Roasted Garlic Cashew Cream 1
head garlic Olive oil cooking spray 1 cup raw cashews 1 cup water 1/4 cup lemon juice
8 small wedges pumpkin 1 lb sweet potato, peeled and chopped 2 parsnips, peeled and halved 2 baby fennel bulbs, halved 2 unpeeled
heads garlic olive oil for drizzling seat salt and freshly ground black pepper
Not exact matches
1
head cauliflower 2 medium onions 1
head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste
olive oil smoked paprika
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve
head Juice of 2 fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
-LSB-...] Soup with Gnocchi, Beans, and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons
olive oil 3 cloves
garlic, minced 1 small
head cauliflower (about a pound), leaves -LSB-...]
Drizzle the
garlic head and onion half with
olive oil, and wrap them in foil.
2 teaspoons
olive oil 3 cloves
garlic, minced 1 small
head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
Place the
garlic head on a piece of aluminum foil and drizzle with
olive oil.
GOLDEN SOUP Adapted from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin
olive oil half of onion, chopped 2 cloves
garlic, chopped 1
head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1
head roasted
garlic (about 10 cloves, see tip) 2 cloves fresh
garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon juice
Extra virgin
olive oil 1 red onion 2 cloves
garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1
head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big
head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
Roasted
Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1
head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
garlic - about 1/2 cup
olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt & pepper
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2
heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove
garlic, smashed Extra virgin
olive oil Salt Pepper
You will need a
head of
garlic, a pinch of coarse salt, about a teaspoon of
olive oil, and a large square of aluminum foil.
1
head garlic Extra-virgin
olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
cans pinto beans 2 tbsp
olive oil 1 small onion, finely diced 2 cloves
garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1
head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
1 - 2 cups of brown rice (you'll have extra) 1/2
head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove
garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured
olives Sea salt or Bragg's to taste (
olives are salty so go easy) 1 tablespoon
olive oil or flax oil (optional) Dash of cayenne
chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T
olive oil 2 - 3 small — med
heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves
garlic, chopped 4 T butter (or schmaltz) 4 T
olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small
head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Roasted
Garlic 4 garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black
Garlic 4
garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black
garlic heads or more to taste
olive oil for drizzling sea salt, freshly ground black pepper
1/2
head iceberg lettuce, pulled apart 2 ripe tomatoes, chopped 1 cucumber, peeled and diced 1 small sweet onion, chopped 1 carrot, peeled and diced 1 clove
garlic, minced 1 tablespoon Dijon mustard Salt to taste 1/4 cup white wine vinegar 3/4 cup
olive oil 1/4 cup crumbled Roquefort cheese
1 cup French lentils 1 teaspoon salt 1 medium
head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons
olive oil or walnut oil 3
garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4 cup chopped, toasted walnuts Lemon wedges or a cruet of vinegar
For the Roasted
Garlic: To a piece of foil, add the halved garlic head and drizzle with oliv
Garlic: To a piece of foil, add the halved
garlic head and drizzle with oliv
garlic head and drizzle with
olive oil.
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon
olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2
heads baby bok choy (thinly sliced) 3 cloves
garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon
olive oil 2 cloves
garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1
head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients ROASTED
GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
GARLIC: 1
head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (halved widthwise) 1 tablespoon
olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted
garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
ingredients ROASTED
GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
GARLIC: 1 tablespoon
olive oil 1
head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted
garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
Slightly spread the cloves apart in the
heads of
garlic and pour 1 tablespoon of
olive oil over each
head.
ingredients CAULIFLOWER POTATO PUREE: 1
head garlic 3 tablespoons
olive oil (divided) 2 pounds cauliflower (leaves removed, cut into...
* 1
head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of
garlic, unpeeled * 4 tablespoons
olive oil - I used blood orange
olive oil, but you could use any fruity
olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
1
head cauliflower, about 2 - 3 pounds 2 tablespoons
olive oil 2 cloves
garlic, minced 1 shallot, minced 1 teaspoon sugar 3/4 cup chicken broth or stock 1 cup Champagne 1 tablespoon chopped fresh or 1 teaspoon dried tarragon 1/4 teaspoon salt 1/2 teaspoon fresh black pepper 1/2 cup finely grated Gruyère
2 cups raw cashews 1 whole
head garlic 1 tablespoon + 1 teaspoon extra virgin
olive oil 2 tablespoons lemon juice 5 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
2 limes, juiced 1/2 lemon, juiced 2 tbsp mayonnaise 1
garlic clove, pushed through a press 5 pickled jalapeños slices (canned), minced 1/2 tsp chili powder Dash cayenne (to taste) 1/2 tbsp salt (to taste) 1/4 cup
olive oil 1/2 cup cilantro, chopped 1/2
head Napa cabbage, thinly shredded or sliced
Ingredients — 1 small
head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate
Garlic Infused
Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1 tbs chopped lemon thyme — salt and pepper to taste — Sprinkle parmesan cheese (optional)
All you need to do is drizzle over a tiny bit of
olive oil and nuke it for two minutes and you've got a soft, mellow flavoured
head of
garlic ready for this, or any other, recipe.
2 Large
Heads of
Garlic 2 Tablespoon
Olive Oil, Divided 1 Large Leek, Chopped 4 Fresh Thyme Sprigs 4 Cups Chicken Broth 3 Yukon Gold Potatoes, Peeled and Diced 1 Tablespoon Dried Oregano Salt and Pepper To taste
Drizzle some
olive oil over a
head of
garlic, wrap it in aluminum foil and put it in the oven at 350 to roast.
* If you do not have roasted
garlic on hand, take a whole
head of
garlic drizzled in
olive oil and wrap it in aluminum foil.
Place each
garlic head in the middle of a piece of aluminum foil and cut off about 1/4 inch from the top of each bulb, exposing the top of the cloves, drizzle with 1/2 - 1 tablespoon
olive oil and fold foil around the
garlic.
Garlicky Cauliflower 1
head of cauliflower, cut into bite - sized florets 4 tbsp
olive oil 4
garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, finely chopped
Salad: -1 can chickpeas, drained and rinsed -2 cloves
garlic -1 / 2 cup cashews -1 T taco seasoning -1 T
olive oil -1
head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)
What's in it: 1 medium
head cauliflower, broken or chopped into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon
garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or
olive oil if you want it to be vegan) 2/3 cup hot sauce
Ingredients: 3 tablespoons
olive oil 1 chopped onion 1 clove minced
garlic 1/2
head medium cauliflower 2 medium potatoes 5 cups chicken or vegetable broth 1/4 cup crème fraîche 1 cup grated cheddar cheese Salt -LSB-...]
* 1
head cauliflower, washed and cut into large florets * 3 Tablespoons
olive oil, for extra for drizzling * 1 - inch piece fresh, peeled and grated ginger * 3 cloves
garlic, minced * 1/2 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric * 14.5 - ounce can diced tomatoes * 1 Serrano chile pepper, quartered lenthwise * 1/2 teaspoon cayenne pepper * salt and pepper * 3 Tablespoons chopped cilantro
Another option would be to roast a whole
garlic head or two separately, wrapped in foil with
olive oil, then squeeze the meat out, once it's soft and caramelized, and offer that as a separate condiment.
Drizzle a touch of
olive oil over each
garlic head and close up the foil.
1 tablespoon extra-virgin
olive oil 6 cloves
garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium
heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large
head garlic Extra-virgin
olive oil 1 cup mixed
olives 1 teaspoon sesame seeds Warm flatbread, for serving
Simply
olive oil, rosemary — oh, and an entire
head of
garlic!