Our 400 bulbs of garlic were harvested last week, much to all our delight! We are major garlic eaters and lovers, and so this time of year brings lots of happy smiles : )
Our backyard looks like we are trying to scare away hundreds of vampires, as all the garlic is hanging to dry.
What do we do with all that garlic?
We make our favourite vegan lasagna, with vegan Caesar salad dressing from the book Veganomics
Our dad likes to roast whole garlic bulbs in the oven and eats them on toast, in sandwiches, in rice, in dips, on pizza..
Our goal is to make our own version of Garlic Expressions: this super delicious salad dressing that we plan on sharing with you all very soon.
and of course....
We make lots of salad dressings! Our timeless favourite is the following:
Garlic Balsamic Vinaigrette
Ingredients
1/2 cup of balsamic vinegar
1/4 cup of olive oil
2 tsp of Dijon mustard
1-2 tbsp of honey or maple syrup
1-2 whole cloves of fresh organic (not from China:) garlic
salt and pepper to taste
Step 1: Crush and mince garlic until fine.
Step 2: In a little bowl, whisk together all other ingredients. Add the garlic! Whisk until it is all blended, usually a minute or so.
Add to your favourite salads! It lasts a week or so in the fridge, if it makes it that long! Enjoy!
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