A whole
head of garlic goes into making this spicy herb sauce, which can be used as a marinade, sauce, or thinned out with more oil and lemon for a salad dressing.
Not exact matches
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
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're
going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4
garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1
head of boy choy, cut and washed
I love this soup as is, but the next time I make it, I'm
going to experiment with adding a whole
head of roasted
garlic, and triple the amount
of fresh herbs.
2 medium
heads of cauliflower, cut into florets 1 cup white rice flour 1 cup water 1/4 teaspoon salt 1/4 teaspoon
garlic powder 1/4 teaspoon paprika 1 cup
of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade —
go to alextcooks.com for a recipe — or from natural food grocer)
Every time I
go to the vegetable market, my lady gives me a couple
of heads and now I have more
garlic than I know what to do with and I need to restock my vegetables this week so here comes more
garlic!