Category Archives: Vegan

Gluten Free Living Food Recipes Vegan Vegetarian

Raw Onion Bread with Endless Variations

Published by:

bread-raw-gluten-free

While looking for a low carb bread I first came across a low carb raw onion bread at Mother’s Market in Huntington Beach, California. It was delicious and EXPENSIVE. So the quest began to find a way to make it. I found many recipes for low carb bread with onions, and raw breads, however not all of them worked, and some that worked didn’t taste very good.

I started with a base recipe that I found on the Internet which turned out crumbly and not super tasty, then tweaked and twittered with it until I ended up with this version which holds together well, is easy to make, and is super tasty. I really like this bread best using my original recipe, but I’ve noticed that whenever I make up a platter with different varieties of it, that people like the other varieties just as much, sometimes better, than the original recipe.

I prefer golden flaxseed as I think it has a lighter, nuttier flavor. I also like to purchase whole seeds and grind them myself. Ground flaxseed gets rancid very quickly. It’s easy to do, just dump them in a coffee grinder or blender and buzz until finely ground. Clean the coffee grinder by buzzing a couple chunks of bread.

If you want to add some supplements that are in your cupboard such as maca powder, hemp powder, mesquite or green powder you can substitute up to 1/4 cup of your supplement for 1/4 cup of the sunflower seeds or almond meal.

Dry toasting your sunflower or pumpkin seeds prior to grinding them adds an extra step but I think it significantly enhances the flavor of the bread. It does make it no longer completely raw though. Your choice.

You can use any type of oil but a really good oil such as extra-virgin olive oiI will of course give you a better flavored bread. If you have a flavored oil you may want to give that a try. I’ve loved every type of oil l’ve used, rosemary oil, garlic oil, basil oil …

This onion bread is one of my favorite things to pack when I’m eating while traveling or running errands. I love it as is, or topped with avocado slices, tomatoes, or cucumbers.

Ingredients

3 large onions, thinly sliced
1 cup ground flax seeds
1  cup ground sunflower seeds, pumpkin seeds, or almond meal
1/4 cup Braggs amino, coconut aminos, low sodium soy sauce, tamari sauce, or shau sauce
1/4 to 1/3 cup extra-virgin olive oil or melted coconut oil

Instructions

Stir together all ingredients except onions in a large bowl. Add onions and stir to combine. Don’t worry about how it looks at this point. After you let it rest for 30 minutes the onions will soften and it will look like a thick batter.

Spread the mixture about 1/4-inch thick onto Teflon sheets that fit your dehydrator trays. Dehydrate for 12 to 24 hours (until the bread is dry enough to turn), then flip over onto mesh sheets or straight onto your dehydrator trays and dehydrate for another 6 to 12 hours. The bread can be very moist or continue until it’s almost as crisp as a cracker. I usually pull one tray when the bread is still moist but holds together well, another tray when it’s a little dryer and the last tray when it’s pretty much a cracker.

Variations

Garlic Onion Bread: add 1/2 head roasted garlic or 2 cloves minced garlic to batter.
Italian Bread: 1 tablespoon salt-free Italian seasoning or other herb
Mushroom Bread: substitute 1/4 cup diced mushrooms for 1/4 cup sliced onion.
Olive Bread: substitute 1/4 cup diced olives for 1/4 of sliced onion.

Oven Instructions

When I do try it this will be my starting point – line a baking sheet with parchment paper. Spread the batter on the sheet to a thickness of about 1/4-inch. Bake in an oven at the lowest temperature possible. Check after one hour to get an idea of how long it might take. If it’s completely wet after that hour then I would check back every hour until it’s dry enough to flip. Continue baking until bread is the desired texture.

 Make Your Own Substitute for Nama Shoy or Soy Sauce

Ingredients

1 large portabello mushroom
1 tablespoon sea salt
2 cups water

Instructions

Place the mushroom and salt in the blender with 1/2 cup of the water. Blend on high speed for 10 seconds, slowly add the remaining water through the top while continuing to blend. You may wish to strain the liquid to remove any mushroom chunks.

 

I invite you to use the Comments to share any variations, whether they work or not. We learn from both our mistakes and our successes.

Kid Friendly Low Carb Paleo Recipes Vegan Vegetarian

15 Three Ingredient Meals with a Healthy Spin

Published by:

 

20160109_160537

You’re committed to eating healthy, but sometimes the effort to plan, shop, prepare, and clean up can be enough to send you screaming to the drive thru with the golden arches. Sound familiar? To give you the motivation to continue your healthy journey I wanted to share with you all some of my quick to make and even quicker to clean up three ingredient meals. I realize that none of these are particularly innovative. However, I find it helps to have a bunch of ideas all in one place that I can go to when I need them.

Below is an excerpt from my book,  14 Days ~ 14 Pounds: Low Carb Daily Plan with 140 Quick & Easy Recipes (Low Carb Daily Plan – High Protein: Menus with Recipes). You’ll notice that some items don’t seem like low-carb choices, in the book I share the low-carb hacks for those.

1. Peanut butter + banana + whole wheat bread or crackers.

2. Boxed soup + leftover cooked veggies+ whole grains or pasta.

3. Sweet potato wedges + olive oil + sea salt.

4. Pasta + pesto + veggies

5. Pasta + parmesan + extra-virgin olive oil.

6. Steak or chicken or pork or turkey or ham + veggies + pesto.

7. Eggs + tomatoes + pesto.

8. Eggs + salsa + shredded cheese.

9. Whole wheat tortilla + veggies and/or shredded lettuce + hummus or cream cheese or shredded cheese.

10. Whole wheat pita + hummus + cucumbers or tomatoes.

11. Hot dog + mustard or ketchup + large lettuce leaf.

12. Frozen veggie burger + pasta sauce + cheese.

13. Frozen whole grain waffle or pancake + chopped fruit + maple syrup.

14. Celery stick, radish, tomato, or cucumber + cream cheese + chopped herbs.

15. Frozen whole grain mac ‘n cheese + frozen chopped spinach + thinly sliced green onion.

Eat healthy, enjoy your life!

Gluten Free Recipes Starches Vegan Vegetarian

This Rice Bowl Has a Secret

Published by:

gluten free brown rice kale bowl

I’ll add a pic of the finished dish a bit later but after I posted this teaser on Instagram so many of you have been asking for the recipe that I wanted to get it up here for you all.

I love food that I can make ahead and then just assemble and heat up on a busy day. This dish incorporates several of my make ahead items for a bowl dinner that is a raving fave around here.

The base of this bowl is the brown rice and therein lies the secret. Half of the rice is actually “riced” cauliflower. I always have raw riced cauliflower in the freezer. Basically I throw raw cauliflower florets in the food processor and pulse until it’s the texture of rice. I don’t want it to be mushy. I want each “grain” to be able to stand up on its own. I pack the riced cauliflower into large silicone ice cube trays which hold about 1/3 cup in each well. When it’s fully frozen I remove the cauliflower from the trays and pack them into zip-lock freezer bags. I’m looking for silicone bags I can use in place of the plastic bags but for now this works. It’s so easy to pop out a cube or two or three when I need it for a recipe or just to add to a cup of soup. It’s perfect to add to any rice dish to get more veggies in. Trust me, you’ll never notice that 1/2 the dish is cauliflower instead of rice.

Another thing I always have in the freezer is a cooked veggie mix. For this dish I chose a kale, onion and toasted pecan mix I’d made up last week. All I did was toast chopped pecans in a pan over medium heat. When slightly browned I dumped them into a bowl, added extra-virgin olive oil to the pan along with some onions and when the onions were lightly browned added chopped kale, salt and pepper, and some more EVOO. When the kale was slightly browned in spots I removed the pan from the heat and stirred in the pecans. I like to use this mix over pasta with pesto or just some EVOO, over brown rice, eat as is, add Parmesan or other hard cheese for a change up.

Every now and then I pour myself a glass of dry white wine over ice and then walk away and never drink it. I pour this water and wine into a bottle and save it in the fridge. It’s perfect for making sauces and risotto.

So these are the basic ingredients I used to make this rice bowl.

Ingredients

1 cup brown rice

3 tablespoons extra-virgin olive oil

1/2 cup dry white wine (or broth)

4 cups chicken or beef or bone broth, vegetable broth, or water

1/2 teaspoon each sea salt and black or white pepper (only if using water as your cooking liquid)

2 cups raw riced cauliflower

2 tablespoons butter (optional)

1/2 cup grated or shredded Parmesan (optional)

Instructions

Heat oil until hot over medium heat, then add rice. Stir occasionally for five minutes. Add wine. Allow to cook until liquid is almost completely absorbed, stirring occasionally. While rice is cooking heat broth in microwave or in another pan on the stove. No need to bring it to a boil, but it should be hot. When wine is absorbed add 1/2 cup broth. When the broth is almost absorbed add another 1/2 cup broth. Continue adding broth 1/2 cup at a time and cooking it down.

When you still have 1 cup of broth left add the cauliflower and the butter to the rice. It can still be frozen if you didn’t have time to defrost it. Continue adding broth and allowing it to cook down until the rice is tender. Stir in Parmesan if using. The resulting dish should be creamy but not soupy. You may not end up using all 4 cups of broth.

Pour risotto onto one large platter or individual bowls. Top with hot Toasted Pecan Kale mix. You can stop at this point but I drizzled a sauce made from sour cream thinned with white wine onto my bowl. My favorite way to top this though is with a balsamic glaze (reduced balsamic vinegar).

Another Little Secret

I always soak my grains before cooking them. After my morning coffee I put 1 cup of uncooked brown rice in a glass bowl with two tablespoons of an acid such as yogurt, yogurt whey, lemon  or lime juice, or apple cider vinegar. After pouring in enough water to cover the rice about one inch I set it aside for at least seven hours and as long as twenty-four hours. Drain, rinse and you’re ready to cook it although you’ll need half as much cooking liquid as you would need if cooking without soaking.

Gluten Free Low Calorie Paleo Recipes Starches Vegan Vegetarian

Glazed Root Vegetables

Published by:

healthy vegetable recipe
This was a lazy cooking day. I was actually surprised that this dish turned out as well as it did. I don’t know why I’m still surprised that extremely simple recipes turn out to be my faves. I guess after years of cooking “five star” meals it’s hard to set aside the idea that you need tons of ingredients and even more time to create something extraordinary.  While I used carrots and jicama for this dish, this works well with any winter squash. Try it with sweet potatoes, butternut squash, or acorn squash.
Cut vegetables into chunks, or sticks.

Heat 1 tablespoon cooking oil over medium heat. When oil is hot, place vegetables in pan and lightly salt them. If you use sea salt you can thank me later. Saute for three to five minutes until the veggies just start to get tender. Stir them occasionally. In a small dish mix a scant one tablespoon coconut sugar or honey, two tablespoons water, or juice, or broth, one teaspoon seasoning from the list below. Cook and stir until veggies are glazed and just barely tender.

Seasoning:

Cumin
Ginger
Curry
Hot sauce
Cayenne
Crushed peppers
Kid Friendly Recipes Starches Vegan Vegetarian

Quinoa Burritos

Published by:

 

quinoa-burritoes

Not all UnDieters are following Paleo or Low Carb so I wanted to give you all one of my favorite burrito recipes. Vegans can forgo the cheese and this will still be a delicious recipe. As with most of my recipes there are many variations which I’ll share with you at the end after the basic recipe.

Ingredients

1 cup quinoa

2 cups chopped vegetables such as zucchini, onions, or bell peppers, or a mix

1 tablespoon paprika

1 teaspoon salt

one 15 ounce can black, pinto, or kidney beans

2 cups tomato salsa or salsa verde

8 whole wheat tortillas

1t o 2 cups shredded cheddar, pepper Jack, or Mexican cheese blend

Instructions

Rinse quinoa well. Drain and place in a saucepan with 2 cups of water, paprika, vegetables and salt. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.

Preheat oven to 350 degrees F.

Stir in beans and 1 cup salsa. Place one tortilla in an oiled baking dish. Fill with 1 cup of the quinoa mixture. Fold over. Continue filling and folding tortillas until all 8 tortillas are filled. Top with 1 cup of salsa and the cheese. Bake for 12 to 15 minutes until hot and bubbling.

Vegan Variation

Use soy cheese in place of the cheese or just eliminate the cheese altogether.

Spice Change Up

Change up the paprika with taco seasoning or fajita seasoning.

Add 1 tablespoon minced garlic to the quinoa while boiling it.

For really cheesy burritos add 1 cup cheese to the quinoa mixture before rolling it up in the tortillas. You’ll have extra filling left over which you can set aside for another meal or just use a couple extra tortillas.

Top It Off

After removing from the oven garnish with chopped avocado, sour cream, sliced green onion, chopped roasted green chilies, sliced olives, chopped red onion …

Gluten Free Kid Friendly Neutral Paleo Recipes Vegan Vegetarian

Pumpkin Spiced Almonds

Published by:

spiced-nuts2It’s a hot day here in Southern California, although that’s probably the equivalent of saying “pizza pie”, isn’t it? Anway, I was itching to get into the kitchen but the heat was zapping my energy so I settled for something quick and easy and for me that means – no measuring. Hopefully you all will be able to appreciate how easy it is to cook to your own taste without measuring exact amounts or ingredients.

I’d roasted a Delicata squash the other night and had saved the seeds. I’d given them a rinse and rubbed them to remove the squash goo, but had put them wet into a little container and refrigerated them. So the first step was to dry toast them.

I placed the seeds in a cast iron pan on the burner and heated it to medium. I stirred them occasionally and when they were no longer wet I added some nuts that I had soaked and dried last week. So in went pecans, almonds, and cashews. I continued toasting everything, stirring occasionally until the Delicata seeds started to pop.

I swirled in a little coconut oil, then stirred in a small handful of pumpkin pie spice, a pinch of sea salt and a couple pinches of monk fruit (sweetener). You could really use any sweetener that you have on hand, stevia, honey, maple syrup, coconut sugar, rapadura, sucanat … and continued stirring occasionally for five minutes. I removed a couple of nuts. Let them cool, then tasted them and adjusted the seasoning. When I liked the seasoning I removed the pan from the heat and allowed the nuts to cool before packing them in a glass jar and storing in the fridge.

Then I read that a Penn State study had determined that eating 35 almonds a day resulted in a 1/4 cup loss of fat around the belly. One more reason to enjoy these almonds :)

Gluten Free Living Food Low Calorie Neutral Paleo Recipes Vegan Vegetarian

Bacon Eggplant Jerky – Paleo, Vegan, & Gluten Free

Published by:

eggplant jerky recipe

You can find various recipes for eggplant jerky all over the Internet. I don’t claim to have invented this one, but I do believe that I’ve worked to make it as simple and tasty as possible while giving you easy ways to alter it according to your own diet or taste preferences. There are so many ways you can change up this recipe within a certain framework that will still  end up with the chewiness of jerky and tasting like bacon.

Start with an eggplant that has a smooth and shiny skin. While I don’t like to remove the peel, its so full of nutrition and honestly, its one more step to get to the end result, but I do prefer this without the skin. My compromise is to slice it so that not every piece has skin attached to it. In the end the few pieces which were mostly all skin were the crispiest.

I tried to use a mandoline, as well as a food processor to slice it but that was a complete fail – a combination of the tough skin and the sponginess of the flesh. I tried peeling it and running it across the mandoline but the spongy flesh still fouled up the process, so out came my favorite chef’s knife and my bamboo cutting board and three minutes later I had a pile of bacon shaped pieces of eggplant. Well really you wouldn’t have thought they looked like bacon at this point, but since I knew where I was going with this, it was already starting to look like bacon to me. Do you think that positive thinking helps in the kitchen?  I do. I’ve noticed that when I’m feeling less than confident or unexcited about a new recipe it often turns out badly.

In the interest of making the recipe as simple as possible I used a Tandori spice mixture which has paprika, garlic, and salt. You can use any spice mixture which has a paprika base. I used garlic flavored olive oil, but you can of course use plain olive oil, just be sure it’s extra-virgin. Your taste buds will thank you. And I used balsamic vinegar because I love the rich flavor, but you can use apple cider vinegar if you prefer. I didn’t use black pepper but if you want to add some be sure it’s freshly ground.

I like my version of the marinade because you don’t get a lot of runoff like many of the recipes I found on the Internet. You don’t get oil dripping off into your dehydrator and you don’t have to use towels to sop up the oil after dehydrating them. Still I think my recipe would be better with a little more oil. Flavor-wise, it won’t matter much, but it will help the jerky to be a little less dry.

All of the recipes tell you to mix up the marinade, pour it over the eggplant, and stir to coat. That really doesn’t work very well when you’re working with what is basically a vegetable sponge. The first few slices soak up all the marinade and then you have to press on them to release enough marinade to coat the other slices which still don’t get evenly coated with the marinadde. So I covered the bottom of my bowl with a thin layer of marinade. Placed half the eggplant slices in the bowl, drizzled with half the marinade, added the rest of the eggplant, the rest of the marinade and tossed to coat.

I dehydrated my first batch for 12 hours and while I liked the end result, there were a few pieces which weren’t as dry which I liked even more. So my next batch will go for maybe 8 hours.

Ingredients

2 large eggplant

1/2 cup coconut aminoes, or low sodium soy sauce

1 tablespoon + 1 teaspoon Tandori or Cajun spice mixture

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/2 to 1 teaspoon freshly ground black pepper, optional

Instructions

Trim the bottom and top from the eggplant. Discard.

Slice the eggplant into 1/4-inch thick rounds. Stack 4 or 5 rounds and slice into strips.

Place all marinade ingredients in a small jar. Cover and shake well.  Coat the bottom of a large bowl with marinade. Working quickly, place half the eggplant in the bowl, drizzle with half the marinade, the remaining eggplant and then the remaining marinade. Toss to combine. Place in the refrigerator for at least 2 hours but you can leave it there all day or overnight.

Place strips on dehydrator trays being careful not to overlap the slices. Depending on your dehydrator you should have 5 to 6 trays. Dehydrate at 115 degrees for 8 to 12 hours. Take a few pieces out after 6 hours. Let them cool down and see if you like the consistency. If you do then stop the process. If you don’t then let them go for another hour or two and check them again.

And there you have it – your basic recipe for eggplant jerky. The next time I make it I’m going to make the following tweaks to see if I get an even better result:

1/4 cup + 2 tablespoons coconut aminoes, or low sodium soy sauce

1 tablespoon + 1 teaspoon Tandori or Cajun spice mixture

1/4 cup + 2 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 cup pure maple syrup

I’m sort of resisting adding the maple syrup because I don’t like to add sugar when it isn’t really needed, but I want to see what happens to this jerky with the addition of the rich amber flavor. I’m also going to use 1 eggplant and 2 medium zucchini. I don’t see why zucchini wouldn’t work and then the tough skin wouldn’t be an issue and it can be easily sliced on the mandoline.

I’ll update this post after trying out the new version. Happy eating!

Gluten Free High Protein Living Food Low Carb Neutral Paleo Vegan Vegetarian

Paleo Creamy Coconut Lime Salad Dressing

Published by:

coconut-lime-dressingIf you’re doing Paleo or completely off dairy, you may be missing creamy salad dressings. I was experimenting with coconut cream (I bought a TON of it when there was a sale at Whole Foods) and decided to try it in place of buttermilk in a salad dressing – and it worked!

You can substitute toasted sesame seed oil for the olive oil for an Asian flair.

This dressing is good over greens, or roasted vegetables.

Ingredients

1/4 cup fresh lime juice (about 2 limes)

zest from 2 limes

1/4 cup coconut cream (stir the contents of the jar first)

1 tablespoon honey, agave syrup or equivilent Stevia or monkfruit

1 tablespoon hot sauce, or 1/4 to 1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Instructions

Place all ingredients except oil in a blender and buzz until smooth. Keeping the motor running slowly pour in the oil until it’s emulsified into the dressing. Taste and adjust seasoning if needed.

$$$avers Beverages Gluten Free Living Food Paleo Recipes Vegan Vegetarian

I Made Cashew Milk Today!

Published by:

silk-cashew-milkI tried this cashew milk by Silk and loved it. Did you see on the package that it’s only 25 calories per cup! And it tastes way better than skim milk (which has more calories anyway). Only problem – it’s not organic. So I found some organic cashew milk and bought it. Not a sustainable plan though since this cashew milk, while DELICIOUS, cost $9 for a two cup bottle. Waa-waaaa!

Plan B – make my own cashew milk. However raw organic cashews cost $9 per bag, if I’m lucky and find them on sale. So homemade cashew milk was still going to be expensive, or so I thought. Take a look at the cost breakdown at the end of this post. Long story, shortened, I went ahead and made it anyway. The long story was basically me stalking a bag of cashews at Mothers Market until one day it went on sale and I bought it. After the disaster with the rice milk (which tasted like watered down water) I felt like I owed myself an indulgence – in the nondairy milk area of my life.

The whole process was pretty simple. I soaked the cashews in warm filtered water overnight. I didn’t add salt to it which all soaking recipes tell you to do, mostly, well completely, because I didn’t read any directions before soaking them. I just did it and then the next morning Googled “how to soak cashews” so that I would know if I needed to soak them longer. That’s when I saw that I was supposed to have added a tablespoon of sea salt to the soaking water. Oh well. So I drained off the water and rinsed the nuts until the water was clear. Soaking part done.

One of the other things that had put me off from making cashew milk is that I didn’t want to have to deal with the whole straining the ground nuts out of the milk issue. Besides having to buy a nut bag and adding more work to the process, me being me, I would then have to figure out a way to use those soaked, ground nuts in another recipe. Cashew Nut Brownies anyone? I decided that I just wouldn’t strain the nuts out. If you can make cashew butter from cashews then I figured that they would probably just blend into the milk as if I’d stirred cashew butter into water.

So I got out my Oster blender. Love that blender. I dumped 3 cups of cashews and 2 cups filtered water into the blender and buzzed them until the cashews were completely pureed into the water. Then I added  a large pinch of sea salt, 2 tablespoons vanilla extract, 2 packets of Truvia*, and 4 more cups water, buzzing until blended. I poured 2 cups of this very rich cashew milk into a water bottle to use for coffee. I added 2 more cups of water to the blender, buzzing until blended. This produced a more milk-like consistency.

Okay, so the cashew milk was just as delicious as the store-bought versions, but how did it come out expense-wise? The bag of raw organic cashews cost $9 on sale. That bag gave me 2 cups of cream and 9 cups of milk at a cost of .82 per cup. Comparing that to the cost of store-bought soy, almond, rice, or coconut milk at .63 to $1.13 per cup, homemade cashew milk is actually quite affordable. And if I hadn’t poured off the cashew cream then my cost would have gone down to .60 per cup. (12 cups of water to 3 cups of cashews, made in 2 batches.)

* You don’t need to add sweetener, but if you do you can use stevia, maple syrup, honey, Truvia, monk fruit, Splenda, basically any sweetener that isn’t as bad for you as white cane sugar, because what would be the point of making homemade organic cashew milk and then dumping white sugar into it?

Gluten Free Kid Friendly Paleo Recipes Starches Vegan Vegetarian

Sweet Potato “Fries”

Published by:

baked sweet potato friesI’ve been posting a lot of recipes lately with quotation marks around them. “Fries”, “rice”, “potato”, “guac”. Oh well, this one is one of my favorites. It’s quite simple and really nothing new but I thought I’d post it anyway as a reminder of how easy it is to eat healthy and enjoy what you’re eating. Why feel deprived while eating to lose weight and get healthy if you don’t have to?

I peeled these potatoes because they were a little old, but I prefer these “fries” with the skin on. Cut sweet potatoes into fry shaped sticks or wedges. You can cut them as thin or as thick as you like, the important thing is to cut them all roughly the same size so they’ll cook evenly.

Place them on a baking sheet. Spray or toss them with your choice of oil, coconut oil or olive oil are my oils of choice with these. Sprinkle with sea salt and arrange so they’re in one layer and not too crowded. Pop them into an oven preheated to 450 degrees. Bake for 20 to 30 minutes depending on how large your slices are. Take out of the oven and flip them after 15 minutes, 10 minutes if your slices are especially thin.

Variations

1 teaspoon (per potato) of a spice or spice combination of your choice:

  • chipotle powder (small pinch)
  • wasabe powder (small pinch)
  • smoked paprika
  • fajita seasoning
  • taco seasoning
  • Chinese five-spice
  • cumin
  • pumpkin pie spice
  • garam masala
  • Cajun seasoning

Eat them as is or serve them up with ketchup, mustard, mayo or as you’ll see in the photo above I served mine with mayo to which I’d added mashed cloves of roasted garlic.

You can thank me later :)