Garlicky Vegan Comfort Food
Glorious Garlic, the Stinking Rose
Garlic is a love-hate herb. There are people in almost every ethnic group on the planet who love garlic and have developed recipes over the ages that turn up in their kitchens, lunch boxes, and at significant cultural events.
Then there are people who cannot stand garlic-- the smell, the taste, the smell exuded from garlic eaters and garlicky food.
But that abhor-er is likely not you, since you are reading this to get some garlicky recipe ideas. You might be craving the garlic venue of your meat-eating past that included garlic chicken, garlic sausage, garlic shrimp, and any variety of garlic recipe cooked up with butter, cream, milk, cheese or eggs. Well, that ship has sailed (if you are sincere about becoming a vegan), but I am happy to let you know that there are thousands of replications of those comfort foods in the vegan world for you to explore. Along with a gaggle of comments about garlic and veganism, I offer two simple but delicious and comforting garlic recipes to gorge on:
Creamy Garlicky Cauliflower Soup
Glorious Garlicky Mashed Potatoes
Creamy Garlicky Cauliflower Soup
Ingredients for 4 - 6 servings of Garlicky Cauliflower Soup
- 1/2 cup (64 g) cashew bits, uncooked, pre-soaked for 2 hours
- 1 head cauliflower
- 1 small potato, I used Yukon Gold
- 1 bulb (the whole Mama) garlic, use more garlic if desired
- 2 tablespoons (30 g/ 30 ml) oil, olive oil is the classic
- 1/2 cup (119 ml) roasted garlic hummus, your favorite brand or homemade
- 1/2 cup (119 ml) cooked quinoa
- 2 cups (473 ml) broth, vegan vegetable
- 2 cups (473 ml) water, plus more if needed
- 2 teaspoons (10 g) miso paste
- 2 teaspoons (10 g) nutritional yeast, not brewer's or baking yeast
- salt and pepper, to taste
- Soak the cashew bits for at least 2 hours before using in the recipe.
- While soaking the cashew bits, preheat the oven to 425 F/ 220 C
- Chop up the cauliflower into small florets and peel and chop the potato up into small, equal sized cubes. (The looks of the chopped vegetables has no significance-- they will later be blended).
- Arrange chopped vegetables on a baking tray/cookie sheet/broiler pan with a sheet of parchment paper under the vegetables.
- Spray or drizzle about 1 1/2 Tbsp. (20 g) of the Oil over the vegetables. Sprinkle on salt and pepper, as to your taste.
- Roasting the Garlic Bulb: Slice the top off the bulb so that you can see the tops of the cloves. Add in the remaining oil, sprinkle on salt and pepper, and then wrap the bulb in aluminum foil and place in the middle of the vegetable pan to roast with the potato and cauliflower. Slide the tray into the oven.
- Roast 20-25 minutes until everything is a little browned and softened. It might be a good idea to check to make sure the garlic is not burning at the 15 minute mark. After the potatoes and cauliflower have cooled somewhat, transfer them to a high power blender (or in batches to a blender with less power). Carefully, maybe wearing oven-proof gloves, squeeze the garlic out of the garlic cloves and also add to the blender.
- Drain and rinse the cashew bits. Add them along with the quinoa and hummus to the blender. Add in the remaining items: vegetable broth, water, miso, and nutritional yeast. Blend on high using the tamper (if using a Vitamix) to make sure the mixture moves and becomes silky smooth. Aim for baby-food smooth!
- Taste and adjust spices. Add more garlic, salt or pepper if needed. Serve when warm with a grating of black pepper.
Creamy Garlicky Soup Recipe.
Microwave "Roasted" Garlic
Ancient Ethnic Secret- Nut Butter Helps the Garlic To Go Down
If you are a big fan of roasted garlic and garlic in cooked foods, but not terribly fond of the "medicinal" raw garlic concoctions that everyone tells you will help with colds or earache or viruses or whatever where it seems like a natural antibiotic--allicin in garlic-- might help, here is a delicious tip:
Add one clove of well-minced garlic to 1-3 tablespoons of nut butter (almond butter is my favorite but some people prefer peanut butter). Eat it from the spoon or on a piece of bread or a cracker. Repeat throughout your ''sick day".
I personally don't wait to be sick to eat garlic nut butter as a spread on a wrap or in a sandwich.
Glorious Garlicky Mashed Potatoes
Ingredients for 4 to 6 servings:
2 pounds / 4-5 medium
potatoes, chopped small
peeled or with jackets
1 medium white
1/3 cup (75 ml)
1 bulb (the whole Mama)
top chopped off
1 cup (225 ml) unsweetened
almond, rice, hemp, soy, oat, etc.
3 tablespoons (42 g)
not brewer's or baker's yeast
1 teaspoon granulated (3 g)
1/2 teaspoon (1.5 g)
- Cover the chopped potatoes in a pan with cold water and bring to a boil, lowering heat and cooking for about 20 minutes until tender but not falling apart.
- Drain the potatoes and return to the pot.
- Stir for about 5 minutes until potatoes are falling apart and quite dry.
- Remove potatoes from pot and mash with masher or ricer (not with an immersion blender nor in a blender-- makes them too starchy.
- In microwave, roast the bulb of garlic by chopping off top, pouring on oil and sprinkling with salt (as shown in video in how to roast garlic, above. You can also just mince very finely about 5 cloves of garlic. The roast garlic is superior.
- Heat a fry pan over medium heat and add broth. Cook, stirring the onion (and raw garlic if doing it this method) until the onion is transparent and fragrant.
- Add the non-dairy milk and the onions (and minced garlic, if used). If you roasted the garlic, squeeze it into the mashed potato. Also stir in the nutritional yeast and granulated onion, and grate the pepper in. Stir well into one wonderful dish.
- Top with chopped chives, parsley, rosemary or dillweed.
- Serve immediately. Only 250 calories per serving. If making with minced garlic in water, there is only about .5 grams of fat a serving.
Garlics and Lemons
Many healings are anecdotally attributed to drinking a glass of water with fresh-squeezed lemon and juiced garlic every morning. Sometimes ginger is also included.
- Both garlic and lemons have high levels of antioxidants, which helps in detoxification.
- Garlic contains the compound allicin which helps in keeping arteries cleared of plaque that can precipitate heart attack, stroke, and other unpleasant end-of-life events.
- Garlic helps lower the "bad cholesterol" (LDL) and raises the "good cholesterol" (HDL).If you are interested in all of the benefits that are said to arise from the lemons and garlic water combination, google "Quora lemons and garlic water" to read more. Some of the contributors are nutritionists and physicians, some are just folks who drink this every morning and want to share how great they feel.
Read more about the amazing qualities of garlic in the Medical Medium's Life-Changing Foods
Our vegan son introduced us to Anthony Williams (the Medical Medium) and we have been reading his books and applying what we learn from them. In this book he looks at several outstanding healthy fruits and vegetables and talks about conditions and symptoms that can be cleared by making these fruits and/or vegetables a regular part of our diet. He also provides some great recipes. In the section on Garlic he gives a recipe for a yummy Garlic-Tahini Salad Dressing that combines: 1/4 cup of tahini, 1 tablespoon of olive oil, 2 garlic cloves, 2 medium dates and 1/2 cup of water. Blend it up and see what you think!