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October 16, 2014
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I’m keeping things very, very simple lately. Case in point: garlic butter. Three ingredients if you don’t count black pepper and a quick whirl in the food processor and you have yourself one very tasty, not to mention, powerful bread spread.
Besides using this “butter” as a cracker spread, use it on sandwiches instead of mayo, stirred into mashed potatoes or soup, or smeared onto grilled vegetable kabobs.
I’m keeping things very, very simple lately. Case in point: garlic butter. Three ingredients if you don’t count black pepper and a quick whirl in the food processor and you have yourself one very tasty, not to mention, powerful bread spread.
Besides using this “butter” as a cracker spread, use it on sandwiches instead of mayo, stirred into mashed potatoes or soup, or smeared onto grilled vegetable kabobs.
White Wine Garlic Butter [Vegan]
This Recipe is :
Ingredients
- 1 1/2 cups roasted garlic cloves (about 80)
- 2 Tbsp. tahini
- 1 Tbsp. dry white wine
- pinch ground black pepper
- pinch dried thyme and/or rosemary if garlic cloves aren’t seasoned
Preparation
- Place all ingredients in the bowl of a food processor and process until smooth.
- Add a small quantity of water (or white wine) to reach the desired consistency.
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AUTHOR & RECIPE DETAILS
I was into my 30s before I began running and working out, but I was still missing something: diet. The animal products I was consuming were undoing the benefits of all of that physical activity. Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.
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