I haven't been eating Garlic over the last few months, onion as well because I had been having an upset tummy after eating them. Whilst I was still buying garlic I had quite a few cloves that sprouted. I took the larger looking pieces and planted them in 1.5L plastic bottles, I wanted to see if I could grow them in in these containers, as I had a lot of plastic bottles and not much space on my balcony. The lack of space stunted their growth a bit but even so after about 6 full months, they were just about ready. I couldn't wait any longer to harvest them, they are a bit young but really fresh flavored and sweet, I'm happy with that because after all these months of not eating garlic, I didn't want anything too pungent. I was also very surprised to see the garlic wrapper red, it looks so beautiful and tempting.
For this weeks challenge I just felt really inspired by the humble garlic bread, to me this is one of the most obvious garlic dishes, but not something I've brought, made or eaten out at all in 5 years all more. I remember I used to have those frozen garlic breads in my teens, that I wouldn't dream of eating now! Normally garlic bread is made with white flour, something else I haven't eaten for years gone by. I also recently stopped eating gluten but I found if I have a little bit now and then I don't feel the effects of gluten sensitivity, like I do if I eat it everyday so basically this meal is a proper treat for me and infact not to ordinary!
As much as it's really fun to bake from scratch feeling your hands on the dough and kneading it yourself, it's also really tiring and draining and then my hands are too stiff to actually do anything for a while. So I got my trusty bread maker to do the hard work then I rolled the dough in to buns and let it sit a while. The balls of dough fluffed up a bit and were ready to be rolled into small flat breads ready to be pan heated, you can also use an oven but I don't have one of those, so in the pan it is!
Meanwhile I sliced this amazing organic apricots in half, removed the stone and lightly browned them on each side in a pan of coconut oil, after they were done I put them to one side and added freshly sliced garlic and chopped almonds and a pinch of Himalaya salt to the pan of coconut oil, once they were done I poured the oil, garlic and almonds over the flat breads. I squeezed a little lime juice over the dish and a sprinkle of chili and it's ready to serve.
Wow what a flavor explosion, the flavors are such a delight and suit this hot and sunny weather, juicy, fresh, sweet, spicy, garlicky, nutty and limey all at the same time. It makes me feel so blessed to be vegan as I experiment with different ideas and unique flavors that I never would of thought of when I was eating meat or even vegetarian.
Thanks again to 
