Why is garlic good for you?
Garlic is a herb that’s been enjoyed in cooking for thousands of years and used medicinally too. Today, it’s classed as a superfood, with research suggesting that if garlic is consumed regularly it could help lower high blood pressure and cholesterol, decrease the risk of cardiovascular disease and boost the immune system.
Ready, steady, cook
Without further ado, here are 7 simple but tasty recipes which all share one common ingredient- garlic!
- 1 medium baguette
- 2 garlic cloves, crushed
- 35g vegan margarine
- 1 tsp. dried mixed herbs
- 1/8 tsp. black pepper
- Preheat your oven to 200C/180C Fan/Gas 6.
- In a mixing bowl, combine the garlic, margarine, mixed herbs and black pepper.
- With a knife, carefully spread the mixture through the middle of the baguette.
- Half cut the baguette six or seven times vertically (these will become slices later on).
- Wrap the baguette in tin foil before baking in the centre of the oven for 10 minutes.
- Unwrap the baguette and bake for more five minutes until cooked.
- Serve either warm or cold.
Green beans with garlic
- 1 lb green beans, ends trimmed
- 7 garlic cloves, finely chopped
- 2 tsp. organic toasted sesame oil
- 2 tbsp. soy sauce
- 2 tbsp. seasoned rice vinegar
- Cut the green beans into pieces that are roughly 1 inch long before steaming in a pan for 10 minutes.
- In a frying pan, heat the sesame oil before adding the garlic. Cook for 3 minutes.
- Add the soy sauce and vinegar, mixing well before pouring in the green beans.
- Continue to cook for 2 minutes, making sure everything is well mixed.
- Serve while still hot.
Nutty mushrooms with garlic
- 3 garlic cloves, crushed
- 5 large field mushrooms, washed
- 30g gluten free breadcrumbs
- 30g walnuts, pulsed
- 30g ground almonds
- 30g vegan mozzarella, grated
- 2 tbsp. sherry (suitable for vegans)
- 1 handful of parsley, chopped
- Olive oil
- Preheat your oven to 180C/160C Fan/Gas 4 and grease an ovenproof dish.
- Remove the stalks from your mushrooms and leave them to one side for later. Brush the rest of your mushrooms with olive oil and place in your ovenproof dish, bottoms up.
- Fry the garlic and mushroom stalks in olive oil using a frying pan.
- Once cooked, tip the garlic and mushroom stalks into a mixing bowl with the breadcrumbs, walnuts, almonds, mozzarella, sherry and parsley. Mix well.
- Spoon the mixture into the mushrooms on the ovenproof dish. You want them to be as tightly packed as possible.
- Bake in the oven for fifteen minutes. You don’t want the mushrooms to become dry.
Roasted garlic gravy
- 1 garlic head (approx. 10 cloves)
- 35g vegan all-purpose flour
- 450ml vegetable broth
- Salt and pepper, to season
- Olive oil
- Preheat your oven to 190C/170C Fan/Gas 5.
- Cut off the top of the garlic head so you can see the tops of the cloves.
- Place the garlic head in a small ovenproof dish and then use a teaspoon to drizzle some olive oil over the top. Cover with tin foil.
- Bake for an hour before leaving to cool.
- Remove the garlic cloves and place in a mixing bowl. Use a fork to mash well.
- Heat some olive oil in a saucepan before adding the garlic and flour. Whisk until the mixture is light brown in colour.
- Pour in the vegetable broth and bring to the boil, while still whisking.
- Use salt and pepper to season before serving.
Cauliflower and broccoli soup with toasted garlic
- 3 garlic cloves, sliced
- 1 head of cauliflower, chopped
- ½ head of broccoli, chopped
- 1.2 litres vegetable broth
- 1 tbsp. thyme leaves
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- In a saucepan, cook the garlic in the olive oil for 3 minutes.
- In a second saucepan, cook the vegetable broth, cauliflower, broccoli and thyme leaves. Add the salt and pepper before simmering for 18-20 minutes.
- Blend the vegetable broth mixture until smooth in a food processor.
- Pour soup into bowls, add the garlic and a drizzle of olive oil.
- 1 tsp. garlic powder
- 100g popcorn kernels
- 3 tbsp. vegan version of Parmesan cheese, grated
- ¾ tsp. teaspoon olive oil
- Pinch of salt (1/4 gram)
- Pour the popcorn kernels into a brown paper bag. They need to be one layer thick.
- Cover the kernels with the olive oil and add the salt.
- Fold over the top over the bag three times before putting the bag in the microwave, making sure it stays upright.
- Cook on full power for two minutes or until the pops are roughly 5 seconds apart.
- Open the bag carefully as steam will escape. Pour the popcorn into a serving bowl.
- Sprinkle over the garlic and cheese. Mix well to make sure all the popcorn is covered and serve.
Roasted Walnut and Garlic Dip
- 1 garlic clove, crushed
- 1 head of celery, washed and chopped into pieces 1½ inches long
- 2 carrots , washed, peeled and chopped into batons 1½ inches long
- 110g walnuts halves
- 100ml olive oil
- 3 slices of wholemeal bread, crusts removed
- Pinch of paprika
- Salt and pepper, to season
- Preheat your oven to 180C/160C Fan/Gas 4.
- Pour the walnuts onto a baking tray and bake for 5 minutes.
- Dip the bread in a mixing bowl filled with cold water for 30 seconds, then squeeze out the water.
- Add the walnuts, bread, garlic and olive oil to a food processor and blend until smooth.
- Season with salt and pepper before spooning the mixture into a small bowl.
- Sprinkle the paprika on top before serving with the celery sticks and carrot batons.
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