Preserving Garlic

A few days ago, we raided out our vegetable patch that we had in Montreal and came home with a ton of garlic. Now, because we have been so busy during the summer, we actually let our garlic in the soil for too long, meaning that it did not have those protective paper-like layers around that makes preserving garlic so simple. Our garlic was extra fresh and beautiful, and we really didn’t want it to go to waste.

garlic2

So, I made some garlic paste! This has come in so handy already because it means that whenever I need some garlic, I have some already minced perfectly and ready to be used. Great! It was also so easy to prepare and to store, that I’m thinking of doing this with my future garlic purchase… if I ever need to buy some garlic again. Seriously, growing garlic is super simple and so rewarding! For every clove that you plant, you will pull ou 5 or 6 new cloves! How generous and exciting! We planted around 15 cloves and ended up with a 100 garlic cloves. That’s garlic for you!

garlic

Anyways, here is the basic process of making garlic paste.

For around 10 heads of garlic, you will need 1 cup of olive oil:

  1. Peel and wash each garlic clove. Place them in your food processor with 1 cup of olive oil.
  2. Process until you have a smooth paste. If you prefer to have minced garlic, just process the garlic for a shorter time.
  3. Place in clean masson jars, ice cube trays or freezer-friendly container of your choice. Fill up your container leaving some space for some extra olive oil to cover the top. Close the lids tightly and place in your freezer!

Now, because there is olive oil, this should stay soft enough for you to scoop out a few teaspoon at a time. When cooking, consider that one teaspoon makes for about 1 garlic clove. You don’t need to add any olive oil to your pan as it’s already there. I’m really enjoying having this on hand, and so I really recommend you to try it out! Let me know what you are preserving for the winter!

Incredible sauce for fancy vegan bowls \\ Sauce Incroyable!

This is our favourite sauce in the entire world! Well, at the moment at least! It’s perfect for dipping veggies or assembling your favourite ingredients into a fancy bowl. It’s sweet, savoury, nutty and just delicious! Plus, it super simple to prepare!

dragon-sauce

Here is what you need for a week’s worth:

  • 1/2 cup nutritional yeast
  • 6 tbs olive oil
  • 4 tbs maple syrup
  • 4 tbs tamari or soy sauce
  • 4 tbs water
  • 1 tbs garlic powder
  • 1 garlic clove, minced

Here is what you do:

  1. Mix all the ingredients together and let sit for 1 hour. Blend in your food processor or blender, or use your wand mixer to make this smooth and creamy. Keep in your fridge in an air-tight container. Enjoy!

That’s it! It’s so ridiculously simple, yet so incredibly delicious! And if you’ve been to Aux Vivres in Montreal, this is a perfect dupe for their magical dragon sauce. Yeah. That’s right.

 

dragon-sauce2

Even the cat is excited 🙂 well… almost!

 


Pour tous les fans de la sauce dragon de Aux Vivres, voici ma version! Cette sauce est si délicieuse et si simple à préparer! Voici ce dont vous aurez besoin:

  • 1/2 tasse de levure alimentaire
  • 6 c. à soupe d’huile d’olive
  • 4 c. à soupe de sirop d’érable
  • 4 c. à soupe de tamari ou de sauce soja
  • 4 c. à soupe d’eau
  • 1 c. à soupe d’ail en poudre
  • 1 gousse d’ail émincée
  1. Mélanger tous les ingrédients et laisser reposer 1 heure. Mixer à l’aide de votre robot culinaire, mixeur ou mixeur à immerssion jusqu’à ce que la sauce soit onctueuse et homogène. Garder au frigo et ajouter à TOUS vos plats!

 

Stonehouse spice, a review

During the Christmas break, we went to San Francisco. One of the things I wanted to see was the Ferry Building as it was describe as a “paradise for foodies”.

IMG_2099.JPG

Over there, we were quickly drawn to the Stonehouse Olive Oil shop where you can taste a variety of olive oils and spices with fresh bread.

DSCF2391.JPG

After tasting many- okay, we tasted all of them- spices and oils blends, I settled for the Napa Valley Spice Blend which is a blend of lemon peel, sun-dried tomatoes, rosemary, fennel and salt. Yum!

IMG_2095.JPG

I was a little bit anxious about using this because I did not want to waste any. So, I waited until I couldn’t resist anymore and used it yesterday to bring some life and sun to some mashed sweet potatoes.

IMG_2094.JPG

Bam! This blend is so refreshing because of the lemon peel and rosemary! It was a perfect match for sweet potatoes, and I think it would go great with roasted potatoes as well. I also want to try it on soups, in salads, on some avocado toasts, and maybe with some rice? I’ll really have to control myself and not pour this allover the place!

I served the sweet potatoes with some stir fried oyster mushrooms, shimeji mushrooms, tempeh bacon bits and chickpeas. The whole thing had a very forestry feel, while still being interesting and comforting. A success!

IMG_2093.JPG

I still have one other product to test from Stonehouse, and I am really excited. Let me know if you have any favourite products from them, or if I should try any other spice blends.