Mix
until everything combined.
Add the wet ingredients to the dry one and stir
until everything combined.
Simply toss the ingredients in the blender, blend on low speed
until everything combines, increase the speed until the hummus is smooth, and ta - da!
Mix in the cut up chicken meat - add in the rest of the seasonings and carrots — stir
until everything combines
Then get in there with your hands and start gently kneading the dough in the bowl
until the everything combines together.
Blend on high speed
until everything combines and you have a smooth texture.
Blend again
until everything combines.
Not exact matches
In a high speed blender,
combine everything but coconut oil
until completely smooth.
Continue to blend
until everything has been
combined together to form a sticky mixture.
Pulse a couple of times
until everything is well -
combined.
Pulse
everything a few times
until the mix is nicely
combined, but not totally smooth.
Pour wet into dry and mix
until everything is
combined.
Add hazelnuts and pulse
until everything is
combined.
Combine everything in a blender, and blend
until smooth.
Fold
everything together gently just
until combined and no flour pockets remain.
Repeat in thirds
until everything is
combined.
Throw all the sauce ingredients in the blender and pulse
until everything is well chopped and
combined.
Stir
everything until just
combined.
Combine everything together
until you have a cookie dough kind of consistency.
Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix
until everything is well
combined.
Stir well
until oil has melted and
everything is
combined.
Combine everything (minus vanilla) in a small saucepan, bring to a simmer, and simmer away for 15 minutes
until slightly thickened and the berries have broken down.
Combine everything except the lemon in a large saucepan and cook over medium heat
until the mixture thickens up nicely and darkens in color, about 20 min, stirring frequently.
Combine all ingredients in the a medium mixing bowl and blend using an electric hand mixer,
until everything is well mixed and the cheese is fluffy.
Remove from heat, add 1/2 teaspoon vanilla, 12 ounces of chocolate chips and 1/2 cup walnuts, stir
until the chocolate is fully melted and
everything is
combined.
Bring to boil, immediately reduce to simmer and simmer, stirring
until everything is well
combined.
The dry ingredients and wet ingredients can be prepared earlier in the day or the night before, and kept in separate covered bowls (dry ingredients on the counter, wet ingredients in the fridge)
until you are ready to
combine everything together and bake.
Pour in the liquid ingredients from your cooled pan and stir
until everything is very well
combined.
Place
everything in your high speed blender and blend
until well
combined.
Heat over low - medium heat
until everything is
combined and melted.
Fold
until everything is well
combined.
In a large bowl, mix the buckwheat flour, date paste, cinnamon, and flax eggs
until everything is
combined - the dough will be very thick!
Sprinkle over the flour, then sprinkle over the baking soda, and fold
everything together just
until it's
combined.
You'll want to process this on high for 20 - 30 minutes
until creamy & smooth, like a runny peanut butter, just make sure to scrape down the bowl of the food processor every minute or two to make sure
everything gets well
combined.
Use your (clean) hands to mix
everything together
until well
combined.
Using a rubber spatula, fold
everything together
until completely
combined.
Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula
until everything is
combined and coated.
Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir
until everything is well
combined.
Stir with a wooden spoon
until everything is completely
combined and evenly distributed.
Add the blueberries and mix
everything together
until just
combined — do not over mix!
Blend for about 1 minute more,
until tomatoes are finely chopped and
everything else is well -
combined.
Continue to mix
until everything is just
combined, don't overmix.
Add the wet ingredients to the dry, stir to
combine well, add in the oats, raisins and flaxseed, stir
until everything is well
combined.
Pour yeast mixture into stand mixer bowl and slowly
combine until everything starts to come together.
Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed
until you get a sandy consistency and
everything is
combined.
Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir
until everything is well
combine, about 3 more minutes.
Stir in almond milk
until everything is well
combined.
Then transfer sweet potato mixture into it and stir
everything well
until fully
combined.
Then add to it shredded coconut and salt and whisk away for a few seconds
until everything is well
combined.
Continue to stir
until everything is well
combined and a crumble texture starts to form.