Easy Vegan Garlic Sauce (No Tofu) Recipe
I recently learned that many of the foods that I consume on the regular are iodine blocking. While these foods are generally considered beneficial and good for a person, they do have some properties that can have negative effects. Particularly when consumed often and for those who may have a genetic predisposition toward hypothyroidism.
My mother had an underactive thyroid.
I noticed some of the tell tale symptoms appearing for myself.
That is when I did a little research and discovered that cruciferous vegetables and soy can inhibit iodine absorption. And since an animal product free diet means iodine intake is somewhat limited, I figured that maybe I had to cut back a little on tofu. I was eating a lot of it thinking the extra protein would be helpful. Guess I was wrong about that.
So, I started coming up with new ideas for sauces and purees that didn't use tofu.
Don't get me wrong. I think tofu is great. But I suppose too much of anything is not good.
Still, I need my sauces. I need my flavor.
This is a good one. Easy to make. Super tasty. Still vegan. No tofu.
12 cloves garlic
1/2 cup garbanzo beans
2 heaping spoonfuls hummus
1 1/4 cups water
2 tsps canola oil
1 tbl salt
1 tsp black pepper
Just cook the jalapeno and garlic in a small, dry non-stick frying pan. Let them char a little and get some color.
Then you can add the oil and water and cook it down for 5-7 minutes.
Add everything to a blender and puree until nice and smooth.