Sentences with phrase «oil in a food processor with»

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

Pulse the beans with the coconut oil in the food processor until the mixture is creamy.

Put 3/4 of the raisins in a food processor along with the coconut oil, rice syrup, cinnamon and salt — blend until completely combined.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

In a blender or food processor, puree the peanut butter with 1/3 cup olive oil.

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

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.

Put 3/4 of the dried apricots in a food processor along with the coconut oil, oats, rice syrup, desiccated coconut and salt — blend until completely combined.

Combine soaked dates, oil or shortening, eggs, honey, and vanilla in the bowl of a food processor fitted with a metal blade.

The only modification I made to the recipe was that I sauteed the garlic in cold - pressed rapeseed oil rather than vegan margarine, and then added just a little margarine to the food processor along with the other ingredients.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

In a food processor, combine cold coconut oil with coconut sugar and mix for a couple of minutes until well combined.

The other trick to this pastry is to grate the coconut oil; dispersing the oil and resulting in a light and crisp pastry (you won't get the same result with a food processor, which will «butter» the oil).

Meanwhile, peel the garlic, wash the basil leaves and place it in the food processor along with the tomatoes and the olive oil.

Place drained cashews in food processor along with miso, nutritional yeast, garlic, soy sauce and olive oil.

First, chopped in the food processor, with olive oil, put into containers and topped with olive oil to create a barrier and freeze.I use this mostly on pasta.

And stir - fry over cauliflower that's chopped in the food processor and cooked in a skillet with oil.

Make a coarse paste with almonds, garlic, salt, paprika and olive oil in a food processor or blender.

-- Stem & seed the chiles and toss them in a food processor with a half - dozen cloves of garlic and a couple Tbsp each of water & olive oil.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch / flour), salt, olive oil, eggs and egg yolks, and pulse until combined.

In a food processor with a steel blade put flour, cornstarch, cold coconut oil, powdered sugar, salt, baking powder and vanilla and blend until crumbly.

Make topping by pulsing bread in food processor until it becomes fine crumbs and mixing with oil, salt and pepper.

Place cooked greens with all remaining ingredients (except oil) in a food processor.

In a food processor, blend the shallots, garlic, chilli, lemongrass anf fish sauce with half the oil until smooth; set aside.

With the motor of the food processor running, gradually add the oil in a slow, steady stream.

The reason this is a «Bulletproof» Coffee Body Scrub is that it is made with coconut oil and whipped in the food processor until it all comes together and forms a creamy scrub.

After you are done with all the seeds, transfer the flour - sesame mixture to a food processor or a blender, start the blender while gradually pouring in the oil until everything is well combined.

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.

In a blender, food processor or with a whisk, puree the avocado, lime juice, maple, salt, olive oil, and fresh herbs together until you have a creamy, green spread.

Get your squash, and blitz it in a food processor or blender with oil, tahini, garlic, and lemon juice as you would with hummus.

To get the creamy texture without the mayonnaise used in traditional potato salad, I combined Marcona almonds, honey, olive oil, and apple cider vinegar in the food processor and processed them with spices until creamy.

Here, the ricotta is whipped in the food processor with a bit of olive oil and S&P to make a creamy, savory spread.

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: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

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.

Combine bell pepper, tomatoes and their juices, chili, almonds, garlic with all the oil, red wine vinegar and smoked paprika, if using, in a food processor.

Combine in a food processor with the remaining ingredients, including the remaining 1 tablespoon of olive oil, and puree until smooth.

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.

With the food processor running, gently stream in the juice / oil mixture.

In a food processor with a steel blade, add the garlic and slowly add the olive oil to make a thin paste.

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.

I make a pesto - like dressing in the food processor with the basil and garlic, but instead of using nuts or olive oil, I use a couple of the cooked red potatoes to give the dressing body and a slight creaminess.

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

With food processor running, add remaining 2 tablespoons olive oil in thin steady stream.

In a food processor fitted with an S blade, combine the almond meal, coconut oil, dates, maple syrup, cocoa powder, and cardamom.