What is new is that the sauce can be created right in the original packaging by simply adding olive oil, salt and pepper to taste and mixing
it all together with an immersion blender.
To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend
together with an immersion blender.
Blend the flax oil and cottage cheese
together with the immersion blender until reaching a creamy quality and the oil has been absorbed.
When both are ready, you blend everything
together with an immersion blender or regular blender, top with your favorite garnishes and serve immediately.
Add the lemon juice to the strawberries (and sugar if using) and blend all
together with an immersion blender, traditional blender, or food processor.
Not exact matches
While zucchini is baking, in a small food processor or
with an
immersion blender, blend all the ingredients
together.
Allow soup to cool a bit and then blend
together in a food processor or
with an
immersion blender (I love this tool!)
For the fritters, mash the beans and squash
together until a little over half of the beans are smushed (or pulse a few times
with an
immersion blender if you are impatient like me).
Use a metal
immersion blender on low - power to blend everything
together in the pot until creamy — this marries all of that delicious onion, garlic, fennel flavor
with the tomato sauce.
Combine and blend
together olive oil, garlic, lemon juice, dulse and Braggs in
blender or
with handheld
immersion blender until smooth and creamy.
Top up the container (can be metal or glass, but not plastic)
with boiling water, and then use an
immersion blender to mix everything
together until it's creamy and foamy.