Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 I like this recipe, which uses roasted garlic and cooked carrots, as an alternative to margarine as a spread for toast or crackers: Roasted Garlic Butter From " Nutritional Yeast Cookbook " by Joanne Stepaniak 1 large head of garlic olive oil, as needed, to coat the garlic 1 cup chopped carrots 1 cup water 1 - 2 Tbs nutritional yeast flakes 4 tsp olive oil 1 1/ 2 tsp soy sauce Preheat oven to 350 degrees. Peel off papery skin from the head of garlic, leaving enough to keep the head intact. Rub liberally with oil. Bake in a shallow dish until the outside is browned and the insides soft - 30 - 40 minutes. Let cool. Meantime, bring carrots and water to a boil. Reduce heat and simmer for 15 - 20 minutes, until tender. Cut off top of roasted garlic head and squeeze contents into food processor. Drain and add carrots and the remaining ingredients. Process until smooth and creamy. Stores for a week, refrigerated. from Maida Citizens for Pets in Condos, http://www.petsincondos.org South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.