April 19th is National Garlic Day! If you’re a garlic lover, celebrate it with one of my five favorite garlic recipes.
Garlic is both a food and a medicine in many cultures, and has been for centuries. People have been enjoying garlic’s medicinal properties dating as far back as the building of the Giza pyramids. I consider it a PowerFood.
All my recipes are vegan and healthy. They are made with fresh whole foods and healthy oils.
“No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions.” Ruth Gottfried, ‘The Questing Cook’ (1927)
1. Simple Garlic Zucchini
The first time I saw this recipe being prepared was on the Yaku Yama mountain in the ’70s (my hippy days). I watched with amazement while my friend David added clove after clove of garlic; I am sure he put in more then I have listed below! In those days the idea was to eat lots of garlic for all of its health benefits.
2 large zucchinis
10 cloves of garlic
- Grate 2 large zucchinis.
- Chop 10 cloves of garlic*.
- Sauté zucchini and garlic in almond oil till soft for 5 minutes.
- Add salt to taste.
Arthur Baer says: “There is no such thing as a little garlic.”
But if the amount above is too much, then add the amount to suit your taste.
2. Garlic Onion Gravy.
2 medium onions (yellow ones are best), peeled and thinly sliced into rounds
2 – 8 cloves of garlic, finely chopped
2 – 4 tablespoons Almond Oil or Clarified butter (ghee)
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp balsamic vinegar
4 tsp arrowroot
2 – 3 tsp Tamari or 1 – 2 tsp Spike seasoning
1 1/2 c water
1. Sauté onion in oil in a frying pan, on medium high heat until rich golden brown.
2. Add garlic and sauté on medium low heat for 2 minutes.
3. Now, add marjoram, thyme and balsamic vinegar.
4. Add 1 cup of water to the onion mixture, stir and simmer for a few minutes on low heat.
5. Mix arrowroot into 1/2 cup water.
6. Stir the arrowroot mixture into the onion mixture.
7. Turn heat up to medium and continue to stir while the mixture boils for a few minutes. It will become translucent with a creamy consistency of gravy.
8. You can add more water to create the desired consistency.
9. Add tamari and pepper to taste.
“No one is indifferent to garlic. People either love it or hate it, and most good cooks seem to belong in the first group.” – Faye Levy
3. Spring Cleanse Vegetable Stew
This is an easy and delicious simple meal to make and you don’t have to wait until vegetarians come to dinner to make a vegetable stew. I recommend it in my seasonal detoxes.
1 bunch Broccoli
1 cup Cauliflower
1 cup shredded Cabbage
1 large Onion
3 pieces Kale or 2 cups Spinach
1/2 pound Asparagus
3 – 7 cloves garlic, sliced
2 Tbsp Coconut oil
1 tsp Basil
1 tsp Marjoram
2 Tbsp Braggs or 2 tsp Vegetable salt
Black Pepper to taste
2 cups Water
2 Tbsp Tahini
1/2 lemon, juiced
1. Remove skins from onions, chop fine.
2. Sauté onion and garlic in coconut oil till golden brown.
3. Put the onions and garlic in a large sauce pan with the water.
4. Add basil, marjoram, pepper and Braggs.
5. Cook for 10 minutes; this is to make flavorful stock.
6. Chop rest of vegetables into 2 inch pieces.
7. Place all vegetables except asparagus and kale into a saucepan.
8. Cook for 10 to 15 minutes till almost tender, stir occasionally.
9. Then add asparagus and kale and cook 5 – 10 minutes till tender (Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.)
10. Mix lemon juice and tahini with a little water.
11. Mix in tahini/lemon juice mixture with vegetables and serve.
“The best thing to do with garlic of course, is to eat it.” – Sylvia Rubin
I love this vegan pesto; it tastes like the real thing to me only better! Toss with pasta or serve with bread or crackers for an appetizer.
1 cup olive oil
3 cups fresh basil
1 2/3 + 1/3 c for later cup pine nuts
1 – 5 cloves garlic
1/4 cup nutritional yeast
1/4 -3/4 teaspoon Himalayan salt or 3 tsp Braggs
1. Put olive oil first into the blender; then add basil blend until smooth.
2. Next add pine nuts and garlic; blend till they are ground.
3. Now add Braggs or sea salt and nutritional yeast; blend till smooth.
4. Pesto is best to not be completely smooth; a little texture is good.
5. Add 1/3 cup pine nuts and mix in at the end
Adjust amounts to your own taste. You can use other herbs besides basil; cilantro, parsley and mint are good too. Substituted walnuts or almonds in place of the pine nuts, as pine nuts can be expensive. Instead of salt put in a dash of Dr. Bronner’s liquid aminos.
Pesto keeps very well; it is delicious the next day and it freezes well, too.
5. Butter Bean Dip
This is a very tasty and healthy dip. Also, very easy to make.
1 cup butter beans (cooked)
1 tbsp olive oil
2 tbsp Lemon Juice
1/2 onion, finely chopped
2 – 4 cloves of garlic to taste
A few sprigs of fresh parsley, chopped
Olives & watercress or parsley for garnish
1. Mash butter beans until smooth and creamy.*
2. Add rest of ingredients.
3. Mix together until well-blended.
4. Adjust seasoning to taste (salt, Lemon juice, olive oil, garlic).
5. Put into a decorative bowl and garnish with olives & watercress.
6. Serve with corn chips or whole meal crackers.
* you could use a blender, when I developed this recipe I did not have one by choice!
My Garlic Story:
We ate lots of garlic in our house. My father would grow it and put garlic into everything. He would make garlic sandwiches which we all loved to eat. Toast with butter and chopped garlic and a sprinkle of salt mmmm it was yummy. There were 3 girls in our family and my father used to love to tell us that the garlic would grow hair on our chests!
Remember that garlic is GOOD FOR YOU. Read even more about the health benefits of garlic!