- "GARLIC DREAM SAUCE" - AS FEATURED ON KTEH.ORG!
- Talya's Kitchen Cookbook - See the Brand New Updated Edition!
- Making Ghee - Follow along to make your own
GARLIC DREAM SAUCE
Vegan, Gluten-Free and Dairy Free - this recipe can be prepared as all RAW or not per your preference. Cashews replace heavy cream in this traditional dish. It is absolutely delightful and delicious over pasta, winter squash, steamed vegetables, fish and chicken. The variation makes a great "spread" for dehydrated crackers or toast. Plus, garlic's anti-biotic and anti-viral properties make this a health-giving condiment to keep around all Winter long.
Allow 15 - 20 minutes to prepare.
Ingredients: 1 Cup Raw Cashew Pieces 1 ½ Cups Cold Water 1 ½ Tbs. Raw Garlic, Peeled & Minced (about 4 cloves) 1 Tbs. Miso Paste 2 Tbs. Very Hot Water 1 Tbs. Fresh Lemon Juice ½ tsp. Mineralized Salt ¼ tsp. Coriander Powder ¼ tsp. Ground Black Pepper 1 tsp. Coconut Oil 1 tsp. Dried Dill Weed
2 Sprigs Fresh Rosemary (optional) 1/8 Cup Fresh or Dried Pomegranate Seeds (optional) *Variation... For a thicker sauce, or to use this recipe as a vegan spread, reduce Cold Water to 1 Cup and reduce Miso Paste by ½ Tbs. When serving this sauce over the holidays (for extreme beauty and delight), garnish with Fresh Rosemary and Fresh Pomegranate Seeds. So Delicious!
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This recipe is being featured in Public Television Station KTEH's "KTEH COOKS WITH GARLIC" Cookbook! To watch a video of this recipe being prepared by Talya, please visit: http://www.kteh.org/tv/productions/cooks/videos.jsp Enjoy! Directions: To make the Cashew Cream… Place Cashews and Cold Water in a blender. Process on high speed for 1 minute. Pause and scrape down the sides with a soft spatula. Process for another full minute - until your Cashew Cream sauce is smooth. Set aside.
Peel and finely mince garlic cloves. Set aside.
In a small glass or ceramic bowl, combine Miso paste with Hot water (recently boiled water is fine) until the miso paste has dissolved. Add Lemon Juice, Salt & Coriander Pepper. Stir again and set aside.
Place Coconut Oil in a medium saucepan over medium-low heat. Add 1 Tbs. of Raw Garlic into the pan and sautee for one minute. The garlic will feel a little sticky but that’s O.K. Add the Miso mixture and the Cashew Cream. Stir well. Lower heat to simmer and stir for another 2 - 3 minutes. Remove from heat. Stir in remaining garlic, dill and... Voila!
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To purchase Talya's Kitchen Ayurvedic Cookbook
Ghee is considered one of the "super-foods" of Ayurvedic nutrition. Overflowing with abundant health benefits, ghee, also known as clarified butter, is clean, sweet and light to the taste. It is one of the most beneficial forms of fat for the body and when taken with medicinal herbs, ghee helps transport an herb’s nutritional properties to all seven tissue layers of the body. Read more...
1. Place 1 pound (4 sticks) unsalted, organic butter over medium heat
2. As the butter melts, it will move through a variety of stages and sounds. It does not need to be stirred.
3. A glass pan makes it easy to see the changes your ghee will go through. Corning Ware and stainless steel pots work, too.
4. As the water evaporates and protein solids from the butter separate and sink to the bottom of the pan, a layer of foam may form at the top.
5. When the ghee is done, it will smell like buttered popcorn.
6. Looking into the pan, you can see the ghee has turned into clear golden liquid.
7. Let the ghee cool for 10-15 minutes before transferring into a container with a pouring spout.
8. Strain ghee through a clean muslin tea bag.
9. Voila! Your ghee is done and ready to eat!
