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How to Press Tofu: The secret to spectacular tofu is in the pressing. Water-packed tofu, sold in the refrigerated section, is like a sponge. When using it, you need to drain the package and press out all of that water logged inside of it. After that, it can soak up whatever marinade and flavor profile you desire.
Rosemary White Bean Soup (Vegan): 1 onion, chopped 5 cloves garlic, minced (with garlic press) 2 tsp fresh minced rosemary 1/2 tsp dried thyme 5 cups water + 4 tsp Low Sodium Better than Bouillon Vegetable Base OR 5 cups of your favorite veggie broth 5 cups white beans, cooked (or canned beans drained and rinsed) 1 tbsp fresh, roughly chopped parsley 2 medium carrots, cut lengthwise in quarters then sliced in 1/2' slices 1 rib celery, 1/4 inch slices 1/2 tsp black pepper
Apricot Miso Sticky Chicken For the chicken: 8 boneless skinless chicken thighs (about 1 1/2 pounds) Salt Vegetable oil For the glaze: 1 tablespoon vegetable oil 1 large garlic clove, peeled and grated on a microplane (or crushed in a garlic press) 2 tablespoons white miso paste 2 tablespoons apricot jam 1 tablespoon rice vinegar 1 tablespoon water
Zesty Chicken and Rice Soup | • Canola oil • 1 onion • 4 carrots • 3 celery ribs • 1 teaspoon ground cumin • ½ teaspoon coriander • ½ teaspoon chili powder • Pinch cayenne pepper • 4 cloves garlic, pressed through garlic press • 5 cups chicken stock • 3 – 3 ½ cups cooked, shredded chicken breast (*see note below) • ½ cup frozen peas, thawed • ½ corn kernels • 1 teaspoon lime zest • 1 tablespoon lime juice • 2 tbsp cilantro 3 c cooked rice tortilla strips lime wedges