Garlicy Cashew Miso-naise
Ingredients (use vegan versions):
1 cup cashew pieces – ground to powder
1/4 block firm tofu – crumbled
2 tablespoons plain soymilk
1 tablespoon yellow prepared mustard
2 tablespoons agave nectar
2 tablespoons lime juice
3 tablespoons aka miso (dark red)
1 tablespoon vinegar
2 tablespoons water
2 cloves garlic – minced
3 tablespoons olive oil
1/8 teaspoon black pepper
1/4 teaspoon cayenne pepper
Grind to cashew pieces to a powder in a spice mill/coffee grinder etc.. Add the crumbled tofu to your blender or food processor with the soymilk, mustard, agave nectar, and lime juice. Blend until smooth. Mix the miso with the water and vinegar until dissolved. Add the cashews, garlic, and miso vinegar water to the blender. Blend for a few seconds. Add the oil and peppers and blend for 30 seconds – 1 minute or until thoroughly blended and creamy. Use as a sandwich spread, dip or anything you would use mayo in! Yum!
*note* This doesn’t taste exactly like mayonnaise, but it is super delicious and has all the health benefits of miso, since it is never heated. Yeayy!
Serves: a lot
Preparation time: 10 minutes
Tomato and Garlic Pasta Ingredients (use vegan versions): 6 cloves garlic, chopped in small pieces 1/4 large onion, diced 2-3 chopped basil leafs few sprinkles dried thyme 2 tablespoons extra virgin olive oil 1 16.oz can diced tomatoes (drained, but leave some juice) 1/3-1/2 box angel hair pasta Directions: In a medium pan, pour about 1 tablespoon of the olive oil in the pan on medium heat. Add the onion and while that is cooking take a large pot and add water to bring to a boil then add the pasta and about a tablespoon of olive oil. The onion should cook 1-2 minutes. Then you add the garlic. So the garlic should turn a golden brown in about 3-4 minutes, when this happens add the tomatoes, Remember to have some juice or the sauce will be to dry, add the basil and thyme. Next you check the pasta to make sure its cooked fully threw, then drain it. Portion how you like and add the tomato, garlic sauce and enjoy! Serves: 3-4
Garlic Tofu Ingredients (use vegan versions): 1 cup of water 1/2 head of garlic peeled Freshly ground pepper to taste 1 pinch cumin 1 clove sea salt to taste 1 package extra firm tofu 2 tablespoons olive oil Directions: Put all the ingredients, except the tofu and the oil, in a blender and mix well. Drain the tofu and slice it thinly. Heat the oil in a pan and add the sauce, lower the heat and bring to a boil. Let the sauce boil for about 5 minutes or until it has reduced to the half. Add the tofu and fry until golden and crispy. Serve the tofu with a fresh salad or rice soup. Enjoy! Mmmmmm! Serves: 2-3 Preparation time: 20 minutes
Onion Garlic Potato Soup Ingredients (use vegan versions): 1/2 veggie bouillon cube olive oil 1/2 cup chopped onion 1 tablespoon chopped garlic 1 1/2 cups water 2 cups veggie broth 2 small potatoes 1/2 teaspoon ground mustard salt and pepper to taste Directions: Saute onion and garlic in olive oil. Then add the water and veggie broth and bouillon cube. I used the seasoned bouillon. Once bouillon is dissolved add the potatoes (I sliced them really thin like potato chips), the ground mustard, and salt and pepper. (I added quite a bit of pepper to mine.) Let this cook until potatoes are soft and it is the right consistency. Then enjoy. I ate mine with crusty French bread. Serves: 2 Preparation time: 20 minutes
Nialee’s Garlic Lovers Fries Ingredients (use vegan versions): 2-3 large rusted potatoes – peeled and cut into French fries size* 1 whole garlic head – peeled 1 tablespoon parsley (small handful) 1/2 teaspoon dried thyme 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon chili powder (optional, add only if you want the extra spicy kick) 1/8 teaspoon black pepper 1 teaspoon salt (adjust to your liking at the end) 2 tablespoons olive oil Directions: Preheat oven to 450 degrees Fahrenheit. *I usually cut mine fries 1 to 1.5cm all round in thickness. You can also cheat and buy frozen cut fries, just make sure it’s plain with no added spices or ingredients. Toss 1 tablespoon olive oil with fries, line fries on cookie sheet single layer and bake for 30-35 minutes. Place garlic, parsley, thyme, cumin, paprika, salt, black pepper, and olive oil in a food processor and chop a few times. If you do not have a food processor you can also chop finely by hand and mixed it all together. Pour all the fries into a bowl with the garlic paste mix and toss it all together. Place the fries back onto the cookie sheet and bake for another 10-15 minutes. (If using frozen fries, just follow packaging instruction on cooking time. Toss the garlic paste mix with the fries 10 to 15 minutes before the fries are done.) Also, if you decide to use a different type of potatoes, please adjust the cooking time. Because from what I’ve experienced, some potatoes (and or oven) cook faster then other, so within 20 minutes or so just keep your eyes on them till they’re lightly golden brown (just come back and check on them every 5 minutes or so) before tossing the garlic mixture in and finishing it off. I’m a bit salt sensitive so If I were you I would have the salt shaker handy, for my friends always seem to find them a bit bland in saltiness. Serves: 3 to 4 people Preparation time: Prep time 5 to 10 minutes. Cook time 40-45 minutes.