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 jalapeno
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. 


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