Brazil Nut Topping

I have been using this Brazil Nut Topping on pasta, pizza, and salads. It is reminiscent of parmesan, but tastes more earthy. Furthermore, Brazil nuts are one of the richest sources of selenium, an essential mineral with antioxidant properties. They also contain plenty protein and healthful fats. The addition of fresh garlic to this mixture makes this topping fragrant and versatile, perfect to perk up a pasta dish or add crunch to a salad. Try it and let me know what you think!

I love putting this Brazil Nut Topping on this Lasagna alla Karina and this Easy Homemade Pizza.

Brazil Nut Topping

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Scale

1/3 cup Brazil nuts
2 cloves garlic, chopped
2 tablespoons hemp seeds
1 tablespoon nutritional yeast
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon sea salt

Instructions

Place all the ingredients in a small food processor and pulse 6-7 times until homogenous. Use on what you want. Bon appétit!

Keywords: Brazil nuts, topping, garlic

Garniture aux noix du Brésil

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Scale

1/3 tasse de noix du Brésil
2 gousses d’ail, hachées
2 c. à soupe de graines de chanvre
1 c. à soupe de levure alimentaire
1 c. à thé d’huile d’olive
1/4 c. à thé de poudre d’ail
1/2 c. à thé de sel de mer

Instructions

Placer tous les ingrédients dans le bol d’un petit robot culinaire. Pulser 6 à 7 fois jusqu’à l’obtention d’une texture homogène. Bon appétit!

Keywords: noix du Brésil, ail, garniture

A Must in Indian Cuisine: The Garlic-Ginger Paste

November 14, 2019September 24, 2020 ~ Karine K ~ 2 Comments

Truly a must in Indian cuisine: the garlic-ginger paste. Many Indian recipes require the use of this fabulous paste. It adds a lot of depth to dishes, mixed in usually towards the end of cooking, and its flavor is essential if you’re after an authentic taste.

It doesn’t matter how much garlic, ginger and water you use, just make sure they’re about the same amount of garlic and ginger, and add water by the spoonful until you get the right consistency.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Garlic-Ginger Paste

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Author: livitygardens
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

Fresh garlic cloves, peeled
Fresh ginger, peeled
Water

Instructions

In a high-speed blender, place the garlic and ginger. Add 2 tablespoons water and process, adding water, by the spoonful, until all blended and somewhat smooth, but not liquid.

Pâte d’ail et gingembre

Plusieurs recettes indiennes requièrent cette fameuse pâte d’ail et gingembre. Cette dernière amène de la profondeur, ajoutée habituellement vers la fin de la cuisson, et son arôme est essentiel pour un goût authentique.

Pâte d’ail et gingembre

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Vous pouvez utiliser la quantité d’ail et de gingembre qui vous plaît, selon un ratio de 1:1. Pour une tasse d’ail, utilisez une tasse de gingembre. Ajoutez l’eau, par petites quantités, afin d’obtenir la texture désirée sans que le mélange ne soit trop liquide.

Author: livitygardens

Ingredients

Ail, pelée et hachée
Gingembre frais, pelé et haché
Eau

Instructions

Placer l’ail et le gingembre dans un mélangeur. Ajouter 2 c. à soupe d’eau et pulser. Ajouter de l’eau, une c. à soupe à la fois, jusqu’à l’obtention d’un mélange onctueux, mais assez épais.

Toum: A Lebanese Garlic Sauce

November 20, 2018September 9, 2021 ~ Karine K ~ 2 Comments

If you love garlic, you’ll love toum: a Lebanese garlic sauce. It’s a dip, a condiment, a sauce, and it’s very garlic. I used to order it with my shish taouk asking for a “double order of the garlic sauce!” But seriously, when I finally put my hands on homemade toum, I was hooked. I usually have a tub of the thing sitting in my fridge, and I use it with whatever I feel like, almost even on toast! Just try it, you garlic-addict!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Try it with this Lion’s Mane or Oyster Mushroom Shawarma, this Cauliflower Shawarma or these Traditional Falafel.

Toum: A Lebanese Garlic Sauce

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 8 servings 1x

Ingredients

Scale

1/2 cup garlic cloves, peeled and trimmed
1 teaspoon sea salt
1 1/2 cup grapeseed oil
Juice of 1 juicy lemon
5–6 tablespoons ice water

Instructions

In a food processor, pulse garlic and salt until you get a smooth paste, scraping the sides of the bowl, occasionally. While the food processor is running, add the lemon juice. Pulse until fluffy. With the processor running, add 1/4 cup of the oil, in a thin and slow stream. Then, add 1 tablespoon of the ice water. Scrape the sides of the processor bowl and continue with another 1/4 cup of the oil. After each addition of 1/4 cup of oil, add 1 tablespoon of the ice water. Continue alternating until all the oil is used. Taste, adjust for sea salt, if necessary. You should have a light and fluffy sauce. The key is to add the oil very, very slowly.

Toum: la fameuse sauce à l’ail libanaise

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Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 8 portions 1x

Ingredients

Scale

1/2 tasse de gousses d’ail, pelées et parées
1 c. à thé de sel de mer
1 1/2 tasse d’huile de pépin de raisin
Jus de 1 citron frais
5 à 6 c. à soupe d’eau glacée

Instructions

Dans un robot culinaire, pulser l’ail et le sel de mer, jusqu’à l’obtention d’une pâte homogène. Pendant que le robot fonctionne, ajouter le jus de citron frais. Pulser. Avec le robot en fonction, ajouter 1/4 tasse d’huile en un filet mince. Ajouter ensuite 1 c. à soupe d’eau glacée. Pulser. Continuer avec 1/4 tasse d’huile, suivi d’une c. à soupe d’eau glacée. Continuer d’altérer entre 1/4 tasse d’huile et l’eau glacée jusqu’à l’utilisation de toute l’huile. Ajuster le sel de mer, si nécessaire. Il est très important d’aller doucement avec l’huile, sinon, votre toum restera liquide et huileuse.

Grape or Cherry Tomato Marinara

June 28, 2016November 16, 2020 ~ Karine K ~ 1 Comment

The trick for this Grape or Cherry Marinara is to get the very best and sweetest grape or cherry tomatoes you can find. I try to get mine at the farmer’s market, and oh my! This makes a tomato sauce that tastes like candy. I also put a ton of garlic in my marinara, because garlic is my thing. You can always cut on some of the garlic and add some heat too with fresh chile or red pepper flakes. The goal is to let it simmer gently, for a while. You’ll end up with a very sweet and rich sauce. And you’ll end up eating it with a spoon, without pasta!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Grape or Cherry Tomato Marinara

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Author: Karine K

Ingredients

Scale

1/3 cup good olive oil
Grape tomatoes (I get the equivalent of 3 pints from the farmer’s market)
3/4 of a whole head of garlic (minced)
Fresh basil, torn, to taste
Sea salt and pepper, to taste

Instructions

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin.

Remove the lid, put the heat to medium-low, add the rest of the garlic and more basil. Taste and adjust for salt and pepper, and continue simmering, uncovered, until the sauce is thick and sweet, about 30 minutes. Taste and adjust seasonings. Enjoy with your favorite pasta or zucchini noodles. Bon appétit!

Notes

I like my sauce chunky, but feel free to use an immersion blender to smooth out the texture and get rid of any pieces of tomato skin left behind.

Keywords: tomato, marinara

Marinara de tomates cerises

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Author: Karine K

Ingredients

Scale

1/3 tasse d’huile d’olive
3 pintes de tomates cerises
10 gousses d’ail (émincées)
Basilic frais, haché, au goût
Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, chauffer l’huile d’olive à feu moyen. Ajouter les tomates, le sel de mer et le poivre, et bien remuer. Ajouter la moitié de l’ail et des feuilles de basilic. Remuer, couvrir, réduire à feu doux, et laisser mijoter doucement jusqu’à ce que les tomates commencent à percer, environ 5 à 10 minutes, selon l’épaisseur de la peau des tomates.

Retirer le couvercle, monter le feu à moyen-bas, ajouter le reste de l’ail et plus de basilic. Goûter et ajuster les assaisonnements. Continuer de mijoter jusqu’à ce que la sauce soit épaisse et sucrée, environ 30 minutes. Goûter à nouveau et ajuster les assaisonnements. Bon appétit!

Keywords: tomates, marinara

Tag: garlic

Brazil Nut Topping