Author Archives: Angela Liddon

Monster Bars

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{“head_note”:”When the hunger monster strikes, monster bars are at your rescue! These are great bars to stash in the freezer so they\u2019re ready whenever you need a quick boost of energy. The base is naturally sweetened with Medjool dates and it\u2019s packed with protein, fibre, and healthy fats to keep your energy cruising along at mach speed. The dark chocolate topping is totally optional if you\u2019re avoiding added sugar, but it\u2019s lovely for a treat! Also, feel free to shape these into balls as opposed to bars. I\u2019ve made these nut-free, but you can use any nuts or other mix-ins you have on hand.”,”instructions”:”

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  1. Lightly grease a <\/span>9- x 5-inch<\/span> loaf pan (or a small 7-inch round cake pan) with oil and then line it with parchment paper for easy removal. You can also use an 8-inch square pan, however the bars won\u2019t be nearly as thick.<\/span><\/li>\r\n \t
  2. Add the pitted dates into a food processor and process until the dates are finely chopped and sticky.<\/span><\/li>\r\n \t
  3. Add the oats and process for a few seconds until finely chopped. Now, add the coconut, hemp hearts, pepitas, coconut oil, sunflower seed butter, cinnamon, vanilla, and salt. Process until the mixture is fully combined, about 10 to 20 seconds.<\/span><\/li>\r\n \t
  4. Add water 1 tablespoon at a time, processing after each addition, until the mixture comes together. <\/span>It should stick together easily when pressed between your fingers and it shouldn\u2019t be dry.<\/span><\/li>\r\n \t
  5. Scoop all of the mixture into the prepared pan and spread out evenly. With your fingers, press down firmly and evenly until the mixture is compact and smooth on top. <\/span><\/li>\r\n \t
  6. Place the pan in the freezer for about 10 minutes so the bars can firm up a bit. <\/span><\/li>\r\n \t
  7. If using, melt the chocolate and coconut oil together in a double boiler over low heat. Quickly spread all of the melted chocolate on top of the bars until smooth. Immediately sprinkle on the seed and fruit topping. Return to the freezer until the chocolate is solid, about 15 to 20 minutes. <\/span><\/li>\r\n \t
  8. Warm a sharp knife under hot water and then slice the bars. Leftovers can be stored in the fridge for up to 1 week or in the freezer for up to 2 months.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* Be sure to use very fresh and soft dates in this recipe or the mixture won\u2019t stick together as well. If your dates are on the dry\/firm side, soak them in boiled water for around 20 minutes and then drain well before use.\r\n\r\n** For the topping, I used a mixture of chopped pepita seeds, dried cranberries, hemp hearts, flaked sea salt, and dried shredded coconut. It adds a lovely sweet and salty crunch!”}

Coconut Holiday Nog

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{“head_note”:”I always feel like something is missing when I try store-bought vegan holiday nogs, so I knew I had to create my own eggless nog for the holidays. It features full-fat coconut milk, a twist that provides richness and a luxurious creamy texture that\u2019ll stick to your spoon! Seriously, this nog is thick<\/i>, as it should be. Fresh nutmeg lends an authentic flavour and is a must here; I use it generously, but feel free to add it to taste. Be sure you don\u2019t swap the fresh nutmeg for the pre-ground stuff, as pre-ground nutmeg is much stronger and will throw the flavours off. This nog tastes best served super cold, so I recommend making it several hours before you need to serve it\u2014or better yet, make it the night before.”,”instructions”:”

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  1. Add all ingredients (except alcohol, if using) into a high-speed blender. Blend until smooth.<\/span><\/li>\r\n \t
  2. Transfer the nog to a 1-litre mason jar and secure lid. Chill in the fridge for several hours, or overnight if possible.<\/span><\/li>\r\n \t
  3. Once cold, shake the jar well to recombine. Pour into glasses, garnish with fresh nutmeg, and add alcohol to taste, if using.<\/li>\r\n \t
  4. Store leftovers in the fridge for up to a few days.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • This\u00a0nog will thicken more as it chills. If the nog is too thick for your liking, you can thin it with a bit more almond milk. Adjust other flavours if necessary.<\/li>\r\n \t
    • Love coffee? This nog tastes great in a holiday nog latte!<\/li>\r\n<\/ul>“}

Cozy Butternut, Sweet Potato, and Red Lentil Stew

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{“head_note”:”Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I\u2019d highly recommend it!”,”instructions”:”

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  1. To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and saut\u00e9 for 3 to 5 minutes, until the onion is softened.<\/span><\/li>\r\n \t
  2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue saut\u00e9ing for a few minutes longer.<\/span><\/li>\r\n \t
  3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine. <\/span><\/li>\r\n \t
  4. Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.<\/span><\/li>\r\n \t
  5. Add the apple cider vinegar to taste. Adjust the other seasonings if desired. <\/span><\/li>\r\n \t
  6. Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you\u2019ll blend too much of the veggies). This thickens the broth.<\/span><\/li>\r\n \t
  7. Stir in the chard, and cook for another couple minutes until the greens are wilted. <\/span><\/li>\r\n \t
  8. Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.<\/span><\/li>\r\n \t
  9. Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.<\/li>\r\n<\/ol>“,”foot_note”:”* Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking. Also, if you are short on time, you can skip peeling the butternut squash as the skin is edible. (I don\u2019t recommend skipping peeling the potato, though.)\r\n\r\n** You can swap\u00a0the red lentils for 1 (14-ounce\/398 mL) can chickpeas (drained and rinsed).\r\n\r\n*** You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.”}

Almond Blizzard Biscuits

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{“head_note”:”Each year I love to challenge myself to come up with a unique holiday cookie recipe. Snowball cookies were one of my favourite holiday cookies growing up; there\u2019s just something about a doughy, melt-in-your-mouth cookie covered in powdered sugar! Am I right?! So I set out to make a similar cookie, but my version is vegan and gluten-free with an irresistible almond-flavoured twist. I\u2019m so happy with how these cookies turned out\u2014buttery, decadent, and rich, with a slight crispness around the edges. *swoon*”,”instructions”:”

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  1. Preheat the oven to 325<\/span>\u00b0<\/span>F (160<\/span>\u00b0<\/span>C) and line an extra large baking sheet (or two smaller sheets) with parchment paper. <\/span><\/li>\r\n \t
  2. In a large bowl using a hand mixer, beat the butter until softened and smooth, about 5 to 10 seconds. <\/span><\/li>\r\n \t
  3. Add the rest of the ingredients one by one, beating the mixture after each addition until combined. The dough should easily stick together when pressed between your fingers.<\/span><\/li>\r\n \t
  4. Roll the dough into 1-inch balls, making around 25. Place them a couple inches apart on the baking sheet. You don\u2019t need to press down on the balls as they will spread out on their own while baking (but still remain a bit on the thick side).<\/span><\/li>\r\n \t
  5. Bake for 12 to 14 minutes until the cookies are puffy and thick. Cool on the pan for 5 to 8 minutes, then use a spatula to transfer the cookies to a cooling rack.<\/span><\/li>\r\n \t
  6. While the cookies are still warm, gently roll\/toss each cookie in the powdered sugar until completely coated. Return to the cooling rack until cool. The cookies can be stored in an airtight container in the fridge for 2 to 3 days, or in the freezer for 2 to 4 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”* Use cold vegan butter straight from the fridge (do not melt it beforehand). I use soy-free Earth Balance buttery spread in this recipe. Melt brand of vegan butter works well too. When measuring, it helps to weigh the butter for the highest accuracy; if you don\u2019t, I recommend packing the butter into the measuring cup.”}

Ginger Cinna Maple Steamer

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{“head_note”:”This almond milk steamer is a comforting and indulgent drink that is oh so festive! And it\u2019s the perfect \u201ccookie-baking marathon\u201d drink, if you ask me. The combination of almond, cinnamon, ginger, maple, coconut, vanilla, and blackstrap molasses is so dreamy, you\u2019ll be craving it whenever you need to unwind and warm up. It reminds me of mild-tasting gingerbread in liquid form. I love topping it with freshly grated nutmeg, too. This recipe scales beautifully, so feel free to double or triple the recipe if you\u2019d like to enjoy it with friends.”,”instructions”:”

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  1. Add the almond milk into a small saucepan. Whisk in the maple syrup, cinnamon, and ginger. Heat over medium until the milk is hot, but don\u2019t bring it to a boil as the milk can separate. <\/span><\/li>\r\n \t
  2. Whisk in the oil, vanilla, molasses (if using), and salt. Turn off the heat. Using a handheld frother, froth the milk to your desired consistency. (If you don\u2019t have a frother, simply whisk it vigorously until frothy.)<\/span><\/li>\r\n \t
  3. Pour into a mug and top with freshly grated nutmeg. Serve immediately; the steamer will separate if it sits for too long.<\/span><\/li>\r\n<\/ol>“,”foot_note”:””}

Cinnamon Roll Oatmeal Cookies

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{“head_note”:”Four words: Cinnamon Roll Oatmeal Cookies! Need I say more? You will simply fall in love with their chewy texture, light cinnamon flavour, and swirly vanilla bean frosting.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C) and line a very large (approximately 21- by 15-inch) baking sheet with parchment paper. Alternatively, you can line two smaller baking sheets.<\/span><\/li>\r\n \t
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) vigorously until completely smooth.<\/span><\/li>\r\n \t
  3. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, cinnamon, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be thick and sticky, but this is normal.<\/span><\/li>\r\n \t
  4. Using a small (1-tablespoon\/15 mL) retractable cookie scoop, scoop mounds of dough. Place them onto the prepared baking sheet, about 2 to 3 inches apart. Do not flatten the mounds of dough. (If you don\u2019t have a retractable scoop, simply roll the dough into 1-inch balls. This method will yield a cookie with a smoother surface and edge.)<\/span><\/li>\r\n \t
  5. Bake for 9 to 10 minutes (this produces a chewy cookie with a slightly crispy edge).<\/span><\/li>\r\n \t
  6. Cool the cookies directly on the baking sheet for about 5 minutes. Using a spatula, gently transfer them onto a cooling rack until completely cool.<\/span><\/li>\r\n \t
  7. To make the frosting, beat the frosting ingredients in a bowl until smooth. Transfer the frosting to a plastic baggie and snip off one corner. (To enhance the cinnamon flavour, sprinkle each cookie with a small dusting of cinnamon before frosting.) Pipe the frosting onto the cooled cookies in a swirled design. <\/span><\/li>\r\n \t
  8. Serve and enjoy immediately, or transfer to the fridge until ready to eat. The frosting will firm up a bit when chilled, and will soften at room temperature. The cookies will keep wrapped up in the fridge for a few days. They can be frozen, too. Freeze them on a plate until the frosting is firm and then transfer them into a freezer-safe zip bag for up to 4 weeks.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* It’s important to use natural smooth almond butter that has a fairly \”drippy\” consistency. Be sure to stir it very well before measuring, and avoid using the dry\/hard nut butter at the bottom of the jar as it’s too difficult to mix with the other wet ingredients.\r\n\r\n** Be sure to use quick\/instant oats in this recipe and not rolled oats. The quick oats are necessary for the right texture.”}

Gingerbread Cut-Out Cookies

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{“head_note”:”These delicious gingerbread cookies are made with whole-grain spelt flour and are spiced with a healthy dose of ginger, cinnamon, cloves, and nutmeg. I use blackstrap molasses, which is rich in iron, and pure maple syrup to naturally sweeten. They are crispy around the edges, chewy in the middle, and so much fun to decorate with my easy frosting! You won\u2019t be able to stop at just one. Not to worry if you don\u2019t have any whole-grain spelt flour\u2014I\u2019ve also provided directions for an all-purpose flour version in the recipe tips.”,”instructions”:”

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  1. In a stand mixer or in a large bowl with an electric beater, beat the butter for 5 to 10 seconds, until almost smooth. Add the maple syrup, molasses, and vanilla, and beat again until combined.<\/span><\/li>\r\n \t
  2. Add the ginger, cinnamon, baking soda, salt, cloves, and nutmeg to the wet ingredients. Beat with the mixer to combine. Now, add the flour and beat again until the dough comes together and there are no flour patches left. Be careful not to overmix the dough. <\/span><\/li>\r\n \t
  3. Form the dough into two equal discs and cover each tightly with plastic wrap. Chill the dough for 3 hours so it can firm up for easier rolling. You can also chill the dough overnight.<\/span><\/li>\r\n \t
  4. Preheat the oven to 350<\/span>\u00b0<\/span>F (180<\/span>\u00b0<\/span>C) and line two large baking sheets with parchment paper.<\/span><\/li>\r\n \t
  5. Remove one disc from the fridge and unwrap. Leave the other disc in the fridge.<\/span><\/li>\r\n \t
  6. Place the disc on a large piece of parchment paper. (Alternatively, you can use a non-stick mat on the base.) Place another piece of parchment paper on top of the dough. Roll out the dough with a rolling pin until it\u2019s about \u00bc inch thick. <\/span><\/li>\r\n \t
  7. Using the cookie cutters of your choice, cut out the cookies. Peel away the excess dough and place each cookie onto the baking sheet about 1 to 2 inches apart. Repeat this entire process with the remaining dough until it\u2019s all used up.<\/span><\/li>\r\n \t
  8. Bake the cookies for 9\u201311 minutes. (Keep in mind that cookies on the thick side will bake up soft while thinner cookies will turn out crisp.) Let them cool on the pans for 5 minutes and then carefully transfer onto a cooling rack until completely cool.<\/span><\/li>\r\n \t
  9. For the frosting: In a medium bowl or stand mixer, beat together the frosting ingredients until completely smooth. Transfer the frosting into a plastic baggie and snip off a tiny triangle at the corner of the bag. (Alternatively, you can use a squeeze bottle with a piping tip.) When the cookies are completely cool, pipe the frosting as you desire. Enjoy immediately or transfer to the fridge so the frosting can firm up a bit. Once the frosting is firm, you can freeze the cookies if desired. <\/span><\/li>\r\n \t
  10. Cookies can be stored in the fridge in an airtight container for 2 days (sadly, they don\u2019t stay fresh for very long and will dry out quickly), or in the freezer for 2 to 3 weeks.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* I use Earth Balance Soy Free Buttery Spread. I use vegan butter here rather than my go-to coconut oil because I found that coconut oil resulted in a dough that, once chilled, was really hard and difficult to roll out. I don\u2019t recommend using coconut oil in this recipe.\r\n\r\n** You can swap the spelt flour for approximately 2 cups + 1\u20134 tablespoon(s) regular all-purpose flour. I only did one trial of this so you may need a bit more or less flour than I did. I recommend adding the flour a bit at a time. The dough should stick together easily, but it shouldn’t be super sticky or too dry.\r\n\r\nTip: If you are pressed for time and don\u2019t want to roll out the dough, feel free to shape the dough into 1-inch balls. Flatten the balls slightly before baking, and you\u2019ll end up with easy gingerbread cookies. I love pressing the top of the unbaked dough into crushed candy cane for a really pretty effect! <\/b>“}

Peppermint Crunch Cookies

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{“head_note”:”Chocolate and peppermint all wrapped up in a nutty, gooey cookie that\u2019s topped with crushed candy cane\u2014what could be better?! If you aren’t a peppermint fan, though, I\u2019ve got you covered! Feel free to omit the peppermint extract and candy cane for a simple (but delicious) chocolate version. You could even try adding a quarter or half teaspoon of espresso powder for a richer chocolate flavour. Mmm.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C) and line a very large (approximately 21- by 15-inch) baking sheet with parchment paper. You can also use two medium-size sheets.<\/span><\/li>\r\n \t
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and extract) vigorously until completely smooth.<\/span><\/li>\r\n \t
  3. Stir the dry ingredients (oats, arrowroot, almond flour, cocoa powder, oat flour, baking soda, salt, and chocolate chips) into the wet mixture, one by one, until thoroughly combined. The dough will be oily and dense, but this is normal.<\/span><\/li>\r\n \t
  4. Using a 2-tablespoon\/30 mL retractable cookie scoop, scoop mounds of dough. Dip each mound into the crushed candy cane until the top is fully coated (coat it really well!). Add each onto the baking sheet, spacing them about 2 inches apart.\u00a0You can gently press down on the mound just a bit (the cookies don’t spread out much on their own).<\/span><\/li>\r\n \t
  5. Bake for 7 to 9 minutes, until the cookies are spread out slightly and soft to the touch \u2014they will seem a bit underbaked, but once cool, they will firm up a bit. Be careful not to overbake as they will dry out fast once cooled.<\/span><\/li>\r\n \t
  6. Cool the cookies directly on the baking sheet for about 5 to 8 minutes. Using a spatula, gently transfer the cooki<\/span>es onto a cooling rack until completely cool<\/span>. If the bottoms are a bit oily, you can place them on a couple sheets of paper towel to absorb the oil.<\/span><\/li>\r\n \t
  7. Store the cookies in an airtight container in the fridge for up to 2 to 3 days. Or, you can freeze them for up to 2 weeks (wrap with tinfoil and then place in a freezer-safe zip bag).<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* It’s important to use natural smooth almond butter in this recipe. Be sure to stir it very well before measuring, and avoid using the dry\/hard nut butter at the bottom of the jar as it will dry out the cookies.\r\n\r\n** I use Enjoy Life brand of mini chocolate chips (vegan, soy-free). Of course, regular-size chips or finely chopped chocolate should work too.\r\n\r\n*** For convenience, I buy crushed candy cane from a bulk bin. However, you can make it yourself at home, too. Simply place unwrapped candy canes in a large zip bag and roll\/beat with a rolling pin. You can also use a mini food processor, although it\u2019s very noisy!\r\n\r\n \r\n\r\nThis recipe was updated on Dec. 10, 2017.”}

One Bowl Vegan Banana Bread

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{“head_note”:”This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts.”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C). Lightly spray a 9×5-inch loaf pan with oil and set aside.<\/li>\r\n \t
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1\/3 cups.<\/li>\r\n \t
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.<\/li>\r\n \t
  4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.<\/li>\r\n \t
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.<\/li>\r\n \t
  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.<\/li>\r\n \t
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).<\/li>\r\n \t
  8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.<\/li>\r\n \t
    • ** If you don\u2019t have any maple syrup on hand, feel free to swap in another 2 tablespoons of coconut sugar. The loaf won\u2019t be quite<\/i> as moist, but it\u2019ll still work.<\/li>\r\n \t
    • *** Coconut sugar can probably be swapped for natural cane sugar.<\/li>\r\n \t
    • **** I tried this recipe with light\/white spelt flour, all-purpose white flour, and whole-grain spelt flour. My preference is light\/white spelt flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture than the light\/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn\u2019t rise as much, though, and is more dense. If your whole-grain spelt flour is quite coarse, I recommend sifting it prior to use for the best results.<\/li>\r\n<\/ul>“}

Express Red Lentil Soup

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{“head_note”:”Sometimes I just don\u2019t have the patience (or time) to chop a bunch of vegetables. That\u2019s why I absolutely love this light-tasting red lentil soup\u2014there\u2019s only an onion to chop, and it couldn\u2019t be faster to throw together! Red lentils break down while cooking to create the creamiest, thickest, most comforting bowl of soup, while the fresh lemon juice, dill, and garlic give it a lovely mild and\u00a0fresh flavour. (If you love bold flavours, don\u2019t be afraid to increase the garlic and lemon called for!) The flavours are even better the next day, too.”,”instructions”:”

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  1. Add the oil, onion, and garlic into a large pot. Stir to combine, adding a pinch of salt to season. Increase the heat to medium. Cook for around 4 to 5 minutes until the onion softens, reducing heat if necessary to avoid burning the garlic.<\/span><\/li>\r\n \t
  2. Add the lentils, salt (you can start by adding 1 teaspoon), pepper, broth, and water. Increase heat to high and bring to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the soup thickens and the lentils are broken down and very soft.<\/span><\/li>\r\n \t
  3. Turn off the heat and stir in the lemon juice, adding more if desired. Season with additional salt and pepper, to taste. <\/span><\/li>\r\n \t
  4. Chop the spinach and then stir it into the soup until it wilts.\u00a0<\/span><\/li>\r\n \t
  5. Serve and enjoy with your desired toppings. Leftovers will keep in an airtight container in the fridge for up to 3 to 4 days. It freezes lovely, too. Simply add cooled leftovers into a freezer-safe container (leaving an inch at the top for expansion), secure the lid, and freeze for 1 to 2 months. (You can also add a layer of tinfoil on top of the soup as an extra layer of freezer burn prevention.)<\/li>\r\n<\/ol>“,”foot_note”:”
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    • *\u00a0If you don\u2019t have a Microplane, finely mince the garlic with a knife.<\/li>\r\n<\/ul>“}