8 To make the streusel topping, in a small bowl, work together the butter and the flour with your fingers
until a coarse meal forms.
Drizzle butter over top and stir
until coarse crumbs form.
Place the vegetables and the sauce into a large bottle blender and liquefy only
until coarse (not fine).
Process again
until a coarse paste.
Grind Zucchini and seeds in processor
until coarse.
For a sweet snack, nix donut holes and pulse 1 cup almonds and 1 cup pitted dates in a food processor
until a coarse meal forms, then roll into bite - sized balls.
In a food processor, pulse 1/2 cup of the cooked black quinoa and miso
until a coarse paste forms.
For the Crust: Combine all ingredients in your food processor and process
until a coarse meal forms (do not over-process or it will lose it's crunchy - goodness appeal).
Rub in butter with your fingers
until a coarse meal forms.
Pulse the graham crackers and salt together in a food processor
until coarse crumbs form.
Process fruit and nuts in food processor
until a coarse paste is formed.
Combine celery root, scallions, garlic, lemon juice, horseradish, mustard, Tabasco, Worcestershire sauce, celery seeds, and paprika in a food processor and pulse
until a coarse purée forms.
Pulse garlic and nuts in a food processor
until a coarse paste forms.
Transfer pea mixture to a food processor; pulse
until a coarse paste forms.
With the motor running, stream in remaining 1/2 cup oil; process
until a coarse paste forms.
Pulse
until coarse pieces and repeat with remaining cauliflower.
Process the oats
until a coarse meal forms (the chopped pieces will be a mixture of powder and chopped oats just smaller than rice).
In food processor, combine almonds and hazelnuts and process
until coarse, sand - like consistency is achieved (note: you want little chunks of nuts, like you see in my photo.)
Mix on high for a minute or two,
until a coarse flour forms.
Mix it all up with your fingers
until coarse crumbs form, adding more flour or oats if things get sticky.
Pulse for a few seconds
until coarse and crumbly.
Chop eggplant and mushrooms
until a coarse purée forms.
Blend all ingredients except pita chips in processor
until coarse puree forms.
Add garlic, vinegar, lime zest, and orange zest and continue blending
until a coarse paste forms.
Add butter and pulse just
until a coarse meal forms.
Blend on high for a minute or two, or
until a coarse flour forms.
Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper
until a coarse paste forms.
Add garlic and lemon zest and process
until a coarse paste forms.
Blend
until coarse sauce forms, adding more oil by tablespoonfuls to thin, if desired.
Add walnuts and continue to pulse
until a coarse grain consistency has formed.
Load the peppers and seeds into your spice grinder, and pulse
until a coarse powder.
Add butter and rub in with fingertips
until coarse meal forms.
Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing
until a coarse sauce forms.
Meanwhile, pulse 1/4 cup pistachios in a food processor
until a coarse paste forms.
Blend up rolled oats and pumpkin seeds
until coarse in texture but not smooth.
Pulse
until a coarse purée forms.
Blend all
this until a coarse puree.
Tear bread into pieces and process in a food processor
until coarse crumbs form.
Combine all ingredients in a blender or food processor
until coarse.
Mix together th flour and powdered sugar, cut in cold butter
until coarse crumbs form.
Mix on high,
until a coarse flour forms.
Combine onion, sage leaves, and garlic cloves in a food processor and pulse
until coarse, but do not puree:
In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining 1/2 cup of cashews, remaining 1/4 cup of stevia, and coconut oil
until a coarse, crumbly texture forms.
Pulse the granola in a food processor
until coarse crumbs form, then add the coconut oil and pulse to combine.
Pulse almonds and oats in a food processor
until coarse meal forms.
In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil
until a coarse sand texture.
Add chilled butter; using fingertips, blend butter into mixture
until coarse crumbs form.
Add the butter gradually and pulse
until coarse crumbs form.
Add the ramp greens, pistachios, Pecorino, olive oil, chile flakes, lemon juice, and zest, and process
until a coarse paste is formed.
Pulse 2 cups black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper
until a coarse purée forms.