Add 1
tablespoon of garlic and cook the mushrooms until tender, about 2 - 3 minutes.
Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1
Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray
You will have 4
tablespoons of garlic oil, 3 for the recipe and 1 for drizzling.
The only thing I changed was I added
a tablespoon of garlic powder to the cornstarch for flavor.
3/4 cup of light brown sugar 2 tablespoons of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon of chipotle chili powder 1 tablespoon of smoked paprika 1
tablespoon of garlic powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon
Meanwhile, add the other
tablespoon of garlic - infused oil to a large Dutch oven or stock pot.
When the chiles have finished softening, add the crushed tomatoes and 1
tablespoon of the garlic - infused oil to the water.
Assemble the salad by combining the celery, kohlrabi, walnuts and a few
tablespoons of the garlic aioli sauce.
Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and
a tablespoon of garlic.
Chop the leaves finely and mix together with 2 tablespoons finely chopped ginger, 1
tablespoon of garlic made into a paste with the 1/2 teaspoon salt, and the juice of 1 lime.
Combine one
tablespoon each of garlic powder, onion powder, dried thyme, sage, kosher salt and fresh ground pepper in a small bowl.
Brush the top of dough with
a Tablespoon of the garlic / oil marinade.
Add 1 cup of the vegetable broth to your blender along with the sun - dried tomatoes, 1
tablespoon of the garlic, and the red pepper flakes booster and blast on high for 30 to 60 seconds, until smooth.
In this case I sauteed 4 cups of raw spinach in with 2 tablespoons of minced garlic and 2
tablespoons of garlic.
For example, one
tablespoon of garlic powder contains 6g of carbs, paprika 3.3 grams, and chili powder 4.1 grams of carbs.
Most mixed in 1
tablespoon of garlic powder, however that did not seem to make much difference.
I did add about
a tablespoon of garlic powder, some pepper, herbs de province, and nutritional yeast.
Not exact matches
Meanwhile, mix together 1 clove
of finely mined
garlic with 2
Tablespoons minced onion, 1/2 teaspoon
of salt, and 2/3
of the lime juice.
Toss the sweet potatoes with 4 cloves
of roughly chopped
garlic, 1
Tablespoon grapeseed oil, 1/4 teaspoon salt and dash pepper.
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped
garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive oil 3
tablespoon freshly squeezed lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw honey 1
garlic clove pinch
of salt
To make the croutons, heat 2
tablespoons of olive oil in a frying pan along with the
garlic and salt and pepper.
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1
garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
for the filling 1
tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2
garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
2
tablespoons butter 1 medium onion, chopped 2 cloves
garlic 1 cup white wine 1 head
of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
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
In the same pan (but without the almonds) add 4
tablespoons of olive oil, crushed
garlic and chilli flakes.
1 onion, chopped 1/2 cup butter 4
garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1
tablespoon unsalted butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
2 cups
of pumpkin, chopped 1 red onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2
tablespoons nutritional yeast 2 teaspoons
garlic powder 1/2 teaspoon cumin powder
For this recipe, I also added
garlic salt, two
tablespoons of vegan margarine for a creamier taste, and way too much black pepper.
Add the sour cream, two
of the poblano peppers,
garlic, onion, juice from 1 lime, 2
tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.
Add the
garlic (with the skin on) to a small baking dish and drizzle with 1
tablespoon of olive oil.
Toss in the greens,
garlic and zest, along with 2
tablespoons of extra virgin olive oil, 1/3 cup
of milk, and a half teaspoon each
of salt & pepper.
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple
tablespoons of sour cream, a squeeze
of lemon juice, crushed
garlic, chopped fresh basil, salt and pepper to taste.
Add the chickpeas,
garlic, lemon juice, cumin, parsley, salt, and 2
tablespoons of flour to the food processor.
1) 2 cans
of chickpeas 2) 1 large clove
of garlic, roughly chopped 3) 2 -3
tablespoons of olive oil 4) 1/2 cup
of water 5) 1/2 teaspoon
of salt 6) 1/2 teaspoon paprika powder
2
tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon
garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
- Once the
garlic becomes aromatic, sprinkle in the remaining 2
tablespoons of flour (the
tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.
Mince
garlic and saute in 1
tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.
For the Avocado - Lime Sauce 2 - 3 large
garlic cloves 2 large avocado, pitted Juice
of 1 fresh lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea salt, or to taste
INGREDIENTS Serves 4 2 lbs carrots half a medium sized onion 1 clove
garlic, minced 1/4 cup tahini 1
tablespoon cumin 1 teaspoon garam masala 3 - 4 cups
of good stock (I...
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
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
In a large bowl, mix together 1
tablespoon of the olive oil,
garlic, salt, and pepper.
for the lentils: a few
tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a
tablespoon of oil, 2 cloves
of garlic, and salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced
garlic 1/4 teaspoon salt 2
tablespoons tahini 2
tablespoons lemon juice zest
of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips