7 Non-Smoothie Recipes to Make in Your Blender
Tired of watching your blender sit and gather dust in between smoothies? If so, it may be time to put your food processor to work preparing other meals, sauces, and snacks. With these 7 recipes, you can easily whip up the perfect bowl of soup, zesty salsa, sweet gelato, or creamy salad dressing. You’ll be in blender heaven after preparing these effortless lunches, dinners, and desserts.
1. Panera Bread’s Black Bean Soup
Put your blender to good use by preparing Food.com’s copycat recipe for Panera’s black bean soup. The easy-to-make lunch or dinner dish only takes 5 minutes to prepare, yields 4 to 6 servings, and is filled with mouthwatering ingredients such as onion, bell pepper, beans, and spices.
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- ¼ large red bell pepper, finely chopped
- 2 small chicken bouillon cubes
- 1 to 1 ½ cups boiling water
- 2 (15-ounce) cans black beans, undrained
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ lemon, juice of
- 1 ½ tablespoons cornstarch
Directions: In a pot, combine the first 6 ingredients; simmer for 10 minutes. Add half a can of beans, salt, and cumin; cook for 5 minutes. Puree soup with an immersion blender. Add the rest of the beans to the soup. Combine the cornstarch with 1 ½ tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened.
2. Homemade Chipotle Salsa
This perfectly blended salsa is great for chips and crackers or as a garnish for fish, chicken, and steaks. What’s Gaby Cooking’s salsa recipe yields 8 servings and requires 5 minutes of prep time. Delicious and easy? You really can have it all.
- 1 can (14-ounce) fire roasted tomatoes
- 1 cup fresh cherry tomatoes, sliced in half
- ½ cup white onion, chopped
- 2 cloves garlic, chopped
- ½ jalapeño, chopped
- 2 chipotle peppers in adobo, plus 1 teaspoon of the adobo sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ cup cilantro
- 1 lime, juiced
Directions: Combine all ingredients in the food processor or high-powered blender and pulse until everything is evenly blended. Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spicy. Remove from food processor or blender and refrigerate.
3. Instant Raw Applesauce
All you need to prepare Om Nom Ally’s recipe is a couple of apples, apple cider vinegar, and a blender. Sounds easy, right? Whether you’re looking for a tasty snack or want to use it as a baking ingredient, this is a much tastier and cheaper alternative to buying your sauce in a store. It yields 2 cups.
- 2 large apples, cored and quartered
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 medjool date, pitted, or 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Directions: Add all ingredients to the bowl of a blender or food processor and blend until smooth. Spoon into glass jars, refrigerate, and use within one week.
4. Golden Gazpacho
EatingWell’s creamy and rich gazpacho recipe, which yields 6 servings, calls for bell pepper, tomatoes, onion, olive oil, and seasonings. Looking for a little more kick? Garnish with jalapeños, and your gazpacho will have a touch of spicy flavor.
- 1 large orange or yellow bell pepper
- 3 ½ pounds yellow or orange tomatoes, peeled and cored, divided
- 1 cup coarsely chopped sweet onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 to 3 red or green jalapeño peppers, seeded and minced, for garnish (optional)
Directions: Position rack in upper third of oven; preheat broiler. Place bell pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. Transfer the pepper to a bowl, cover, and let steam until the skin is loosened, about 10 minutes. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds, and ribs.
Place the roasted pepper and half the tomatoes in a blender; add onion and oil, and puree until smooth. Transfer to a large metal bowl. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. Refrigerate the gazpacho until chilled, at least 2 hours. Season with salt and pepper. Serve garnished with jalapenos, if desired.
5. Cilantro Lime Cauliflower “Rice”
It’s amazing what you can do with some grated cauliflower. SkinnyTaste.com’s recipe creates a low-carb, grain-free rice substitute that is similar to couscous in texture. This easy-to-make side dish yields 5 servings.
- 1 medium head (about 24 ounces) cauliflower, rinsed
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- 2 scallions, diced
- Kosher salt and pepper, to taste
- 1 ½ limes
- ¼ cup fresh chopped cilantro
Directions: Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous; don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Heat a large sauté pan over medium heat, add olive oil, scallions, and garlic, and sauté about 3 to 4 minutes, or until soft.
6. Chocolate Hazelnut Blender Gelato
Blend your way to a delicious dessert with Livin’ The Pie Life’s rich gelato recipe. Chocolate chips, Nutella, milk, and hazelnuts will get you well on your way to an unbelievably sweet treat.
- 1 cup semisweet chocolate chips
- ½ cup Nutella
- 1 egg, plus 1 egg yolk
- ¼ cup Frangelico
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 1 ½ cups whole milk
- Hazelnuts, toasted and chopped (garnish)
Directions: Place the chocolate chips, Nutella, egg, egg yolk, Frangelico, sugar, and kosher salt in a blender and blend until fairly homogenous. In the meantime, put the milk in a small saucepan on the stovetop and heat just until it boils. Turn on your blender again and pour in the scalding hot milk. Blend until the mixture is smooth. Taste and add additional salt or sugar if needed. Pour into a chilled container, and freeze for 10 hours or more. Scoop into serving dish and garnish with chopped toasted hazelnuts.
7. Better Than Hidden Valley Ranch Dressing
Perfect for dressing up salads or as a tasty veggie dip, Delicious Obsessions’ recipe calls for mayonnaise, chives, kefir, onions, dill weed, parsley, onion and garlic powder, sea salt, and black pepper. Fresh ingredients, five minutes of prep time, and a blender will get you a rich and flavorful dressing you won’t want to be without.
- 1 cup mayonnaise
- 1 cup plain homemade kefir, or cultured buttermilk
- 1 tablespoon minced chives
- 1 teaspoon dried chopped onions
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ to ½ teaspoon sea salt
- ¼ to ½ teaspoon fresh ground black pepper
Directions: Mix all of the ingredients together in a food processor, or by hand, if you’d prefer. It can be eaten right away, but it tastes better when it has had time for the flavors to blend together. This will keep in the fridge for about a week.