Sentences with phrase «water until a creamy»

To make the dressing, whisk together tahini with lemon juice and water until creamy.

In a small bowl beat together the soy lecithin and water until creamy.

In a small bowl beat flax seed and water until creamy.

In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax, and water until creamy.

When water has boiled, in a liquid measuring cup, whisk 1 tablespoon of matcha green tea powder with 3 tablespoons of boiling water until a creamy paste forms.

Directions: In a high - speed blender, blend blueberries, spinach, avocado, banana, almond butter, and coconut water until creamy.

Not exact matches

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more broth or water, stirring, until warm and creamy.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

Whisk the egg yolks with the flour, water, and salt until they're thick and creamy.

In a high powered blender, combine water, cashew pieces, nutritional yeast, and 2 cloves garlic and blend until creamy and smooth.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Then using a blender and a little of the cooking water, blend until smooth and creamy.

Drain your cashews and blend all of the ingredients in a high - powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency.

Place all ingredients in a medium bowl and whisk until completely combined and creamy (add more / less water for desired consistency).

Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.

Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy.

Try adding 1 tablespoon of water a time until the dressing is smooth and creamy.

Blend on high until smooth and creamy, you can adjust the consistency by adding more or less water, start with 1/2 cup and work your way up from there.

In the meantime, combine the soaked cashews and the 3/4 cup water in a food processor and blend for about 8 minutes, or until very creamy, scraping down the sides as needed.

Blend until creamy: 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water.

Drain and put soaked cashews in the immersion blender and blend until creamy, adding agave nectar for taste and water for texture.

1 tablespoon of ground flax seed + 3 tablespoons of water mixed together until thick and creamy (flax egg)

In a small bowl stir the flax seed and water together until thick and creamy.

Blend until smooth and creamy, adding up to 1/4 cup water as necessary to achieve desired consistency.

Combine the avocados, onion, garlic, lime juice, cilantro and water in a Nutribullet or other high - powered blender until creamy.

Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency.

Add 1 tbsp juice / water at a time until you have a creamy texture.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

In a food processor, combine almonds, honey, apple cider vinegar, olive oil, water, and spices, and process until smooth and creamy.

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

For the top layer, combine cashews and water together in a blender and pulse until cashews form a creamy texture.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

Add water and mix well until the batter has a creamy consistency.

With motor running drizzle in olive oil until creamy, adding water to get to the right pouring consistency.

Combine the cashews and water in a blender and process until creamy.

In a large bowl, combine the PB2 and water and stir until creamy.

Drain cashews and place in a blender, along with filtered water and blend on high for about 4 minutes until creamy.

Grated in the zest of one organic lemon (scrub well with soap and water if unwaxed) and beat until smooth and creamy.

If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.

Put the pumpkin, plant - based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.