion, almonds, and olive
oil and process until smooth.
Transfer the green beans and coconut
oil to a blender or
food processor and puree
for 1 - 2 minutes on high or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth
in 1/4 increments if needed.
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a
food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Combine the coconut, coconut
oil, honey and dates
in a
food processor and blend
for 30 seconds.
With
food processor running, drizzle
in 3 tablespoons olive
oil (
for a creamier dip, add an additional 2 tablespoons olive
oil).
For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats
in a mortar or
food processor) 1/3 cup (45 g) ground almond flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut
oil or organic butter 3 tbsp ice - cold water
(April 23, 2014) Innovative
Food Processors, Inc. (IFP) recently began commercialization of Partially Hydrogenated Vegetable
Oil (PHO) replacement ingredients
in response to pending FDA regulations and increased consumer demands
for PHO - free product...
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive
oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced
in cubes 3 - 4 medium tomatoes — shredded or pulsed
in the
food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro
for garnishing
This recipe yields 15 latkes, 2 1/2 inches
in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable
oil for frying sour cream Instructions Grate the potatoes
in a
food processor or on the largest grating side of a hand grater.
p.s The blueberry ones were a little dry
in the
food processor so i blended
in a handful of nuts
for oil & it worked out nice...
Place
in food processor with 2 tbsp olive
oil, lemon, sea salt, cumin and blend til combined and minced but not pureed, allowing
for a bit of texture.
Pulse the mango with all the ingredients, except
for the extra shredded coconut and the coconut
oil,
in a high - speed
food processor, until a smooth mixture forms.
1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts
for fancy version or toasted sunflower seeds
for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive
oil 1 1/2 tablespoons finely chopped parsley,
for sprinkling Toasted bread, pita, or vegetables
for serving
In a
food processor or blender, combine all ingredients except parsley.
Combine all of the ingredients except
for the olive
oil in a
food processor and let it whirl to combine.
Give the fronds a ride
in the
food processor with the usual suspects
for a new take on pesto or really up the game with roasted fennel bulb, fennel fronds, toasted almonds, garlic, olive
oil and a touch of French grey sea salt.
In a large blender or food processor add all of the ingredients in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour
In a large blender or
food processor add all of the ingredients
in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour
in order except
for baking powder and coconut (milk,
oil, eggs, sugar, cornmeal and flour).
I'm using the exact same technique
for sweet potato hashbrowns as
for regular white potato hashbrowns: shred potato
in a
food processor and cook
in oil, undisturbed, until golden - brown on both sides.
In a grinder /
food processor combine dates, 3/4 cups pomegranate seeds, pecans, hemp seeds, flax
oil and grind
for 2 minutes or until smooth.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern
for your family Instructions: • Cut squash
in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in half and onions is quarters, drizzle with olive
oil • Place squash cut side down
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o
for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions •
In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
In a small sauce pan melt coconut
oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in the
food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
For the crust:
In a blender or
food processor, combine chia seed mixture, 1 cup oats, cashews, applesauce, maple syrup, coconut
oil, sunflower seeds, vanilla, baking powder, and salt.
Ingredients: 1 15 oz can of chick peas or 1 1/2 cups cooked chick peas Fresh juice from one large lemon (about 1/4 cup) 1/4 cup tahini 2 TBSP olive
oil 1 garlic clove, minced 2 - 3 TBSP water Wright Salt to taste Instructions: Combine tahini and lemon juice
in a
food processor and blend
for 60 seconds.
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats
in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (
for this chop 2 medium apples
in to small pieces, steam
for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive
oil
Run the
food processor slowly, drizzling the olive
oil in as it runs; this emulsifies the
oil for a creamy consistency