The Viva Vine: vol #3, no #3: May / June 1994
With this recipe, Lorna Sass is a woman after my own heart!
Peel off as much papery skin of the garlic as will come off easily while
still keeping the head intact. Brush the garlic liberally with olive oil. Place it in a small
shallow baking dish in the toaster oven and roast at 375deg. until the outside is lightly browned
and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to
2 weeks. Roasted garlic makes a geat snack spread on whole grain bread or crackers. Or have
guests eat it as is at your next dinner party! Roasted garlic should always be on hand for when
you're making salad dressings or soups.
This culinary hint was brought to you by Lorna Sass's wonderful book Recipes from an
Ecological Kitchen -- the totally vegan cookbook. No vegan household should be without this
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