To make the dressing, puree all the ingredients
together in a food processor or blender, and salt and pepper to taste.
Blend everything
together in your food processor or blender.
Mix
it all together in a food processor or blender to make a «batter.»
Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water)
together in a food processor or blender.
Preheat the oven to 400 degrees F. Blend the remaining ingredients
together in a food processor or blender, tasting along the way for seasoning.
Mix the first eight ingredients
together in a food processor or blender (from black beans to water) and blend until smooth and creamy.
Not exact matches
In a
blender or food processor, combine all the dressing ingredients
together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive
or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.
In a
food processor or blender, process all the ingredients
together to make a paste.
In a
food processor or blender, puree
together the lemongrass, garlic, galangal, turmeric, jalapeño, and shallots.
Grind up the graham crackers
in a
food processor or blender, making sure you don't over process into a flour, then mix that
together with the butter, sugar, and salt.
To make the dressing, blend all ingredients
in food processor or blender until smooth (
or mash the avocado and whisk all ingredients
together by hand).
The only thing I can think of to save what you do have is to place it all
in a
food processor or blender and pulse until it can sort of come
together, hope this helps!
Meanwhile,
in a
blender,
food processor,
or mini
food prep, blend all of the dressing ingredients
together; drizzle over lettuce and toss well.
In your
food processor (
or a
blender would work) mix the salt and paste
together.
It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended
together in a
food processor or high speed
blender for about 16 to 18 minutes until a thin paste is formed.
Blend everything
together in a
food processor or using a handheld
blender until you get a smooth mix.
Blend crust ingredients
in a
food processor or high - speed
blender until mixture begins to stick
together.
In a
blender,
food processor or using a mixer, whisk
together the sugar and corn starch.
While the onion mix is cooking, blend the canned tomatoes and jalapeño
together until smooth
in a
blender or food processor.
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.
Mix all the ingredients
together in a
blender or food processor.
In a
blender or food processor, mix
together lemon chunks, eggs, butter, vanilla and sugar.
In a
food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar
together until cranberries are about the size of coarsely chopped nuts.
So you'll blitz
together the romesco ingredients (
in either a
food processor or blender), then pour into your cooked lentil broth.
Blend everything
together in a
blender or food processor to make sure that it is evenly combined and that the nutritional yeast flakes are powdered.
Blend
together flour, butter, shortening, baking powder, and salt
in a bowl with your fingertips
or a pastry
blender (
or pulse
in a
food processor) until mixture just resembles coarse meal.
While your vegetables are cooking,
in a
blender or food processor, whizz
together the tofu, tahini, chickpeas, non-dairy milk, nutritional yeast, turmeric, and seasonings to create your «eggy» base.
In a
food processor,
or high - powered
blender, grind the cashew nuts, dates and smoothie bites
together until it forms a crumbly but sticky dough.
Meanwhile make the sauce:
in a
blender or food processor, pulse
together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger.
First, grind the almonds
in a
food processor or blender to a fairly fine texture, then add all the other ingredients and blend
together until it's smooth.
In a
blender or food processor, whiz
together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely - chopped.
contains 54 amazing recipes that you can easily put
together in your
blender or food processor, plus a bonus 3 - day juice fast menu.
Next up, combine the buffalo sauce and blue cheese crumbles
in a
blender /
food processor or use one of these hand held jobs to blend them
together:
In a
food processor or blender, blend
together avocados, apple cider vinegar, and avocado oil until smooth.
Then put them
in a
blender or a
food processor together with the water and grind them well.
Step # 2: Place all ingredients
in food processor or blender and blend until batter is mixed
together
You can make this by hand
in a mortar and pestle (
or by crushing the petals
together with a wooden spoon and plenty of elbow grease),
or you can dump the petals and some sugar into a
food processor or blender and let the machine do the work.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan
or cast - iron pan 2) Blend the cashew nuts
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in a
food processor or a
blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3)
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder
together until combined 4)
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In another bowl, mix the honey, vanilla extract and egg
together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan
or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (
or until a toothpick inserted
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
Blend all ingredients
together in a
blender or a mini
food processor until smooth.
In Haiti, a mortar and pestle is used to mash the ingredients
together, but a
food processor or blender makes it come
together much faster.
Once the cashews have been soaked, place them
in your
blender or food processor together with some filtered water and melted coconut oil, and then blend well until you get a thick and creamy cashew butter.
In a high - speed
blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice
together until you get a creamy sauce.
While the pizza is baking, blend the ingredients listed for the kale pesto
together in your
food processor or a small bowl using an immersion
blender.
In a high speed
blender or food processor, blend the Cream Cheese, Tofu, Garlic, and Onion
together until smooth.
For the filling, place soaked cashews
in your
food processor or blender together with almond milk, water, fresh lemon juice and blend well until you get a thick cream.
Place the dates, apricots, raisins and apple juice
in a
food -
processor or blender and work
together until smooth, scraping down the sides as necessary.
While zucchini is baking,
in a small
food processor or with an immersion
blender, blend all the ingredients
together.
Then put them
in a
blender or a
food processor together with the Read more
In a
blender or food processor, pulse the oats, gluten - free flour, and salt
together until oats are coarsely ground.
In a
food processor or high powered
blender combine date paste, almond butter and coconut oil and blend until it starts to come
together, add water until it is smooth but still quite thick.