Preheat and oven to 180 C / 350\u00b0F.
Throw everything in the blender until smooth and creamy.
Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
Leave the pie to cool completely and it will solidify.
Serve with vegan cream or vegan ice cream. YUM!
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
ell combined.
In a blender, place buttermilk, orange juice, egg
at flour: Place oatmeal in blender or food processor and blend
Just mix it all together with a hand blender! There is no need to soften the cream cheese,.
because the fat-free version is a lot softer than regular (but still tastes pretty good).
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he Flax Mixture in the blender and blend briefly. Dump this
Place all ingredients into container or blender.
Blend with immersion blender (or just blend).
Chill until ready to use.
Peel the onion and garlic and chop them up in the blender.
Add the bread and parsley to the blender and blend further.
Add the meat, salt and plenty of black pepper and blend further.
Add the egg to bind all the ingredients into a sticky paste.
Roll the meat mix into balls in your hands and place on a plate.
Cook in microwave on a low setting and covered until cooked (any fat will melt away from the meatballs and stay on the plate).
Serve with the sauce of your choice!
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
Combine ingredients for gluten free flour mix that is in
easonings.
Add the gluten free flour to the potato mixture
set aside.
In a blender or food processor, combine hoisin
nd diced apples in the blender (or food processor) and blend
rotein Balls: Couple ounces fat free cream cheese, couple large tablespoons
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour into two 16 oz. glasses.
Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
ogether until smooth and lump free.
Cover with saran and
Mix strawberries and sugar then add cream and puree with immersion blender. Freeze for 10-15 mins.
To serve, scoop ice cream into bowls and drizzle with melted chocolate. Sprinkle with pistachios then freeze for 5-10 mins.
Place the strawberries, 1/3 cup powdered sugar and lemon juice in a blender and puree until smooth. Set aside 1/4 cup puree for the swirl.
Using a mixer, whip the mascarpone (or whipped cream cheese, if using) with 2 tbsp powdered sugar for 5-6 mins. Stir in the strawberry puree then continue to beat for 2-3 mins. Fold the whipped cream into the mascarpone mixture. Transfer to a suitable container and freeze for 30-40 mins. Swirl in the reserved strawberry puree then freeze for at least 4-6 hours, or overnight if possible. Serve.
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
ntil browned.
in a blender, mix cottage cheese, 1/2