Place the mozzarella or bocconcini with the cream cheese, 2 cups of the grated cheese, garlic and
onion powder in a food processor and process until smooth.
Not exact matches
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.
Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice,
onion powder, salt, garlic
powder, and coriander
in a
food processor.
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp
onion powder 2 tsp sea salt 1 tsp garlic
powder 1/8 tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews
in a
food processor; don't allow the cashews to turn into a paste.
Place beans
in a
food processor fitted with the blade attachment, along with 1 teaspoon cumin, 1/2 teaspoon
onion powder, and 1/4 teaspoon garlic
powder.
Make your marinade:
in a blender or
food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika,
onion powder, garlic
powder, and cilantro.
Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic
in a
food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt, pepper,
onion powder, chili
powder and cumin.
Place steamed cauliflower along with the sauteed
onion and garlic
in a high speed blender or
food processor along with nutritional yeast, stock
powder, liquids and some salt and pepper and proceed to blend until very smooth and creamy.
In a
food processor, place cooked lentil / mushroom mixture,
onion / tomato mixture, vital wheat gluten, 3 tablespoons BBQ sauce, water, Worcestershire sauce,
onion powder, parsley, smoked paprika, salt, and pepper.
In a
food processor, add the chickpeas, oat flour,
onion, cumin, garlic
powder, and salt (if desired).
Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt,
onion powder, and garlic
powder in a blender or
food processor.
In food processor add your spinach, pumpkin seeds, basil, olive oil, juice from the lemon wedge and salt and
onion powder.
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.
Place the cereal, salt, garlic, and
onion powders in a spice grinder or
food processor, and pulse several times, until fairly well - ground, but still like coarse crumbs.
In a
food processor, combine asparagus, garlic, cream cheese, and parm cheese along with your garlic
powder,
onion powder, red pepper flakes, salt and paprika.
Put the pork, breadcrumbs, chilli
powder, salt, lime zest, spring
onions, turmeric, cumin and ground and chopped coriander
in a
food processor and season well with ground black pepper.
Place almond flour, coconut flour, paprika, garlic
powder,
onion powder, dry mustard, sea salt and pepper
in a
food processor.
Place the almond butter, garlic, coconut aminos, coconut vinegar, raw honey, sesame oil,
onion powder, chili peppers and black pepper
in a blender or
food processor and blend until all ingredients are incorporated.
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium
onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together
in a
food processor until smooth.
In a blender or
food processor, combine the silken tofu, 1 tablespoon of the olive oil, nutritional yeast, salt, turmeric,
onion powder, and garlic
powder.
In your
food processor, blend beans with 1/2 cup nutritional yeast,
onion powder, garlic, lemon juice, and salt.