In February, we’ve decided to play with garlic. Mmmmm, garlic. It’ll keep the vampires away, but it’s also good for colds and such. I’m guessing, with the load of elephant garlic I just roasted, we’ll just keep people far enough away not to share germs? Garlic is such an excellent base flavor for so many things. I would guess that I use garlic, whether fresh or powder, in maybe 70% of the savory dishes in my kitchen? I love it so. Way back at the beginning of my food allergy journey, garlic was one of the foods I cut out, thinking it was an issue. Looking back, I figured out that it wasn’t — it was just heavily featured in many dishes that were also full of dairy, which is a problem. I know that garlic isn’t an easy or favored food for some people on restricted diets. I’m sorry! This isn’t your month here at Surviving the Food Allergy Apocalypse. I hope you learn something else, or, if it’s easier, come back on Fridays for links instead.
Let me be honest — I do not know what to call this dish. I was fussing with the basic recipe, and I tried cooking it a variety of ways. The flavor is nice in all of them, but the “winning” version has the best texture, like a small flexible pancake snack, savory, not sweet. I’m sure you could top it with something, but it’s tasty all on its own. So is it okay if I call it just a snack? You could eat this while watching a game. Or just TV or a movie. I don’t advise eating it while playing a game, like a board or card game, as I think it would leave you with greasy fingers, leaving prints on the game bits.
SO this is Garlic Potato Scallion Snacks. They are tasty and warm and not too labor intensive. Enjoy.
- 1 head garlic
- 1 Tablespoon olive oil
- 1 pound potatoes yukon gold, peeled if you prefer
- 1 Tablespoon salt
- 2 Tablespoons vegan margarine, safe for you
- 2 oz roasted garlic
- 2 Tablespoons vegan cream cheese (I like Kite Hill, which is almond-based. Use what is safe for you.)
- 2 Tablespoons glutinous rice flour (which does not actually contain gluten)
- 2-4 Tablespoons vegetable stock
- 1-2 Tablespoons olive oil
- Roast garlic. Chop off top of bulb, drizzle with olive oil, wrap in foil, and bake at 450º for 45 minutes. Let cool. If you are using elephant garlic, like in the photos, you can peel the cloves first, as I did.
- Boil potatoes in salted water until easily pierced with a fork. The time for this will depend on the size of the potatoes. I personally like to buy bigger potatoes and boil them whole, as I think I get the best texture this way
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon baking sheet.
- When potatoes are done, drain and lightly mash. Add vegan margarine, vegan cream cheese, roasted garlic, and mash.
- Add rice flour and veggie stock and mash to completely combine. You should have a sticky mash when you are done, so don't add too much veggie stock. I added it 1 Tablespoon at a time.
- Make approximately 1 Tablespoon drops onto your prepared baking sheet. Leave about 1 inch of space around each drop, as they will flatten out into pancakes. No need to flatten them yourself. Using the second tablespoon of olive oil, brush the top of each.
- Bake for approximately 25 minutes, until the edges have browned.
I've given a garlic measurement in ounces rather than cloves as garlic cloves differ drastically in size. Taste and adjust as you go, if you don't have a kitchen scale.