888 puree recipes

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Creamy frozen peach drink blended with peach ice cream, coconut cream, and soda water, served in a chilled glass with fresh mint. A tropical non-alcoholic treat.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Strawberry spread made with fresh strawberries, orange juice, orange zest, and a hint of coriander, set with gelatin. A low-sugar, no-cook jam alternative ready in a few hours.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Fluffy homemade biscuits with pureed kidney beans baked right into the dough. Extra protein, whole wheat fiber, and golden-brown tops. Nobody will guess the secret ingredient.

Try this succulent and scrumptious dish made with sweet potatoes, pineapple and maple syrup.

Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Roasted tomatillo salsa verde with charred jalapenos, eight cloves of garlic, and fresh cilantro pureed smooth. Bright, tangy, and ready in 30 minutes.

A no-bake vanilla wafer crumb crust made with just three ingredients. Press into a pie pan, chill, and fill with your favorite pudding, cream, or fruit filling.