Here are three delicious recipes that not only showcase the incredible flavor of garlic but also provide you with its health benefits:
1. Garlic Lemon Hummus:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves of garlic, crushed and left for 10 minutes
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Water (as needed for desired consistency)
Instructions:
- In a food processor, combine chickpeas, crushed garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.
- Blend until smooth, scraping down the sides as needed.
- If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasonings as necessary.
- Serve with pita bread, veggie sticks, or as a spread on sandwiches.
2. Garlic and Herb Quinoa Salad:
Ingredients:
- 1 cup quinoa, cooked and cooled
- 2 cloves of garlic, minced and left for 10 minutes
- 1/4 cup extra-virgin olive oil
- Juice of 1 lime
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup (vegan) feta cheese, crumbled
- Fresh basil and parsley, chopped
- Salt and pepper to taste
Instructions:
- In a large bowl, whisk together minced garlic, olive oil, and lime juice.
- Add the cooked quinoa, cherry tomatoes, cucumber, (vegan) feta cheese, basil, and parsley to the bowl.
- Toss the ingredients until well combined.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve as a refreshing and nutritious side dish.
3. Vegan Garlic Soup:
Ingredients:
- 1 head of garlic, cloves peeled, minced and left for 10 minutes
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Squeeze of lemon juice (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat
- Add the minced garlic and chopped onion. Sauté until the onion becomes translucent
- Add the diced carrots, celery, and potato to the pot. Stir and cook for a few minutes until the vegetables start to soften
- Pour in the vegetable broth and add the dried thyme, dried rosemary, bay leaf, salt, and pepper
- Bring the soup to a gentle boil, then reduce the heat to simmer. Allow the flavors to meld for about 15-20 minutes or until the vegetables are tender
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth
- Taste the soup and adjust the seasoning, adding more salt and pepper if needed. If desired, squeeze a bit of fresh lemon juice into the soup for brightness.
- For added richness, you can stir in a splash of coconut milk or your favorite plant-based creamer.
Enjoy these flavourful recipes that not only make the most of garlic's health benefits but also tantalise your taste buds!
