The Viva Vine: vol #3, no #3: May / June 1994
With this recipe, Lorna Sass is a woman after my own heart!

Roasted Garlic:
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 book.

Back to previous article.

Copyright © 1995. The VivaVegie Society. All rights reserved.
HTML source file: Copyright © 1995 EarthBase, Inc. All rights reserved.