Make the cashew cream by blending the cashews, water and 1/8 teaspoon of
salt in a small food processor.
To make the Herbed Avocado Spread, add sliced avocado, cream cheese, lemon juice and 3/4 teaspoon
salt in a small food processor, pulsing several times to combine.
Combine the garlic, serrano, and 1/4 teaspoon
salt in a small food processor or blender and pulse until finely chopped.
Make the hemp swirl: Place the hemp seeds, water, lemon juice, garlic, and
salt in a small food processor or blender and process until completely smooth.
Not exact matches
Step 2:
In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small bead
In a
food processor put cold butter cut into chunks, then flour, sugar,
salt, baking powder, baking soda and turn on until the butter is
in small bead
in small beads.
In a
food processor, pulse the flour and
salt, then add butter and pulse until the butter pieces are very
small, like grains of rice.
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a
food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of
salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
In a
small food processor, process Pistachios, Cashews, Lucuma,
Salt and Lemon zest till nuts are finely chopped up.
Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon
salt, and 1/4 cup water
in the bowl of a
small food processor.
In a
food processor with steel blade put butter, sugar powder, flour, cornstarch, vanilla and
salt and blend until
small crumbles form.
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.
My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a
small clove of garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and
salt to taste; all whizzed
in the
food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
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
In a
small food processor, pulse the garlic, tomatoes, pine nuts, and
salt until coarsely chopped.
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.
Combine the shallot, garlic, cilantro, oil, lemon juice and zest,
salt, cumin and cayenne (or harissa)
in a
small food processor and puree until the sauce is smooth.
In a
small food processor, blend the basil, orange juice, 2 tablespoons of the oil, 1 teaspoon of the
salt, garlic and vinegar until smooth.
Add to a
small food processor or blender with sea
salt, and process until the vanilla is
in tiny pieces with the
salt.
In a
small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and
salt.
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds
in the
food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon
salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into
small pieces (for topping) 12) Honey (for topping)
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher
salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a
small food processor with a couple pinches of
salt and a 1/4 teaspoon black pepper.
In a
small food processor, process the garlic, mayo,
salt, pepper, lemon juice and smoked paprika
Make the sauce:
In a
small blender (like a bullet) or
food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea
salt and pepper to taste.
In the bowl of a
food processor fitted with a blade attachment, add the frozen banana slices and
salt and pulse until the mixture resembles
small crumbs.
1/2 head green cabbage, cut thinly
in shreds or chopped finely 2
small carrots or a handful of baby carrots, shredded or chopped
in a
food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of
salt and ground pepper to taste (I used 1/2 t
salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
In a
small food processor, combine the cilantro leaves, shallot, Dijon,
salt, jalapeño, and the juice of 1 1/2 limes and 1 lemon.
In a
small food processor (or by hand with a whisk), combine the 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon of Dijon mustard,
salt and pepper and pulse or whisk until emulsified (completely combined).
1
small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground
in a
food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea
salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
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.
In a
small food processor, process the cashews, nutritional yeast, ACV, 2 tablespoons olive oil, paprika, turmeric, garlic and
salt.
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
Pulse together the flour, shortening and butter, and
salt in a
food processor until
small crumbs form.
coconut oil, vanilla, and pinch of
salt in a
food processor and pulse until blended and just some
small pieces remain.
In a
small food processor blend two tablespoons of tahini with a half cup of oven - roasted eggplant and / or red bell pepper, one tablespoon of extra virgin olive oil, a half teaspoon of minced garlic, and one sixteenth teaspoon each ground pepper and sea
salt.
Combine nuts, seeds,
salt, pepper, and chili
in the bowl of a
small food processor and pulse until everything is finely chopped (alternatively, you can do this old school with a mortar and pestle).
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
In a
small food processor, pulse the almond or hazelnut flour, Whole Earth Sweetener Co.Turbinado Raw Cane 50, cocoa, cinnamon and
salt until combined.
In a
smaller bowl, or
food processor, combine tahini, dill, juice and zest of lemon, sprinkle of sea
salt, black pepper to taste, and a sprinkle of red pepper flakes, and if you are using sesame oil add it here.
Make the sauce:
In a
small blender (like a bullet) or
food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea
salt and pepper to taste.
In a
small food processor, pulse the cornflakes with the
salt and paprika until finely ground.
Place the hazelnuts, coconut, cacao powder, almonds and
salt in a
food processor and process into
small crumbs.
3 tablespoons extra-virgin olive oil, divided 1
small onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 teaspoon fine sea
salt, divided 2 Tofurky Italian Sausage links, crumbled
in food processor 8 ounces mushrooms, thinly sliced 1 pound prepared pizza dough 3/4 cup prepared marinara sauce, plus more for serving 1 package Tofurky Pepp» roni Deli Slices, divided 1 jalapeño pepper, thinly sliced 8 ounces vegan mozzarella (or part vegan cheddar), shredded and divided (We love Follow Your Heart cheeses!)
1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated (white) sugar 1 1/4 cup brown sugar, packed 2 large eggs 2 tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed
in a
food processor (1 sleeve / package of graham crackers; about 1 rounded cup full) 1 1/2 tsp baking soda 1 tsp
salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into
small pieces
Combine the carrot tops and basil
in a
small food processor, pulse several times, then add the walnuts, Parmesan, garlic and
salt.
Step 2)
In the
small bowl of a
food processor, whizz together the remaining pistachios, sugar, ginger, cinnamon and vanilla seeds with a pinch of
salt to make a textured «rubble».