909 puree recipes

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Creamy and tangy vanilla yogurt, some good quality cocoa powder, and pure maple syrup make a delicious yet light chocolate cream. Dip it with fresh strawberries. A quick, easy and delicious way to make a guiltless dessert.

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Cappellini with a vibrant pureed herb-spinach sauce, nutmeg, and Parmesan. A light, veggie-packed pasta dinner on the table in 25 minutes. Diabetic-friendly too.