vegetable oil in a food processor to a smooth paste.
Not exact matches
I take any excess
vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them
in a
food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive
oil (recipe at right).
3/4 cup
vegetable oil 20 large Congo peppers (habaneros), seeded and minced extremely fine; or, puree
in a
food processor
To make the cilantro pesto:
In a
food processor combine the cilantro, garlic, jalapeño, pepitas,
vegetable oil, and lime juice.
150 g vegan plain biscuits (with no hydrogenated
vegetable oils and no added refined sugar), very finely crushed (you can use a
food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut
oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted
in a bain - marie 100 ml GMO - free
vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
2 tablespoons olive
oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed
in a
food processor 1 to 2 tablespoons water or
vegetable broth, plus more to taste sea salt and pepper to taste
Make the chile
oil:
In the base of a
food processor, blend the dried Thai chiles and
vegetable oil on high, until the chiles are broken down into a fine paste.
Place the diced tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle adobo sauce and 1 tablespoon
vegetable oil in a blender or
food processor.
In a
food processor combine the
vegetable oil, mashed avocado, water, apple cider vinegar, and vanilla.
Combine sliced roasted pepper, chipotle peppers, adobo sauce, garlic,
vegetable oil, sugar, and salt
in a
food processor and pulse until a sauce forms.
Shred all of the
vegetables and Kombu
in a
food processor, and toss with tomato paste and olive
oil.
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a
food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Purée
vegetables in a
food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining 1/2 cup
oil until smooth; season with salt and pepper.
(April 23, 2014) Innovative
Food Processors, Inc. (IFP) recently began commercialization of Partially Hydrogenated
Vegetable Oil (PHO) replacement ingredients
in response to pending FDA regulations and increased consumer demands for PHO - free product...
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive
oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced
in cubes 3 - 4 medium tomatoes — shredded or pulsed
in the
food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper
vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
This recipe yields 15 latkes, 2 1/2 inches
in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste
vegetable oil for frying sour cream Instructions Grate the potatoes
in a
food processor or on the largest grating side of a hand grater.
1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive
oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or
vegetables for serving
In a
food processor or blender, combine all ingredients except parsley.
Combine all the roasted
vegetables, chickpeas, tahini, olive
oil, lemon juice, cumin, paprika, 1/2 teaspoon sea salt and water
in a high - speed blender or
food processor until smooth and creamy.
Chop or purée fresh, organic tomatoes
in a
food processor or blender and sauté
in a pan with minced garlic, olive
oil, pepper, sea salt, and whatever other
vegetables or herbs tickle your taste buds.
In a
food processor or blender, puree until smooth the remaining greens, the 1 cucumber, olive
oil, garlic, lime juice,
vegetable stock, salt, and pepper.