Combine the aquafaba, mustard, garlic, lemon juice, and salt into a tall jar or container.
Using an immersion blender, mix the ingredients until foamy.
With the blender running, slowly drizzle in the oil in a thin, steady stream.
Continue blending until the mixture thickens into a creamy mayonnaise.
Gather all ingredients and equipment.
Place all ingredienets in a mini chopper or blender.
Process until smooth.
Gather all ingredients and equipment.
Place all ingredienets in a mini chopper or blender.
Process until smooth.
Gather all ingredients and equipment.
Combine all ingredients in a food processor or blender, and blend until smooth.
Gather all ingredients and equipment.
Place the apricots in a bowl and cover with boiling water. Let soak for at least 1 hour, longer is better. Apricots can be soaked overnight.
Drain apricots, reserving the liquid.
Place garlic, walnuts and salt in a food processor or blender and pulse to a fine crumble.
Add the drained apricots, cilantro, parsley, and herbs. Blend.
With the machine running, drizzle in the lemon juice and olive oil.
Slowly add 1/2 cup of the apricot soaking liquid until a smooth, thick, but not pasty consistency is reached. Add more soaking liquid 1 Tablespoon at a time if needed.
Gather all ingredients and equipment.
Over medium heat, toast the cumin and coriander seeds until very fragrant. Let cool. Using a spice grinder, mortar and pestle, or small blender, grind the seeds into a powder. (If you do not have a spice grinder you can use pre-ground spices.)
In a food processor, blend together the tomato paste, olive oil, tomato puree, and lemon juice. Viscosity should be like a spreadable paste that does not run. Add more tomato paste as necessary.
Add the remaining ingredients. Blend well for 3-4 minutes.
Gather all ingredients and equipment.
To a food processor or small blender, add the basil, spinach, nuts/seeds, garlic, lemon juice, nutritional yeast and salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on), scraping down sides as needed.
Add 1 Tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, seeds for nuttiness, garlic for bite / zing, or lemon juice for acidity.
Pesto can be frozen. Pour into ice cube trays for easy portioned servings.
Gather all ingredients and equipment.
Combine all ingredients in a food processor or blender, and blend until smooth.
Gather all ingredients and equipment.
Combine all ingredients in a blender and blend on high speed until smooth. Adjust seasoning if necessary and serve.
Gather all ingredients and equipment.
Remove the husks from tomatillos, rinse until all sticky residue has been removed.
Optional: Remove seeds from the peppers for a milder salsa.
Place tomatillos, garlic, onion, and jalapeno in a pot, fill with water until ingredients are just covered. Boil for 10 – 15 minutes.
Blend cooked ingredients, cilantro and salt with 1/4 cup of cooking water for 30 seconds until ingredients are blended but sauce has texture. Add more water 1 Tbsp at a time if mixture is too thick.
Heat oil in a medium saute pan over medium-high heat. Once hot, slowly pour the salsa into the pan. Reduce to medium-low heat and simmer stirring occasionally for 15 minutes.
