Once the zucchini is cooked,
transfer along with the garlic cloves into a blender.
Not exact matches
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste
along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil,
garlic powder and salt, set aside When the onions are cooked,
transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat
with the potatoes and then zucchini until the dish is covered, sprinkling the cheese
along the way
Transfer the onions and
garlic to the blender or food processor
along with the pumpkin and sweet potato.
Transfer the toasted spices to a spice grinder
along with the chile powder, salt, paprika, and
garlic powder.
Peel the
garlic and
transfer the contents of the pan, including any juices that the tomatillos have released, to the blender
along with the cilantro and salt and blend as directed above.
Transfer the tomatoes,
garlic and shallots (
along with any accumulated juices) to a large saucepan.
Transfer squash and
garlic into blender, add addition tablespoon butter
along with coconut milk and blend until smooth.
I cook the onions,
garlic, jalapenos and beef
along with the spices then
transfer it to a crock pot and add the rest of the ingredients and let it simmer without the worry of anything burning to the bottom of a pot on the stove.
Transfer the spices
along with the Scotch bonnet peppers, scallions, shallot, ginger,
garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a blender or food processor.
Transfer cooked florets into a blender
along with grated cheese and the
garlic.
Transfer squash to a food processor,
along with the tahini, yogurt, and
garlic.
Transfer the bones to a large stockpot,
along with the water, dried shiitake mushrooms,
garlic, scallions, onion and ginger.
Transfer the chiles to a food processor
along with the nuts,
garlic, roasted pepper, tomatoes, vinegar and salt.
Once the beans are tender,
transfer one cup of the soup to a blender
along with the remaining 1/2 cup of broth and 4 - 6 cloves of roasted
garlic, and blend until smooth.
Transfer edamame to a food processor,
along with tofu, mint, lemon zest and juice,
garlic, and 1 tablespoon water.
Drain the vegetables well and
transfer them to a blender
along with the
garlic, chipotles, and the remaining 1 teaspoon salt.