Toum — Lebanese Garlic Sauce

Toum — Lebanese Garlic Sauce

With it being coronavirus/cold and flu season, this seemed like a logical recipe to post.
I first read about this sauce/spread in Milk Street magazine and then a couple of weeks later I saw it at the Boulder Farmers’ Market and then, strangely enough, at Trader Joe’s! Its origins are Lebanese and it’s often served with chicken kabobs, shawarma or falafel, but I like it drizzled over grilled veggies, spread like mayo on a sandwich, layered with hummus and veggies in a wrap, added to soup, drizzled in the middle of a taco filling, or simply dolloped on top of a potato chip!

All you need is a food processor or blender (I’ve only made it in a food processor), garlic, olive or vegetable oil (I use sunflower), lemon and salt. What makes it so unique is the emulsification process that produces an aioli-like sauce with an essence that enhances other foods to umami status.

Avocado Decadence

Avocado Decadence

When I 16 and living in Ireland as an exchange student one evening my host mom served these avocados instead of a leafy green salad. One bite in and I remember thinking, “Why the hell have I never eaten this until now? and Can I 

Craveable Cauliflower Buffalo Wings

Craveable Cauliflower Buffalo Wings

Full disclosure: I’ve never eaten Buffalo Wings made with chicken. Wings became popular long after I became a vegetarian, but I’ve been making this recipe for years and find myself craving it, especially in the winter.

Why chickpea flour? No, not because I’m going all GF on you! I actually like the nutty, more complex flavor of chickpea flour because it adds a deeper flavor to the cauliflower, and it definitely provides a little extra protein. Where to buy? I usually get mine at a local Indian grocery store, but you can also find it in specialty/natural foods grocery stores that carry the Bob’s Red Mill line of flours/grains.

There are seemingly dozens of variations of this recipe on the Internets, but I have tried to make this recipe a little more straightforward and easy to execute without losing any flavor. I hope you enjoy and crave!

Roasted Garlic

Roasted Garlic

Back in the summer of 1989 I had graduated from college and after a slight mishap with some carefully laid plans, I was catapulted back to my parents’ home for a few months. It was during that time I took refuge in my mother’s kitchen. 

Ume Almonds

Ume Almonds

This isn’t as stupid-simple as the smoked salmon and potato chip so-called recipe, but it’s pretty damn close. I learned about these tasty nuts back in 2005 at The School of Natural Cookery in Boulder. Like most everything I make, I go in phases of loving 

Stupid Salmon Appetizer

Stupid Salmon Appetizer

This really shouldn’t even be classified as a recipe, but…a few years ago I went over to fellow mommy’s house to help plan yet another painful school fundraiser (a job hazard when you’re a professional fundraiser — everyone wants you on their Fundraising Committee). You know